Winter market treasures

And a not-so-sticky pudding

December 22, 2010

Dried fruit, jams, nuts, and dates are Deborah’s desserts of choice in wintertime.

Setting the table

Produce as adornment

November 11, 2010

Deborah Madison sets a Vegas table — with produce.

Big, special squashes

Mad for winter squash

October 20, 2010

Call them squash or call them pumpkins: Deborah Madison loves them all.

A catalog of diets

‘What I Eat’ is what we eat

October 8, 2010

Deborah Madison talks with Faith D’Aluisio about her new book, a rich look at food around the world.

A sauce for all seasons

Clifford Wright’s yogurt sauce

September 13, 2010

This versatile sauce is one of Deborah’s favorites.

Get comfortable cooking with herbs

A taste test

August 16, 2010

Make the most of summer’s bright herbs.

Jellied wine

Dessert for a hot day

July 23, 2010

Gel vinho verde or rosé — or a sparkling wine — and serve it with sugared berries.

California fruit abounds

The good times are here

July 2, 2010

On a road trip to California, Deborah finds wild elderberries.

Chervil and angelica

Meet the smallest and largest umbellifer herbs

June 8, 2010

If you liked lovage, try these related herbs, among Deborah’s favorites.

In love with lovage

An under-appreciated herb

May 11, 2010

Deborah’s thrilled about her lovage plants. Read on for the many ways she uses the herb.

Fruit close to its source

Now, fruit desserts

April 7, 2010

Deborah Madison’s new book is about produce — fruit, specifically.

Uplifting vegetables

A springlike dish for the final days of winter

March 8, 2010

Fool yourself into thinking it’s spring with this surprising combination.

Food for the snow-bound

Plus dessert!

February 10, 2010

Deborah Madison uses pantry foods to keep it interesting during a storm.

A shimmering orange dessert

Time for tangerine pudding

January 27, 2010

A light and lovely dessert that’s perfect for the season.

A new year’s garden supper

Sweet and generous flavor from motley vegetables

January 11, 2010

Winter’s bounty.

Local Flavors archive — 2010

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice