A “Kir-ious” Cassis for Contemporary Drinkers
SPRING 2025
Owner Sims Foster and culinary director Eric Leveillee tell the story of the DeBruce… and of Sullivan County.
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“I don’t tend to lead with labels. I try to lead with ingredients and how something will make you feel,” she says.
Owner Sims Foster and culinary director Eric Leveillee tell the story of the DeBruce… and of Sullivan County.
New York’s water, supplied by the finest reservoirs in the world, has never been more essential.
Has there ever been a better time in world history for chocolate lovers? At first glance, that might seem like a wild statement, but consider the evidence.
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At what point does the garnish become the drink, or vice versa? The “Hot Doggin It” cocktail at LilliStar begs the question.
Hudson Valley Drinks Producers Redefining the Farm-to-Glass Movement + Sustainability in the city with Happy Cork
What makes Pecorino Romano PDO such an irresistible ingredient for culinary creatives? Let’s start at the top.
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After the unrelenting gallop that is every holiday season, why not devote some time to yourself? Cuddle Up, De-Stress, Unwind, and Restore…
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As a love letter to France, Edible Manhattan writers set out to explore French culinary culture in partnership with Taste France.
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An initiative of the French Ministry of Agriculture, Taste France celebrates the rich landscape of French food and beverages.
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Ulster Has Everything
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Get out for one, two, or three days. Summer might be over but it’s not too late to break the hell out.
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