Green Screen

No garnish in sight

One of Michael Paley's favorite ingredients is parsley--and he doesn't relegate it to an afterthought. Rather than use the greens as a garnish, Paley, the chef at Garage Bar in...

Fronds Forever

For maximum flavor, fennel turns to itself

Fennel is a workhorse of a vegetable. Its firm, anise-flavored bulb, bright green fronds and pungent dried seeds have a variety of delicious uses. Our newest favorite is Nancy...

Slow Roast

From the Yucatán to your plate

The secret to this tender cochinita pibil is its long roasting time. But the key to the slow-roasted pork's flavor is annatto-seed paste. The thick, deep red paste is one of the...

Beans, Beans

Making every morsel count

Whole-animal cooking is yesterday's news. Welcome to whole-vegetable cooking. Will Preisch, the executive chef at The Bent Brick in Portland, Oregon, purchases boxes of bean leaves...

Local Flavor

When in Rome--or rather Périgord

This classically simple Périgord Tourain (garlic and chicken soup) is incredibly rich and flavorful. Then, the best part comes at the end: With only a spoonful or two left,...

Hot Pie

Bacon tags along for dessert

Mims Bledsoe toes the thin and flavorful line between sweet and savory well. Bledsoe, the owner and baker at Atlanta's newly opened Pie Shop, changes the all-pie menu each week,...