Edible Brooklyn

24/02/2026

Two neighborhoods. Two spins. One city obsessed with rotisserie.

In Williamsburg, carries forward a 50-year family legacy of Peruvian-Chinese pollo a la brasa; crackling skin, zesty aji verde, Chifa smash burgers, and a full bar built for today’s Brooklyn crowd. For Stephanie and John Tang, it’s about honoring their father and grandfather while giving the tradition new life.

Over in Greenpoint, swaps tasting menus for French-market poulet rôti, family-style sides, and an easygoing, wine-forward vibe. Think Sunday lunches in France, pastel mosaic floors, and 4,000 bottles shipped straight from Paris. Proof that casual doesn’t mean careless.

Read the full story at the link in bio.

Photography courtesy of Johnnys.
Illustration by

17/02/2026

The nation’s first Black food bookstore has a new brick-and-mortar home.

Founded by sisters Gabrielle and Danielle Davenport, BEM (named in honor of their grandmothers, Bernice and Marjory) has become a cornerstone of Black food literature and Black food community.

It’s more than a bookstore; it’s a celebration of Black foodways and life. From cookbooks to fiction, the shelves offer something for every appetite. We received a few recommendations:

Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond by Cha McCoy ()
Bibb Country: Unearthing My Family Secrets of Land, Legacy, and Lettuce by Lonnae O’Neal ()
Carla and the Tin Can Cake Party by Carla Hall ()

16/12/2025

On the cover of our Holiday Issue: Maayan Zilberman answers the call using a bejeweled, sugar-based stiletto of her own making.

traveled to Zilberman’s Brooklyn studio where she learned about Zilberman’s process, her history of art projects that defy sensory expectations, and what it was like to be a club kid in New York in the early aughts. Zilberman’s craft is revealed to be as complex as any carbohydrate as she discusses the pliability and reusability of her medium, and how final pieces—easily disposable or melted down—can help deal with the largest problems, even finality itself.

Story by
Photography by
Styling by and
Fashion by
Location: Pearl Box

PLUS MORE INSIDE

12/12/2025

17/11/2025

13/11/2025

“This is the most cozy, homey, personal, warm book I’ve ever made. If you’re going to own one of my books, it’s this one.”

With her fourth cookbook, Something from Nothing, a new sauce line, and a pop-up pantry shop in NYC, the bestselling author and home-cooking icon, , is opening her shelves—and her world—to us all.

JO: What do you hope people take from the new book?

AR: Food doesn’t have to look perfect, or look produced. Be messy. Let things be natural. Food is delicious. Food is meant to nourish. And not everything needs a hat on a hat. Not everything needs an additional sauce. Understand when something simple is the most delicious version of something.

JO: I could not agree more. At the same time, I’m still taking pictures of my food.

AR: That’s OK. Me too.

JO: Thank you for that. I posted a picture of a tuna sandwich I bought recently, because it had lemon rind, garnish, and flash, and I wanted to make the point that you don’t need all that. Let tuna be tuna.

AR: Yeah, take it off.

Read the full conversation with our editor , in our Fall issue. Link in our bio

Story by
Photography by and courtesy of Alison Roman

06/10/2025

“For the rest of my life, I will always want to write cookbooks. It’s what I do”
Alison Roman

On the cover of our Fall issue: Alison Roman, () the bestselling author and food personality whose fourth cookbook, “Something From Nothing” arrives this fall.

Interview by
Photography by

Alison Roman is opening up her pantry to the world. While “Something From Nothing” boasts some of her most famous pantry recipes, like Caramelized Shallot Pasta, it’s only the beginning. She’s also releasing her very own line of sauces, A Very Good Sauce, and opening her first shop in New York City, a pop-up version of First Bloom () (her shop in Bloomville, NY) that will carry her favorite beans, anchovies, and, yes, sauce. She opened up to Edible Brooklyn editor John Ortved about it all, and the changes in her life that brought her here.

Link in bio for this story and more from the Fall issue.