Edible Manhattan

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Edible Manhattan

A seasonal exploration and celebration of the city's local food and drink.

02/19/2026

A peek inside our lovely dinner with at the very romantic 🌹 cheers!

❤️

02/13/2026

Sea salt, course by course.

At Buvette, we celebrated La Baleine & Le Saunier de Camargue through a menu designed to show how different sea salts with French origins transform a dish:

Beurre & Pain Grillé finished with Le Saunier de Camargue Fleur de Sel.

Raclette baked with Coarse Sea Salt and Le Saunier de Camargue Herbes de Provence Fleur de Sel.

Salt-Roasted Betterave with mineral-rich Celtic Grey Sea Salt.

Salt-Brined Beef Cheeks seasoned with Coarse Sea Salt.

Brandade de Morue cured and finished with Coarse Sea Salt.

Mousse au Chocolat lifted with Le Saunier de Camargue Fleur de Sel Espelette Pepper

From everyday cooking salts to hand-harvested Le Saunier de Camargue Fleur de Sel from Camargue—naturally crystalized under the South of France sun and wind and gathered each summer during a period of 3 weeks—every course showed that sea salt isn’t just seasoning. It’s texture. It’s structure. It’s often the first and final touch that brings everything into focus.

Thank you Chef Joel Solano, Chef Jody Williams, Buvette, and our always flavor-curious guests for joining us around the table.

Photography by Sam Keeler ()

01/27/2026

For generations, Pecorino Romano PDO has been celebrated for its starring role in classic Italian dishes like cacio e pepe and carbonara, and as the perfect finishing touch to countless pastas. While it’s true that its bold flavor and texture make it an exceptional grating cheese, that’s only part of its story.

Recently, we teamed up with to bring Pecorino Romano PDO to . Through a carefully curated menu by Chef Matt Rodrigue (), the evening began with Julia Fox-Birnbaum () of , who gave guests a thorough introduction to Pecorino Romano PDO.

We started with an antipasto sformato of figs, chicory, and Pecorino Romano PDO. The first pasta—agnolotti with beets and Pecorino Romano PDO—was rich and earthy, with flavors that burst open on the palate. The second, fettuccine all’amatriciana made with perfectly rendered pork belly and Pecorino Romano PDO, was comfortingly classic yet deeply satisfying. And the final bow—a Pecorino Romano PDO cheesecake—was the biggest surprise: bold, savory, sweet, and anything but a gimmick.

If Pecorino Romano PDO has only ever shown up on your table in pasta, don’t feel bad. Now you know: it can be used in hand pies, ice cream, and even…gasp…with fish!

In partnership with Pecorino Romano PDO

Post created with the financial contribution of the EU regulation n. 1144/2014 European Program n. 101095087 PR ON TOP.

Videography by

01/26/2026

“I realized how versatile this cheese is,” Zoe Sweeting, Creative Services Manager at Edible Manhattan says. “It can elevate any meal or it can be the star of its own dish. It’s so much more than a simple last-minute topping on a pasta dish.”

Edible Manhattan has helped spread the word across the country, co-hosting Pecorino Romano PDO feasts—most recently with .

We dined at with a carefully curated menu by Chef Rachel Orner (). The main draw was the meticulously crafted pasta. Alongside a classic cacio e pepe, Chef Orner served a rigatoni all’amatriciana with guanciale, San Marzano tomatoes, and Pecorino Romano PDO. The Chicken al Mattone—served with Pecorino Romano PDO fonduta, peperonata, pickled fennel, and pane strappato—delivered a surprising array of creamy, rich, briny, crunchy flavors, and textures.

The dessert course—Pecorino Romano PDO ice cream topped with candied hazelnut and balsamico—felt like an instant classic. It was surprising, but at the same time, the richness of the cheese and the skill of the pastry chef transformed what could have been unusual into something soulful, refined, and downright delicious.

Post created with the financial contribution of the EU regulation n. 1144/2014 European
Program n. 101095087 PR ON TOP.

Videography by

01/14/2026

Time to fall in love with yuzu! Have you had the real thing?

“I had used yuzu, but Kito was different,” says renowned pastry chef Yusaku Shibata (.shibata0131), who led Team Japan to victory at the 2023 Pastry World Cup. “To me it is the best in the world.”

Chef Shibata recently came to New York, where, from the wine and liquor shop, , he demonstrated the superior quality of Kito Yuzu citrus extracts, jams, and oils in both sweet and savory dishes—alongside Via Carota’s Chefs Jody Williams and Rita Sodi.

“What’s really interesting about Kito Yuzu is that we’re talking about terroir,” adds Chef Williams motioning to the countless vintages from widely varying estates along the walls of their bottle shop. “It shares that really unique growing region and then the culture behind it to be a caretaker, that’s an awesome story for chefs to discover.”

Learn more at the link in bio.

📸 Photography by
Story by

01/12/2026

A behind the scenes look at our cover shoot with .zilberman

Photography by
Styling by with assistance by

A huge thank you to for letting us use the space to capture some of the magic.

Striped sweater by
Dress by
Shirt with tie by
Leather coat by

12/19/2025

An evening inside ’s world, celebrating our Holiday Issue and the cover star herself. Guests were invited to wear Maayan’s one-of-a-kind sugar sculpture rings–turning the party into a living gallery.

Thank you to at and for making it all shine. Along with bubbles and pours from , , and .

Photography by

12/16/2025

On the cover of our Holiday Issue: Maayan Zilberman beguiles in one of her candied creations: a replica of a diamond-encrusted bow snatched in the Louvre Heist.

Maayan Zilberman, whose irresistible, sugar-based creations have appeared in the swaggiest of settings (ahem, the Met Gala) shimmer in their own exhibit this winter. Zilberman’s jewel-like sculptures are “tethered to the rapturous power of desire” writes , who delves into this dazzling mixture of art and food in a story about pageantry, subversion, and letting go.

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

PLUS MORE INSIDE

12/12/2025

Nothing brings people together like good food! We teamed up with and the exceptional Chef Jody Williams at to create three deliciously shareable recipes that are perfect for celebrating with friends and family. From the delicate Florette Quiche to the crisp Le Fromager Tarte Flambée and the indulgent Truffle Croque-Monsieur, each dish features a signature Fromager d’Affinois cheese and is ideal for sharing bites and making memories.

Made in France’s Auvergne–Rhône–Alpes region, Fromager d’Affinois’ luxurious creamy cheeses are utterly irresistible. Gather your loved ones, set the table, and turn every holiday meal into a shared, cheesy celebration! Swipe to see all 3 recipes or view them at the link in our bio.

Photography by

In partnership with

11/20/2025

If you have a lot of nice people on your holiday list—all of whom deserve unique, locally crafted, soulful gifts that no one else will think to give them—we’ve got you covered. From bitters that will spice up happy hour, to delicious and twee macaron snowmen, to botanical fragrances that deliver insta-Zen, there is something here for everyone on your list.

We selected tried-and-true favorites that offer a feast for the eyes and other senses. They are also made by independent businesses who are as committed to sourcing locally and supporting the community as you are.

Click the link in our bio for fresh ideas that will make for a very merry holiday season.

.herbal.scoop

11/17/2025

The NY Cider Festival 2025 offers an exciting day of tastings and personal connections with 25 top New York State producers. It’s designed to showcase the state’s proud agricultural legacy and the creative way that history is deployed today by New York’s cider makers.

For more information go to www.newyorkcider.org.

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Manhattan, NY

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http://www.ediblemanhattan.com/

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