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A Celebration of Potatoes

Roasted winter vegetables with lemon-shallot viniagrette Bintje potatoes, Purple Peruvians and La Ratte fingerlings, brussel sprouts, gold cippolini onions and baby turnips were tossed in extra-virgin olive oil and a […]

Italian Treatment

It has relatives that are more well-known, like spinach, beets and quinoa, and some less known ones such as epazote and Jerusalem oak. It is one of the most nutritious […]

Tomato Season 8

In a few weeks (if not sooner), heirloom tomatoes will disappear from farm stands in New York City, not to be seen again until next summer. You may have heard […]

Flounder and Chicken Congee

Flounder and chicken congee Click here to view a large-sized version of this picture. Otherwise known as jook, congee consists of rice and (either water or) stock that’s slowly simmered […]

Le Chevrier Vert

I rarely cook from recipes unless it’s something I’ve never made before. Then I’ll make it once or twice to get the technique down pat before venturing out on my […]

Corn

According to food historians, wild corn may have been growing in southern Mexico as early as 5200 B.C.E. , while cultivated corn may have appeared as early as 3400 B.C.E. […]

Chicken Dinner

Sometimes simple is best. Roast chicken; sautéed peppers and green beans, Tuscan style; steamed rice and heirloom tomatoes Click here for a high-resolution version of this picture. One measure of […]

Tomato Season 6

Slow-roasted tomatoes are quite easily, one of the cheapest ways to elevate a dish from mundane to sublime. Take two baskets of cherry tomatoes, halve them, arrange in a roasting […]

Gnocchi 5

Gnocchi has a permanent place in my repertoire. On average, I have it once or twice every six weeks. I usually make ricotta gnocchi because it’s lighter and lends itself […]