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The best thing about fall, aside from sweaters, pumpkin drinks, and a smaller ConEd bill, is the harvest. Next Wednesday, September 3, from 6:30 to 9:30 pm, Brooklyn Grange will host Veggiepalooza, a four-course, family-style dinner atop its rooftop farm in the Brooklyn Navy Yard. If you don't know about Brooklyn Grange, operators of the two largest and most improbably gorgeous commercial urban rooftop farms in New York City, there could hardly be a better...
Yesterday, we found out about the impending egg white shortage and, reader, we'll be honest—we didn't care at all. Like, not even one tiny little bit. The thing is, we were never swayed by the whole anti-yolk contingent to begin with, because we've always known that the secret to a good egg sandwich is runny yolk. (This also might be, like, the secret to the universe, but we digress.) However, it did get us thinking a...
We’re honestly not trying to take anything away from the Willy Wonka-esque genius of pastry chef Dominique Ansel. But considering the madcap frenzy that ensues every time he debuts a new creation, he might as well just mix flour and butter together and market it as the second coming of sweets. And besides, we’ve been enjoying cleverly conceived hybrid pastries in this borough before the Cronut was even a twinkle in Ansel’s eye. So here...
There’s really very little we won’t willingly eat; which is pretty convenient when it comes to being a food writer. But there are a few rather uncool aversions (mayonnaise, soda, bubblegum) that have been plaguing us since childhood, and one more that’s proving to be even more unacceptable as an adult — a growing apathy towards (yes, we admit it!) eggs. It’s a stance that puts us at increasing odds with the greater food...

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