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In Season

  1. in season
    New York Chefs Are Discovering All the Possibilities of the Sweet PotatoThey’re not so sweet anymore, even when they’re dessert.
    By Robin Raisfeld and Rob Patronite
  2. In Season
    In Season: Nate Smith’s Roasted-Parsnip-and-Farro SaladBecause the cold helps convert their starch into sugar, a later harvest can result in an unusually sweet taproot.
    By Mary Jane Weedman
  3. In Season
    In Season: Alex Raij’s Trinxat With Savoy CabbageTender, mildly sweet Savoy cabbages are hardy enough to withstand extreme, East River-freezing temperatures
    By Mary Jane Weedman
  4. In Season
    In Season: Olive-Oil-Poached Local Squid With Roasted LeeksPlentiful, affordable, and sustainable—a rare hat trick in today’s precarious seafood market.
    By Robin Raisfeld and Rob Patronite
  5. In Season
    In Season: Alice Waters’s Collard Greens With Cumin and Black Mustard SeedThe floppy-leafed cabbage variant isn’t just a soul-food staple.
    By Robin Raisfeld and Rob Patronite
  6. In Season
    In Season: Sunchoke Soup With Crispy ChestnutsThe gnarled tuber’s nutty and sweet traits serve it well in this creamy soup by Balaboosta chef Einat Admony.
    By Robin Raisfeld and Rob Patronite
  7. In Season
    In Season: Fettunta With New-Harvest Olive OilIt’s the traditional way for Tuscan olive growers to show off the quality of their olio nuovo.
    By Robin Raisfeld and Rob Patronite
  8. In Season
    In Season: Sautéed Kabocha Squash With Mascarpone and Maple SyrupThe fruit’s bright-orange flesh, with its perfectly sweet flavor and starchy, chestnutlike texture, is worth the effort it takes to get at it.
    By Robin Raisfeld and Rob Patronite
  9. In Season
    In Season: The Marlton Lobby Bar’s Fennel-and-Pomegranate SaladThe pomegranate makes a festive, sweet-tart addition to this seasonal salad of fennel, radicchio, and feta.
    By Robin Raisfeld and Rob Patronite
  10. In Season
    In Season: Scott Tacinelli’s Creamed-Kale CarbonaraThe rainbow lacinato variety takes well to this riff on creamed spinach from the Quality Italian chef.
    By Robin Raisfeld and Rob Patronite
  11. In Season
    In Season: Mollie Katzen’s Citrusy BeetsThe Moosewood Cookbook author finds the perfect foil for beets’ inherent sweetness in the tart citrus segments and apple-cider vinegar she uses to dress roasted roots.
    By Robin Raisfeld and Rob Patronite
  12. In Season
    In Season: Cauliflower-and-Gruyère Macaroni GratinA refreshingly seasonal approach to the ultimate comfort food.
    By Robin Raisfeld and Rob Patronite
  13. In Season
    In Season: NY 428 Apples With Yogurt Mousse and Licorice CaramelTry this deconstructed-caramel-apple recipe from Toro chefs Jamie Bissonnette and Ken Oringer.
    By Robin Raisfeld and Rob Patronite
  14. In Season
    In Season: Sorella’s Broccoli FrittoIn spite of its year-round supermarket presence, broccoli performs best in cool weather.
    By Robin Raisfeld and Rob Patronite
  15. In Season
    In Season: The Wayland’s Husk-Cherry FizzA satisfying and deceptively stiff cocktail.
    By Mary Jane Weedman
  16. In Season
    In Season: Michael Anthony’s Pickled Ají Dulce PeppersThe Gramercy Tavern chef uses it to garnish sashimi-style black sea bass.
    By Robin Raisfeld and Rob Patronite
  17. In Season
    In Season: Philippe Bertineau’s Provençal Bayaldi With Japanese EggplantThe slender, thin-skinned Japanese eggplant has few and tiny seeds, rendering it less bitter than most and well suited for this recipe from the Benoit chef.
