Print Version
Email Page

Ramps have started to arrive in our Greenmarkets and better produce stores, a sure sign that spring is here.

A sweet and sour dressing turns sliced seedless cucumbers into a perfect side for fish or other main courses.

Crunchy and garlicky. From a recipe by Prune's Gabrielle Hamilton.

Asparagus is the first vegetable declaration that spring has arrived and a versatile and easy cure for spring fever cooking.

From Fix-It and Forget-It Diabetic Cookbook, by Phyllis Pellman Good and the American Diabetic Association.

Thin julienned pieces of celery root are coated with a piquant mustard mayonnaise dressing.

The pleasure of eating and cooking with winter's citrus fruits.

Canned tomatoes grown in lava-enriched soil in southern Italy that are better than most fresh.

A superfood with super flavor. Here's how to buy, store and cook with kale.

A satisfying salad that makes a perfect match between winter's grapefruit and the year-round avocado.

From Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer.

With the sweetness of carrots and the zing of fresh ginger.

The granddaddy of New York City supermarkets. Huge selection, great prices, and oh, those crowds....

Hearty and quick to make with canned chickpeas.

Wonderful either raw or cooked, with a soft anise flavor.

An easy-to-make favorite made better with small details.

Bitter greens combine with juicy, ripe Anjou or Bartlett pears and the crunch of toasted walnuts.

Organic and locally grown foods as well as ones produced by sustainable methods. Produce, coffee, grain-fed meats, cheese, and fish.

Similar names but three very different vegetables.

Broccoli rabe is a vegetable that many only eat at Italian restaurants, never thinking that it's easy to cook at home.

Intensely flavored, fragile, and a partner to so many other tastes, both sweet and savory.

Intensely flavored and a match for sweet or savory dishes.

From a New Orleans city cook, a favorite summer dessert that makes perfect use of sweet peaches, plums or apricots.

A tangy summer herb that adds big flavor to salads and soups.

Make the most of acutely fresh and bountiful summer watermelon and local tomatoes. The combo of sweet and acid is a perfect balance.

Served hot or cold, this summer soup is made with sorrel, an herb that has an irresistibly sour flavor.

How to buy, store and cook this sweet and hearty (usually) red root vegetable.

The smallest stone fruit, cherries are one of the best eating parts of summer.  Raw or cooked, cherries are sweet, healthy and bite-sized.

A staple of Turkish cuisine, a salad made of chopped vegetables and dressed with lemon juice and olive oil.

Apricots are a metaphor for summer fruit. Luscious, fragrant and all too briefly fresh and sweet.

Sweet but with an edge of appealing sour flavor, and full of summer personality.

Sliced fresh mango is a sweet treat year-round and makes a refreshing dessert spooned in a citrus syrup over ice cream.

This easy and quick soup, served hot or cold, is a flavorful way to use one of our most popular vegetables.

The beets can be cooked in advance and then combined into a salad just before serving.

Spring is full of kitchen rewards. What's due in our grocers and greenmarkets is among the most flavorful of the culinary year.

Tender asparagus spears become crispy when dusted with breadcrumbs and quickly fried in a little oil.

Small chain of high quality grocers, up and down Manhattan's west side.

Mangoes are one of the first grocery signs that spring is about to arrive in New York.

A classic Ukrainian recipe that combines sauerkraut and cabbage.

Also known as celery root, this ugly winter root vegetable has a gentle tangy flavor, eaten raw or cooked.

There are many salads that are well suited to winter ingredients.

Salty and rich, this salad is like an accessory if served on its own, or a pungent contrast if on a platter with other salads.

A simple baked pear can be the treat at breakfast or as dessert at the end of a meal.

Potatoes get a bad rap for being all carb and no flavor. They're delicious year-round and one of the most versatile vegetables.

They're more than just for sauce with your holiday turkey.

There are more than 300 kinds of cultivated mushrooms and hundreds more that are wild. Here are the basics for cooking these savory edibles.

An easy salad that can either stand on its own or be served alongside other single-ingredient salads.

Related to the pear and apple but a chameleon as quinces change color, texture and flavor once cooked. And membrillo is just the beginning.

Poached in cinnamon-scented sugar syrup, quinces make a sweet side to meats and poultry or as a dessert.

One of autumn's best temptations. To cook sweet or savory, or to just eat out of hand.

Advertise on TheCityCook.com