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Edible Brooklyn

An exploration and celebration of our borough's local food and drink.

12/12/2025

17/11/2025

13/11/2025

“This is the most cozy, homey, personal, warm book I’ve ever made. If you’re going to own one of my books, it’s this one.”

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, , is opening her shelves—and her world—to us all.

JO: What do you hope people take from the new book?

AR: Food doesn’t have to look perfect, or look produced. Be messy. Let things be natural. Food is delicious. Food is meant to nourish. And not everything needs a hat on a hat. Not everything needs an additional sauce. Understand when something simple is the most delicious version of something.

JO: I could not agree more. At the same time, I’m still taking pictures of my food.

AR: That’s OK. Me too.

JO: Thank you for that. I posted a picture of a tuna sandwich I bought recently, because it had lemon rind, garnish, and flash, and I wanted to make the point that you don’t need all that. Let tuna be tuna.

AR: Yeah, take it off.

Read the full conversation with our editor , in our Fall issue. Link in our bio

Story by
Photography by and courtesy of Alison Roman

06/10/2025

“For the rest of my life, I will always want to write cookbooks. It’s what I do”
Alison Roman

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

Interview by
Photography by

Alison Roman is opening up her pantry to the world. While “Something From Nothing” boasts some of her most famous pantry recipes, like Caramelized Shallot Pasta, it’s only the beginning. She’s also releasing her very own line of sauces, A Very Good Sauce, and opening her first shop in New York City, a pop-up version of First Bloom () (her shop in Bloomville, NY) that will carry her favorite beans, anchovies, and, yes, sauce. She opened up to Edible Brooklyn editor John Ortved about it all, and the changes in her life that brought her here.

Link in bio for this story and more from the Fall issue.

26/09/2025

NYC’s ultimate food weekend, , returns Oct 15–19—now along the stunning waterfront of . Enjoy 50+ events, tastings, parties and dinners, all in support of and . Tickets at https://nycwff.org/?utm_source=Edible&utm_medium=Email&utm_campaign=General

02/09/2025

The best oat milk latte you’ve ever had is closer than you think. 70% fresh-roasted cold brew coffee, 30% triple oat cream (their extra-rich oat milk blend), and 100% Brooklyn. Find their new canned latte and cold brew at all Brooklyn Roasting cafés, select delis across the five boroughs, and online at brooklynroasting.com Brooklyn Roasting Company

22/08/2025

“While I have some stake in the tariff discussion, bemoaning them feels like playing as a pawn in a pre-ordained chess game… I have no desire to play.”

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

Read Colin’s full article through the link in our bio.

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