Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Sauteed Calamari with Parsley and Garlic
A quick sauté keeps calamari tender, while garlic, lemon, and parsley brighten up the gentle oceanic flavor of the squid. Serve with crusty bread for getting every last drop of the buttery sauce. Read more.
Here's the Difference Between Asiago, Romano, and Parmesan Cheese
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.