About 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

Several pieces of chocolate bark with apricots and pistachios in a basket

Chocolate Bark, Cardamom, Dried Fruits, and Nuts

There’s chocolate bark and then there’s chocolate bark. This bark is the latter sort, a sort that intrigues and surprises, that both starts and stops conversations, a bark that knows no boundaries.

Scale up-scale down salad in an orange bowl.

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.