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produce

food + cooking

Chicks Dig Ian

I found a single brain-shaped pea. I knew right away: It was a fresh chickpea—awesome.
05.21.07
food + cooking

The Original Prairie Home Companion

I just finished a fascinating little regional cookbook: A Prairie Kitchen: Recipes, Poems, and Colorful Stories from the Prairie Farmer Magazine, 1841-1900.
05.09.07
food + cooking

In Praise of Morels

Last Saturday, the mass that was clamoring for Rick Bishop's ramps at the Greenmarket was four people deep.
05.07.07
food politics

The Bad Earth

In light of the recent pet-food and hog-farm scares, consider this: Chinese produce is about the last choice an Asian shopper will make.
05.04.07
food + cooking

Rose Petals

Rather than a novelty, rose petals are actually a bona fide ingredient in North African and Middle Eastern cuisines.
04.04.07
food + cooking

Salted Legumes

Thanks to a family dinner favorite, I've cooked a lot of lentils over the years—especially the small French ones.
04.03.07
food politics

You Say Tomato, I Say Industrial

As we mention in this week's edition of Gourmet Weekly, there's not a lot of action on the West Texas road that runs between Marfa and Fort Davis.
03.14.07
travel + culture

A Real Pickle

On a recent visit to Istanbul, I found a clear example of the point where food traditions migrate from the palace to the public sphere.
01.12.07
magazine

Pure Puglia

Being modern isn’t a badge of honor in Italy’s southern province. Baking golden breads and shaping orecchiette, though—that’s another story.
January 2007
food + cooking

De Jesus On Guard

Meet the mighty lettuce deity, de Jesus (pronounced day hay Zeus). De Jesus stands guard over my lettuce to protect it from the free–living counterculturists.
12.07.06
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