You know which magazine we love? Edible Brooklyn. Here’s why. There are countless other sources covering the latest hot whatever, but Edible Brooklyn is really about meaningful food experiences. Sure, they cover restaurants, but it’s more than that–Edible stories dig into what this city eats and why. We love their profiles of our borough’s creative kitchen types and the latest who-needs-the-country-when-you-can-get-to-Bushwick trends (like what to do when your rooftop beehive swarms). And a subscription to Edible makes for more than just coffee table decoration. This quarterly mag is packed with everything from tips on foraging for dinner in this wild city to where to score the freshest fillet of porgy and how to go on an upstate brewery tour sans car.
Plus, right now Edible is offering a sweet deal. With every two-year subscription, they’ll send you a copy of Edible Brooklyn: The Cookbook, free of charge. Edited by James Beard Award winner and Prospect Heights home girl Rachel Wharton, The Cookbook is chock full of recipes that capture the flavors of a place where butchers are celebrities, chefs work co-op shifts, immigrants cook the flavors of home, culinary school grads create candy confections for grownups and brewers save their spent grain for local livestock. But act now. This deal ends December 10.
Use code “EBC1” at checkout, and please indicate in the comments section if the cookbook is being mailed to a different address than the subscription. They will include a card with your gift to arrive no later than December 21.
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