One of my favorite food-related periodicals doesn't come to me in the mail monthly, and doesn't even require a paid subscription. Edible is a network of locally based food magazines that are free to readers at a number of restaurants and specialty food shops.
With a staggering 62 magazines being published seasonally in areas ranging from Bozeman, Montana to Hawaii and Louisville, Edible has been reporting on local foodways, producers, and restaurants since 2002, and more Edible publications are sprouting up each year.
Gorgeous photography and intelligent writing combined with delicious regional recipes have made Edible into one of the most exciting food-related periodicals out there but since the issues are only distributed locally, getting your hands on a copy of Edible Cape Cod isn't an easy task if you live outside of the area.
Thankfully, for all of the Edible readers out there who are curious about what other editions of the magazine are all about, co-founders Tracey Ryder and Carole Topalian have recently published Edible: A Celebration of Local Foods, a collection of articles taken from various editions of Edible profiling farmers, chefs, and artisans from around the country along with comprehensive lists of the essential people, places, and things.
In addition to all of this wonderful local food-centric info, the book is brimming with lovely recipes organized by season. Everyday this week we will be sharing springtime recipes from Edible: A Celebration of Local Foods including Lobster Rolls, Rhubarb Bread Pudding with Whiskey Sauce, and Egg Noodles with Fava Beans, Leeks, and Morels.
Win 'Edible: A Celebration of Local Foods'
Thanks to the generous folks over at Wiley, we are giving away five (5) copies of Edible: A Celebration of Local Foods this week. All you have to do is tell us about a farmer, chef, or artisan that you would like to see featured in your local edition of Edible magazine in the comments section below.
Five (5) people will be chosen at random among the eligible comments below. We're sorry, but entry is only open to residents of the U.S. and Canada. Comments will close Monday, May 3 at noon ET. The standard Serious Eats contest rules apply.
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