In addition to bringing together talented crafters from around the country, it will include DIY demonstrations from Design*Sponge founder Grace Bonney and Paul Lowe, founder of Sweet Paul Magazine.
In Season
The chef grew up on grilled sardines, home-cured chourico and huge stockpots of the collard green soup called caldo verde.
Cider Week celebrates the best of local cider just as the leaves are changing, the air is getting cold, and apple season is peaking.
By committing to recipes for everything from sea urchins to Mongolian tea, father and daughter duo Mark and Talia Kurlansky affirm that traditional recipes don’t have to be simplified or sacrificed for younger palates.
The plants grow wild in all 48 states and their tight, purple clusters can season everything from vodka to lamb.
While you’re cooking from The New Greenmarket Cookbook — or anything else from this riotous high season — snap a pic and tag it #feedfeed and #GrowNYC on any social network. The winner of this Cook the Greenmarket Contest will score dinner for two at the James Beard Foundation.
Our feature on River Cottage might make you jump a jet to England but in the meantime, here’s one of our favorite super-simple recipes from Hugh’s latest cookbook.
It’s not just the labor of finding the fuzzy-leafed lamb’s-quarters, per se, but a lifetime spent looking just a little bit harder at the city’s undergrowth and overgrown lots.
This year, you should go all out on the Fourth – relax, celebrate, and eat all of the patriotic foods you can find.
In foraging terms, May is super-charged. Plants are falling over one another to pop out of the ground. Some of the best-tasting wild edible plants can be spotted all over the city within the next four weeks.
Move over, mashed potatoes. Take your time, asparagus. It’s still celeriac season.
Our Brian Halweil recently joined WNYC’s Amy Eddings on Last Chance Foods to discuss why “squid is the kale of the sea.”
