This simple vegetarian dish is exquisitely flavorful, with all the small touches coming together to make something marvelous. The sweet potatoes are, well, sweet. But in this dish they also become tart and spicy, and the yogurt raita is richly flavored with roasted rice powder and a final touch of freshly infused clove oil stirred in at the end. Full recipe after the jump!......

Enjoy it folks -- blueberries are in peak season. Although technically they are in season from May to October, they've exploded recently. They're showing up in farmers' markets (here's a map of map of NYC Greenmarkets), CSA shares, and even the New York Times magazine's sunday recipes. The recipes feature both cultivated and wild blueberries, both of which are available locally. This "superfood" is not only tasty, but rich in antioxidants, so you can have......

For a couple years now, a Chicago-based group called the Neighbors Project has been encouraging gentrifiers in cities across America to “connect with their diverse neighbors to improve the neighborhood for everyone.” The goal is to neutralize the “polarization” caused by widespread urban gentrification, and also offer advice for people who have had it with the corner bodega’s refusal to carry the New York Times and stock more produce beyond the usual “bananas that look......

Gridskipper may have a round-up of where to find New York's best black and white cookies, but forget them, just make them yourself! They turn out to be very easy to throw together, and far, far tastier than any you can buy, even in Brooklyn. "Look to the cookie, Elaine!" Recipe after the jump.......

Sour cherry trees in Brooklyn (and yes, there are a few) are just at their peak, and the greenmarkets are flooding with cherries now as well. Sweet bing cherries are better for eating fresh and plain, but sour cherries (also known as pie cherries) are more flavorful and better for baking. This coffee cake is best hot out of the oven, but stays moist and delicious for days if gently reheated just before serving.......

Ochazuke is a Japanese dish comprised of rice and various toppings (often leftovers) served as a soup with green tea poured over it. It makes a wonderfully simple breakfast. This recipe makes delectable use of sweetbreads, which are the thymus gland, not the brain; though they do look pretty brain-like. They are almost too rich on their own, absolutely luscious, and it helps to have something a bit sharper to cut them with. Here,......

Photo of Girls Club cook Valerie courtesy Girls Club. Since April, the Lower East Side Girls Club has been operating their La Tiendita (The Little Store) booth at the Essex Street Market. The Girls Club reaches out to economically disadvantaged girls and young women between the ages of 8 and 23, offering athletic, cultural, life-skills and career oriented programs. For the Essex Street Market, club members have been making a variety of healthy treats in......

This tomato jam is adapted from a recipe for a Moroccan chicken tagine. Sweet and savory, this jam is best served with hearty entrees. It is not suitable for home canning, so please don't use this recipe to preserve your gorgeous summer tomatoes without adapting it to make sure the acidity level is high enough to keep it safe. Speaking of safety concerns, don't let the salmonella outbreak scare you away - this is......

It turns out that you can buy duck hearts at Ottomanelli's Meat Market (285 Bleecker Street) in 5 pound bags for something like $3-4 a pound. Just order a bag and in a few days you will have an abundance of duck hearts to play with! Thaw them just enough to separate them into ziplock bags with maybe 1/2 pound duck hearts in each, label the bags with the date and contents, and freeze......

Before becoming the Food Network's youngest host ever, Dave Lieberman hosted a cooking show and ran a catering business while he was a student at Yale. After being discovered and launched into the public eye by Amanda Hesser during his senior year, Lieberman published his first cookbook, Young and Hungry: More Than 100 Recipes for Cooking Fresh and Affordable Food for Everyone. He then went on to host Good Deal with Dave Lieberman, and now......

This cake is light and luscious, like a barely cooked chocolate mousse. It's best served with strawberries, which are coming in gorgeous from New Jersey to the Greenmarkets right about now. Full recipe after the jump.......

There are rare times when New Yorkers are jealous of their suburban bretheren; a Memorial Day weekend marked by barbecues galore may be one of those times. But New Yorker's are a resourceful bunch -- the majority of us may not have yards, but there's always a way to find a grill. Water Taxi Beach is officially open for the season, bringing both barbecue and beach to city-dwellers; soak up the sun, sand, sports (volleyball)......

These are dead simple, very tasty, and enjoyably audible – both the pop rocks and people's reaction to them. Shell your fava beans. Remember, favas need to be removed from the pod, and then the skin has to be removed from each bean individually. It's a pain in the neck, but worth it once in a while. Make the seaweed pop rocks right before serving by combining a mix of finely ground kelp, dulce,......

Everyone knows that ramps and bacon go well together. Everyone who knows about ramps, that is – and if you don't, get down to the Union Square greenmarket or the Park Slope Food Co-op sometime in the next few weeks before they disappear for the year! Ramps are wild leeks, the incredibly pungent and delicious greens that appear for just a few weeks each spring. Even Wildman Steve Brill says that ramps are "simply......

If you're wandering what to do with the rhubarb that's starting to appear in stores lately, try pairing it with these shortbread cookies filled with nicoise olives. Alternating sips of rhubarb soup with crumbly, salty bites of olive cookies is a wonderful way to start a spring meal. Recipe after the jump.......

Restaurateurs Marc Meyer and Vicki Freeman took some time out of their hectic brunch schedule at Five Points to cook up some matzoh brei, a traditional Passover dish. They generally don't limit their matzoh brei eating to the Passover season. "We eat it all the time," says Vicki. At their house it is generally served plain, although Vicki admits to eating it with applesauce and sour cream when she gets it at Shopsin's. Marc......

