About Renee Schettler Rossi

Hangover Cures from the World Over

Hangover cures are on everyone’s mind the day after celebrations, like New Year’s Eve. Discover hangover cures and myths from around the world.

New Year’s Eve Cocktails

New Year’s Eve drinks set the tone for the night, so kick off your next 365 of them with one of these sophisticated Cary Grant-Deborah Kerr libations.

12 Recipes to Get You Through the 12 Days of Christmas

These 12 quick recipes will make getting through the Christmas holiday a lot easier. Consider them our gift to you. Merry, merry!

Thanksgiving 2010: Coloring Outside the Lines

For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.

Leite’s Loves…Leaf Lard

Flying Pigs Farm’s leaf lard is just one of the farm’s superb pork products made from free-roaming and foraging heritage pigs.

Oven-Roasted Rainbow Swiss Chard

Roasting rainbow swiss chard is a treat during cooler weather when the leaves are no longer at their peak. A bit of olive oil is all you need.

Rainbow Swiss Chard

Wooed by rainbow chard, the vegetable world’s most dandy member, our greenmarket girl, Renee, shares suggestions for cool-weather cooking.

Late-Season Corn

Late-season corn, that last vestige of summer, can be, shall we say, starchy. Renee, our ever-intrepid Greenmarket Girl, offers up ways to coax the sweetness out of every kernel.

Lobster Rolls: Mayonnaise or Butter?

When making lobster rolls, do you opt for mayonnaise or butter? Our fearless food contrarians, David and Renee, battle it out. Which dressing will reign supreme?

Cutting Board Cuisine

A sweltering summer kitchen doesn’t stop our fearless Renee. She simply piles her greenmarket finds on the cutting board, chops, drizzles, salts, and eats.

I Hate to Cook, and I’m Not Ashamed to Say It

The classic I Hate to Cook Book turns 50, and a line up of writers, take-out lovers, novelists, and bloggers express their vitriol of kitchenly duties.

Tinto de Verano

When the weather blisters, Spaniards gravitate toward a cocktail that’s just as classic as sangria and known as Tinto de Verano, or “red wine of summer.”

A Whole Lotta Gelatta, er, Gelato

Ah, gelato. The same ingredients as ice cream but, oh, how much richer, creamier, and just plain insanely satiating it is. Pick your favorite gelato flavor here.

Stone Fruit

Renee, a sucker for a greenmarket’s stone fruits, found clever ways of dealing with the age-old problem: What do you do with underripe ones—especially peaches?

Recipe Poetry or Practicality?

Once again on opposite sides of an issue, Renee and David sound off on what makes for a successfully written recipe: artful language or practicality?

Nasturtiums

Renee writes about the allure of fleurs and her undying passion for nasturtiums, one of the greenmarket’s most colorful edible flowers.

Pea Shoots

An ardent pea shoot aficionado divulges her favorite bling come spring–a simple, sprightly salad that flaunts the sweeter side of these cute, curly shoots.

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All Hail the Mighty Egg

Perfectly cooked sunnyside-up eggs are a passion for many people. Here we get plenty of serving suggestions from chefs, cooks, and cookbook authors.

Earth Day | Conscious Cuisine

Nine books, all geared to get you thinking about how to eat and live more consciously, is a great way to celebrate the 30th anniversary of Earth Day.

Mother Earth’s Interpreter

Alice Waters, an icon of all things sustainable, local, and seasonal, chats with our own Renee Schettler Rossi about her new book, In The Green Kitchen.