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.
Jill Cooks Pulled Pork from "Heart of the Artichoke"
CHOW.com Senior Food Editor Jill Santopietro is back to help you make dinner, and she's enlisting the aid of David Tanis's Heart of the Artichoke. On the menu: Slow-Cooked Carne Adovada, with some tips from Jill about how the cookbook helped or hindered her along the way.
Pumpkin Spice: So Much More Than a Latte
Why are people obsessed with pumpkin spice everything? Read more.
Started From - Michelle Tam
Paleo cook book author Michelle Tam talks about her food science roots and the story behind her best-seller. Read more.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.