Chef Gabrielle Hamilton shares a delicious late-winter recipes for a celery salad.
It's assumed that living in New York City brings you right to the altar of the finest foods the world has to offer. And in large part it does, particularly when you own a restaurant. The farmer, the butcher, the fish and cheese mongers - not to mention the dish suds guy - all file right up to my delivery door, making it effortless to have communion with the best of everything. But as a civilian, it can be surprisingly arduous to get my weekly home grocery shopping accomplished. I used to go to my local giant temple of organics in order to buy bread that looks like bread, not a foot pillow; and coffee beans that taste of coffee bean, not burnt roast; and lettuces that were grown by people who don't think of insects as pests. I then went eight long blocks in the opposite direction to the indoor vendors' market, where there is a very good stall that sells cheese that stinks of cheese. Then, still, I Read More »from Gabrielle Hamilton's Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts