Articles Tagged “art”
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.
Today: Fany Gerson of La Newyorkina has a tough day -- bookended by a parking ticket and a towed car! -- that is redeemed by her delicious ice creams and paletas.
Fany Gerson was born and raised in Mexico City. After attending cooking school in Mexico and at the Culinary Institute of America, she worked in kitchens worldwide, including Michelin-three-star Akelare in Spain, Eleven Madison Park, and Rosa Mexicano in New York, where she developed their acclaimed modern Mexican desserts. Her cookbooks are My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats and Paletas & Aguas Frescas, both from Ten Speed Press. She started her company La Newyorkina in 2010.Read More »
Amanda gets back into the dinner party game. She shares her menu and strategies for the first of (she hopes) many Friday night dinner parties.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 »
Jenny finds a recipe that'll make you the envy of your block.Read More »
Lots of green in Walker and Addie's lunches these days. Amanda describes one of her warm-weather standards:
My springtime cheat: artichokes, asparagus, and peas. I use frozen artichoke hearts and peas, mix them in a saucepan with lots of olive oil, thyme, a smashed garlic clove, and salt, then cook them, covered, over medium high heat, just until heated through and any liquid is cooked off. Then I take the lid off, let them cool until just warm, and fold in thinly sliced asparagus. It stays a little crunchy, which I like.
I make a bunch and keep this in the fridge all week, adding lemon juice or sherry vinegar, plus more oil, when serving. Here, I paired it with Moonlight Chaource from The Amazing Real Live Food Co., and triple chocolate espresso cookies for dessert.
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A cook to help us get the party started.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 »
Remedy Quarterly, an independent, community-based, ad-free food magazine, wants your stories.Read More »
The challenge: a four-course dinner menu, entirely plant-based, and appropriately substantial for the season.Read More »
Easter dinner deserves a little love.Read More »