Mad Men: Clip and Save the Recipe for Betty’s Squatter Goulash
For those cold nights when you have just two onions and an Army knife.
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All Blog Posts Tagged:
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In Season: The Kubbeh Project's Pomelo-Juice Cocktail
Its mild, sweet juice makes a nifty seasonal substitute for grapefruit in this popular Israeli drink.
In Season: Jonathan Benno’s Pasta e Fagioli
Made with heirloom beans from California’s boutique beanery Rancho Gordo, which are firmer and more flavorful than average.
In Season: Rita Sodi’s Red Cabbage Salad
You can find good cabbage any time of the year, but winter is the brassica’s finest hour.
In Season: Couscous Tabbouleh With Parsley Root and Preserved Lemon
Hugue Dufour has discovered that parsley root makes a first-rate foundation for this clever, winterized tabbouleh.
In Season: Hospoda’s Fried Egg Bread With Apple-Horseradish Relish
Its super-pungent, sinus-thumping heat cuts the richness of winter's meaty stews and braises.
In Season: Pecorino di Fossa
This rustic formaggio is available now at Il Buco Alimentari & Vineria as well as at DiPalo Fine Foods.
In Season: Eduard Frauneder and Wolfgang Ban's Pumpkin-Seed-Oil Spread
The Seäsonal and Edi & the Wolf chefs combine pumpkin seeds with farmer's cheese and spread across toasted rye or pumpernickel.
The Complete Guide to Thanksgiving Drinking
On the fourth Thursday of November, the turkey isn't all that needs lubricating.
In Season: Paula Wolfert's Caramelized Quinces
You can’t really eat this ancient fruit without cooking it, and cooking it well.
In Season: Seamus Mullen's Crispy Fried Jerusalem Artichokes
He likes to serve fried sunchokes as an alternative to fried potatoes.
In Season: the Breslin's Boiled Peanuts
Yes, peanuts, in their raw or “green” state, have arrived at Greenmarket.
In Season: Saltie Chef Caroline Fidanza’s Cauliflower, Leek, and Gruyère Soup
Cauliflower comes into its own in the fall, when the Greenmarket overflows with orange, purple, and snowy-white varieties.
In Season: Calliope’s Rainbow Chard-and-Sorrel Gratin
Its ruffly leaves and sturdy stems count as two vegetables in one, and both can be used to great effect in rich gratins.
In Season: Roasted Eggplant With Fried Onion and Chopped Lemon
Try them in this killer recipe adapted from London veggie gurus Yotam Ottolenghi and Sami Tamimi’s new cookbook, Jerusalem.
In Season: Sean Rembold's Grilled Romano Beans
Try quickly searing the beans in a cast-iron grill pan.
How to Make La Vara's Gin-Tonic
Adding a super-size twist of lemon results in a thirst-quencher that may not only help prevent malaria but also scurvy.
Bruni Sees Aldea As ‘Something of a Deal’; Freeman and Sutton Approve of Locanda Verde
Plus: Steve Cuozzo on the rebirth of Benoit and Robert Sietsema on Watty & Meg, in our weekly roundup of restaurant reviews.
Platt on La Fonda del Sol; the City’s Best Bánh Mì
Also in this week's magazine: a recipe for matzo brei and three new openings.
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