Foster Supply Hospitality, a “mission-based hotel and hospitality group,” opened Hemlock in Neversink, New York this past October. I spoke to co-founders Sims and Kirsten Foster about Hemlock’s commitment to wellness, plant-based cuisine and most importantly, its guests.  Sims Foster came up in New York nightlife. Prior to Foster Supply, he opened restaurants in every major city in the United States, working with a generous handful of celebrated—now celebrity—chefs, developing concepts and shaping teams that surpass an elite hospitality standard. Few understand the backstage operations of ..read more

ACTOR, WRITER, HORSE GIRL Barney Greengrass New York swallowed me whole at first; I felt like I was climbing a ladder slathered in oil. Eventually I Goldilocksed my way to the UWS and Barney Greengrass. The bagel: crisp on the outside maintaining soft innards, blanketed with thick cream cheese and laden with buttery lox to create a perfect bite. Paired with the tart kick of freshly squeezed orange juice. Sublimity … I became a regular. When the cashier asked me one day if I wanted “the usual,” I knew I’d gotten my wings. The city was now mine to swallow, one bite at a time. —Zosia Mamet Illust ..read more

Arlyn Osborne’s Dip Into Queso Ice Cream In her new cookbook, Sugarcane: Sweet Recipes from My Half-Filipino Kitchen, Arlyn Osborne draws on her Filipino heritage and the years she spent as a professional recipe developer. Her recipes flip American standards—coconut cream pie, chocolate chip cookies, lemon bars—by introducing ravishing flavors from the Philippines: pandan, rambutan, calamansi, ube, or, in this case, cheddar cheese. Wait … cheddar cheese? Says Osborne, “Of all the Philippine desserts that employ cheese (there are quite a few), queso ice cream takes first place for me. It’s as c ..read more

Homegrown Herbs Make for Heady Cocktails I’ve never felt more like a chump than when I was in Provence. As I walked along the trails of Cap d’Antibes, the wild hedges of rosemary were easily 20 to 30 feet tall and extended—without hyperbole—for miles. And that’s just the rosemary. Add to this the lavender, thyme, wormwood, and all manner of other herbs, and it was sufficient to set the senses and mind reeling. Thinking of how much money I spend for a few small sprigs of what-have-you, when here it all grew so casually and in such comical abundance, almost made me physically ill. It was enough ..read more

Pieter Estersohn Captures New York’s Neo-Ruralists in Back to the Land Just ask any New Yorker and they will eagerly tell you that their city is the greatest city in the world. But if you catch them after a particularly long day and they’re feeling honest, they might admit that sometimes, just sometimes, New York City can be a bit of a grind. If you live in the city long enough, you will either know someone who decamped upstate or you’ve dreamed about doing it yourself. Or maybe you’re already upstate, enjoying some fresh air and wondering why you ever crammed your poor body onto packed trains ..read more

The Kitchen Dreams of New York’s Most Popular Food Personalities We talked to real food and design folks about their real-world kitchens—spaces where money is an object, square footage is limited, and serious choices have to be made. We learned that, despite challenges, cooks generally find things to love about their kitchens. Sometimes it’s the light, or what they brought in when they inhabited the space. But most often, it’s the time we spend in our (albeit imperfect) kitchens, doing what we love. RELATED: Coveting Right Now (Editor’s Picks) Photography by Emily WinikerDanielle Van Noy @thef ..read more

Recipe by Dashi Okume If you’re looking for a real umami-bomb, try this dish where rice absorbs umami from a host of umami-rich ingredients, ending up with a delicious, savory, meaty-tasting result. For best results, source genuine Japanese ingredients.* *In New York, MOGMOG (L.I.C.); Dashi Okume (Greenpoint); Wegman’s Astor Place (Manhattan); Katagiri (Multiple Locations); Sunrise Mart (Multiple Locations); Dainobu (Multiple Locations); Osakana (Multiple Locations); The Rice Factory (Scarsdale); Mitsuwa Marketplace (Edgewater, NJ). Or you can order online for delivery from Weee!, OP Fish Mark ..read more

Shop at these Ambassadors of Japanese Traditions DASHI OKUME, Greenpoint, Brooklyn, March 22: On an evening hosted by Edible Brooklyn and JETRO (the Japan External Trade Organization), a group of food-world luminaries gathered to learn why Japan’s natural ecosystem produces such a wealth and diversity of seafood, and to make their own saba-sushi under the direction of Chef Hiroki Abe of MOGMOG, a Japanese specialist shop in Long Island City. Attendees also enjoyed a hands-on lesson is Japan’s most fundamental ingredient, dashi, from Dashi Okume’s dashi sommelier, Shohei Miyajima. The evening c ..read more

After attending Le Cordon Bleu in Paris, cooking in New York restaurants, and working at a test kitchen, Anya Wareck is now Edible Manhattan’s Editorial Assistant–living in Brooklyn. Anya hopes to eat and write her way across New York (or as much of it as she can). One objective of food writing is to help readers refine their options. Refine while making reservations, refine while ordering at a sandwich counter—all areas of food (and drink) demand refinement in a place like New York City. Most readers don’t have meals to waste. Writers, on the other hand, do have meals to waste, and it’s our d ..read more

COMEDIAN, ACTOR, ENTERTAINER-AT-LARGE Bamonte’s In my comedy act, I love to say, “I’m half-Italian… ” and grab my belly, give it a li’l jiggle, “… this half!” My one true love has always been Italian food. I can thank my Nana for introducing me to lasagna, ravioli, pizza, and pizzelles. Just so you know, pizzelles contain the four major food groups: flour, butter, oil, and sugar. I’ve lived in Brooklyn more than half of my life, and every time I walk into the old-school neighborhood Italian joint Bamonte’s, I’m transported right back to being a kid (over) eating pasta with my Nana. Brooklyn ha ..read more