Cooking seasonally means having a keen eye and a sensitive nose as you traverse the aisles of nature’s store. The harbingers of each season are color-coded: spring’s plate is covered with verdant tender stalks and gentle herbs; summer is resplendent with myriad bold reds, oranges, and yellows; autumn is rich with umber root vegetables and a second hooray of green leaves. Understanding this spectrum is an essential starting point to setting a menu.
The Farmer’s Market Cookbook will guide the home cook through the ripening seasons with dozens of simple, elegant recipes that celebrate the gifts of nature’s cycle and serve as a road map for navigating any local market, be it farm stand or grocer’s aisle.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything