http://nymag.com Daily coverage of New York's restaurants, nightlife, shopping, politics, and culture. en Copyright 2006, New York Magazine Holdings, LLC Sat, 19 Jul 2008 00:33:06 -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 http://nymag.com/restaurants/recipes/inseason/45991/ The Passover abstention from flour need not be so abstemious, as demonstrated in this recipe for chocolate-walnut cookies.]]> http://nymag.com/restaurants/recipes/inseason/45991/ Mon, 28 Apr 2008 12:08:11 -0400 http://nymag.com/restaurants/recipes/inseason/45776/ Start flipping your flapjacks: It’s maple-syrup season.]]> http://nymag.com/restaurants/recipes/inseason/45776/ Mon, 30 Jun 2008 16:34:47 -0400 http://nymag.com/restaurants/recipes/inseason/45559/ Despite their frightful, wormy looks, crosnes are prized by chefs for their nutty sunchokelike flavor and crunchy radishy texture.]]> http://nymag.com/restaurants/recipes/inseason/45559/ Mon, 7 Apr 2008 10:43:03 -0400 http://nymag.com/restaurants/recipes/inseason/45302/ In the States, radicchio is a bit player in the salad kingdom, most commonly seen as the red component of the ubiquitous tricolore.]]> http://nymag.com/restaurants/recipes/inseason/45302/ Mon, 24 Mar 2008 01:06:34 -0400 http://nymag.com/restaurants/recipes/inseason/45079/ Trois Pommes Patisserie chef-owner Emily Isaac dispenses with tradition for her spring-inspired rhubarb version of hamantaschen.]]> http://nymag.com/restaurants/recipes/inseason/45079/ Tue, 18 Mar 2008 15:07:09 -0400 http://nymag.com/restaurants/recipes/inseason/44465/ The root vegetable called salsify comes in two hues—the often gnarly white and the sticklike, bark-skinned black.]]> http://nymag.com/restaurants/recipes/inseason/44465/ Sun, 24 Feb 2008 22:37:03 -0400 http://nymag.com/restaurants/recipes/inseason/44201/ California’s exotic citrus makes its way east when we most crave it, in the midst of midwinter doldrums.]]> http://nymag.com/restaurants/recipes/inseason/44201/ Tue, 19 Feb 2008 11:44:19 -0400