Edible Manhattan

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

Harvest season calls for a new way with green beans. Troy Chatterton of Wild Sorrel Cookbooks, the new East Village cook...
08/18/2026

Harvest season calls for a new way with green beans. Troy Chatterton of Wild Sorrel Cookbooks, the new East Village cookbook shop, is sharing recipes from his favorite reads all season, starting with a green bean risotto from Kevin West’s A Cook’s Garden. Creamy and full of late-summer produce, it’s the kind of dish you’ll want on repeat before beans go out of season.

Read the full recipe at the link in our bio.

Story by Troy Chatterton

Four months after a mechanical failure led to an unexpected closure in March—eight days into service—Gabriel Kreuther’s ...
08/13/2026

Four months after a mechanical failure led to an unexpected closure in March—eight days into service—Gabriel Kreuther’s Hudson Yards restaurant Saverne NYC has reopened with a refined menu and something even more valuable—most of its original staff.

Read more at the link in our bio.

Story by Kristin L. Wolfe

In a tasty upstate-downstate collab, Samantha Pleet and Hannah Kristina Metz revealed their pre-fall collection with a d...
08/07/2026

In a tasty upstate-downstate collab, Samantha Pleet and Hannah Kristina Metz revealed their pre-fall collection with a dinner by Leah Guadagnoli of Fancy Feast Supper Club. Leah brought her characteristic catering flair to a fashion line reveal, creating a verdant tablescape that gives Fern Gully, in the best way.

Read the full story linked in our bio.

Story by John Ortved
Photography by Karla Tomanelli

🧀 Meet your next favorite cheese: Piave PDO.With over 125 years of regional tradition behind it, Piave PDO comes in five...
08/06/2026

🧀 Meet your next favorite cheese: Piave PDO.

With over 125 years of regional tradition behind it, Piave PDO comes in five age expressions, from bright and young (Fresco) to bold and aged (Vecchio Reserva). It is snackable, meltable, and complex enough to win over top chefs.

Ask NYC's own Emilia D’Albero—the first American ever named the best cheesemonger in the world—and she'll tell you Piave PDO was her first cheese love. Marissa Mullen of calls out its high moisture content, which lets it melt into a silky sauce without breaking—hello, elevated mac 'n' cheese and risotto. And at Manhattan's Ci Siamo, Chef Hillary Sterling reaches for it to add nutty depth to dishes like braised beans and stracci pasta with wine-stewed rabbit.

Whether shaved onto a salad, melted into pasta, or the star of your next cheese board, Piave PDO earns its spot. ✨

Read the full story: https://ediblemanhattan.com/sponsored/why-european-gem-piave-pdo-should-be-on-your-cheese-board-and-in-your-pasta-bowl/

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.

Billion Oyster Project New York’s native oyster beds were once so abundant that the harbor was said to contain roughly h...
08/05/2026

Billion Oyster Project New York’s native oyster beds were once so abundant that the harbor was said to contain roughly half the world’s oysters, with street vendors hawking them on the cheap to rich and poor. In honor of National Oyster Day, we’re revisiting this (updated) feature on the history of the city’s reefs and the restoration efforts by Billion Oyster Project.

Read the full story linked in our bio.

Story by Julia Sexton
Photography courtesy of the Billion Oyster Project

In a single week, arts writer reillykdavidson experiences both the Murray's Cheese cave in Queens and the Metropolitan M...
08/04/2026

In a single week, arts writer reillykdavidson experiences both the Murray's Cheese cave in Queens and the Metropolitan Museum, inspiring contemplations on context, control, projection, and preservation in the worlds of art and cheese.

Read the full story linked in our bio.

In the East Village, Red Beard Coffee & Bakery is setting itself apart with pastries that blur flavor profiles and bakin...
07/31/2026

In the East Village, Red Beard Coffee & Bakery is setting itself apart with pastries that blur flavor profiles and baking techniques seamlessly across American-Turkish lines. Pistachio cream donut? Check. Pastrami borek? Check.

Read the full story linked in our bio.

Story by maggie baribault
Photography by Michael Tulipan

In her debut cookbook, Cake From Lucie: Recipes and Techniques from the French Countryside to New York City, baker From ...
07/30/2026

In her debut cookbook, Cake From Lucie: Recipes and Techniques from the French Countryside to New York City, baker From Lucie brings a taste of the French countryside to this gorgeous bundt cake, layered with warm cardamom, polenta, and a hint of rose water. It is the kind of dessert that feels both rustic and elegant, perfect for a long summer afternoon with coffee in hand.

Find the full recipe linked in our bio.

Cake From Lucie Copyright © 2026 by Lucie Franc de Ferriere. Photographs copyright © 2026 by Lucia Bell-Epstein. Illustrations copyright 2026 © Maya Netzer. Published by Clarkson Potter, an imprint of Crown Publishing Group.

Famously a favorite among New York City cab drivers, Haandi Restaurant Manhattan is a mainstay of “Curry Hill,” that one...
07/29/2026

Famously a favorite among New York City cab drivers, Haandi Restaurant Manhattan is a mainstay of “Curry Hill,” that one-block stretch of Lexington Ave. serving all things desi, i.e. South Asian. Nearly 25 years in, they’re still dishing up an impressively abundant and delicious lunch special for under $15; with a menu that blends Pakistani, Indian, and Bangladeshi dishes; prayer mats in the basement for the devout; and a 30-minute time cap for quick turnover.

Read the full story linked in our bio.

Story by .sihe

07/27/2026

Introducing “Pasta POV: Chefs in Conversation”, presented by Barilla Al Bronzo®

Watch Chef Matteo Bergamini from Piccola Cucina and Chef Joe Vigorito from L'Artusi experiment with Barilla Al Bronzo® in their kitchen.

Piccola Cucina 📍 SoHo and Lenox Hill
L’Artusi 📍 Greenwich Village

Stay tuned for Part 2!

In partnership with Barilla US
Videography by Brandon Po**ck

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