Jessie Cacciola is a freelance food writer in New York with roots as an intern at Gourmet, Edible Finger Lakes and Time Out New York. Her work has appeared in the latter two as well as on Salon.com and The Atlantic Food Channel.
While the steps are the same as for French Champagne, the difference is the grapes.
Hundredweight Ice lays the foundation for the city’s most serious cocktails.
Southern Tier Brewing brings us a unique take on the traditional holiday beer.
Booze, heat and spices warm you up three ways at once.
Africa seems so far away…if you’re staying below 23rd Street. But if you make the voyage to the Upper East Side, you’ll get a lot closer than you’d think.
A locavore distributor finds success in a New York State of wine.
A fan of Portugal’s signature sip goes to the source.
Craft ciders with a kick are suddenly everywhere.
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