The warmer weather is on its way, and with it the joys of spring. One such joy? Arugula. A member of the Brassicaceae family — think broccoli, cabbage, kale, and collards
8 North Broadway & 273 Kitchen Chef Constantine Kalandranis Can’t find pre-cooked gigante beans? Any cooked or canned white bean (or even chickpeas) works well in this recipe. Ingredients ½
Gaskins Chef Nick Suarez Three types of radicchio lend beautiful color to this salad, which “is a simple way to highlight the beautiful chicories we get from Sparrowbush Farm [in
Maple & Rose Chef Ryan Hart An oft-overlooked salad ingredient, celery adds lots of crunch to this bitter, mixed-chicories riff on the classic Caesar. Ingredients 1 cup torn bread 6
We’ve hit the winter-produce slump. Besides root vegetables, chard, and kale, there’s not much that’s local and fresh come December. One notable exception? Hardy, wonderfully bitter, colorful chicories. “In winter,
As the temperature and the leaves drop, the woods may look dead and bare, but there’s something growing among and on the trees: mushrooms. Fungi, spurred by the wet weather
By Judy Clarke / Prospect Hill Orchards Use your favorite pie crust recipe for this pie. makes 1 9-inch pie Ingredients 4 cups fresh cherries, washed, drained, pitted 1/4 teaspoons
By Judy Clarke / Prospect Hill Orchards serves 6 to 8 Ingredients 4 cups whole sour cherries, washed, drained, pitted 1 1/2 cups sugar 1/2 teaspoon almond extract 2 cups
By Leslie Coons Bostian makes about 2 1/2 cups Ingredients 2 1/4 cups fresh sour cherries, pitted, coarsely chopped 1 tablespoon sugar 3 tablespoons diced red onion (about half of
Though often relegated to accompaniment status, the radish is no wallflower. (Well, it is, sort of—botanically, both radishes and wallflowers are members of the Brassicaceae family.) Among spring’s first offerings,
By Ric Orlando / New World Bistro Bar Serves 4 Ingredients About 20 red radishes, trimmed of stem and greens water About 1 cup (2 sticks) melted butter Salt to
LIKE SNOWDROPS AND CROCUSES, garden chives push through barely thawed earth with almost alarming vigor. More than most herbs, chives demand that we use them: The plants respond to regular
Zuppa Di Castagne, Fagioli, E Latte Photo by Francesco Tonelli Serves 6 to 8 Ingredients 8 ounces fresh chestnuts, shells removed 1 fresh bay leaf 2 ounces smoked bacon, diced
IT’S A PRETTY GOOD BET that unless you’re a longtime New York City resident (that is, before 1950), your exposure to cooked chestnuts is likely limited to tasty little pieces
By Lisa Karvellas / Cedar Lakes Estate Ingredients 1 pound Yukon Gold potatoes, peeled, diced 1/2 pound parsnips, diced 1 tablespoon butter 1/2 cup heavy cream 1/2 cup whole milk
IN THE KITCHEN, CARROTS AND PARSNIPS are culinary chameleons. Their natural sweetness emerges when simply roasted, drizzled with olive oil and sprinkled with chopped fresh herbs like thyme, rosemary, or
Gerard Viverito, Culinary Institute of America serves 4 Ingredients 1 pound sushi grade Hamachi, cut into 3/4‑inch cubes 1/4 cup ponzu sauce 1 teaspoon mirin 1 teaspoon sesame oil 3/4
COME THE FIRST FEW WEEKS OF SPRING, pale, winter-weary consumers begin hovering over the vegetable bin at farmers’ markets, anticipating the arrival of the crown jewel of spring vegetables: fresh,
