A year after Sandy nearly washed them away, Red Hook Winery is very much open for business.
Something feels right about buying food off of a sailboat rather than a diesel truck.
Now that I’m doing the work-parenthood juggle, I’m more inclined to preserve the harvest in my freezer than in ball jars. That suits tomatillos just fine, which is a good thing because I’ve lately developed a mole verde habit.
Our writer Nancy Matsumoto recently took a trip up to visit Consider Bardwell in Vermont, for a story that will run in our pages next summer. The farm is beloved at NYC Greenmarket for their award-winning unpasteurized goat and cow’s milk cheeses.
A few Falls ago I had a surfeit of unremarkable romas which I roasted with low heat and lower expectations. They were so good, I now look forward to October as tomato season’s super-sweet finish.
Eat your artichoke heart out with this simple recipe that will bring the forest (yes, the forest) out of this season’s crop.
By late summer, the kitchen tool I swear by isn’t even something I cook with. It’s my fruit fly trap.
We’re putting the finishing touches on our travel issue but before we print, we need to choose a cover—and we want your help. Here are the leading candidates …
Alfred Portale’s Greenmarket to Gotham cookbook is a peach.
The topping is unusual, crunchy, and great on whatever fruit you’ve got.
Cooking! Infidelity! All appetites for a good summer read will be satiated by Ken Carlton’s delicious new novel.
