In Season: Dan Kluger's Roasted Fiddlehead Ferns
The ABC Kitchen chef has a simple solution to intensify and fine-tune their flavor profile.
Grub Street
All Grub Street Posts Tagged:
‘in season’
- All Blogs (85)
- Bos (0)
- Chi (0)
- LA (1)
- NYC (63)
- Phl (21)
- SF (0)
Showing 1-20 of 85 posts
- < Prev
- Next >
In Season: Travis Post’s Chrysanthemum Greens Salad With Sesame Dressing
The tender young specimens are best raw in salads, like this one from the Yunnan Kitchen chef.
In Season: Ryota Ueshima's Fresh Bamboo Shoots Sukiyaki
The Kajitsu combines this spring delicacy with tofu, scallion, and gelatinous shirataki noodles.
In Season: Phillip Kirschen-Clark’s Fresh Morel Risotto
Morels make their otherworldly appearance in April. Sauté them in butter, scramble them with eggs, or try some in this recipe from the Café Cluny chef.
In Season: Evan Hanczor's Dressed Turkey Eggs
They're the Parish Hall chef's zesty riff on deviled eggs.
In Season: David Rotter's Pickled Pineapple
The Boulton & Watt chef has proved that pickling the perfectly ripe fruits packs an explosively tangy punch.
In Season: Recette’s Arugula Salad With Kumquats and Hazelnuts
Chef-owner Jesse Schenker likes sweet-skinned, tart-fleshed kumquats in this simple salad.
In Season: Calliope’s Spicy Marinated Mackerel With Hass Avocado
You’ll find Hass avocados in the supermarket year-round, but their oil content increases in the spring.
In Season: Deborah Madison’s Rutabaga ‘Fries’
Over at the Union Square Greenmarket it’s still a veritable rutabagapalooza for another month or so.
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: Wade Moises’s Pink Grapefruit Salad
The Rosemary’s chef combines the palate bracer with some of its citrus associates in this invigorating salad.
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: Brussels-Sprout Salad With Crispy Bacon and Buttermilk Dressing
Frost is to sprouts as sunshine is to tomatoes.
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: Ample Hills Creamery's Wet Walnut Sauce
This new scarlet nut is a cross between a standard California walnut and a fancy French variety.
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.
In Season: Paula Wolfert's Caramelized Quinces
You can’t really eat this ancient fruit without cooking it, and cooking it well.