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• The Minimalist: Stuffed Prosciutto, Salmon and Eggplant at Your Fingertips

  Rolls that are as gorgeous as sushi rolls, but far easier to produce. Read More... Posted Nov 28 2008, 02:39 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Salmon, Vegetables, Sushi, Ham

• The Minimalist: Fennel and Celery Make a Striking Pair

  Though their textures are similar, the flavors of fennel and celery are so wildly different that the combination is striking. Read More... Posted Nov 24 2008, 11:33 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Vegetables, Salads, Celery, Fennel

• Farm’s Open Harvest Draws 40,000 in Colorado

  A farm couple received a big surprise when they opened their fields to anyone who wanted to take away vegetables left over from the harvest: 40,000 people showed up. Read More... Posted Nov 23 2008, 08:06 PM by NYT > Dining & Wine Filed under: Food, Vegetables, Colorado, United States Economy

• The Minimalist: Skip the Marshmallows and Give Heartfelt Thanks

  The sweet potato is a lovely vegetable: don’t destroy it with a prosaic treatment. Read More... Posted Nov 14 2008, 03:13 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Vegetables, Thanksgiving Day, Sweet Potatoes

• EU to Shoppers: You May Now Eat Abnormal Veggies

  Misshapen fruit and vegetables won a reprieve as the European Union scrapped rules banning overly curved, extra knobbly or oddly shaped produce from stores. Read More... Posted Nov 12 2008, 11:54 AM by NYT > Dining & Wine Filed under: Fruit, Vegetables, Supermarkets, Regulation and Deregulation of Industry, Europe

• Carbo-Loading, Hawaiian Style

  A traditional Hawaiian meal might be poised to enter the consciousness of mainlanders in all of its fatty, greasy deliciousness. Read More... Posted Nov 11 2008, 03:26 PM by NYT > Dining & Wine Filed under: Food, Meat, Vegetables, Salads, Hawaii, Mayonnaise

• Food Storage as Grandma Knew It

  For economic and health reasons, a number of Americans are making the seemingly anachronistic choice to turn their basement into a root cellar. Read More... Posted Nov 05 2008, 09:30 PM by NYT > Dining & Wine Filed under: Food, Vegetables, Basements and Cellars, Local Food, Storage

• Bay Ridge: A Greenmarket, With a Clock Ticking

  The joy over a Brooklyn farmer’s market may prove short-lived — its location is the site of a future Walgreens drugstore. Read More... Posted Nov 01 2008, 09:28 PM by NYT > Dining & Wine Filed under: Brooklyn (NYC), Vegetables, Supermarkets, Local Food

• A Good Appetite: Fit to Be Stuffed

  Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season’s least celebrated vegetables. Read More... Posted Oct 14 2008, 03:22 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Vegetables, Peppers

• Sweet, Sour, Tasty: An Old Iraq New Year

  A traditional dish eaten at Rosh Hashana in Iraq is made by stuffing Swiss chard leaves with beets, onions, rice and sometimes meat. Read More... Posted Sep 23 2008, 05:55 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Jews, Vegetables, Beets, Rosh Hashanah, Chard (Vegetable), Iraq

• The Minimalist: It’s Soup: Vegetables, Herbs, Water

  Ultraripe vegetables, abundant herbs — summer is quite possibly the ideal time to make soup. Read More... Posted Sep 09 2008, 09:31 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Soups, Vegetables, Herbs

• The Minimalist: Don’t Let the Lavender Punch You in the Nose

  Lavender is so strong that it can quickly become distasteful, but it really comes into its own when combined with vegetables. Read More... Posted Aug 26 2008, 08:10 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pasta, Vegetables, Herbs, Lavender

• After the Harvest, Claiming the Bounty

  The community-supported agriculture business model is exploding in the suburbs of New York and elsewhere, allowing farmers and consumers to forge a personal relationship. Read More... Posted Aug 22 2008, 10:56 PM by NYT > Dining & Wine Filed under: Agriculture, Organic Food, New Jersey, Vegetables, Farmers, Long Island (NY), Connecticut, Westchester County (NY), Sustainable Living, Local Food

• From a Tuscan Kitchen, Lessons in Simplicity

  Laura Sbrana, whose son Marco Canora is the executive chef and a partner in Hearth, Terroir and Insieme restaurants in New York, runs a cooking school near Pisa. Read More... Posted Aug 12 2008, 08:37 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pasta, Vegetables, Canora, Marco, Sbrana, Laura, Zucchini

• The Minimalist: Rich, Luxurious, French (Not to Mention Vegetarian)

  La Zucca Magica, a vegetarian restaurant by the harbor in Nice, France, is extraordinary by virtue of its location. Read More... Posted Aug 05 2008, 09:36 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, Vegetarianism, Vegetables, Nice (France)