With a little duck fat from Hudson Valley Duck Farm, we’re using up our root veggies during this last week of the dwindling winter season.
Our borough is home to one of the largest populations of Haitians outside the Caribbean, and likely all of them have pikliz in the fridge.
Raw and tossed in a light pesto, here’s how to dress up the rest of your summer squash.
An abundance of zucchini and guilt about not using it up rescued! By a great cookbook.
By now those cute little squash plants in your garden aren’t so little anymore. No matter where you plant them, summer squash has a way of taking over the garden…and your fridge. If you find yourself with more zucchini than you know what to do with (don’t we all?), try this dish from Chef Michael Anthony of Gramercy Tavern.
Years ago, long before I’d ever been to Italy, I found a copy of the 2001 cookbook Saveur Cooks Authentic Italian: Savoring the Recipes and Traditions of the World’s Favorite Cuisine. I took to the tome like I was a 13-year-old who stumbled across some dimestore bodice ripper. In other words, I devoured every page. And in particular, I was taken with a salad called Puntarelle con Salsa di Acciughe.
I’m not sure what seems to change faster–the procession of in-season veggies that are now marching through our kitchen (cukes, corn, beans, the first…
Cherries and chevre? You can keep em. Don’t get me wrong – I love just about every single ingredient at the farmers market year round, and go into a real-food reverie this time of year, eating myself sick on sugar…
We wish this announcement came on some brilliantly sunny day where spring dreams of sweet greens and strawberry pie are already dancing in your…
Dinner in with Peter Berley.