Yesterday's New York Times Sunday Magazine is the annual food issue, and we have to admit, we haven't made our way through the entire thing—there's a lot of material. We've done some reading, some s...
We love chef Daniel Patterson's description of apricots in The New York Times Sunday Magazine: The apricot is not an instantly lovable fruit. To eat one raw is to imagine how Goldilocks must have fel...
Doesn't exactly look like typical garlic, does it? In this Sunday's New York Times Magazine, chef Daniel Patterson talks about his love of young, green garlic — something we saw at the Green Flea ...
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