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Deborah Madison

(collection, Deborah Madison)

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Steel-Cut Oats, Basic Method
Steel-Cut Oats, Quick Method
Couscous with Dates, Cinnamon, and Toasted Almonds
Quinoa with Dried Apricots and Pistachios
Very Basic Skillet Asparagus with Herbs
Roasted Asparagus
Summer Rhubarb and Blackberry Compote
Cherry-Apricot Crisp
Peach and Berry Cobbler with Corn Flour
Zephyr Zucchini with Opal Basil, Pine Nuts, and Parmigiano-Reggiano
A Fried-Egg Sandwich
Figs in Pedro Ximinez
Dried-Fruit Compote
Chocolate Bark with Cardamom and Sea Salt, Apricots and Pistachios
Sweet Potato-Coconut Pudding with Toasted Coconut
Cucumber and Red Quinoa Soup
Tangelo-Tangerine Pudding
Springlike Winter Vegetables with Parsley and Thyme
Spaghettini with Handfuls of Herbs
Not Quite So Sticky Pudding
Winter Squash Cake with Dates
Cardoon Risotto
Yeasted Oat Pancakes
Celery Salad with the First Spring Herbs
Chard Stems with Sesame-Yogurt Sauce and Black Sesame Seeds
Black Quinoa Salad with Avocado, Red Onion, and Tomato
Squash, Corn, and Shell Bean Ragout with Sautéed Frying Peppers
Fried Winter Squash with Gorgonzola Butter
Steamed Persimmon Pudding with Silky Persimmon Purée
Toasted Breadcrumbs with Sage
Artichoke, Celery Root, and Potato Gratin
Asparagus with Salsa Verde, Pickled Onion, and Quartered Egg
Green Lentil Soup with Plenty of Leaves, Herbs, and Spices
Sorrel Sauce with Yogurt or Sour Cream
Lindsey's Austere Berry Tart
Tart Dough
Ricotta and Goat Cheese Tart in a Nut Crust
Small Dried Fruits Simmered in Pedro Ximinez
A Festive Pomegranate Gelée
Barley Soup with Caramelized Onions and Pecorino Cheese
Barley 'Risotto' with Sautéed Mushrooms and Truffle Salt
Spaghetti with Green Chile and Cheese
New Potatoes With Sorrel Sauce with Watercress, Parsley, and Chives
Thick Marjoram Sauce with Capers and Green Olives
Seaweed and Sesame Salad with Ginger Dressing
A Bowl of Wheat with a Simple Green Sauce
Smoky Winter Romesco Sauce