• Recipes At Dirt Candy (2013)
  • Kale matzo-ball soup at Dirt Candy
  • Chef Amanda Cohen of Dirt Candy—New York, NY
  • Chef Amanda Cohen of Dirt Candy—New York, NY

Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant

$19.99

It's a Bloody Mary made with the juice of green tomatoes and vodka so it's sour and sharp and tangy, like that jealous feeling all other brunches have about Dirt Candy’s brunch.

Cohen tells that Dirt Candy 2.0 is “outfitted with an open kitchen and, in the basement, a walk-in fridge and enough space to finally enable her to buy produce by the case instead of the pound or even the piece.”

Reviews

Model: Natasha MaleyPhotography by Dirt Candy Photography

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