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Christopher Nicolson, head winemaker at The Red Hook Winery. The winery, based on a Red Hook pier, was destroyed in the surge from Sandy. The Red Hook Winery doesn’t just make wine. They are ...

 
Ben Schneider and Sohui Kim built The Good Fork from scratch seven years ago. Like scores of homes and businesses in Red Hook, the restaurant was devastated by Sandy's storm surge on Monday night.

[Editor’s note: For the next few days we’ll be focusing on the stories of local farmers, makers and chefs whose fields, kitchens and restaurants were destroyed by the flood waters of Hurricane Sandy. ...

 
Bees and nectar that will soon become honey.

Editor’s note: Sadly, in the aftermath of Hurricane Sandy, this piece has become an epitaph of sorts. Early reports indicate that twenty of Brooklyn Grange Bees’ thirty hives were wiped out and ...

 
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Today we stop by Brooklyn Victory Garden, a Clinton Hill shop specializing in regionally produced meats, dairy, bread and…just about anything, really. They started making sandwiches about a year ago. We thought we probably ...

 
chicken

At Brancaccio's Food Shop in Windsor Terrace, Joe Brancaccio recommends the broiled chicken with escarole and fregola sarda. It's a dish inspired by the memory of the food his grandmother cooked ...

 
oysters

At first blush, the oyster may seem like a simple pleasure - a taste of the sea. Turns out, not much about this most baller of bivalves is simple at all. In one of the ...

 
Yemajna

Leo Duncan, Lamar Karamañites, Pascale Boucicaut and Michael Roach. Friendships forged in the kitchens of Brooklyn restaurants hatched a plan to make a break for paradise. After two years of planning, the four are ...

 
VV

A taste of early August at the Black Tree Sandwich Shop, Sandy Hall's hyper-seasonal sandwich shop in the Crown Inn, in Crown Heights. At Black Tree Sandwich Shop, currently housed in the Crown ...

 
At Governor, Chef Brad McDonald intends to use his freedom in the kitchen to forge new paths forward in Northeast regional cuisine. Relentlessly, but without freaking anyone out.

At Governor, Chef Brad McDonald intends to use his freedom in the kitchen to forge new paths forward Northeast regional cuisine. Relentlessly, but without freaking anyone out. We have it good in Brooklyn. We have ...

 
Grilled cheese, Depanneur-style. Red Rock Blue, a cheddar blue from Wisconsin, with roast beef and roasted red peppers on sourdough.

Is there any one thing more tightly woven into the fabric of American cuisine than the sandwich? Sandwiches, like just about everything edible in recent years, have undergone a transformation. Now, in the hands of ...

 
At Boerum Hill's Bien Cuit, baker Zachary Golper's obsession with wild yeast and living dough bears fruit in his sourdough loaves - some of the finest in the city.

At Boerum Hill's Bien Cuit, baker Zachary Golper's obsession with wild yeast and living dough bears fruit in his sourdough loaves - some of the finest in the city. What’s ...

 
Alex Villani of Blue Moon Fish, working the waters of Long Island Sound. Alex has been selling his catch directly to New Yorkers at the city's Greenmarkets for over twenty years. The Greenmarkets offer one of the bafflingly few opportunities in NYC, and the nation, to buy fish directly from the people who catch it.

Alex Villani of Blue Moon Fish, working the waters of Long Island Sound. Alex has been selling his catch directly to New Yorkers at the city's Greenmarkets for over twenty years. The Greenmarkets ...

 
allison-robicelli-brooklyn-ice cream sandwiches feat

The Robicellis, of cupcake fame, have debuted a limited line of seasonal ice cream sandwiches. We spoke with Allison Robicelli, pictured in their shared commercial kitchen space in Sunset Park, about the project. The spring ...

 
Dale Talde, at the helm in his eponymous 'Asian-American' restaurant in Park Slope.

Dale Talde, at the helm in his eponymous 'Asian-American' restaurant in Park Slope. “I don’t think I would have been able to be where I am today unless I’d gotten to ...

 
Nicole at work, making one of Sea Bean's soups in the kitchen at Paulie Gee's in Greenpoint. Photo by Donny Tsang, aka 'Ultrateg'

Nicole Centeno of Greenpoint-based Sea Bean Goods. Nicole and husband Brian Chaszar launched their 'Micro-Soupery' last winter, focusing on soups made with seasonal local ingredients sourced from farmers at local farmer's ...