Tag Archives: Vegetables

It’s worth waking up early for these Atlanta farmers market finds

Source: Atlanta Magazine

A bounty of goods from Peachtree Road Farmers MarketPhotograph by Jennifer Zyman. Whether you are new to cooking or an avid home cook, Atlanta has an bounty of riches when it comes to farmers market goods. Not only are our farmers prolific year-round, but local chefs such as Wrecking Bar’s Terry Koval and Watershed’s Zeb Stevenson (check out his wow-inducing Instagram dish series: #thingoftheday) elevate local farmers by spotlighting them on their menus. When markets are full swing, it’s easy to eat locally and seasonally while also supporting these farmers, who often work on tight margins. Plus, there are much worse ways ...

Read full article >>

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 …

Read full article >>

Lacroix Chef Jon Cichon Guests at James Beard House, Celebrates with Outdoor Pop-Up

Source: Philadelphia Magazine » Foobooz

2016’s Aubergine pop-up / Lacroix at The Rittenhouse

Lacroix, the luxe restaurant inside the Rittenhouse Hotel headed by chef Jon Cichon, is celebrating more than just their new spring menu. Cichon and his team will be taking a trip to New York’s famed James Beard House in June, and they’re celebrating at home with a return of their vegetable-focused, outdoor pop-up restaurant, Aubergine.

Cichon is known for fine cuisine that puts produce on a pedestal, so it makes sense that spring and early summer are a busy time for the chef. His takeover of the Beard House ...

Read full article >>

Why you should use every part of the carrot, according Watershed chef Zeb Stevenson

Source: Atlanta Magazine

Carrots are at their sweetest and most tender in their youth. Those baseball bat–sized versions might be the workhorses of a good stew, but if you’re going to put them at the center of the plate, you want these root vegetables plucked from the soil as teenagers, around seven weeks instead of 10. “Whenever we get them,” says Watershed on Peachtree executive chef Zeb Stevenson, “we milk them for everything they’re worth.” That includes using their verdant, leafy tops, which Stevenson treats as an herb. Here’s how to follow suit. Serve them raw Make a grain-free riff on tabbouleh with ...

Read full article >>

Why you should use every part of the carrot, according to Watershed chef Zeb Stevenson

Source: Atlanta Magazine

Carrots are at their sweetest and most tender in their youth. Those baseball bat–sized versions might be the workhorses of a good stew, but if you’re going to put them at the center of the plate, you want these root vegetables plucked from the soil as teenagers, around seven weeks instead of 10. “Whenever we get them,” says Watershed on Peachtree executive chef Zeb Stevenson, “we milk them for everything they’re worth.” That includes using their verdant, leafy tops, which Stevenson treats as an herb. Here’s how to follow suit. Serve them raw Make a grain-free riff on tabbouleh with ...

Read full article >>

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 …

Read full article >>

The British Are Panicking Because Supermarkets Have Started Rationing Vegetables

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 …

Read full article >>