http://nymag.com Daily coverage of New York's restaurants, nightlife, shopping, politics, and culture. en Copyright 2006, New York Magazine Holdings, LLC Tue, 13 May 2008 00:54:59 -0400 http://nymag.com/restaurants/recipes/inseason/46805/ Think of lovage as celery gone wild, or at least as celery that has completed an assertiveness training program.]]> http://nymag.com/restaurants/recipes/inseason/46805/ Sun, 11 May 2008 20:31:43 -0400 http://nymag.com/restaurants/recipes/inseason/46627/ Yes, the ramps have arrived at the Greenmarket, but so too has the green garlic.]]> http://nymag.com/restaurants/recipes/inseason/46627/ Sun, 4 May 2008 20:54:18 -0400 http://nymag.com/restaurants/recipes/inseason/46442/ As far as specialty eggs go, the khaki-colored pheasant variety is vastly underrated.]]> http://nymag.com/restaurants/recipes/inseason/46442/ Sun, 27 Apr 2008 19:39:20 -0400 http://nymag.com/restaurants/recipes/inseason/46197/ Louisiana crawfish usually appear in late winter and are in season through June.]]> http://nymag.com/restaurants/recipes/inseason/46197/ Mon, 21 Apr 2008 00:09:13 -0400 http://nymag.com/restaurants/recipes/inseason/45991/ The Passover abstention from flour need not be so abstemious, as demonstrated in this recipe for chocolate-walnut cookies.]]> http://nymag.com/restaurants/recipes/inseason/45991/ Mon, 28 Apr 2008 12:08:11 -0400 http://nymag.com/restaurants/recipes/inseason/45776/ Start flipping your flapjacks: It’s maple-syrup season.]]> http://nymag.com/restaurants/recipes/inseason/45776/ Tue, 8 Apr 2008 16:56:03 -0400 http://nymag.com/restaurants/recipes/inseason/45559/ Despite their frightful, wormy looks, crosnes are prized by chefs for their nutty sunchokelike flavor and crunchy radishy texture.]]> http://nymag.com/restaurants/recipes/inseason/45559/ Mon, 7 Apr 2008 10:43:03 -0400 http://nymag.com/restaurants/recipes/inseason/45302/ In the States, radicchio is a bit player in the salad kingdom, most commonly seen as the red component of the ubiquitous tricolore.]]> http://nymag.com/restaurants/recipes/inseason/45302/ Mon, 24 Mar 2008 01:06:34 -0400 http://nymag.com/restaurants/recipes/inseason/45079/ Trois Pommes Patisserie chef-owner Emily Isaac dispenses with tradition for her spring-inspired rhubarb version of hamantaschen.]]> http://nymag.com/restaurants/recipes/inseason/45079/ Tue, 18 Mar 2008 15:07:09 -0400 http://nymag.com/restaurants/recipes/inseason/44465/ The root vegetable called salsify comes in two hues—the often gnarly white and the sticklike, bark-skinned black.]]> http://nymag.com/restaurants/recipes/inseason/44465/ Sun, 24 Feb 2008 22:37:03 -0400 http://nymag.com/restaurants/recipes/inseason/44201/ California’s exotic citrus makes its way east when we most crave it, in the midst of midwinter doldrums.]]> http://nymag.com/restaurants/recipes/inseason/44201/ Tue, 19 Feb 2008 11:44:19 -0400 http://nymag.com/restaurants/recipes/inseason/43562/ In Austria, where 202 bar chef Stefan Trummer grew up, vendors hawk hot wine on the sidewalk like pretzels.]]> http://nymag.com/restaurants/recipes/inseason/43562/ Mon, 4 Feb 2008 03:10:38 -0400 http://nymag.com/restaurants/recipes/inseason/43255/ Super Bowl Sunday is no time to get creative in the kitchen. ]]> http://nymag.com/restaurants/recipes/inseason/43255/ Tue, 8 Apr 2008 16:56:10 -0400 http://nymag.com/restaurants/recipes/inseason/42766/ In the depths of winter, citrus fruits are more than just a ray of sunshine—they’re a godsend.]]> http://nymag.com/restaurants/recipes/inseason/42766/ Sun, 13 Jan 2008 21:26:10 -0400 http://nymag.com/restaurants/recipes/inseason/42562/ If you neglected to eat your collards on New Year’s Day, an act that superstitious Southerners believe will bring you riches untold, consider the humble green’s other benefits]]> http://nymag.com/restaurants/recipes/inseason/42562/ Tue, 6 May 2008 00:36:07 -0400