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Food Businesses: Brooklyn by the Bay?

So, all you small-time gastronomic artisans of Brooklyn, you ricotta-makers and knife-forgers, you picklers and bean-to-bar chocolatiers, sure looks like the New York Times thinks you're all that. Brooklyn's New Culinary Movement, proclaimed the paper, making much of the borough's growing reputation as an incubator for small food-related businesses, the quirkier and/or old-timey, whimsical, or pork-related the better.
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How to Make Ricotta, With Chef Dan Kluger of ABC Kitchen at the New York Culinary Experience

Lifestyle / Food & Drink : Serious Eats (2 years ago)

"This is my idea of perfect brunch food," said Dan Kluger of ABC Kitchen at the New York Culinary Experience on Saturday. We can get on board with the enthusiasm. Come see how chef Kluger makes his ricotta, and how he makes a baked ... Read Post

Cook the Book: 'The New Brooklyn Cookbook'

Lifestyle / Food & Drink : Serious Eats (4 years ago)

Whether it's small batch pickles, rooftop farms, or restaurants manned by bearded dudes with thick-framed glasses, the culinary movement in Brooklyn has made its mark on how we eat and think about food over the past five years. It's... Read Post

Bread, Cheese, and Banter: On Artisan Food, City Arts & Lectures

Lifestyle / Food & Drink : Bay Area Bites (4 years ago)

New York Times food scribe Kim Severson talks with Bay Area artisans Sue Conley of Cowgirl Creamery and Chad Robertson of Tartine Bakery about their award-winning bread and cheese -- and their epic culinary failures too. Read Post


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