For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.
Flying Pigs Farm’s leaf lard is just one of the farm’s superb pork products made from free-roaming and foraging heritage pigs.
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.
Wooed by rainbow chard, the vegetable world’s most dandy member, our greenmarket girl, Renee, shares suggestions for cool-weather cooking.
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.
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?
Simple. Surprising. Spunky. Just what we look for in a summer salad. Just what we found in this jumble of cucumbers, vinegar, and ginger.
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.
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.
The unofficial Spanish summer sipper. Just as much a classic as that other wine-based libation from Spain, Tinto de Verano is the cocktail the Spanish keep all to themselves.
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.
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?
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