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They’re here! The Summer 2026 issues of EB and EW are hitting the streets today. It’s EB’s 20th anniversary edition, full of gorgeous summertime recipes, profiles of new food folks and small businesses—and check-ins with some
In our Spring 2026 issue, @matttota visits the @woopublicmarket to see how it’s grown and changed since we first covered it right after its pandemic reopening in 2021. So many new spots, so many reasons to visit! “A cook from the funky
WASH ‘EM IF YOU’VE GOT ‘EM Kick your disposables habit with a collection of cloth napkins from a thrift store or flea market; embroider initials for every family member so you know whose is whose. NO-BRAINERS Make crumbs and crou
Eat like Revere this Patriot’s Day! Or join us on May 7th at Northern Spy to taste this menu as prepared by its author. We’ll share this special meal, learn from local food artisans, meet the chef himself and break bread with fellow edibl
Join us on May 7th at Northern Spy to taste this menu, featured in our Spring issue, prepared by its author himself, Chef @marcfsheehan of @northernspyma! We’ll share this special meal, learn from local food artisans, meet the chef himself and
For our Spring issue, longtime contributor @tara_taft visited seven local places serving more than just a beer, wine or cup of coffee; “They provide a ‘third place,’ a space beyond home and work, where strangers become friends, gene