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?
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?
Renee writes about the allure of fleurs and her undying passion for nasturtiums, one of the greenmarket’s most colorful edible flowers.
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.
Perfectly cooked sunnyside-up eggs are a passion for many people. Here we get plenty of serving suggestions from chefs, cooks, and cookbook authors.
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