    By Robin Raisfeld and Rob Patronite
  18. In Season
    In Season: Elise Kornack’s Tomato-and-Sandita SaladThe Take Root chef has discovered the perfect foils for the plant’s bright acidity.
    By Robin Raisfeld and Rob Patronite
  19. In Season
    In Season: Esca Chef Dave Pasternak’s Corn Salad With Walnuts and GoatIs there a better reminder that summer does not officially end with Labor Day than a heap of Greenmarket corn?
    By Robin Raisfeld and Rob Patronite
  20. In Season
    In Season: String BeansTry this recipe from Estela chef Ignacio Mattos, who boldly (and successfully) brings together Taleggio cheese and fish sauce.
    By Robin Raisfeld and Rob Patronite
  21. In Season
    In Season: Sara Jenkins’s Agretti With Shallot YogurtThe feathery succulent has a grassy, slightly salty flavor and a crisp and juicy texture coveted by the Porsena chef.
    By Robin Raisfeld and Rob Patronite
  22. In Season
    In Season: Almayass’s Fattoush With PurslaneThis recipe, adapted from the Armenian-Lebanese restaurant, honors fattoush tradition with the vibrant flavors of fresh lemon, mint, and the tart, citrusy spice sumac.
    By Robin Raisfeld and Rob Patronite
  23. In Season
    In Season: Pasquale Cozzolino’s Gold Bar Zucchini a ScapeceThis fried-zucchini recipe from the Ribalta chef tastes even better the next day.
    By Robin Raisfeld and Rob Patronite
  24. In Season
    In Season: Alex Stupak’s Green-Onion SaladThe Empellón Cocina chef’s take on the Mexican street-food snack cebollitas.
    By Robin Raisfeld and Rob Patronite
  25. In Season
    In Season: Robert Newton’s Vietnamese-Inspired Collard GreensMassaging oil into the greens makes them tastier and more supple, as in this salad from the Nightingale 9 chef.
    By Molly Langmuir
  26. In Season
    In Season: Eric Ripert’s Sautéed Soft-Shell CrabsThese seasonal glories of the Mid-Atlantic seaboard are at their peak in June and July.
    By Robin Raisfeld and Rob Patronite
  27. In Season
    In Season: Daniel Boulud’s Mixed Greens With RhubarbTry this supremely sour greens-and-rhubarb recipe from his cookbook Braise.
    By Robin Raisfeld and Rob Patronite
  28. In Season
    In Season: Dan Kluger’s Roasted Fiddlehead FernsThe ABC Kitchen chef has a simple solution to intensify and fine-tune their flavor profile.
    By Robin Raisfeld and Rob Patronite
  29. In Season
    In Season: Travis Post’s Chrysanthemum Greens Salad With Sesame DressingThe tender young specimens are best raw in salads, like this one from the Yunnan Kitchen chef.
    By Robin Raisfeld and Rob Patronite
  30. In Season
    In Season: Ryota Ueshima’s Fresh Bamboo Shoots SukiyakiThe Kajitsu combines this spring delicacy with tofu, scallion, and gelatinous shirataki noodles.
    By Molly Langmuir
  31. In Season
    In Season: Phillip Kirschen-Clark’s Fresh Morel RisottoMorels make their otherworldly appearance in April. Sauté them in butter, scramble them with eggs, or try some in this recipe from the Café Cluny chef.
    By Robin Raisfeld and Rob Patronite
  32. In Season
    In Season: Evan Hanczor’s Dressed Turkey EggsThey’re the Parish Hall chef’s zesty riff on deviled eggs.
    By Mary Jane Weedman
  33. In Season
    In Season: David Rotter’s Pickled PineappleThe Boulton & Watt chef has proved that pickling the perfectly ripe fruits packs an explosively tangy punch.
