Explore by Tags

Entries tagged with 'Russ Parsons'

Market Scene: Cherries, Beets, and Sour Plums

Market Scene Leah Greenstein 4 comments

Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. Today, Leah Greenstein (SpicySaltySweet) drops by from Los Angeles. Take us to market, Leah! Brooks cherries from Ken's Produce. When I was a kid, I was allergic to everything red (or at least that's what my mother told me, my fiancé thinks she made it up). Tomatoes, strawberries, raspberries, cherries, and Kool-Aid fruit punch were all off limits. Fortunately, after years of miserable pizza parties and strawberry shortcake headaches, I grew out my food allergies. And what I found on the other side of antihistamines were tangy-sweet, ruby-colored cherries that made... More

Cook the Book: Ole's Swedish Hotcakes with Quick Strawberry Compote

Serious Eats Adam Kuban 1 comment

You know how I urged you to bookmark the previous two Cook the Book recipes for winter? This one you're going to want to bookmark for spring. Sure, it's not strawberry time, but we wanted to highlight produce-aisle citizens from... More

Cook the Book: Turnip and Potato Gratin

Serious Eats Adam Kuban 3 comments

This week's Cook the Book entry, How to Pick a Peach by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best, and how to pick a prime example of whatever... More

Cook the Book: Southern Comfort Soup

Serious Eats Adam Kuban Post a comment

This week's Cook the Book entry, How to Pick a Peach by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best, and how to pick a prime example of whatever... More

Cook the Book: Arugula, Pear and Goat Cheese Salad

Serious Eats Adam Kuban Post a comment

This week's Cook the Book entry, How to Pick a Peach by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best, and how to pick a prime example of whatever... More

Cook the Book: Applesauce with Bourbon, Sour Cherries, and Hazelnuts

Serious Eats Adam Kuban Post a comment

If you read the previous post, you'll know that this week's Cook the Book entry, How to Pick a Peach, by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best,... More

Cook the Book: 'How to Pick a Peach'

Adam Kuban Closed

This week's Cook the Book feature highlights How to Pick a Peach by Russ Parsons. With the disconnect between consumer and producer that's developed in recent years, Parsons says that basic skills shoppers once had—knowing what's in season when and how to choose the best fruit or vegetable on offer—have atrophied. His book, with its detailed rundown on everything from apples to winter squash, will make you a produce-aisle expert in no time. As with all weekly Cook the Book features, we've got a number of copies to give away. Ten (10) winners will be chosen at random from among the commenters below. All you have to do is answer the following: What's your favorite fruit or vegetable for 1.)... More

More Posts