The Meat Hook

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

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

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.

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? 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.

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.

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

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

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

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

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

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.

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

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.

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 ...