Tag Archive for Vegetables

A Good Appetite: Roasted Summer Vegetables Tucked Into Tartlets

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Source: NY Times Food

September’s cooler weather means it’s the perfect time to bake with late summer zucchini and tomatoes.

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How Does the Hamptons Garden Grow? With a Lot of Paid Help

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Source: NY Times Food

On the East End of Long Island, the professionally planted and tended vegetable garden requires a different kind of green.

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Neighborhood Joint: Eataly Draws Tourists, but Its Produce Lures Regulars

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Source: NY Times Food

The Italian food emporium in the Flatiron has a produce section that rivals those of nearby markets. Many cooks in the know like to shop there.

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Pete Wells: Vegetables With Benefits at ABCV

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Source: NY Times Food

2 stars | The menu at Jean-Georges Vongerichten’s new vegetarian restaurant in the Flatiron district tries to impart “plant-based intelligence.”

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Gone Since 9/11, Greenmarket Returns to World Trade Center

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Source: NY Times Food

Farmers bring their produce and hopes to Lower Manhattan, and for some, also their memories of the attack nearly 16 years ago.

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Could Sunchokes Be Your Next Vegetable Obsession?

Source: Grub Street NY

As wonderful and sexy as vegetables are now considered to be by the food cognoscenti, some are harder sells than others. Take, for instance, the sunchoke, a.k.a. Jerusalem artichoke. Gnarled and knotty and not much to look at, sunchokes possess a side effect that, despite their delicate flavor, has earned …

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What to Cook: Green Dreams

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Source: NY Times Food

Melissa Clark is in for Sam, and she’s got produce on the brain and a no-recipe recipe for zucchini agrodolce with peas.

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Front Burner: New Cooking Ideas for Everyday Greens and Rarities

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Source: NY Times Food

The chef Jenn Louis’s “The Book of Greens” focuses on leafy greens and rare vegetables.

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A Good Appetite: Carrots, Striking and Sweet, Have Arrived

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Source: NY Times Food

The root vegetables shed their image as a kitchen workhorse and take a starring role in this simple, tangy salad.

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Jean-Georges Vongerichten’s Vegetarian Restaurant, abcV, Is Now Open

Source: Grub Street NY

After over three years of tinkering with dosas and obsessing over Deepak Chopra’s kitchari recipe, Jean-Georges Vongerichten has finally opened his all-vegetables-all-the-time restaurant, abcV. It might currently be the moment for vegan junk food, but there isn’t a vegetable burger in sight here — much less cashew cheese …

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The British Are Panicking Because Supermarkets Have Started Rationing Vegetables

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Source: Grub Street NY

It’s a bad week to get a salad craving in England. Grocery stores over there have had to start rationing lettuce, broccoli, zucchini and eggplants (“courgettes” and “aubergines,” in British-ese), and other vegetables because of bad weather in southern Europe, where most of those items are grown. According …

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Bites: In Meat-Heavy Chicago, a Shrine to Vegetables

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Source: NY Times Food

Bad Hunter, in a former meatpacking district, celebrates the city’s culinary history by highlighting a local bounty of plants.

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City Kitchen: Make Cauliflower and Broccoli More Compelling

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Source: NY Times Food

No need to settle for plain steamed vegetables when you can brighten them with garlic, red pepper and lemon, or enrich them with butter or cheese.

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Shadows Fall and Jaws Drop for a Jolly Green Icon’s Comeback

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Source: NY Times Food

B&G Foods, which bought the frozen-vegetable brand Green Giant last year, is taking a cue from superhero movies in a suspense-filled new trailer.

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Hey, Mr. Food Editor: No Tofurkey for You (and Other Thanksgiving Cooking Advice)

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Source: NY Times Food

You will make vegetables for your vegetarian guests, and you will call them by their proper names.

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