Menu Ideas Articles
We've been waiting all year.Read More »
As spring produce floods the Greenmarket, we're excited to be cooking fresh, springy meals -- it's about time. Winter root vegetables are all well and good, but there's nothing like a tender bunch of ramps, bright asparagus spears, and loamy morels, especially after months of sturdy carrots, potatoes, and apples.
We're fully ready to welcome spring's bounty, and to do so, we will be cooking a feast -- a light Greenmarket feast -- full of recipes highlighting the best of this season's fruits and vegetables. We suggest you do the same.Read More »
7 puddings that bring back memories of school lunches, of elegant dinner parties, of restaurants and meals both humble and grand.Read More »
Last year, I lived in Rome from August to December. Dropped into a world of strictly-seasonal cuisine, I was lucky; I got the best of the summer, fall, and (very mild) winter. I got fat, juicy tomatoes. I got earthy porcini. I got sharp, biting puntarelle, dressed with anchovy and olive oil.
But I'm greedy.
I want meaty carciofi (artichokes), tender peas, perfect squash blossoms: produce that Roman cuisine celebrates in the springtime. I want a glass of Frascati; I want a view of the Tiber. But since I'm now back in America, I'm cooking these Roman dishes until spring turns into summer. I'm making my own Roman spring -- and you can, too.Read More »
The challenge: a four-course dinner menu, entirely plant-based, and appropriately substantial for the season.Read More »
The world of Passover desserts can look grim. We're here to change that.
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Easter dinner deserves a little love.Read More »
Passover traditions are both widely varied and closely held -- this Mediterranean menu is a suggestion, a delicious idea.Read More »
Move over, granola -- it's yogurt's turn to shine.Read More »
Skip the multivitamin. Just eat good food. Like this.Read More »