http://nymag.com Daily coverage of New York's restaurants, nightlife, shopping, politics, and culture. en Copyright 2006, New York Magazine Holdings, LLC Sat, 11 Oct 2008 00:34:16 -0400 http://nymag.com/restaurants/recipes/inseason/50980/ The vegetable that Mark Twain famously referred to as “nothing but cabbage with a college education” is best in fall and early winter.]]> http://nymag.com/restaurants/recipes/inseason/50980/ Sun, 5 Oct 2008 21:47:00 -0400 http://nymag.com/restaurants/recipes/inseason/50459/ Stubby pimientos de Padrón are a speciality of Galicia, Spain.]]> http://nymag.com/restaurants/recipes/inseason/50459/ Sun, 21 Sep 2008 20:23:43 -0400 http://nymag.com/restaurants/recipes/inseason/50208/ Heirloom tomatoes have such a monopoly these days that to traffic in good old Jersey beefsteaks requires a bit of salesmanship.]]> http://nymag.com/restaurants/recipes/inseason/50208/ Sun, 14 Sep 2008 21:19:13 -0400 http://nymag.com/restaurants/recipes/inseason/49918/ Santa Rosa plums proliferate in Northern California, where Abraço chef-partner Elizabeth Quijada grew up.]]> http://nymag.com/restaurants/recipes/inseason/49918/ Sun, 7 Sep 2008 21:13:53 -0400 http://nymag.com/restaurants/recipes/inseason/49272/ Basil, the sweet and pungent summer herb, is at its fragrant peak right now.]]> http://nymag.com/restaurants/recipes/inseason/49272/ Sun, 17 Aug 2008 22:15:12 -0400 http://nymag.com/restaurants/recipes/inseason/49110/ It’s not easy to make a name for yourself in the potato world.]]> http://nymag.com/restaurants/recipes/inseason/49110/ Sun, 10 Aug 2008 21:57:48 -0400 http://nymag.com/restaurants/recipes/inseason/48918/ Parsley, the perennial garnish, gets to shine in tabbouleh.]]> http://nymag.com/restaurants/recipes/inseason/48918/ Sun, 3 Aug 2008 21:52:45 -0400 http://nymag.com/restaurants/recipes/inseason/48501/ If snap peas are the definition of gustatory ease, favas are their polar opposite.]]> http://nymag.com/restaurants/recipes/inseason/48501/ Sun, 13 Jul 2008 21:36:00 -0400 http://nymag.com/restaurants/recipes/inseason/47803/ The Greenmarket might be overflowing with green garlic, but that doesn’t mean you should neglect the scallion.]]> http://nymag.com/restaurants/recipes/inseason/47803/ Sun, 15 Jun 2008 21:48:57 -0400 http://nymag.com/restaurants/recipes/inseason/47542/ Plump and firm-fleshed, fluke, or summer flounder, caught off Long Island are at their best right now.]]> http://nymag.com/restaurants/recipes/inseason/47542/ Sun, 8 Jun 2008 20:29:08 -0400 http://nymag.com/restaurants/recipes/inseason/47009/ Before asparagus makes its celebrated appearance, the weather has to be just right.]]> http://nymag.com/restaurants/recipes/inseason/47009/ Sun, 18 May 2008 22:39:07 -0400 http://nymag.com/restaurants/recipes/inseason/46805/ Think of lovage as celery gone wild, or at least as celery that has completed an assertiveness training program.]]> http://nymag.com/restaurants/recipes/inseason/46805/ Sun, 11 May 2008 20:31:43 -0400 http://nymag.com/restaurants/recipes/inseason/46627/ Yes, the ramps have arrived at the Greenmarket, but so too has the green garlic.]]> http://nymag.com/restaurants/recipes/inseason/46627/ Sun, 4 May 2008 20:54:18 -0400 http://nymag.com/restaurants/recipes/inseason/46442/ As far as specialty eggs go, the khaki-colored pheasant variety is vastly underrated.]]> http://nymag.com/restaurants/recipes/inseason/46442/ Sun, 27 Apr 2008 19:39:20 -0400 http://nymag.com/restaurants/recipes/inseason/46197/ Louisiana crawfish usually appear in late winter and are in season through June.]]> http://nymag.com/restaurants/recipes/inseason/46197/ Mon, 21 Apr 2008 00:09:13 -0400