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.
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
"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