Deborah Madison brings a favorite sauce into the season.
“Like her food, she had a kind of earthy elegance, underscored by her gracious remarks and poise.”
Now is the moment for this resinous herb.
With their ‘profound earthy goodness,’ wheat berries make a beautiful stew — or salad.
Deborah Madison embraces ‘Extreme Greens.’
Marjoram is the surprise ingredient.
Nothing is more disappointing than a flavorless peach.
Uncooked sorrel is key to this seasonal sauce.
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.
Deborah Madison, the celebrated cookbook author and local-food advocate, feeds us with her occasional reflections. Her latest book is Vegetable Literacy.
Eight pastes and sauces to try.