Edible Brooklyn

Exploring Brooklyn Food First

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[Edible Brooklyn @EdibleBrooklyn]

On the cover of our Holiday Issue: Maayan Zilberman answers the call using a bejeweled, sugar-based stiletto of her own making. 

Read this and more at https://t.co/kE0mwzNSK4

[Edible Brooklyn @EdibleBrooklyn]

Platform at Pier 57's Market 57 brings James Beard Foundation's Good Food for Good® mission to life with intimate, multi-course dinners, top chefs, and curated pairings. Taste America's diverse culinary landscape. 🍽️
https://t.co/ACwjqNwxTG

[Edible Brooklyn @EdibleBrooklyn]

If you have a lot of nice people on your holiday list—all of whom deserve locally crafted gifts—we’ve got you covered. From bitters that will spice up happy hour, to macaron snowmen, there is something here for everyone on your list.

https://t.co/j53LzICNTo

[Edible Brooklyn @EdibleBrooklyn]

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.

[Edible Brooklyn @EdibleBrooklyn]

“This is the most cozy, homey, personal, warm book I’ve ever made.”

With her fourth cookbook, Something from Nothing, a new sauce line, and a pop-up pantry shop in NYC, the bestselling author and home-cooking icon, @alisoneroman, is opening her shelves—and her world—to us all.

[Edible Brooklyn @EdibleBrooklyn]

For devoted ciderphiles and the merely curious alike, there is no better place to explore the diverse range of exceptional NY ciders than at the NY Cider Festival!

https://t.co/9rlDlUkf4F

[Edible Brooklyn @EdibleBrooklyn]

What began as a homesick experiment in a Brooklyn apartment has become one of New York’s most beloved bakeries.

https://t.co/x40L3U59Oc

[Edible Brooklyn @EdibleBrooklyn]

Kofee, is the antithesis of the corporate coffee hustle culture. We sat down with cofounder Rohan Duggal to find out more about what’s percolating behind the scenes.

https://t.co/toChYa5lkj

[Edible Brooklyn @EdibleBrooklyn]

On the cover of our Fall issue: Alison Roman, (@alisoneroman) the bestselling author and food personality whose fourth cookbook, “Something From Nothing” arrives this fall.

Read this and more at https://t.co/kE0mwzNSK4

[Edible Brooklyn @EdibleBrooklyn]

NYC’s ultimate food weekend, @NYCWFF, returns Oct 15–19—now along the stunning waterfront of @TheSeaportNYC. Enjoy 50+ events, tastings, parties and dinners, all in support of @beardfoundation and @eventzerofoundation. Tickets at https://t.co/uqRQeDvfjX

[Edible Brooklyn @EdibleBrooklyn]

The best oat milk latte is closer than you think. 70% fresh-roasted cold brew coffee, 30% triple oat cream (their rich oat milk blend), and 100% Brooklyn. Find their new canned latte and cold brew at all Brooklyn Roasting cafés, select delis, and https://t.co/hX4cRdZx6d.

[Edible Brooklyn @EdibleBrooklyn]

When tariffs shift the board, small distillers like Colin Spoelman, founder of Kings County Distillery, don’t fold—they pivot. Resiliency is the name of the game in bourbon making. Being a small distiller can be a strength.

https://t.co/36In3Pxvtg

[Edible Brooklyn @EdibleBrooklyn]

In elevating foraged food, chefs are helping us understand and celebrate the diversity and healthful abundance that can be brought to the table.

The key is finding a forager you can trust. We look to Tama Matsuoka Wong.

https://t.co/4FSyXv0YZg

[Edible Brooklyn @EdibleBrooklyn]

Few restaurateurs have done as much to shape New York, and its dining scene, as Keith McNally.

In an exclusive interview with Edible Manhattan, he discusses his book and the restaurant world he helped create, and one topic “too sexual to mention.”

https://t.co/Sik0vaB77w

[Edible Brooklyn @EdibleBrooklyn]

Specialty food used to mean wheatgrass shots, bulk beans, high-fiber crackers, and other poorly packaged, subsistence-over-flavor snacks. Today, specialty food drives menus at the best restaurants and new product lines at even the largest grocery chains.

https://t.co/u3w2FFmJqO

[Edible Brooklyn @EdibleBrooklyn]

Between August 6 and 8, Omega Institute for Holistic Studies and Glynwood Center for Regional Food and Farming are you to Omega’s 250-acre Rhinebeck campus for a three-day gathering dubbed Beyond Delicious.

https://t.co/8HOQWBH33R

[Edible Brooklyn @EdibleBrooklyn]

We partnered with @fromagerdaffinoisusa and @chefjodywilliams for a night celebrating all things cheese.

Fromager d’Affinois is a luxurious cheese with a buttery texture. Each bite is rich and creamy, combining modern technique with the timeless craft of French cheesemaking.

[Edible Brooklyn @EdibleBrooklyn]

Fortuna’s Sausage & Online Italian Market has all of the ingredients for a heartfelt, modern family business, made in the USA with Calabrian roots.

https://t.co/eSXz2tiOLn

[Edible Brooklyn @EdibleBrooklyn]

At Bong in Crown Heights, everything—from the peacock mural to the kroeung paste—is handmade with love and heritage.

https://t.co/CEvpC0eUAF

[Edible Brooklyn @EdibleBrooklyn]

Anastasia Ganias offers a range of giftable and pantry-ready boxes. Check out Ganias’ social feed for seasonal recipes—and stay hungry, because her seasonal organic honeys and chile oil are coming next.

https://t.co/4p4wVjqc9b