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April 30, 2007
Green Almonds

Think of green almonds as nuts interrupted, harvested before the shells have hardened and the nuts have fully formed.

April 23, 2007
White Asparagus

No point in arguing food miles to certain European expat chefs when the subject turns to (nonlocal) white asparagus.

April 9, 2007
Eggs

Just like ramps, asparagus, and Shack Burgers, eggs have a season. Consider this recipe from George Weld, reigning grill-maestro at Williamsburg’s best breakfast joint, the aptly named Egg.

April 2, 2007
Coconut Macaroons

Lever House pastry chef Deborah Snyder's recipe for coconut macaroons could not be simpler, and the results are divine.

March 26, 2007
Purple Majesty Potatoes

There’s a new potato in town, and not only is its flesh a rakish shade of purple that even Prince might find a little loud, but it’s also really good for you.

February 26, 2007
Yuzu

Prized by chefs for its distinctive floral fragrance and complex lemon-lime flavor, the golf-ball-size yuzu is a fairly frost-resistant hybrid of an ancient citrus called Ichang papeda and a sour mandarin orange.

February 19, 2007
New-Harvest Olive Oil

There are people who await each year’s arrival of fresh-off-the-presses extra-virgin olive oil as if it were the first white truffle. Frank Castronovo and Frank Falcinelli of Frankies Spuntino are two such olio nuovo connoisseurs.

January 22, 2007
California Kiwifruit

Not just another pretty garnish, kiwifruit are delicious on their own and fairly bursting with all sorts of healthy substances, including a good dose of vitamin E. Harvested in late fall, the organic variety from California is ripe and ready by winter and available through spring.

January 15, 2007
Parsnips

Although it does a fairly good imitation of a carrot, do not attempt to eat a parsnip in its natural state. The humble root was designed for cooking.

December 25, 2006
Black-Eyed Peas

espite their year-round availability, dried black-eyed peas get their chance to shine in the form of hoppin’ John, a southern specialty believed to bring good luck when eaten on New Year’s Day.

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