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Eating by the Season

Chicories & Celery Caesar

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

What Are Chicories and How Do You Cook With Them?

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,

Go Mad for Hudson Valley Mushrooms

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

Fresh Sour Cherry Pie

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

Sour Cherries & Dumplings

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

Sour Cherry Salsa

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

Cherries

In early summer—a season brimming with fresh, green and delicious foods—there is one fruit that is, well, the cherry on top. There are hundreds of cherry varieties, mostly of the

Radishes

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,

Butter Poached Radishes

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

Chives

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

Chestnut, Bean & Milk Soup

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

Chestnuts Pure & Simple

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

Parsnip Potato Puree

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

Can You Dig It?

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

Hamachi Poke

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

It’s Asparagus Season

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,

Vegetable Pot Pie

By Simone Williams / All You Knead Bakery Makes 2 pies Ingredients 2 large potatoes, boiled, medium dice 1 ½ cups mushrooms, sautéed in a pan with 4 tablespoons of

Pot Pie

ONE OF ONLY A HANDFUL of “universal” comfort foods, pot pies hold a special place on the plates of diners around the globe. Filling, flaky and adaptable, what this simple, savory