Pancake Day, Mardi Gras, Shrove Tuesday–they’re all about indulgence before Lent. So it’s time to haul out the butter, eggs, and milk and start cooking.
Happy Birthday to Us
Join us as Leite’s Culinaria turns twelve. And while you’re here, drop us a line as to what you enjoy most about LC.
Popcorn Recipes for National Popcorn Day
Today is National Popcorn Day. And, as Renee shows us, the ubiquitous kernel has a way of–dare we say it?–popping up at important life events.
Sunchokes ~ Jerusalem Artichokes
Sunchokes, alias Jerusalem artichokes, stumped our intrepid Greenmarket Girl, Renee, until she consulted the Sunchoke Deity, Jonathan Gold.
A Kingly Appetite
Elvis food–all the dishes, like his quirky peanut butter-banana-bacon sandwich–has inspired generations of cooks. What’s your Elvis-ish treat?
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, 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.
I Hate to Cook
The classic I Hate to Cook Book turns 50, and writers, novelists, and bloggers express their vitriol of kitchenly duties.
Michel Richard’s Peach Slaw
Renee, a sucker for the crates of summer stone fruits at the farmers market, shares what to do with underripe peaches.
Renee writes about the allure of fleurs and her undying passion for nasturtiums, one of the greenmarket’s most colorful edible flowers.
15 Ways to Eat Eggs
Perfectly cooked sunnyside-up eggs are a passion for many people. Here we get plenty of serving suggestions from chefs, cooks, and cookbook authors.
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.
It wasn’t until a chef shared her approach to cooking ramps that Renee started feeling the garlicky, leeky love. And oh, how!