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Recipes

  1. In Season
    In Season: Sunchoke Soup With Crispy ChestnutsThe gnarled tuber’s nutty and sweet traits serve it well in this creamy soup by Balaboosta chef Einat Admony.
    By Robin Raisfeld and Rob Patronite
  2. Drink Up
    The Best Drink for Holiday Parties: Homemade Irish CreamIt’s better than eggnog, dead simple to make, and a guaranteed ticket to social-gathering micro fame.
    By Paul Lukas
  3. In Season
    In Season: Sautéed Kabocha Squash With Mascarpone and Maple SyrupThe fruit’s bright-orange flesh, with its perfectly sweet flavor and starchy, chestnutlike texture, is worth the effort it takes to get at it.
    By Robin Raisfeld and Rob Patronite
  4. In Season
    In Season: The Marlton Lobby Bar’s Fennel-and-Pomegranate SaladThe pomegranate makes a festive, sweet-tart addition to this seasonal salad of fennel, radicchio, and feta.
    By Robin Raisfeld and Rob Patronite
  5. In Season
    In Season: Scott Tacinelli’s Creamed-Kale CarbonaraThe rainbow lacinato variety takes well to this riff on creamed spinach from the Quality Italian chef.
    By Robin Raisfeld and Rob Patronite
  6. In Season
    In Season: Mollie Katzen’s Citrusy BeetsThe Moosewood Cookbook author finds the perfect foil for beets’ inherent sweetness in the tart citrus segments and apple-cider vinegar she uses to dress roasted roots.
    By Robin Raisfeld and Rob Patronite
  7. In Season
    In Season: Cauliflower-and-Gruyère Macaroni GratinA refreshingly seasonal approach to the ultimate comfort food.
    By Robin Raisfeld and Rob Patronite
  8. In Season
    In Season: NY 428 Apples With Yogurt Mousse and Licorice CaramelTry this deconstructed-caramel-apple recipe from Toro chefs Jamie Bissonnette and Ken Oringer.
    By Robin Raisfeld and Rob Patronite
  9. In Season
    In Season: Sorella’s Broccoli FrittoIn spite of its year-round supermarket presence, broccoli performs best in cool weather.
    By Robin Raisfeld and Rob Patronite
  10. In Season
    In Season: The Wayland’s Husk-Cherry FizzA satisfying and deceptively stiff cocktail.
    By Mary Jane Weedman
  11. In Season
    In Season: Michael Anthony’s Pickled Ají Dulce PeppersThe Gramercy Tavern chef uses it to garnish sashimi-style black sea bass.
    By Robin Raisfeld and Rob Patronite
  12. In Season
    In Season: Philippe Bertineau’s Provençal Bayaldi With Japanese EggplantThe slender, thin-skinned Japanese eggplant has few and tiny seeds, rendering it less bitter than most and well suited for this recipe from the Benoit chef.
    By Robin Raisfeld and Rob Patronite
  13. In Season
    In Season: Elise Kornack’s Tomato-and-Sandita SaladThe Take Root chef has discovered the perfect foils for the plant’s bright acidity.
    By Robin Raisfeld and Rob Patronite
  14. In Season
    In Season: Esca Chef Dave Pasternak’s Corn Salad With Walnuts and GoatIs there a better reminder that summer does not officially end with Labor Day than a heap of Greenmarket corn?
    By Robin Raisfeld and Rob Patronite
  15. In Season
    In Season: String BeansTry this recipe from Estela chef Ignacio Mattos, who boldly (and successfully) brings together Taleggio cheese and fish sauce.
    By Robin Raisfeld and Rob Patronite
  16. In Season
    In Season: Sara Jenkins’s Agretti With Shallot YogurtThe feathery succulent has a grassy, slightly salty flavor and a crisp and juicy texture coveted by the Porsena chef.
    By Robin Raisfeld and Rob Patronite
  17. In Season
    In Season: Almayass’s Fattoush With PurslaneThis recipe, adapted from the Armenian-Lebanese restaurant, honors fattoush tradition with the vibrant flavors of fresh lemon, mint, and the tart, citrusy spice sumac.
    By Robin Raisfeld and Rob Patronite
  18. In Season
    In Season: Pasquale Cozzolino’s Gold Bar Zucchini a ScapeceThis fried-zucchini recipe from the Ribalta chef tastes even better the next day.
    By Robin Raisfeld and Rob Patronite
  19. In Season
    In Season: Alex Stupak’s Green-Onion SaladThe Empellón Cocina chef’s take on the Mexican street-food snack cebollitas.
    By Robin Raisfeld and Rob Patronite
  20. Flavortown
    Guy Fieri Promoting the New Adam Sandler Movie With ‘Grown UpsOf course.
    By Sierra Tishgart
  21. In Season
    In Season: Robert Newton’s Vietnamese-Inspired Collard GreensMassaging oil into the greens makes them tastier and more supple, as in this salad from the Nightingale 9 chef.
    By Molly Langmuir
  22. Book Shelf
    Here’s a Sneak Preview of the Roberta’s CookbookIt’s being released in late October.
    By Sierra Tishgart
  23. In Season
    In Season: Eric Ripert’s Sautéed Soft-Shell CrabsThese seasonal glories of the Mid-Atlantic seaboard are at their peak in June and July.
    By Robin Raisfeld and Rob Patronite
  24. Recipes
    Learn How Alex Stupak Makes His Flour TortillasIt was actually his pastry-chef wife, Lauren, who perfected the recipe.
