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Articles by Deborah Madison

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Jolly green asparagus

The spears of spring

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How do like your asparagus? Deborah Madison offers one colorful suggestion.

Crunch time

A lesson on texture

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Adding nuts to a dish is just one trick Deborah Madison uses to give soft foods a little chomp.

Gratin know-how

Start with a shallow dish

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One way to transform vegetables into comfort food.

The beauty of breadcrumbs

Cherish the humble crumb

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Old bread is a great resource in the kitchen.

Persimmon time

Ripened Hachiyas are a treasure

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Here’s how to make a marvelous winter pudding.

Discovering a new squash

The Rugosa butternut

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Try it in Fried Winter Squash with Gorgonzola Butter.

A way with apples

Cooking down the harvest

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Deborah Madison shares her quick how-tos for apples.

Fall mélange

Vegetables, mingled

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Corn, squash, shell beans, tomatoes, and basil come together in this seasonal ragout.

Salad lesson

A quinoa salad for summer

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Deborah Madison’s substantial salad is lovely — and tasty.

Stem that waste

Making use of the whole chard leaf

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This recipe puts chard stems front and center.

When you have a garden

Treasures abound

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Deborah Madison enjoys eating the earliest harvest.

Simple, sweet, and sufficient

When you have just a handful of fruit

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Mangoes and strawberries pair well.

The disappearing vegetable

Celery cuisine

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Here’s Deborah Madison’s favorite early-spring salad.

Yeasted oat pancakes

Even for dinner

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Waiting for asparagus? Here’s a dish that will make the most of today’s kale.

The difficult cardoon

Feature it in risotto

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Cardoon rewards the cook with delicate flavor and a lovely celadon hue, says fan Deborah Madison.

Disappearing winter squash

Seeing ‘invisible’ food

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Plus, ways to eat those beautiful winter squash.

Winter market treasures

And a not-so-sticky pudding

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Dried fruit, jams, nuts, and dates are Deborah’s desserts of choice in wintertime.

Setting the table

Produce as adornment

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Deborah Madison sets a Vegas table — with produce.

Big, special squashes

Mad for winter squash

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Call them squash or call them pumpkins: Deborah Madison loves them all.

A catalog of diets

‘What I Eat’ is what we eat

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Deborah Madison talks with Faith D’Aluisio about her new book, a rich look at food around the world.

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Deborah Madison

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Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill

A beef expert offers eight tips for cooking the perfect steak on Memorial Day — or any day.

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Graze: Bites from the Site
Vine to Table

Game for wine

Pairing wild fare and the grape
The Produce Diaries

Morels

Pleasure in the hunt
Dinner Guest Blog

A quiche lesson

The crux is the crust
Features

Fabulous favas

A green herald of summer

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