Deborah Madison

Madison is the author of numerous award-winning cookbooks, including Local Flavors. She lives in New Mexico.

• Steel-Cut Oats, Basic Method
• Steel-Cut Oats, Quick Method
• Couscous with Dates, Cinnamon, and Toasted Almonds
• Quinoa with Dried Apricots and Pistachios
• Very Basic Skillet Asparagus with Herbs
• Roasted Asparagus
• Summer Rhubarb and Blackberry Compote
• Cherry-Apricot Crisp
• Peach and Berry Cobbler with Corn Flour
• Zephyr Zucchini with Opal Basil, Pine Nuts, and Parmigiano-Reggiano
• A Fried-Egg Sandwich
• Figs in Pedro Ximinez
• Dried-Fruit Compote
• Chocolate Bark with Cardamom and Sea Salt, Apricots and Pistachios
• Sweet Potato-Coconut Pudding with Toasted Coconut
• Cucumber and Red Quinoa Soup
• Tangelo-Tangerine Pudding
• Springlike Winter Vegetables with Parsley and Thyme
• Spaghettini with Handfuls of Herbs
• Not Quite So Sticky Pudding
• Winter Squash Cake with Dates
• Cardoon Risotto
• Yeasted Oat Pancakes
• Celery Salad with the First Spring Herbs
• Chard Stems with Sesame-Yogurt Sauce and Black Sesame Seeds
• Black Quinoa Salad with Avocado, Red Onion, and Tomato
• Squash, Corn, and Shell Bean Ragout with Sautéed Frying Peppers
• Fried Winter Squash with Gorgonzola Butter
• Steamed Persimmon Pudding with Silky Persimmon Purée
• Toasted Breadcrumbs with Sage
• Artichoke, Celery Root, and Potato Gratin
• Asparagus with Salsa Verde, Pickled Onion, and Quartered Egg
• Green Lentil Soup with Plenty of Leaves, Herbs, and Spices
• Sorrel Sauce with Yogurt or Sour Cream
• Lindsey’s Austere Berry Tart
• Tart Dough
• Ricotta and Goat Cheese Tart in a Nut Crust
• Small Dried Fruits Simmered in Pedro Ximinez
• A Festive Pomegranate Gelée
• Barley Soup with Caramelized Onions and Pecorino Cheese
• Barley ‘Risotto’ with Sautéed Mushrooms and Truffle Salt