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.
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.
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.
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.
Eat your artichoke heart out with this simple recipe that will bring the forest (yes, the forest) out of this season’s crop.
An abundance of zucchini and guilt about not using it all up rescued! By a great cookbook.
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.
If you’re looking for the lowest toil-to-taste ratio in your early summer produce, sweet truly in season peas are maybe not at the top…