Flying Pigs Farm’s frozen dough is entirely innocent of both trans-fats and machine handling, looking as lovely as if I’d raised the piglets and ground the wheat myself.
What if our four magazines united, like family around a holiday table, and printed one giant feast of an issue featuring stories from across the region?
The Food Film Fest’s executive producer grew up baking crazy quantities of pumpkin loaves each December. Watch the man who started it all.
A jewel-toned Austrian cake brimming with raspberry jam.
The fruit’s flesh is foul, but the pit within is not. I was soon snacking on something enjoyably interesting, an ancient food that, to me, was entirely new.
I thought “this is genius and it’s the sort of thing that could only happen in New York.”
If you spend even an hour with a pot of boiling water, it really facilitates later in the week.
The chef grew up on grilled sardines, home-cured chourico and huge stockpots of the collard green soup called caldo verde.
Drink it straight, if you dare.
The plants grow wild in all 48 states and their tight, purple clusters can season everything from vodka to lamb.
American Catch landed this summer and in it, Paul Greenberg lays painfully plain how our own seafood is on the brink of becoming “the one that got away.”
The book is full of recipes Marcus loves to cook at home, and this is one you’ll want to make in yours, before summer produce is gone for good.