Far Rockaway, Queens--REPRESENT! Resident Joy Devor won the Simply Manishchewitz Cook-Off last night with her recipe for "Fantastic Flounder Rolls" beating out close to 3,000 other entrants in this nationwide competition. Somehow Ms. Devor managed to score some elusive Tam Tams, which might have been the key to setting her recipe above the rest. (The recipe also used Manischewitz Extra Virgin Olive Oil.) Her next cooking challenge, according to NY1, is "preparing food for her......

This recipe comes from Joanne Chen, author of The Taste of Sweet: Our Complicated Love Affair with Our Favorite Treats. In her new book, she goes on an exploration of sweets, bringing in historical anecdotes, scientific data, and refreshing honesty about her own sweet tooth along the way. For example, when given chocolate yogurt to eat in the dark and told that it was strawberry, 19 out of 32 subjects reported that it had......

Here is one last winter recipe before all the glorious spring and summer produce sweeps in. Chickpea-Stuffed Delicata Squash for the chickpeas 1 C (200 g) dried chickpeas 4 C water (or, better yet, mushroom broth) 1/2 C dried cranberries 1/2 C tawny port 2 large (4" diameter) delicata squash Salt, sugar, olive oil, and macademia nuts to taste Preheat your oven to 475 F. Mix the dried cranberries and port together in a bowl.......

This recipe is adapted from A Drizzle of Honey: The Life and Recipes of Spain's Secret Jews by David M. Gitlitz and Linda Kay Davidson, a cookbook full of recipes for foods cooked and eaten by Jews and conversos in the Iberian Peninsula during the time of the Inquisition. The recipes were mostly gleaned from testimony denouncing the Jews during the inquisition. Jews were often identified by cultural signs, such as their culinary customs, and......

These grits are spicy, boldly flavored, creamy, meaty from the pork stock, and just an all-around success. The idea of making it with kimchi broth was inspired by Aki and Alex of Ideas in Food, who cooked barley in kimchi broth for another tasty-looking dish. The kimchi grits pair well with stir-fried shredded brussel sprouts, which are crispy and meaty from bacon grease. And just to balance out that meaty pickle fun, the shrimp......

Go make kumquat marmalade while you still can -- their season runs through mid-winter and with spring right around the corner, time's a-wasting. Get 1.5 lbs kumquats and slice them up thinly, reserving the seeds. Tie the seeds in a cheesecloth bag. Put the kumquat slices and the bag of seeds together in a non-reactive pot with 4 cups water and cover it and let it sit for 24 hours. The next day, put the......

One thing that should be in your container of kitchen utensils is a set of tongs. They are extraordinarily handy and can used as an extension of your hands. Keep them near your stove top and use them for many of your cooking needs: Distribute a sauce on pasta before plating, give vegetables a stir while they're roasting, flip a pork chop under the broiler, hold up a thick steak to brown the sides, toss......

It seems like every other weekend, Brooklyn is home to some kind of homestyle cooking competition, with a constant rotation of cupcake-offs, chili massacres, a big jerk-off, and probably some vegan tofu spread-a-thons somewhere. Prizes at these things are typically anything from homely trophies to a few cans of PBR, but the just-announced, upcoming inaugural Risotto Challenge is something special indeed: The prizes are going to be very nice. More on that below. On April......

When you order chocolate mousse in a restaurant, the result can sometimes be heavy and bland. This mousse recipe is light and buoyant because it is made without any dairy, but luscious because it emphasizes high quality chocolate. Dairy products tend to blunt the flavor of chocolate, so if you want to highlight an exceptionally fine chocolate, it is best to substitute water for cream when making your emulsion. Anyone who has worked with chocolate......

Today the Times’s Keith Dixon, a self-described “clumsy, overambitious cook,” offers tips for cooking dinner in a crowded city apartment made even more cramped by a newborn baby. Dixon has adapted his cooking technique to accommodate a light-sleeping baby who, awakened by a clattering spatula, derails dinner plans as he and his wife “labor to get her back to sleep.” So he’s evolved into a “Silent Chef” with “ninja stealth” and suggests, among other things,......

It's a no-brainer: Most recipes need exact measurements. But do you have what it takes to tackle that cookie recipe? Maybe, maybe not. With NYC apartments being so tiny and kitchen cupboard space being non-existent, some of you might be relying on your liquid measuring cup to appraise how much sugar or flour you need, which would make Alton Brown cringe! The difference isn't so much about the volume - pour flour into a liquid......

Now that the cold weather is likely here to stay, at least until the next freak 60 degree day, you might want to hunker down with a cozy-sounding book. Steven Gdula's The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home ($29.95, Bloomsbury.), will warm you right up. This whirlwind tour of the past hundred years or so sheds light on how the kitchen was often a reflection......

Forget going out to a restaurant -- the way to woo your sweetheart (or potential sweetheart) is by cooking. Before the fear courses through your veins, don't think that "cooking a romantic meal" needs to be overwhelming or complicated. The simple act of cooking a meal for someone, no matter what the menu, is romantic and special in and of itself. Perhaps the most romantic meal possible is breakfast in bed, and it doesn't have......

Here is an absolutely luscious, rich winter dish. We started off working with an Alice Waters recipe, but then we were inspired by Michael Ruhlman's love of veal stock to meat things up a bit to great effect. We think he is wrong in declaring veal stock to be "a selfless stock" - it does have a flavor of its own, and only seems neutral if it's part of the baseline flavor profile of your......