By Evelyn Derico

About Evelyn Derico

Evelyn is a writer, webmaster, bookworm and b-movie fan residing in Greenpoint. Follow her on instagram @evio_dorito.

Fresh Summer Rolls With Sweet & Sour Chili Sauce

Summer roll prep
Summer rolls prep

Spring has officially sprung and that means you’re probably hankering a delicious something full of fresh ingredients to make. Whether you get them from a farmer’s market, or a great local store like The Garden or Natural Garden. Below you will find my take on a refreshing and healthy treat, Vietnamese summer rolls. Warning: these contain a lot of ingredients but the amazing taste explosion makes them worth your time! Continue reading

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We Got a Deliciously Stinky Crash Course at Edible Brooklyn’s “How To Eat Cheese”

"How To Eat Cheese" at the Brooklyn Brewery
“How To Eat Cheese” at the Brooklyn Brewery

Have you ever been curious about how exactly cheese is made? It is, my friends, a true art form, as we learned Wednesday night at Edible Brooklyn‘s “How To Eat Cheese.”

About 150 cheese lovers gathered at the Brooklyn Brewery, eager to learn about everything cheese-related from some of NYC’s expert cheese makers. We got our hands on all sorts of tasty treats from the cheesemongers themselves, some of which had never been out of the vault! All about the cheese talks after the jump.

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Greenpoint’s Mom & Icepops Serves Up Crazy Flavors Like Roasted Tomato and Chipotle, Plum Violet and Rhubarb Lavender

Mom & Icepops, popsicles, pops

Owner and co-Founder of Mom & Icepops Eli Kaplan has exciting new flavors in the works and dreams of bringing  his unique brand of fresh, delicious, responsibly sourced popsicles to more New Yorkers. He’s currently seeking a company expansion to keep up with the supply and demand of his inventive and delicious treats. We chatted with Kaplan about how his pops are created, and what he’s looking to achieve in the growth of Mom & Icepops.

GP: Do you have any exciting new flavors in the works? 

Eli: A bunch! Right now a flavor that has been getting a lot of positive feedback is the orange fennel. I’m also working on a roasted tomato and chipotle pop — it’s kind of savory and sweet. We also have a plum violet popsicle and rhubarb lavender pop when rhubarb is in season.  Continue reading

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