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food + cooking

Crosne Jewels

They look like grubs, but crosnes are crisp and crunchy, earthy and sweet, like quinces masquerading as vegetables.
11.14.07
food + cooking

Chinatown Market Watch

Also known as pitaya, dragon fruit is the pear of an epiphytic cactus species Hylocereus undatus.
10.29.07
food + cooking

The Sleeper Salad

No matter how long I slave over the rest of the meal, I know exactly which dish will get the most praise when I have dinner guests.
10.24.07
food + cooking

Minutes of the Institute for Oleic Research: Palm Oil

The question has long dogged me: What to do with palm oil, apart from using it in Brazilian and West African cooking?
10.19.07
chefs + restaurants

First Taste: Back Forty

Peter Hoffman (chef/owner of Savoy and a pioneer in the eat-local movement) has given the casual Back Forty a cowboy gloss.
10.18.07
food + cooking

Season of the Pepper

When you see a half-dozen Caribbean women buying ten-pound sacks of peppers first thing Saturday morning you know it's time to pay attention.
10.17.07
food + cooking

The World’s Best Figs, but the Supply is Limited

In the sunny Cilento region around Salerno, south of Naples, the harvest of white figs is just now wrapping.
10.12.07
food + cooking

European Delights

It’s grouse season in London—and mushroom season in Paris. For people lamenting the creeping international sameness of restaurants, this is good news.
09.11.07
food + cooking

Oozers Are Losers

And I think I can safely boast that I have the most beautiful compost pile in Berks Count, Pennsylvania this time of year.
10.10.07
food politics

The Green Miles

Where does my food come from? A painfully dorky experiment.
10.10.07
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