Potatoes
Even in high-end supermarkets, the range of potatoes available is thin. It's a shame, since each variety can taste quite different.
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Farmers' markets - food for health and flavor - 11 May 2008
Spring is here and farmers' markets are about to blossom on the streets of the capital. We need to support local farmers. They're doing a tough job to bring us food that's healthy and full of flavor. If we want to see that kind of respect from regular supermarkets when they decide what to stock, they need to notice the sales they're missing when we shop for local produce. Then they might be more encouraged to shop locally, too... read more...
Curried Cauliflower and Fuji Apple Soup - 19 Nov 2007
You may think cauliflower doesn't have enough flavor to work with Madras curry powder. Just try this velvety, subtly spiced recipe from Barry Koslow, chef of The Mendocino Bar & Grille for a very elegant soup. read more...
Fennel, Chili & Rosemary Roasted Berkshire Pork, Seckle Pears & Fingerling Sweet Potatoes - 16 Nov 2007
It's really worth seeking out pork from a heritage breed for this recipe from Robert Weland that's especially good in the fall. But don't miss out on trying it just because you can't find it. It will work well with a regular supermarket roast. read more...
Slow Roasted Halibut with Potato-Mushroom Hash - 9 Nov 2007
The technique for keeping a piece of halibut succulent and juicy after cooking that Barton Seaver, owner-chef of Hook, reveals in this recipe can be applied to any firm-fleshed white fish. The trick is in that water-filled pan of water. read more...
Leek and Potato Soup - 2 Nov 2007
Made with simple ingredients, Potage Bonne Femme is one of the great classics of French country cooking. Chilled and enriched with further cream, it turns into Vichyssoise. This hot soup is the version of David Ashwell, chef of Brasserie Beck. read more...
Potatoes - earthy delights - 2 Nov 2007
Potatoes get such a bad rap. But they're one of the world's most versatile and nutritious ingredients. Here are some spud, tatty and tater facts. read more...
Graham Bartlett is executive chef of Zengo, where you can find almost everything from ceviche to sushi. He caught the “food bug” while traveling with his parents in Mexico. But Paris, not the States nor Latin America was where he went to learn the culinary arts.
Ribollita - wondersoup or wodge?
Chew on This: Whose food healthier? Nature's or the food biz?
My favorite markets: Arrowine
Graham Bartlett - Chef of Zengo
South African groceries
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Chew on this: Sickening tomatoes
Alison Swope - Chef of Restaurant K by Alison Swope
The dish - Goings on in the capital
Herbs for cooking
Pam Ginsberg - knife skills at the bone
Artfully Chocolate/Kingsbury Confections*
Trent Conry - Chef of Ardeo
How to make fluffs & foams
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