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.
While you’re cooking from The New Greenmarket Cookbook — or anything else from this riotous high season — snap a pic and tag it #feedfeed and #GrowNYC on any social network. The winner of this Cook the Greenmarket Contest will score dinner for two at the James Beard Foundation.
Our feature on River Cottage might make you jump a jet to England but in the meantime, here’s one of our favorite super-simple recipes from Hugh’s latest cookbook.
Rod and Joan MacGregor opened their lobster restaurant in 1974 because the two New Yorkers bemoaned the fact that they had to wait until their annual summer trips to Maine to taste lobster. These days, it is New York’s largest wholesale and retail seafood purveyor, supplying to 500 NYC restaurants.
Food52 shows us how to make the most out of these hearty byproducts.
Move over, mashed potatoes. Take your time, asparagus. It’s still celeriac season.