New potatoes in sorrel sauce

A dish for early summer

By
June 12, 2013

Uncooked sorrel sauce contrasts beautifully with the season’s early potatoes.

Quick pasta

Frozen green chiles to the rescue

By
May 20, 2013

Deborah Madison’s recipe is both smooth and peppery.

Using the whole vegetable

Leaf love

By
April 18, 2013

Leftovers, waste, and radish leaves.

Getting smarter about vegetables

‘Vegetable Literacy’

By
March 18, 2013

In her new book, Deborah Madison explores plant families.

Miner’s lettuce

Delicate fare

By
March 4, 2013

In California, the appearance of miner’s lettuce is a sign of spring.

Barley becomes ‘risotto’

A soup with options

By
January 16, 2013

A hearty, adaptable, vegetarian recipe, excellent for a cold day.

An airy holiday dessert

Keeping it light

By
December 18, 2012

Pomegranate gelée fits the bill.

Expectations squashed

The report of a winter-squash tasting

By
November 25, 2012

Side-by-side comparisons netted some surprises.

Goat-cheese tart

Food that reflects the moment

By
October 26, 2012

An unexpected dessert for a season of contrasts.

Winter squash and sage

A pairing for the season

By
September 25, 2012

Ideas from Deborah Madison, who savors this combination.

Eggplant fast food

Sandwich of the season

By
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
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
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
May 9, 2012

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

Crunch time

A lesson on texture

By
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
March 5, 2012

One way to transform vegetables into comfort food.

The beauty of breadcrumbs

Cherish the humble crumb

By
January 13, 2012

Old bread is a great resource in the kitchen.

Persimmon time

Ripened Hachiyas are a treasure

By
December 28, 2011

Here’s how to make a marvelous winter pudding.

Discovering a new squash

The Rugosa butternut

By
November 25, 2011

Try it in Fried Winter Squash with Gorgonzola Butter.

A way with apples

Cooking down the harvest

By
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.

Advertisement
Dinner Guest

Blue-skies cooking

The maple-syrup scorecard for 2013

Innovation in the woods.

Subscribe
Graze: Bites from the Site
Excerpts

The Chefs Collaborative Cookbook

Local, Sustainable, Delicious Recipes from America’s Great Chefs

Features

Bivalves 101

Clams, mussels, oysters, and scallops

The Culinate Interview

Daphne Miller

The healer

Reviews

Rebuilding the Foodshed

How to Create Local, Sustainable, and Secure Food Systems