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Foraging a Fetid Delicacy
“It’s my personal theory that their rotting flesh attracted dinosaurs and caused ginkgo seeds to be dispersed everywhere,” muses Matt Weingarten, Fort Greene resident and chef of Manhattan’s Inside...
View ArticleForaging for Brooklyn’s Best Berries
Every June I walk down to the noisiest park in the world, between the Manhattan and Brooklyn bridges, where traffic roars overhead and conversation must take place in the lull between racketing trains...
View ArticleCocktails That Grow on Trees
It’s cold out. Short days have returned, and the four o’clock dark holds the suspense of a theater as the lights go down before the curtain rises. My foraging year has slowed to a crawl, apart from the...
View ArticleIt’s Time to Feast on Wild Foods
Spring, and the Brooklyn forager starts to salivate. As each edible plant pushes above ground and unfurls its fresh leaves, a delectable botanical year takes shape. A faint panic simmers: Winter felt...
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FROM OUR RECIPE ARCHIVES: Anise Hyssop Gazpacho
Summer for locavores is a happy time. Berries, peas, and peppers abound. The Greenmarkets overflow with crispy fresh lettuce, picked hours before in nearby fields. But perhaps no other fruit spawns...
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Now, Forager: A Film About Love and Fungi Showing at IFC This Week
It’s not often that one finds a drama packed with equal parts human love and love of foraging, but we must say, our interest is piqued. Now, Forager tells the story of Lucien and Regina, a Jersey-based...
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IN OUR CURRENT ISSUE: Cornelian Cherry Bitters
Marie Viljoen is always one step ahead of the rest of us, putting up preserves or drying botanicals to make it through the long, nothing-is-growing-anymore winter. In our current issue she tells us...
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Watercress, Watercress Everywhere
A narrow stream runs past my parents’ house in Cape Town, South Africa, on the eastern flank of Table Mountain. The water originates on the mountain, flowing heavily in the wet Cape winters, slowing...
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Weed Eater: Day Lilies
To paraphrase that old adage, why buy sugar snaps when the day lilies are free? As you may know from my cookbooks roundup in our current issue, I’m obsessed with Ellen Zachos’ new book Backyard...
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RECIPE: Sumac Vodka from 66 Square Feet
In our latest issue, we share the story behind Marie Viljoen‘s new book, 66 Square Feet: A Delicious Life. More than just a recipe book, 66 Square Feet brings the reader into the life of forager,...
View ArticlePickling Is the Easiest Way to Preserve Big Flavors for a Thin Season
The issue you are reading spans the most extreme months of the foraging year: February through April see the wild foods pendulum arcing vastly from nothing to everything, bare and brown to bursting...
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Seize the Day Lilies — and 2 Other Delicious Wild Foods to Forage Right Now
Closed day lily buds are perfect raw in salads — crunchy, yielding, slightly sweet. I’ve edited over a thousand stories for Edible, but while I’m probably never going to use what I’ve learned about...
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On April 10, Forage and Dine at The Farm on Adderley
Japanese knotweed is a local invasive species that’s also edible. Photo credit: Marie Viljoen “What’s for dinner?” I ask Leda Meredith, who is on the phone from Jerusalem, where it is 6:00 p.m. “Wild...
View ArticleDespite Its Common Name, Sweetfern Isn’t
It’s not every day you find a new flavor. There was a summer lake, surrounded by Northeastern woods. The dry edges of the dirt road that led us to swim in the lake were textured with low bushes, their...
View ArticleOur Guide to This Week: April 18, 2016
Spring is happening! We have ramps! #sprang A photo posted by The Brooklyn Kitchen (@thebklynkitchen) on Apr 16, 2016 at 7:56am PDT Monday: Pratt is hosting a panel called Food, Culture, and Beyond,...
View ArticleOur Guide to This Week: May 2, 2016
What we’re doing: We are so excited to announce the launch of MOFAD City, a new series of programs in May & June, about the global nature of New York City's cuisines by neighborhood. The very first...
View ArticleForaging Cider Makers Strike Gold in Green-Wood Cemetery
Today we opened ourselves up & shared our passion for apples, history and fermentation under the trees that grew the cider we made. Can't say I wasn't nervous, as I laid the blankets out in the...
View ArticleSee What Edible Trees Are in Your Neighborhood with This Map
Editor’s note: We kicked off our first annual Food Loves Tech event last summer in Chelsea—here’s a recap. We’re bringing a taste of the food and farming future back this year, but just across the...
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You Can Forage and Feast Upstate at The Riverbend
This past May, Riverbend hosted a sourdough breadmaking and ramp-foraging weekend workshop led by Sarah Owens, James Beard Award Winning author and owner of BK17 Bakery in the Rockaways. Yes, you can...
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Active, Thoughtful and Slow Cooking with a Foraging-Centric Cookbook
Sumac and juniper are available in some forms on the spice shelves of specialty grocery stores. Illustration by Leslie Wang. Forage, Harvest, Feast: A Wild-Inspired Cuisine is not for the...
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At Aska, Chefs’ Leftover Foraged Treasures Become Aquavit
Aquavit has been prominent in Scandinavian culture since the 15th century, and it’s made from just three ingredients: 1) neutral grain spirit 2) infusing agent and 3) time.I descend into Aska’s cozy...
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