Food52 shows us how to make our farmers market apples sinfully good right in time for Halloween.
The chef grew up on grilled sardines, home-cured chourico and huge stockpots of the collard green soup called caldo verde.
Drink it straight, if you dare.
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.
Soups aren’t necessarily seasonal, but there’s something about fall that gets our editors stewing up these recipes in their home kitchens.
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.
Might sound fancy, but making your own herbal blend at home is simpler than you might think.
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.
Put down your fork and get out a glass, because a new book will inspire you to, as its title puts it, Drink the Harvest.
Sure, you could eat those drupes raw or toss them in a pie, but we challenge you to do something a little less traditional by making this recipe.
Pops are like an air conditioner in your mouth, and one of the best ways to use up all that Greenmarket fruit. We recommend these recipes for all that extra watermelon and cantaloupe.