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• City Kitchen: Treated Well, Asparagus Will Stand Tall

  Asparagus doesn’t have to be treated as a delicate, fragile thing. These firm green stalks stand up quite well to aggressive flavors. Read More... Posted Apr 19 2013, 01:26 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Vegetables, Asparagus

• A Maverick Dares to Offer Nontraditional French Produce

  In a country known for its food, breaking from agricultural traditions takes skill and persistence. And being cheerful doesn’t hurt. Read More... Posted Apr 09 2013, 02:21 PM by NYT > Dining & Wine Filed under: France, Vegetables, Gardens and Gardening, Bourdon, Baptiste

• Diner’s Journal Blog: Recipe Lab Reminder

  What to make this weekend? Deborah Madison’s fragrant onion tart and asparagus with salsa verde and scarlet onions. Read More... Posted Apr 05 2013, 02:02 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Vegetables, Moskin, Julia, Cooking, Lawson, Nigella, Recipe Lab, Madison, Deborah

• DINING: Cutting Up Fennel

  Melissa Clark demonstrates how to cut up fennel to use both the bulb and the fronds. Read More... Posted Mar 29 2013, 03:16 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Vegetables, Fennel, Clark, Melissa

• Diner’s Journal Blog: To Peel, or Not to Peel

  Purple turnips need to be peeled, in general, before cooking, but others may not. How to tell the difference. Read More... Posted Feb 01 2013, 03:07 PM by NYT > Dining & Wine Filed under: Vegetables, Cooking, Turnips

• Recipes for Health: Butternut Squash and Sage Latkes — Recipes for Health

  A favorite flavor combination makes for a delicious latke. Read More... Posted Dec 11 2012, 01:01 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Diet and Nutrition, Vegetables, Squash (Vegetable)

• Recipes for Health: Red Cabbage, Carrot and Broccoli Stem Latkes — Recipes for Health

  A surprising home for broccoli stems in a favorite holiday dish. Read More... Posted Dec 11 2012, 01:00 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Diet and Nutrition, Vegetables, Cabbage

• How to Cook Everything : A Winter’s Cornucopia in Wales

  An organic farm in December offers the opportunity to keep it fresh and simple. Read More... Posted Dec 10 2012, 02:20 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Vegetables, Wales

• Recipes for Health: Spicy Carrot and Spinach Latkes

  Latkes made with vegetables like carrots, cabbage, kale and apples instead of starchy potatoes are a little less crispy, but no less delicious. Read More... Posted Dec 10 2012, 01:07 PM by NYT > Dining & Wine Filed under: Recipes, Potatoes, Diet and Nutrition, Vegetables, Spinach, Cabbage, Carrots

• Restaurant Review: Dirt Candy in the East Village

  Amanda Cohen has been waging war on the “eat your vegetables” mind-set, using humor as one of her weapons. Read More... Posted Nov 27 2012, 02:44 PM by NYT > Dining & Wine Filed under: Restaurants, Vegetables, Cohen, Amanda, Dirt Candy (Manhattan, NY, Restaurant)

• Shaking Up Thanksgiving Side Dishes

  Vegetables have been moving to the center of culinary innovation, as these takes on brussels sprouts, squash and cauliflower demonstrate. Read More... Posted Nov 13 2012, 06:14 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Vegetables, Thanksgiving Day

• California’s Central Valley, Land of a Billion Vegetables

  California’s Central Valley is our greatest food resource. So why are we treating it so badly? Read More... Posted Oct 10 2012, 03:19 PM by NYT > Dining & Wine Filed under: Fruit, Vegetables, Sustainable Living, Factory Farming, Agriculture and Farming, Organic Foods and Products, Central Valley (Calif)

• Study Questions Advantages of Organic Meat and Produce

  Stanford University researchers concluded that fruits, vegetables and meat labeled organic were, on average, no more nutritious than their conventional counterparts. Read More... Posted Sep 03 2012, 07:16 PM by NYT > Dining & Wine Filed under: Food, Fruit, Meat, Vegetables, Pesticides, Vitamins, Research, Organic Foods and Products, Stanford University

• Recipe: Whole Fish Baked in Salt Crust From Île de Ré — Recipe

  A recipe for croûte de sel de Île de Ré. Read More... Posted Aug 27 2012, 04:46 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, France, Eggs, Vegetables, Salt

• Recipe: Croûte de Sel de l’Île de Ré: Recipe

  A recipe for croûte de sel de l’Île de Ré. Read More... Posted Aug 27 2012, 03:04 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, France, Eggs, Vegetables, Salt