The Meat Hook

What’s Good Today? Lamb Bacon at The Meat Hook

Posted by peter.hobbs

James Lum, a butcher at The Meat Hook, thinks you should try their lamb bacon. The rock and roll never stops at The Meat Hook, and neither does creative butchery. The shop’s commitment to ...

 
Court Street Grocers

What’s Good Today? The Turkey & Durkee, At Court Street Grocers

Posted by peter.hobbs

Today, we stop by Court Street Grocers – the Carroll Gardens home of quirky, hard-to-find and often inspiring specialty items and a legendary lineup of modern-yet-faithful interpretations of classic sandwiches – for a chat with ...

 
Vine Wine

What’s Good Today? The Blanc de Morgex – A Mountain White, Perfect For Late Summer, At Vine Wine

Posted by peter.hobbs

It’s Friday, and we are in search of wine. Specifically, a perfect late summer wine, that accentuates September’s warm golden light and transports us to a field of vines on a hillside somewhere, ...

 
At Marlow & Daughters in Williamsburg, head butcher TJ Burnham makes grass-fed beef jerky inspired by his New Mexico roots.

What’s Good Today? TJ’s Jerky at Marlow & Daughters

Posted by peter.hobbs

And today? A stop at Marlow & Daughters – the little butcher shop on Broadway that was the first in the borough to throw down the gauntlet for good meat when it opened in late 2008. ...

 
What's good today? Gelato. At Bklyn Larder, manager Tim Solomon is pretty psyched about a few of their new housemade flavors - tangy, cheesey Greek Yogurt; nutty, savory Sesame; and Cherry, made with some very special sweet-and-bitter wild Italian cherries.

What’s Good Today? Housemade Gelato at Bklyn Larder

Posted by peter.hobbs

What's good today? Gelato. At Bklyn Larder, manager Tim Solomon is pretty psyched about a few of their new housemade flavors - tangy, cheesy Greek Yogurt; nutty, savory Sesame; and Cherry, made with ...

 
Gia Giasullo and her brother Peter Freeman grew up in rural Maine surrounded in late summer by wild blueberries. As co-owners of Brooklyn Farmacy & Soda Fountain, they do what they can to replicate that experience at their beautifully restored shop on a quiet corner of Carroll Gardens. Here, Gia serves up a Black & Blue – a float featuring blueberry soda made with fresh berries from the local Greenmarket and a scoop of black raspberry ice cream.

What’s Good Today? Brooklyn Farmacy’s Homemade Blueberry Sodas and Floats

Posted by peter.hobbs

Today we kick off a new series in which we explore the borough, asking makers and purveyors of good things to eat and drink a very simple question that’s been asked for generations – “What’...

 
The expansion of the new farm at the yard will double the amount of produce The Grange harvests. This year they should harvest about thirty thousand pounds. At the Yard they are growing tomatoes, salad greens, cucumbers, kale, rainbow chard, herbs, peppers, eggplant and okra.

Lush Skies: Summer Atop The Navy Yard, At Brooklyn Grange’s Newest Rooftop Farm

Posted by peter.hobbs

It’s true, you know. It’s not a dream. There is a secret world of verdant green fields spreading high above the city’s steamy gray streets. This world is growing, and a ...

 
in the pasture

Field to Fork: Cheese, From The Pasture To The Cave, At Consider Bardwell

Posted by peter.hobbs

Photography by Morgan Ione Yeager Goats eating grass. At Consider Bardwell Farm in West Pawlet, Vermont, this is where the cheese begins. At Consider Bardwell Farm in West Pawlet, Vermont, the cheese is made in ...

 
cut brooklyn feature

The Art Of The Knife: Joel Bukiewicz of Cut Brooklyn and David Liatti of 61 Local Make A Pilgrimage To Japan To Learn From The Masters

Posted by peter.hobbs

Joel Bukiewicz of Cut Brooklyn. Joel makes kitchen knives by hand in his Gowanus shop. This spring, he and David Liatti, a friend, designer, engineer, and owner of Boerum Hill's 61 Local went ...

 
soup

In Season: Summer In A Bowl – Tomato And Dill Soup From Nicole Chazar Of The Splendid Spoon

Posted by peter.hobbs

At The Splendid Spoon, Nicole Chaszar's summer tomato and dill soup captures the flavors of summer's peak. At the Greenpoint-based ‘micro-soupery’ The Splendid Spoon, Nicole Chaszar makes simple but sophisticated, hyper-seasonal ...

 
kitchensurfing

A New Kind Of Dining: Kitchensurfing Co-Founder Chris Muscarella On The Importance Of Opening Up And Hanging Out, While Cooking

Posted by peter.hobbs

Kitchensurfing co-founder Chris Muscarella believes that hanging out with chefs is the key to a new kind of dining experience. We think he may be onto something. Like many startups, Kitchensurfing, launched last spring in ...

 
foraging 1

Field To Fork: ‘The Cutting Syllable’ – From The Forest Floor to Flatbush Ave., with Forager Evan Strusinski and Chef John Adler, of Franny’s

Posted by peter.hobbs

Photography by Morgan Ione Yeager As much as we may cherish the summer’s bliss of a dotingly-cultivated heirloom tomato or a perfect, luscious peach, ingredients that grow wild, on the forest floor, exert a ...

 
Freshly plucked rhubarb, in the patch at Wilklow Orchards in Highland, New York.

Field To Fork: Rhubarb – From The Patch At Wilklow Orchards, To The Pie At Four & Twenty Blackbirds

Posted by peter.hobbs

Photography by Heather Phelps-Lipton This story is the first episode in an odyssey in which we’ll be following ingredients from the field to the plate. We’ll be talking to local chefs about ingredients ...

 
Eric Demby, ringmaster, presides over the controlled chaos and community on the hallowed fields of Flea

Brooklyn, Distilled: A Look Behind The Curtain At The Brooklyn Flea, With Founder Eric Demby

Posted by peter.hobbs

Eric Demby started life on a communal farm in rural Maine and grew up to write speeches for the indomitable Marty Markowitz. He now presides over the brilliant blend of chaos, community and commerce that ...

 
Taking the pickle home to ferment overnight and then it can live refrigerated for up to a year.

Learning to make Kimchi with Sohui Kim

Posted by Heather Phelps Lipton

Last weekend, the Good Fork's Sohui Kim shared her kimchi-making prowess at Pioneer Works in Red Hook. To start: A chat about the health benefits of kimchi (which are huge), a little white ...