Alex Palumbo, of Williamsburg's Osteria il Paiolo,

Polenta Palooza: Osteria il Paiolo’s Alex Palumbo Shines A Light on Northern Italy’s Most Beloved Dish

Posted by peter.hobbs

Alex Palumbo, of Williamsburg's Osteria il Paiolo, with his daughter Valentina. Alex grew up eating polenta, lots of polenta, in northern Italy. He's on a misson to turn New Yorkers on ...

 
Caroline Mak and Antonio Ramos of Brooklyn Soda Works are launching a line of sodas spotlighting rare ingredients foraged from the wild woodlands of the Northeast.

From the Forest to the Keg: A Conversation with Antonio Ramos of Brooklyn Soda Works About Their New Line of ‘Foraged Sodas’

Posted by peter.hobbs

Caroline Mak and Antonio Ramos of Brooklyn Soda Works are launching a line of sodas spotlighting rare ingredients foraged from the wild woodlands of the Northeast. Antonio Ramos and Caroline Mak of Brooklyn Soda Works ...

 
Esposito's is a neighborhood staple on Court Street, just ask all the children that stop to pet the giant pig standing outside the shop. They are called a Jersey Pork Store because when they opened in 1922 if your hogs came from Jersey then you knew it was the best quality pork you could find anywhere.

Sfogliatelle, Panelle & Scamorzza: A Look Inside Carroll Gardens’ Old-School Italian Culinary Treasures

Posted by peter.hobbs

Photographer Valery Rizzo shows us Carroll Gardens' true culinary soul, with a look inside a few of the neighborhood's old-school Italian bakeries, restaurants and specialty shops. Carroll Gardens, once home to a ...

 
Antonio Migliaccio, owner of Noodle Pudding in Brooklyn Heights. After coming to Brooklyn from Italy as a teenager, Antonio worked as a longshoreman while moonlighting in restaurants to learn how to open his own. Noodle Pudding, in its sixteenth year, still packs the house night after night. We sat down with Antonio in search of the secret to the restaurant's success.

From the Docks to the Kitchen: Noodle Pudding’s Antonio Migliaccio on Finding The Recipe For Success In Forgetting Everything Anyone Ever Taught Him About Cooking

Posted by peter.hobbs

Antonio Migliaccio of Noodle Pudding in Brooklyn Heights. After coming to Brooklyn from Italy as a teenager, Antonio worked as a longshoreman while moonlighting in restaurants to learn how to open his own. Noodle Pudding, ...

 
Ben Flanner in the hoop house at Brooklyn Grange. Over 20,000 seedlings are getting their start in the hoop house. They'll be planted in the beds at the Grange's Long Island City and Brooklyn Navy Yard rooftop plots in the coming weeks.

Soil and Spreadsheets: A Look At The Past And Future Of Rooftop Farming With Brooklyn Grange’s Ben Flanner

Posted by peter.hobbs

Ben Flanner, founder and head-farmer at the Brooklyn Grange rooftop farm. The Grange is expanding to a second one-acre roof in the Brooklyn Navy Yard, and expects to harvest 30,000 pounds of produce this ...

 
Peter Freeman of Carroll Gardens' Brooklyn Farmacy was looking for a fight. He found one in a disappearing New York classic - the egg cream.

Egg Cream Champion: Brooklyn Farmacy’s Peter Freeman On Finding A Purpose In The Fight For A Disappearing Drink

Posted by peter.hobbs

Peter Freeman of Carroll Gardens' Brooklyn Farmacy was looking for a fight. He found one in a disappearing New York classic - the egg cream. The egg cream: For many it evokes dreams of ...

 
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What’s Good Today? The Picante de Mariscos at Palo Santo

Posted by peter.hobbs

Before opening Palo Santo in 2006, chef/owner Jacques Gautier spent a year exploring and eating his way through the markets of Latin America. His research created the foundation upon which his menu rests today. ...

 
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What’s Good Today? The Rohan Duck Meatball at Brooklyn Sandwich Society

Posted by peter.hobbs

Andres Valbuena, a native of Caracas, Venezuela, spent a decade cooking at the highest end – three Michelin star places like Mugaritz in Spain, and The French Laundry and Meadowood in California. A few years ...

 
Arlene Bakke Rutuello with the Fastelavn Bollers. Arlene is the owner of Nordic Delicacies, a Scandinavian specialty store in the neighborhood that supplied the Bollers. She also organizes the Norwegian Day Parade in Bay Ridge.

History in a Bun: A Glimpse into Sunset Park’s Scandinavian History, With a Bite of the Fastelavn Boller

Posted by peter.hobbs

Fastelavn at the 120 year-old Danish Athletic Club in Sunset Park. On Fastelavn, a traditional Scandinavian festival with pre-Christian roots, everyone dresses in costumes, bachelors and maidens beat each other with boughs decorated for spring, ...

 
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What’s Good Today? The Chivito Completo – A Steak Sandwich Named After A Goat – at Tabaré

Posted by peter.hobbs

Diego Perez-Olave and Ramiro Lescano, two friends from Uruguay, opened Tabaré in Williamsburg because they were tired of having to go to Queens to find Uruguayan food. We stopped by to learn more about Uruguayan ...

 
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What’s Good Today? The Tiebuu Jeun at Joloff

Posted by peter.hobbs

Papa Diagne moved from Senegal to Brooklyn over twenty years ago. It wasn't until he got here that he found his calling in the kitchen. When Papa Diagne moved to Brooklyn from Dakar ...

 
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What’s Good Today? The Porchetta, ‘Nduja and Crucolo Sandwich at A.L.C. Italian Grocery

Posted by peter.hobbs

Louis Coluccio's grandfather opened the iconic D. Coluccio & Sons Italian specialty foods shop in Bensonhurst over fifty years ago. Louis and his wife Alison chose to carry on the family tradition by ...

 
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Field to Fork: Corn, From the Stalk at Lakeview Organic Grain, to Spirit, at Kings County Distillery

Posted by peter.hobbs

At Kings County Distillery, based in the Brooklyn Navy Yard, corn grown on the shores of Seneca Lake at Lakeview Organic Grain, is transformed into moonshine and bourbon. Is there anything more American than corn? ...

 
Jimmy Lyons preps the raw cocoa beans on baking sheets before roasting them in a convection oven. Cacao Pods together with beans from Peru and Madagascar. Cacao beans were used as currency by the Aztecs and considered food of the gods.

The Golden Ticket: An Inside Look at Brooklyn’s Bean-To-Bar Chocolate Factories

Posted by peter.hobbs

In Brooklyn, a culture of refined chocolate making, using the finest cacao beans sourced directly from farmers in Central America, the Caribbean, and Africa, is on the rise. The last decade alone has seen the ...

 
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Foraging Brooklyn: Fresh Wild Wintercress

Posted by Leda Meredith

Wintercress, a cousin of arugula, can be found throughout Brooklyn right now. A Brooklyn winter may have you thinking more of diving into your pantry (or the nearest pub) rather than foraging for fresh fare, ...