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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.

December 4, 2006
Asian Pears

Asian pears all share a spectacular crunchiness, which makes them ideal for winter salads like this one.

November 27, 2006
Japanese Sweet Potatoes

If spring is all about asparagus and summer is a toss-up between corn and tomatoes, then fall rightly belongs to sweet potatoes.

October 30, 2006
Sugar Pumpkins

They’re perfect for pie-making or any recipe that calls for an exceptionally smooth purée, like Gusto chef Amanda Freitag’s zuccotto.

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