    By Molly Langmuir
  34. In Season
    In Season: Recette’s Arugula Salad With Kumquats and HazelnutsChef-owner Jesse Schenker likes sweet-skinned, tart-fleshed kumquats in this simple salad.
    By Robin Raisfeld and Rob Patronite
  35. In Season
    In Season: Calliope’s Spicy Marinated Mackerel With Hass AvocadoYou’ll find Hass avocados in the supermarket year-round, but their oil content increases in the spring.
    By Robin Raisfeld and Rob Patronite
  36. In Season
    In Season: Deborah Madison’s Rutabaga ‘Fries’Over at the Union Square Greenmarket it’s still a veritable rutabagapalooza for another month or so.
    By Robin Raisfeld and Rob Patronite
  37. In Season
    In Season: The Kubbeh Project’s Pomelo-Juice CocktailIts mild, sweet juice makes a nifty seasonal substitute for grapefruit in this popular Israeli drink.
    By Robin Raisfeld and Rob Patronite
  38. In Season
    In Season: Jonathan Benno’s Pasta e FagioliMade with heirloom beans from California’s boutique beanery Rancho Gordo, which are firmer and more flavorful than average.
    By Robin Raisfeld and Rob Patronite
  39. In Season
    In Season: Rita Sodi’s Red Cabbage SaladYou can find good cabbage any time of the year, but winter is the brassica’s finest hour.
    By Robin Raisfeld and Rob Patronite
  40. In Season
    In Season: Couscous Tabbouleh With Parsley Root and Preserved LemonHugue Dufour has discovered that parsley root makes a first-rate foundation for this clever, winterized tabbouleh.
    By Robin Raisfeld and Rob Patronite
  41. In Season
    In Season: Wade Moises’s Pink Grapefruit SaladThe Rosemary’s chef combines the palate bracer with some of its citrus associates in this invigorating salad.
    By Robin Raisfeld and Rob Patronite
  42. In Season
    In Season: Hospoda’s Fried Egg Bread With Apple-Horseradish RelishIts super-pungent, sinus-thumping heat cuts the richness of winter’s meaty stews and braises.
    By Robin Raisfeld and Rob Patronite
  43. In Season
    In Season: Brussels-Sprout Salad With Crispy Bacon and Buttermilk DressingFrost is to sprouts as sunshine is to tomatoes.
    By Robin Raisfeld and Rob Patronite
  44. In Season
    In Season: Pecorino di FossaThis rustic formaggio is available now at Il Buco Alimentari & Vineria as well as at DiPalo Fine Foods.
    By Robin Raisfeld and Rob Patronite
  45. In Season
    In Season: Ample Hills Creamery’s Wet Walnut SauceThis new scarlet nut is a cross between a standard California walnut and a fancy French variety.
    By Robin Raisfeld and Rob Patronite
  46. In Season
    In Season: Eduard Frauneder and Wolfgang Ban’s Pumpkin-Seed-Oil SpreadThe Seäsonal and Edi & the Wolf chefs combine pumpkin seeds with farmer’s cheese and spread across toasted rye or pumpernickel.
    By Mary Jane Weedman
  47. In Season
    In Season: Paula Wolfert’s Caramelized QuincesYou can’t really eat this ancient fruit without cooking it, and cooking it well.
    By Robin Raisfeld and Rob Patronite
  48. In Season
    In Season: Seamus Mullen’s Crispy Fried Jerusalem ArtichokesHe likes to serve fried sunchokes as an alternative to fried potatoes.
    By Gillian Duffy
  49. In Season
    In Season: the Breslin’s Boiled PeanutsYes, peanuts, in their raw or “green” state, have arrived at Greenmarket.
    By Robin Raisfeld and Rob Patronite
  50. Beer Me
    PBC’s Wet-Hopped ‘Harvest From the Hood’ Arrives Just in TimeIt arrives just in time to mitigate pumpkin beer fatigue.
    By Collin Keefe
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