Drink the Harvest: 2 Recipes to Enjoy Greenmarket by the Glass
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.
Recipes
RECIPE: How to Make Cherry Cola
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.
RECIPES: 2 DIY Summer Popsicles from People’s Pops
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.
RECIPE: Blueberry and Sorrel Salad with Sweet Onion Vinaigrette from Fruitful
Try this new summer recipe from Sarah Huck, a cookbook author who sold fruit at Red Jacket’s stand for five summers and now co-owns Park Slope’s Kos Kaffe.
RECIPE: Spiced Ice Coffee with Honey from the Rooftop Beekeeper
In addition to inspiring you to get your own urban hive, Paska’s new book includes a collection of ways to cook with your comb.
RECIPE: Simple Watermelon Salad from The Forest Feast
Artist Erin Gleeson, a former F.I.T. professor who married a rabbi and moved to the woods outside Silicon Valley, shot every dish in the forest, but don’t picture sprout salad or tofu casserole.
RECIPE: Blackened Fish Tacos From Diana Yen and The Jewels of New York
Thanks to Diana Yen’s new book, we have a new and nearly effortless summer grilling favorite.
RECIPE: Making Vermouth with Print’s Meghan Boledovich
Print’s staff forager, Meghan Boledovich, teaches us how to make our own vermouth at home — and it’s easier than you might think.
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.
RECIPE: Chilled Asparagus and Spring Onion Soup with Crème Fraîche
The chilled soup is a delicious attempt to distill the flavor of the season down into one dish.
How to Use Kale Stems
Food52 shows us how to make the most out of these hearty byproducts.
RECIPE: Peppe’s Sangria from Via Tribunali
Keep sangria in your fridge this spring, and a lot of it.
