An abundance of zucchini and guilt about not using it all up rescued! By a great cookbook.
In our current issue Paul Greenberg, author of the James Beard-award winning New York Times bestseller Four Fish, recalls the time he caught 50 pounds of mackerel on a boat from Sheepshead Bay. Having no idea how to preserve the highly perishable fish, he called on the wisdom of the East and Far East and ended up with enough sushi and pickled fish to last two months.
Squid tastes great just about any way you serve it, whether boiled, grilled or fried. Flexible in the kitchen, abundant in the water–what’s not to love?
Looking for more ways to get your daily serving of leafy greens? Try this recipe for Chocolate-Covered Kale Chips from Daniel Sklaar, founder of Fine & Raw Chocolate.
At Toby’s Estate Coffee in Williamsburg, they serve this bacon with Vermont cheddar, slow-roasted tomatoes and scrambled eggs on a roll. But it’s pretty good all by itself.
Found in nearly every restaurant, pub and supermarket in Ireland, this bread is lesser known than plain soda bread, but perhaps more delicious. Craggy, rustic, dense and flavorful.
From August to early November, autumn-olive trees around the city are loaded with red currant-like berries, easily identifiable by their silver-stippled skins. In our current issue, Marie Viljoen shares tips for where to find the trees, when to taste the berries and how to turn the sweetly tart fruit into luscious autumn-olive jam.
By now those cute little squash plants in your garden aren’t so little anymore. No matter where you plant them, summer squash has a way of taking over the garden…and your fridge. If you find yourself with more zucchini than you know what to do with (don’t we all?), try this dish from Chef Michael Anthony of Gramercy Tavern.
Crawfish, mudbugs, crawdads, yabbies–whatever you call them, we stuffed ourselves full of the little guys at the Great Pinch Tail, Suck Head event last week. We teamed up with the Brooklyn Brewery and the guys from The Food Experiments for an old-fashioned–and seriously awesome–crawfish boil.
Day lilies are fair game—and fine fare.
When it comes to pigeon and squab, it’s all relative.
Just step inside a supermarket. Sure, the awnings look like any other Met or Key Food, but uptown the dairy cases are carefully curated for Latino clientele, offering a small world of muy autentico Latin American and Caribbean cheeses.