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.
Truffle deliverance has arrived for New York eaters via Eataly.
This year, turn down parties and crank up the oven on December 31.
You’ll want to try out this Leek and Gruyère AOP Terrine.
Bayonne Ham combines historic artisanal craft and quality to receive this distinction.
Finding summer’s fabled edible mushroom.
In her just-out cookbook, Bloomfield reveals that if it weren’t for this simple purée, she wouldn’t be where she is today.
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.
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.
The chef grew up on grilled sardines, home-cured chourico and huge stockpots of the collard green soup called caldo verde.
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.
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.