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.
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.