Please welcome fall intern Allison Hemler to the Serious Eats team. We're excited to have her working with us. She's a barista by morning, a blogger, now, by afternoon, and an aspiring baker at night. I don't know how she fits it all in. She must be siphoning off coffee before she comes in to the SE offices. Glad to have you aboard, Allison! —Adam
Last night I attended a ricotta-making workshop run by the lovely owners of Salvatore Bklyn, Rachel Mark and Betsy Devine (who you may remember from this Serious Eats Q&A a few months ago). The class, which featured a demonstration of the cheese-making process, was full of laughter, questions, pairing recommendations, and plenty of Salvatore Bklyn ricotta with black pepper and a shot of honey on olive oil and garlic toasts. The class is one of many in a series that the soon to be launched publication Edible Manhattan is bringing to the Culinary Center inside the Bowery Whole Foods. 95 East Houston Street, New York NY 10002 (on Bowery; map).
You can visit the Salvatore Bklyn stand at the Brooklyn Flea in Fort Greene on Sundays from 10am-5pm, where they also sell cannolis, and this weekend, tomato sandwiches. Their website lists a few other locations to find the goods, but don't pass up an opportunity to visit them in person at the Flea.
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