You are not logged in

New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Grub Street

Edited by Josh Ozersky with Daniel Maurer

Archive of At the Market

At the Market

7/16/07

2:00 PM

Fancy Food Show Brings Colonial Fruit Drinks and Our Old Friend Kulfi

Prepare to be assimilated.Photo: Zoe Singer

We took a break from our regularly scheduled Greenmarket food fest to hike through acres of fancy foods from the world over at last week’s Fancy Food Show. Over 2,000 displays filled the Javits Center with everything from antifreeze-green Chilean avocado oil to Brooklyn-made gummy bears that were actually the size of honey bears. To avoid going into fancy-food shock, we honed in on the (often overlapping) new and organic/natural categories. Here’s highlights, all currently available in the city.

Raw ice "cream," truffled mozzarella, and chocolate with a conscience. »

At the GreenmarketAt the Greenmarket

4/ 2/07

9:00 AM

Union Square Bursts Into Bloom

That's funny, we've been enjoying fresh herb all along.Photo: Zoe Singer

Farmers are just now planting seed; if storage potatoes and onions don’t scratch your spring foraging itch, greenhouse greens and a profusion of flowering plants, budding fruit-tree branches, cut flowers, and potted herbs should do it. We’ll be keeping tabs on seasonal foods at the gourmet markets until local produce is going strong.

April flowers promise May fruit, but for now, the market is an inspiration to gardeners. »

At the Market

3/26/07

2:00 PM

For Chef-Worthy Ingredients, Head to the Source

A taste of honey.Photo: Zoe Singer

Chefs are always going on about the importance of raw ingredients. Get in on the action by shopping at restaurants with gourmet markets attached.

Rarefied olive oil, exalted chicken, and supersize beans. »

At the Market

3/19/07

1:54 PM

Hydro Tomatoes Materialize; Peaches Go Space Age

To get to the market, one had to pass through the infamous Mandarin gulch.Photo: Zoe Singer

Spring begins this week; may we recommend a fresh start after your winter rut of bananas and grapefruits?

Savory mandarins, peachy mangoes, and olive oil with a special pedigree. »

At the Market

3/12/07

2:32 PM

Spring Forward With Daffodils, Branch Out with Different Bananas

If you have no daughters, give them to your sons.Photo: Zoe Singer

Now that we've set the clocks ahead, our minds turn to tender dandelion greens and slender ramps, but until the local growing season gets under way, we’ll have to bide time with forced bulbs and unusual bananas.

A tip for reserving shad roe, late-season citrus worth the wait, and a Lenten indulgence. »

At the Market

3/ 5/07

2:37 PM

Cute! Kiwiberries and Other Fresh ‘Babies’

Awww!Photo: Zoe Singer

In a culture that prizes youth, it’s no surprise that we’ll pay twice as much for a half-size fruit or vegetable if it’s called a “baby.” But are those Lilliputian Brussels sprouts and their ilk actually young? And do they have a special taste?

Tiny corn! Little papayas! Mini Brussels sprouts! »

At the Market

2/26/07

9:00 AM

Greenhouse Rhubarb and Spring Garlic Give a Taste of the Greenmarket

The weirdly lovable cherimoya.Photo: Zoe Singer

Lent, which began last Wednesday, owes its name to the Germanic root for spring. Though local peas and asparagus are at least 40 days off, other signs of spring are sprouting.

Make your own Jacques Torres brownies; get the finest blood oranges. »

At the Market

2/19/07

9:00 AM

Chicken Soup for the House-Bound Soul

One more spoonful, tateleh, and you can go to bed.Photo: Zoe Singer

Right now there are two kinds of New Yorkers: those with a cold, flu, cough, sniffle, ache, or fever, and those trying to ward off everyone else’s germs. Our advice: Stay close to home, and let the chicken soup and orange juice come to you.

Also: a gift for sick friends, and the best oranges to squeeze yourself. »

At the Market

2/12/07

2:00 PM

Red Rice, Pink Beer; Ruby Grapefruits to Share, Cure Colds

Buy these at Baked, when you're baked.Photo: Zoe Singer

When it comes to Valentine’s Day, lovers cannot live on chocolate alone — there’s also the obligatory pink-food category! Unlike conversation hearts and wax lips, the following rose-hued delectables are all delicious enough to seek out more than once a year.

From soused cherries to carnation-colored marshmallows. »

At the Market

2/ 5/07

2:52 PM

The Australians Are Coming; Minneolas Hit Maximum Flavor

Minneola

The turbanlike protuberances of Minneola oranges.Photo: Zoe Singer

At Taste of Australia, a recent tradeshow held downtown, tanned Aussies showcased products including excellent olive oils and novelties like bush-cherry salsa — and served as a reminder that there is sun somewhere.

What to Look For
Mild, buttery, and stable enough to withstand frying, pale gold cold-pressed Australian macadamia-nut oil seems ready for its moment in the gourmet sun ($9.99 per 8.5-ounce bottle at Whole Foods).

Homely honey tangerines drip juice; biscuits warm the kitchen. »

Advertising

Welcome to Grub Street
What to expect from New York Magazine's food daily.

Sign up for the Newsletter

GET THE RSS FEED

GONYC Mobile Restaurant and Bar Search