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.
Ingredients
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.
A Cookbook, a Contest, and a Recipe for Spicy Watermelon Granita
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.
RECIPE: River Cottage’s Beet, Kohlrabi, Radish and Zucchini Salad
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.
The Lobster Place Celebrates 40 Years, and a Recipe for Long Island Clam Toast
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.
How to Use Kale Stems
Food52 shows us how to make the most out of these hearty byproducts.
RECIPE: Gramercy Tavern’s Celeriac Purée
Move over, mashed potatoes. Take your time, asparagus. It’s still celeriac season.
AUDIO: Pantry Staples for Snowy Weather, or Whenever
Our Gabrielle Langholtz knows a thing or two about keeping both a well-stocked and appealing pantry. Listen as she speaks with WNYC.
