Dara Moskowitz Grumdahl
LATEST STORIES
Real Food, Real Farmers: 3 Recipes to Support Sustainable Farming
Katrina Heron thinks that small-scale farmers and organic growers have been misrepresented. In her new book, she aims to set the story straight.
Home Cooking: 3 Traditional New Orleans Recipes
Chef John Besh watched his restaurants and his hometown cuisine nearly get wiped out by a hurricane. Now he’s sharing the culinary secrets and local-food traditions of New Orleans with the world.
Rethinking School Lunch
Forget pizza and corn dogs. Think freshly prepared meals of homegrown fruits and veggies. That’s the sort of school-lunch program that chef and author Alice Waters thinks all of our children deserve.
The Kitchen Garden: 3 Recipes Using Homegrown Produce
No matter where you live, says cookbook author Jeanne Kelley, a simple garden — be it a pot of herbs or a plot of vegetables — is well worth the effort.
4 Fast, Healthy Recipes for Busy People
Bon Appétit ’s new cookbook solves an ongoing dilemma for busy working people: how to create simple, delicious meals on the fly.
Land of Plenty: 3 Farm to Table Recipes
There’s no better place to dine, says cookbook author James Denevan, than on the actual farms and fields where our fruits and veggies are grown.
Braised Green Beans With Pork and Soffrito
A perfect Latin American inspired side dish.
Cucina Povera
In hard economic times, chef Nate Appleman lets us in on a cost-effective and delicious way of cooking – southern Italian style.
Fennel and Parmigiano Salad With Toasted Pecans
Recipe excerpted from The Improvisational Cook by Sally Schneider (William Morrow, 2006).
White Beans With Rosemary, Thyme and Lavender
These fragrant Provençal herb-scented beans make a fine meal on their own, with some shavings of Parmigiano, aged goat cheese or ricotta salata, and Shallot (or Garlic) Toasts. They are also a classic accompaniment to grilled or roasted lamb.
Rustic Bean Stew With Bacon and Caramelized Onions
Recipe excerpted from The Improvisational Cook by Sally Schneider
Kitchen Improv: 4 Recipes to Learn and Experiment With
Master the fundamentals of cooking without anxiety or fear. Then discover delicious ways you can improvise dishes on your own.
Healthy Hedonism: 3 Holiday Recipes to Savor
’Tis not the season for self-denial. Cookbook author Myra Kornfeld shares her wisdom on healthier ways to indulge in the holidays’ guilty pleasures.
Marjoram Pesto With Capers and Olives
This recipe has been excerpted from Local Flavors: Cooking and Eating from America’s Farmers’ Markets by Deborah Madison (Broadway Books, 2008).
Brussels Sprouts With Cauliflower and Mustard-Caper Butter
The mustard-caper butter brings zing to this earthy fall favorite.
Beets and Their Greens With Marjoram and Pine Nuts
A colorful and nutritious side dish.
Northern Abundance: 3 Tradition Recipes for Winter
Cookbook author Deborah Madison reintroduces us to traditional comfort foods of the North – just in time for winter.
Savoy Yogurt Sauces: Raita and Tsatsiki
Raita is a frequent condiment in Indian cuisine, tsatsiki in Greek cuisine.
Kishk
Kishk is a Lebanese ferment of yogurt mixed with bulgur wheat. Its flavor is unique and distinctive.
Lebanese Kishk Soup
This delicious soup features kishk, a fermented mixture of bulgur wheat and yogurt. It is available at Middle Eastern markets, or you can make your own.