Food

A little over a week ago, we sat down with DUMBO resident, interior designer, entertaining expert, and founder of EyeSwoon, Athena Calderone, who just released her first cookbook, Cook Beautiful. The book gives recipes that take readers from prep to presentation, reminding us that how food looks matters just as much as how it tastes. Check our Facebook Live with Athena, and make sure to check out one of her recipes below! https://www.facebook.com/brooklynmagazine/videos/1513274778731683/ Delicata Squash Agrodolce Serves 4 2...
Illustrations by Maddy Price. Follow her at @coolfriendlyman or visit www.maddyprice.com. Many American cities were having a tough time in the late 20th century. The days of a working-class urban center were a fading memory, and virtually the entire country struggled to cope with the change. The 1919 Census of Manufactures showed that the garment industry alone employed over 250,000 New Yorkers in more than 11,000 factories—and that was just counting the businesses in Manhattan....
Pickling and fermenting. For all the Brooklyn stereotypes, in the right setting, these can still be rather impressive ways of preparing food. Though two chefs who spoke at Taste Talks Brooklyn on Saturday developed many of their techniques in a lab, they were not there to wow the audience with fussy food prep. Will Horowitz, owner of Ducks Eatery and Harry & Ida's, and his friend Jaime Young, chef and co-owner of Sunday in Brooklyn, have much loftier...
When Dana Cowin sat down with Dan Barber for a "Fireside Chat" at Taste Talks Brooklyn—a sister festival to both Northside Festival and Brooklyn Magazine—on Saturday, she acknowledged that a talk about the chef's work to make food more sustainable and less wasteful food have been too dark. Instead, the former Food & Wine editor declared that she would push the Blue Hill chef toward the sunshine—and he was more than happy to oblige. "Environmentalism asks...

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