Uncooked sorrel sauce contrasts beautifully with the season’s early potatoes.
Deborah Madison’s recipe is both smooth and peppery.
Leftovers, waste, and radish leaves.
In her new book, Deborah Madison explores plant families.
In California, the appearance of miner’s lettuce is a sign of spring.
A hearty, adaptable, vegetarian recipe, excellent for a cold day.
Pomegranate gelée fits the bill.
Side-by-side comparisons netted some surprises.
An unexpected dessert for a season of contrasts.
Ideas from Deborah Madison, who savors this combination.
You’ll want a cast-iron grill pan to make those nice marks on the eggplant, says Deborah Madison.
Less is more in this berry tart, based on a Lindsey Shere recipe.
Lentils and greens are enhanced with herbs and spices to make this year-round soup.
How do you like your asparagus? Deborah Madison offers one colorful suggestion.
Adding nuts to a dish is just one trick Deborah Madison uses to give soft foods a little chomp.
One way to transform vegetables into comfort food.
Old bread is a great resource in the kitchen.
Here’s how to make a marvelous winter pudding.
Try it in Fried Winter Squash with Gorgonzola Butter.
Deborah Madison shares her quick how-tos for apples.
Deborah Madison, the celebrated cookbook author and local-food advocate, feeds us with her occasional reflections. Her latest book is Vegetable Literacy.
Innovation in the woods.