About Deborah Madison

Deborah Madison

Deborah Madison is the author of nearly a dozen cookbooks and is known for her simple, seasonal, vegetable-based cooking. She got her start at San Francisco’s Chez Panisse before opening her own restaurant, Greens. She’s also supports biodiversity, gardening, and sustainable agriculture and has served on the boards of Slow Food International Biodiversity Committee, the Seed Savers Exchange, and the Southwest Grassfed Livestock Alliance. Madison lives in New Mexico. @cookwithdeborahmadison

Sautéed Shishito Peppers

How To Cook Shishito Peppers

Knowing how to perfectly blister shishito peppers results in a beguiling cocktail nosh with a mildly tingly, almost sweet heat.

  • (3)
  • 15 M
  • 15 M
  • 20
A blue Dutch oven with a potato and chickpea stew and some spinach with a wooden spoon resting inside.

Potato and Chickpea Stew

Yet another failproof recipe from Deborah Madison that’s hearty and healthy and satisfying beyond words.

  • (2)
  • 45 M
  • 1 H, 15 M
  • 6
Scale Up-Scale Down Salad

Scale Up–Scale Down Salad

Whether you like a big or small salad, you’ll find it here. We think of this as an anything-goes-anytime-of-year salad. Swap outs are highly encouraged.

  • Quick Glance
  • 40 M
  • 1 H, 25 M
  • 0