Serious Eats: New York
'Edible Manhattan' March/April Issue Launches New Web Video Content
The latest Edible Manhattan is out, and for the first time, the publication is sharing related video content online. Editor Brian Halweil says they expect about two videos per issue, with the first spotlighting chef Brent Sims of the Green Table in Chelsea Market. Sims goes step-by-step through the preserving lemons process in four minutes (the actual preserving takes a few months). Watch the video after the jump, and learn what's in the print issue.
Chef Brent Sims Preserves Lemons
In the March/April print issue, look for pieces on: the screwy economy and food (as the writer wrote this he learned of his own 30-percent pay cut), chef/owner of Savoy and Back Forty restaurants Peter Hoffman on salmon's cousin shad, the 30-year old Cleaver Company in Chelsea Market (a catering group that specializes in crudités for eco-weddings and mini-burgers made with pastured beef), a bartender's narrative, and Boulud’s breadbaskets.