We wager that all the recipes within the book’s 302 pages are easily doable in the home kitchen and certainly on the barbecue.
Recipes
I’m not sure what seems to change faster–the procession of in-season veggies that are now…
When we were selecting our seven ingredients to celebrate each day of Eat Drink Local Week, we wanted a mix of the hyper-seasonal (peas, green garlic, rhubarb) along with a few up-and coming locally produced foodstuffs we felt needed…
Thinking thoughts innocent of foraging, I strolled down the broad mown grass path to Brooklyn’s Dead Horse Bay recently, focused instead on gathering old glass bottles to hold my summer’s haul of juneberries in gin. But in the shade of some…
Like the tomato, rhubarb has a bit of federal legislation behind its lore: The perfectly…
Like the tomato, rhubarb has a bit of federal legislation behind its lore: The perfectly pink-to-pale green part we eat is the celery-like stem of a perennial plant, which scientifically speaking puts it squarely in the vegetable camp. But…
Cherries and chevre? You can keep em. Don’t get me wrong – I love just about every single ingredient at the farmers market year round, and go into a real-food reverie this time of year, eating myself sick on sugar…
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 of your list. Though not as much of a chore to prep as favas —…
When we think about the strawberry, our very first 2011 Eat Drink Local Ingredient of the Week, our thoughts turn not to the Hudson Valley – though fine specimens are grown to our north – but to the East.…
We wish this announcement came on some brilliantly sunny day where spring dreams of sweet…
