Patagonia’s Travel Food Line Embraces Regenerative Agriculture
Versatile and convenient, Patagonia Provisions’ line of packaged foods works whether you’re camping in the back country or simply in need of a quick, healthy weeknight meal.
Ingredients
Truffle Season Is Here, but Not for Long
Truffle deliverance has arrived for New York eaters via Eataly.
Beans & Legumes, Dinner, Holiday, Home for the Holiday, Pork, Recipes, Vegetables, Winter, Winter 2020-2021: Issue No. 64
This New Year’s Eve, Stay Home and Cook
This year, turn down parties and crank up the oven on December 31.
This Gorgeous Appetizer Makes a Perfect Holiday Offering
You’ll want to try out this Leek and Gruyère AOP Terrine.
How a Traditional Ham Receives the Highest Designation
Bayonne Ham combines historic artisanal craft and quality to receive this distinction.
Community, Courses, DIY, Eat, Forager, Foraging, Ingredients, Mushrooms, People, Recipes, Side Dish, Summer, Urban Forager
Hunting for Chanterelles in Upstate New York
Finding summer’s fabled edible mushroom.
How Kale Purée Changed April Bloomfield’s Life Forever
In her just-out cookbook, Bloomfield reveals that if it weren’t for this simple purée, she wouldn’t be where she is today.
Nose-to-Tail Carrots via The Kitchen Ecosystem
Eugenia Bone’s book considers ingredients individually and offers inspired recipes to enjoy each over time: fresh, preserved, reimagined leftovers and even the parts cooks usually throw away.
VIDEO: Break It Down—How to Prepare a Whole Thanksgiving Turkey in a Small Kitchen
We know that kitchen space is sparse in New York, but that doesn’t mean that small ovens are not big enough to roast the bird.
Passport to Portugal: 2 Fall Recipes From Chef George Mendes’s New Book
The chef grew up on grilled sardines, home-cured chourico and huge stockpots of the collard green soup called caldo verde.
RECIPE: An Afghani Feast for the Whole Family From Mark Kurlansky’s International Night
By committing to recipes for everything from sea urchins to Mongolian tea, father and daughter duo Mark and Talia Kurlansky affirm that traditional recipes don’t have to be simplified or sacrificed for younger palates.
RECIPE: Marcus Samuelsson’s Succotash
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.
