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.
Our Gabrielle Langholtz knows a thing or two about keeping both a well-stocked and appealing pantry. Listen as she speaks with WNYC.
Simply pop that skeleton into a large pot, cover with water and set it to simmer; you’ll be rewarded with a nourishing broth more delicious than any canned stand-in money can buy.
While it takes a bit of planning, a brined turkey will not only be more moist, but it will give you a bit more leeway in case you leave the bird in the oven a bit too long.
Now that I’m doing the work-parenthood juggle, I’m more inclined to preserve the harvest in my freezer than in ball jars. That suits tomatillos just fine, which is a good thing because I’ve lately developed a mole verde habit.
Quince, a cousin to both apples and pears, is ripe for the picking. Peter Hoffman shows us how to prep this underrated cold season fruit.
In just a few weeks, Clinton Hill will get the comfort food fix it’s been waiting for. Peck’s, set to open in November at 455a Myrtle Ave, will be serving house-made specialties with a Jewish flare.
Eat your artichoke heart out with this simple recipe that will bring the forest (yes, the forest) out of this season’s crop.