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New potatoes in sorrel sauce
A dish for early summer
By Deborah Madison
June 12, 2013
Uncooked sorrel sauce contrasts beautifully with the season’s early potatoes.
Quick pasta
Frozen green chiles to the rescue
By Deborah Madison
May 20, 2013
Deborah Madison’s recipe is both smooth and peppery.
Using the whole vegetable
Leaf love
By Deborah Madison
April 18, 2013
Leftovers, waste, and radish leaves.
Getting smarter about vegetables
‘Vegetable Literacy’
By Deborah Madison
March 18, 2013
In her new book, Deborah Madison explores plant families.
Miner’s lettuce
Delicate fare
By Deborah Madison
March 4, 2013
In California, the appearance of miner’s lettuce is a sign of spring.
Barley becomes ‘risotto’
A soup with options
By Deborah Madison
January 16, 2013
A hearty, adaptable, vegetarian recipe, excellent for a cold day.
An airy holiday dessert
Keeping it light
By Deborah Madison
December 18, 2012
Pomegranate gelée fits the bill.
Expectations squashed
The report of a winter-squash tasting
By Deborah Madison
November 25, 2012
Side-by-side comparisons netted some surprises.
Goat-cheese tart
Food that reflects the moment
By Deborah Madison
October 26, 2012
An unexpected dessert for a season of contrasts.
Winter squash and sage
A pairing for the season
By Deborah Madison
September 25, 2012
Ideas from Deborah Madison, who savors this combination.
Eggplant fast food
Sandwich of the season
By Deborah Madison
August 20, 2012
You’ll want a cast-iron grill pan to make those nice marks on the eggplant, says Deborah Madison.
Tart time
‘The most divine fruit of all’
By Deborah Madison
July 16, 2012
Less is more in this berry tart, based on a Lindsey Shere recipe.
Hot days, warm soup
Deborah Madison’s green lentil soup
By Deborah Madison
June 22, 2012
Lentils and greens are enhanced with herbs and spices to make this year-round soup.
Jolly green asparagus
The spears of spring
By Deborah Madison
May 9, 2012
How do you like your asparagus? Deborah Madison offers one colorful suggestion.
Crunch time
A lesson on texture
By Deborah Madison
March 30, 2012
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
By Deborah Madison
March 5, 2012
One way to transform vegetables into comfort food.
The beauty of breadcrumbs
Cherish the humble crumb
By Deborah Madison
January 13, 2012
Old bread is a great resource in the kitchen.
Persimmon time
Ripened Hachiyas are a treasure
By Deborah Madison
December 28, 2011
Here’s how to make a marvelous winter pudding.
Discovering a new squash
The Rugosa butternut
By Deborah Madison
November 25, 2011
Try it in Fried Winter Squash with Gorgonzola Butter.
A way with apples
Cooking down the harvest
By Deborah Madison
October 14, 2011
Deborah Madison shares her quick how-tos for apples.
Local Flavors | |
| Deborah Madison, the celebrated cookbook author and local-food advocate, feeds us with her occasional reflections. Her latest book is Vegetable Literacy. | |
| | Blue-skies cookingThe maple-syrup scorecard for 2013Innovation in the woods. |
ExcerptsThe Chefs Collaborative CookbookLocal, Sustainable, Delicious Recipes from America’s Great Chefs | FeaturesBivalves 101Clams, mussels, oysters, and scallops |
The Culinate InterviewDaphne MillerThe healer | ReviewsRebuilding the FoodshedHow to Create Local, Sustainable, and Secure Food Systems |
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