New York Magazine

Follow this clever recipe and you’ll have captured the essence of spring in a bag.

"Sumac provides a great acidity without adding a lemon or lime flavor," says Nawab.

An ideal addition to an Italian-flavored feast resounding with freshness and simplicity.

Carrots and chanterelles create a dish that teems with fall flavors.

Skewered little fish with fresh herbs hit the grill.

Txakolina is a great cooking and drinking wine—it has a high level of acidity and works beautifully with food, especially shellfish like cockles.

Try a reborn classic like surf-and-turf satay with sirloin and these sweet kebabs of shrimp.

Laurent Tourondel's stove-braised, bacon-flavored cabbage.

The Coco Chanel of the radish family has a level of spiciness that varies, but the crunch is the constant that makes radishes such excellent hors d’oeuvre.

An ideal dish for the weekend, when the chef loves working in the kitchen at home and asking people to join in and help.

The breakfast radish, lightly poached and splashed with raspberry wine vinegar,  can be a great accompaniment to roast chicken, pan-seared duck breast, or meaty fish like striped bass.

Although you may need a wheelbarrow to haul home a large specimen, the longer the squash is left to grow, the sweeter the flesh.

To make this dish even easier, you can toss the tomatoes in raw, and use a store-bought pesto.

You can find all the exotic ingredients you need Kalustyan's spice shop.

Nothing against chickens, but according to a wizened egg expert, duck eggs have a greater ratio of yolk to whites, and are therefore “eggier.”

Bianchetti, the little larval offspring (or neonata ) of the pesce azzurro category (anchovies, sardines, mackerel, and the like), fried up street-food style into fritters.

When prepared in authentic Catalonian fashion, this onion makes an ideal (if messy) finger food.

Lightly smoked salmon meets its vaguely sweet match in a chunky beet purée, which Barber serves on brioche toast.

Try this recipe from Kunz, no stranger to luxury items, which he’ll be serving in spades at his swanky finger-food lounge.

In its prolific bounty, zucchini can often seem more like a curse than a blessing, but all you need is one good recipe.

Commitment pays off when these crowd pleasers come sandwiched in homemade roasted garlic buns.

A grilling enthusiast—you might say he’s an open-flame obsessive—brings Tuscan flavor to the backyard.

Considered by many to be bait rather than supper, the little fish has started to garner respect for its rich flavor and healthful omega-3s.

Because of the relatively strong taste, the general fish-eating public isn’t always enamored, but soaking the fillets in milk takes care of the oiliness