This week, our editors consider what’s next: for overfished oceans, threatened and necessary insects, locavores, and undeniably “scrappy” farmworkers. Read on.
While most Americans making stock start with the same chicken they’d also eat with a knife and fork, we’re partial to a bird of a different feather: spent hens.
It’s game time. Thanksgiving dinner won’t make itself, so we’re here to chime in with some of our favorite recipes to inspire you on the big day.
Winter produce doesn’t have to dreary. With recipes like this one for rich roasted parsnip and sweet potato soup from Karol Lu, a competitive cooking veteran, you can dine like a king, even in the coldest months.
Eleven Madison Park has been in the news lately regarding the–some would say–radical changes to the menu, the presentation, the atmosphere, the prices. But a few weekends ago I was able to sample some of Daniel Humm’s food in a simpler setting.