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Cumin Apple Chips

These crunchy, sweet-tart chips are addictive—you’ll definitely want to make them as a snack.
March 2008
food politics

Politics of the Plate: Down on the Fish Farm

Farming high-value, naturally carnivorous aquatic species is a dicey financial proposition—more so if you try to do it sustainably.
02.25.08
food + cooking

An Artichoke by Any Other Name

Winter at the farmers’ market may seem dreary, but look more closely and you’ll find a humble tuber that can be a star.
02.11.08
travel + culture

Locavore in Paradise

In St. Thomas, coconuts, papayas, and mangoes are the freshest, most local produce. Fingerling potatoes, meanwhile, cost $5 a pound and cater to the yachting crowd.
02.01.08
food + cooking

The Science of Celery Root

Surprising wisdom from a humble root vegetable.
01.29.08
food + cooking

Waiting for Choucroute

Savoy cabbage is lovely when butter-braised, but what I really want is space enough to make sauerkraut.
12.12.07
food + cooking

Smooth Soups

Puréed soups are purely and intensely flavorful, and they show off whatever seasonal vegetables you have on hand.
12.05.07
food + cooking

A Whole (Other) Beast

This article is about eating the hell out of whatever you've got. Pig is easy. What about a less revered ingredient? What about broccoli?
11.29.07
food + cooking

It’s Pretty Easy Eating Greens

Italy and Virgina meet at the Thanksgiving table.
11.28.07
food + cooking

The Luxury is in the Lemons

The ultimate French lemons are cultivated by a former champion Formula One driver in a hauntingly perfumed valley just outside of coastal Menton.
11.19.07
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