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An easy salad that can stand on its own or be served alongside other single-ingredient salads.
They're for more than just sauce with your holiday turkey.
From The Kitchen Ecosystem, by Eugenia Bone.
Full-service market with good, if pricey, selections in produce, grocery items, meat and fish, cheese, bread and bakery.
One of autumn's best temptations. To cook sweet or savory, or to just eat out of hand.
A favorite, fragile late summer and autumn fruit. Eaten raw or cooked.
Sweet and versatile little red peppers from Spain.
A crunchy salad made with summer tomatoes.
Simple rhubarb jam that adds a sweet tang to ice cream or yogurt.
The smallest stone fruit, cherries are one of the best eating parts of summer.
New York City has more than 50 Greenmarkets. Lucky us.
Lower East Side
Upper East Side
Upper West Side
From My Paris Kitchen, by David Lebovitz.
Ramps have started to arrive in our Greenmarkets and better produce stores, a sure sign that spring is here.
A simple salad with big flavor that can be made year-round.
Cooked in the microwave. Easy, healthy, and so much better than takeout.
A satisfying salad that makes a perfect match between winter's grapefruit and the year-round avocado.
A version of hummus from the Galilee, Israel's breadbasket.
From Moosewood Restaurant Favorites. By The Moosewood Collective.
Enjoy tender spinach, Swiss chard, kale and other healthy and full-flavored leafy greens.
Adapted from Canal House, a seasonal vegetable dish fitting for a holiday meal (it's great with poultry) or a Sunday dinner.
There are more than 300 kinds of cultivated mushrooms and hundreds more that are wild. Here are the basics for cooking these savory edibles.
Intensely flavored and a match for sweet or savory dishes.
Intensely flavored, fragile, and a partner to so many other tastes, both sweet and savory.
Make the most of acutely fresh and bountiful summer watermelon and local tomatoes. The combo of sweet and acid is a perfect balance.
The granddaddy of New York City supermarkets. Huge selection, great prices, and oh, those crowds....
Coffee & Tea
Cheese & Dairy
A main course salad that's perfect for a hot summer supper.
Full-service market with good selections in produce, cheese, bread and bakery, meats and grocery items.
A tangy summer herb that adds big flavor to salads and soups.
An update on the English classic made with in-season fresh peas or year-round frozen ones.
Crispy slices of paprika-tinged chorizo transform simple green beans into a spicy side dish.
Crunchy and garlicky. From a recipe by Prune's Gabrielle Hamilton.
A sweet and sour dressing turns sliced seedless cucumbers into a perfect side for fish or other main courses.
From Fix-It and Forget-It Diabetic Cookbook, by Phyllis Pellman Good and the American Diabetic Association.
Asparagus is the first vegetable declaration that spring has arrived and a versatile and easy cure for spring fever cooking.
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.
From Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer.
With the sweetness of carrots and the zing of fresh ginger.
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.
From a New Orleans city cook, a favorite summer dessert that makes perfect use of sweet peaches, plums or apricots.
How to buy, store and cook this sweet and hearty (usually) red root vegetable.
Served hot or cold, this summer soup is made with sorrel, an herb that has an irresistibly sour flavor.