Deep Thoughts for 2010: Foer, Atwood, Hoffman, Barber, and Eating Less Meat
Meat Thinkers: Dan Barber Discusses Humanely Raised Foie Gras. The chef is one of many who might agree that not all meat is created equal. In The Year of the Flood—Margaret Atwood’s new biotech...
View ArticleLetters from Local Gourmands: The Inaugural
Editor’s Note: Jeanne Hodesh, Edible Manhattan’s editorial assistant, also runs the fantastic weekly food newsletter and event round-up called Local Gourmands. We like getting her letters so much, we...
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Rowan Jacobsen, “American Terroir” and Taste of Place
The Taste of Place of an Oyster; illustration by Bambi Edlund The night began at the bar of Savoy with a round of deeply cupped morsels of Shibumi oysters from Washington State’s Puget Sound. These...
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Today on NY1 – The First Spring Food Isn’t Strawberries, But Shad
Planked shad, as eaten in New York for centuries. Two springs ago Peter Hoffman, the chef and owner of Savoy and Back Forty restaurants in Manhattan, chronicled his 1974 summer as a Hudson River shad...
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Cocktails Paired with Poems? Why Yes, and of Course One Was by Bukowski
The Muse: Back Forty's Beautiful Bar Of all the ways to celebrate National Poetry Month, there can be no finer than to spend the evening at Back Forty in the East Village, drinking cocktails paired...
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This Saturday Watch the TEDxManhattan Conference, “Changing the Way We Eat,”...
The theme for this year’s TEDx Manhattan conference, “Changing the Way We Eat,” couldn’t be dearer to our hearts: to explore the food system as we shift to a more sustainable way of eating and farming....
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Businesses Against Fracking in New York: Wake-Up Call for the Nation
A critical mass of New York celebrities and food luminaries is opposing fracking in the city’s watershed. Mario Batali and Edible hero Bill Telepan recently authored a persuasive op-ed asking the...
View ArticleVideo Recap: Take a Ride Alongside These Biking Chefs
Pedal to the Nettle – Digital Edition from Edible Manhattan on Vimeo. We were so (literally) moved by writer Nancy Matsumoto’s recent story about chefs who have ditched their delivery trucks for two...
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Despite Bans, City Rooftops Become Hives of Activity
Parisians covet the honey of their urban terroir, giving the city’s bees prime real estate in the ritzy neighborhoods around the Opéra and Jardin de Luxemborg. London’s bees were recently awarded best...
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For Inside Park’s Chef Weingarten, Fall is Gingko Season
“It’s my personal theory that their rotting flesh attracted dinosaurs and caused ginkgo seeds to be dispersed everywhere,” muses Matt Weingarten, chef of Inside Park, an indoor/outdoor...
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Pan-Seared Shad Fillet with Citrus and Parsley
By Peter Hoffman Serves two The executive chef and owner of Manhattan’s Savoy and Back 40 restaurants, Hoffman likes to top this with “a mess of sautéed young spinach, root crowns and all.” Look for...
View ArticleNet Loss: Shad Swim Against the Tide of Time
It’s true that I had previously launched my career in the restaurant business, working in a hotel kitchen with aspirations — Stowe, Vermont, 1974. Aspirations, though, were one thing and reality was...
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A Chef and a Journalist Meet in the Reel World
Judging by its cover, I feared Four Fish would be another eco-treatise detailing the collapse of marine populations and the failure of fisheries management to grapple with the dire state of affairs in...
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November-December 2011
This December marks the 29th anniversary of John Lennon’s death on the Upper West Side. We marked the occasion by asking Yoko Ono about her eating habits; reading her answers and thinking about her...
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Remembering Savoy
Photo credit: Michael Harlan Turkell When Peter Hoffman announced that on June 18 he would shutter Savoy—the SoHo restaurant he has run for 21 years at the cobblestoned corner of Prince and...
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Grist for the Mill
While in the thick of editing this issue—our second annual Eat-Drink-Local edition—I was riding the locavore love when the phone rang and snapped me out of my harvest high. It was Peter Hoffman,...
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Cooking With Gas: The Hydrofracking Controversy From a Chef’s Perspective
I got pegged as Mr. Local Foods. For 20 years it’s been true that you can find me in Union Square just about every market morning, and that my menus at Savoy and Back Forty enthusiastically champion...
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What Are the World’s Greatest Chefs Talking About? Seeds.
Among the participants at Seeds: The Future of Flavor were Mission Chinese chef Danny Bowien, left, and food scientist Harold McGee. For more than a decade Dan Barber has been among the most...
View ArticleVIDEO: Peter Hoffman Preps a Quince
Eating seasonally during cold months doesn’t mean that you have to sacrifice your fruit intake. Quince, a cousin to both apples and pears, is an underrated fruit that’s ripe for the picking. Since...
View ArticleHelp Us Choose Our Holiday Issue Cover!
[nggallery template=carouselag id=32] write my essay Our holiday issue is almost set to print, but it’s missing one thing—a cover! We’ve narrowed our photo collection to the best of the best, and above...
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