RECIPE: Sunchoke and Green Apple Salad From Martha Stewart’s Kitchens
This dish stars the same sunchokes and apples I’ve been roasting all winter, but here they’re raw, tasting fresh as spring.
Salad
Winter Detox Recipe: Joan Gussow’s “ABC” Salad
This simple slaw of grated raw apple, beets and carrots is a bright delight on the darkest days of the year.
Don’t Hold Your Knife Upside Down, and Other Kitchen Wisdom From Chez Panisse’s Cal Peternell
Every kitchen should come equipped with this book; little wonder why Michael Pollan and Alice Waters wrote the forewords.
RECIPE: Blueberry and Sorrel Salad with Sweet Onion Vinaigrette from Fruitful
Try this new summer recipe from Sarah Huck, a cookbook author who sold fruit at Red Jacket’s stand for five summers and now co-owns Park Slope’s Kos Kaffe.
RECIPE: Simple Watermelon Salad from The Forest Feast
Artist Erin Gleeson, a former F.I.T. professor who married a rabbi and moved to the woods outside Silicon Valley, shot every dish in the forest, but don’t picture sprout salad or tofu casserole.
RECIPE: Roasted Parsnip and Kale Salad from Eat Ink
For a sneak peek at one of the recipes in Eat Ink, check out Lish Steiling’s Roasted Parsnip and Kale Salad.
RECIPE: When You’re Diane von Furstenberg’s Chef, All the World’s a Stove
Jane Coxwell is private chef to designer Diane von Furstenberg and media mogul Barry Diller, who happen to spend half the year sailing around the world on an extravagant yacht the Eos. Here’s one recipe from her book that we can’t wait to make in the comforts of our own galley kitchen!
When You’re Diane von Furstenberg’s Private Chef, All the World’s a Stove
Even the most devoted New Yorkers sometimes escape the city, often for water. But designer Diane von Furstenberg and media mogul Barry Diller aren’t the types to summer in the Hamptons or winter in Boca Raton.
DIY Dinner: Alfred Portale’s Summer Salad of Peaches, Fennel, Radishes and Beans
Alfred Portale’s Greenmarket to Gotham cookbook is a peach.
FROM OUR RECIPE ARCHIVES: Summer Pasta Salad with Tomatoes and Peaches
In the current issue of Edible Brooklyn, we went into the fridge with Ted Allen, TV celeb and host of the Food Network’s program “Chopped.” He shared with us this recipe for summer pasta salad topped with ripe peaches and tomatoes.
FROM OUR RECIPE ARCHIVES: Blueberries with Feta and Mint
In our current issue, Gabrielle Langholtz–editor of Edible Manhattan and Edible Brooklyn–reviews Mindy Fox’s latest cookbook, Salads: Beyond the Bowl, which features this recipe for blueberries with feta and mint. Refreshing, seasonal and oh so yummy.
A Crop of Cookbooks to Help you Harness the Harvest
These new guides provide the perfect Greenmarket inspiration.
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