    By Sierra Tishgart
  25. In Season
    In Season: Daniel Boulud’s Mixed Greens With RhubarbTry this supremely sour greens-and-rhubarb recipe from his cookbook Braise.
    By Robin Raisfeld and Rob Patronite
  26. In Season
    In Season: Dan Kluger’s Roasted Fiddlehead FernsThe ABC Kitchen chef has a simple solution to intensify and fine-tune their flavor profile.
    By Robin Raisfeld and Rob Patronite
  27. Tech
    Food52 Launches Provisions SectionBecause your kitchen tools are old and rusty.
    By Sierra Tishgart
  28. In Season
    In Season: Travis Post’s Chrysanthemum Greens Salad With Sesame DressingThe tender young specimens are best raw in salads, like this one from the Yunnan Kitchen chef.
    By Robin Raisfeld and Rob Patronite
  29. Trends
    BLD’s Mariah Swan Shares A Recipe For Southern BiscuitsThe pastry chef recreates White Lily flour for a true taste of The South.
    By Hadley Tomicki
  30. In Season
    In Season: Ryota Ueshima’s Fresh Bamboo Shoots SukiyakiThe Kajitsu combines this spring delicacy with tofu, scallion, and gelatinous shirataki noodles.
    By Molly Langmuir
  31. Recipes
    How to Make State Bird Provisions’s Signature State BirdIt’s their fried quail with lemon-onion compote.
    By Jay Barmann
  32. In Season
    In Season: Phillip Kirschen-Clark’s Fresh Morel RisottoMorels make their otherworldly appearance in April. Sauté them in butter, scramble them with eggs, or try some in this recipe from the Café Cluny chef.
    By Robin Raisfeld and Rob Patronite
  33. In Season
    In Season: Evan Hanczor’s Dressed Turkey EggsThey’re the Parish Hall chef’s zesty riff on deviled eggs.
    By Mary Jane Weedman
  34. Recipes
    Here’s How Louis C.K. Makes ChickenIt’s a no-fuss recipe.
    By Sierra Tishgart
  35. In Season
    In Season: David Rotter’s Pickled PineappleThe Boulton & Watt chef has proved that pickling the perfectly ripe fruits packs an explosively tangy punch.
    By Molly Langmuir
  36. In Season
    In Season: Recette’s Arugula Salad With Kumquats and HazelnutsChef-owner Jesse Schenker likes sweet-skinned, tart-fleshed kumquats in this simple salad.
    By Robin Raisfeld and Rob Patronite
  37. In Season
    In Season: Calliope’s Spicy Marinated Mackerel With Hass AvocadoYou’ll find Hass avocados in the supermarket year-round, but their oil content increases in the spring.
    By Robin Raisfeld and Rob Patronite
  38. In Season
    In Season: Deborah Madison’s Rutabaga ‘Fries’Over at the Union Square Greenmarket it’s still a veritable rutabagapalooza for another month or so.
    By Robin Raisfeld and Rob Patronite
  39. Grub Guides
    22 Recipes to Cook When You’re Snowed In This WeekendFrom brownies to Bo Ssäm.
    By Sierra Tishgart
  40. Neighborhood Watch
    St. Vincent Reveals Pretzel Recipe; Vin Antico Closes in San RafaelAlso, an Outer Richmond bar is doing an Oyster Orgy every Friday.
    By Jay Barmann
  41. In Season
    In Season: Wade Moises’s Pink Grapefruit SaladThe Rosemary’s chef combines the palate bracer with some of its citrus associates in this invigorating salad.
    By Robin Raisfeld and Rob Patronite
  42. In Season
    In Season: Brussels-Sprout Salad With Crispy Bacon and Buttermilk DressingFrost is to sprouts as sunshine is to tomatoes.
    By Robin Raisfeld and Rob Patronite
  43. Flavor Ammo
    Flavor Ammo: New Ways to Use Old BayDespite people’s associations, there’s nothing inherently regional or summery about the spice mix’s makeup, which is why it’s great in just about everything.
    By Ian Knauer
  44. In Season
    In Season: Ample Hills Creamery’s Wet Walnut SauceThis new scarlet nut is a cross between a standard California walnut and a fancy French variety.
    By Robin Raisfeld and Rob Patronite
  45. In Season
    In Season: Yunnan Kitchen’s Raw-Green-Tomato SaladAlthough it might seem slightly perverse during these still peak tomato days to recommend you find some nice hard unripened ones, that is exactly what we’re doing this week.
    By Robin Raisfeld and Rob Patronite
  46. Recipes
    People Discovers Daniel PattersonA recipe from the Coi chef just popped up in the unlikeliest of places.
    By Jay Barmann
  47. Recipes
    Make Giuseppe Tentori’s Rockfish Taco with Powdered ChicharronesGiuseppe Tentori shares his August taco of the month recipe with us.
    By J'nai Gaither
  48. In Season
    Not Your Average Artichoke RecipeWhy not go a different route than cooking them to near mush and drenching them in butter?
    By Mary Jane Weedman
  49. Flavor Ammo
    Flavor Ammo: Is XO Sauce the World’s Most Baller Condiment?Spoiler alert: Yes it is.
    By Ian Knauer
  50. In Season
    It’s Poona Kheera Season at the GreenmarketThis chameleon of a cucumber dramatically changes color as it ripens on the vine.
    By Robin Raisfeld and Rob Patronite
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