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 ...

 
The Egg & Grog, Four & Twenty Blackbirds' new holiday pie, is made with an egg nog custard with rum, nutmeg and cinnamon, and a gingerbread crumb crust.

The Egg & Grog, Four & Twenty Blackbirds' new holiday pie, is made with an egg nog custard with rum, nutmeg and cinnamon, and a gingerbread crumb crust. Photo by Donny Tsang Four & ...

 
thanksgiving

By Rebecca Lando, Writer/Producer/Editor of Working Class Foodies I generally start thinking about Thanksgiving in early September. Unfortunately, ‘thinking about’ isn’t the same as ‘preparing for,’ so every year, I find myself ...

 
thanksgiving

Photo from Restaurant Girl By Emily Elsen, Co-Owner and Pie Baker at Four & Twenty Blackbirds Pie is definitely my favorite Thanksgiving dessert – the holiday is practically synonymous with pie to me, so I&#...