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.

salmon sous vide

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 Butter Poached Wild Shrimp with Polenta, Lobster Reduction and Fried Crispy Parsley
Seared Scallops Seared Scallops with Swiss Chard, Bacon and Monkfish Liver Sauce
Steamed Clams Steamed Clams with Diced New Potatoes, Parsely and White Wine

Fish Recipes

Wild Striped Bass with Miso Sauce Seared Wild Striped Bass with Roasted Carrots and Beets
Tuna Tartare and Salmon Roe Tuna Tartare with Egg Yolk Sauce
Poached Black Bass Poached Black Bass with Spring Vegetables.

Pasta Recipes

Pasta with Zuchini Blossoms and Saffron Sauce Zucchini Blossoms and Saffron with Pasta -- Paccheri con Fiori di Zucca e Zafferano
Pasta with Duck Confit Pasta with Duck Confit, Meyer Lemon, Thyme, Roasted Garlic
Mushroom Ravioli Large open Mushroom Ravioli with Duck Egg Pasta

Poultry Recipes

Parmesan Crusted Chicken Sous Vide Panko and Parmesan Crusted Chicken Sous Vide with Braised Celery and Mushroom Truffle Sauce
Duck Confit with Roasted Carrots Duck Confit with Three Types of Carrots
Duck with Rubarb Sauce Duck with Rubarb Sauce

Soup Recipes

Roasted Corn Soup with BassRoasted Corn Soup with Striped Bass Roasted corn soup with seared wild striped bass and basil.
carot ginger soup with curryCarrot Ginger soup Carrot ginger soup with curry, espellete pepper, pea shoots and crouton garnish.
greenmarket Vegetable SoupGreenmarket Pistou Greenmarket Pistou vegetable soup

Featured Cooking Techniques

what is difference between mass and weight

Best roast chicken recipes

Different cooking temperatures and different precooking preparations.

More Info

how to roast tomatoes

How to Roast Tomatoes

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

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how to make pesto

How to make pesto

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

More Info

Sous Vide Eggs

Cooking Sous Vide Eggs

Some chefs consider 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 what goes on in the kitchen. Read about:

 cooking osso bucco with a pressure cooker
Science behind pressure cooking
Why food turns brown when cooked?
What is Caramelization?

What is molecular gastronomy?
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. techniques in modern 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 pastahow 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

Edinformatics Restaurant List:

This is a listing of Best Restaurants in the US using data from the Zagat and the Gayot Rating Systems. Zagat's ratings are compiled from people who rate restaurants they have visited. Gayot uses a method similar to the Michelin Guide where a worldwide team of professionals rate restaurants. Zagat has a maximum of score of 29, while the Gayot system based on Gault Millau has a maximum scale of 19. See the list.