seared salmon with brussel sprouts mustard sauce

Cooking at Home Using Greenmarket Ingredients

Cooking with duck Fat

Duck Fat is semisolid at room temperature, containing about 35% saturated fat, 52% monounsaturated fat (including small amounts of antimicrobial palmitoleic acid) and about 13% polyunsaturated fat. The proportion of omega-6 to omega-3 fatty acids depends on what the birds have eaten. . See Health Benefits of Duck Fat

Duck Fat is healthier and tastier than butter. If you buy duck fat expect to pay a lot more than butter for it. But if you have a little extra time and patience you can render it yourself at no cost after buying the duck. See how to make your own duck fat.

Cooking Sous Vide is an easy method of cooking that allows you to cook food to a desired temperature without the worry of overcooking.

Shellfish Recipes

Butter Poached Shrimp with Polenta, Lobster Reduction

Seared Scallops with Swiss Chard, Monkfish Liver Sauce

Steamed Clams with Diced New Potatoes and White Wine

See more shellfish dishes

Fish Recipes

Wild Striped Bass with Miso Sauce Roasted Beets and Carrots

Tuna Tartare and Salmon Roe Egg Yolk Sauce

Poached Black Bass with Spring Vegetables

See more fish dishes

Pasta Recipes

Pasta with Green Beans Potatoes and Pesto

Pasta with Duck Confit and Meyer Lemon Roasted Garlic

Mushroom Ravioli with Duck Egg Pasta

See more pasta dishes

Poultry Recipes

Duck Confit with Roasted Carrots

Parmesan Crusted Chicken Sous Vide, Celery and Mushroom Truffle Sauce

Duck with Rubarb Sauce, Candied Ginger with Swiss Chard

See more poultry dishes

Egg Recipes

Poached Duck Egg with Asparagus, Duck Cracklings

Baked Egg En Cocotte with Shitake Mushrooms

Greenmarket Salad Nicoise with Fresh Seared Tuna

See more egg dishes

Dessert Recipes

Creme Caramel

Warm Chocolate Cake

Thin Apple Tart

Tomato Sorbet with Basil Twist

See more desert recipes

Soup Recipes

Roasted Corn Soup with Striped Bass and Basil

Carrot Ginger soup, ginger, espelette pepper

Greenmarket Pistou vegetable soup

See more soup dishes

Featured Cooking Techniques

Best roast chicken recipes

Different cooking temperatures and different precooking preparations.

More Info

How to Roast Tomatoes

Roast tomatoes in the fall and have them all winter long in the freezer

More Info

How to make pesto

Make pesto at the end of the summer and freeze winter months

More Info

Cooking Sous Vide Eggs

Sous vide eggs as perfect eggs with yolk and white the same consistency

More Info

Science of Cooking

Our sister site Science of Cooking explains the science behind cooking

cooking osso bucco with a pressure cooker

Science behind pressure cooking
Why food turns brown when cooked?
What is Caramelization?
What is molecular gastronomy?
Umami Rich Foods and Recipes
Home Page for Science of Cooking

Techniques in Modern Cooking

Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.

Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines. See Techniques in Modern Cooking

Farmer's Markets around the World

New York City has the Union Square Greenmarket, Nice France has Cours Saleya---

what are the best farmers markets in the world

Barcelona, Spain
Venice Italy
San Francisco, California
San Sebastian, Spain
Home Page Farmer's Markets around the World

Using Duck Eggs for Home Pasta Adds Richness

Duck eggs are now showing up on a more regular basis. Duck eggs have long been our choice for making pasta for the longest time. Guests will always notice the extra flavor and richness. See how to make duck egg pasta

Shown above is Duck Egg Pappardelle with a ragu of duck confit thyme and meyer lemon and duck crackling. See Recipe