All Posts By Kitty Greenwald

The Chef’s Take: Corn, Summer Squash and Avocado Salad from Suzanne Goin

by , June 4th, 2014

corn salad

“Being a chef is strange,” says Suzanne Goin. “Throughout service, I taste a lot of food to make sure it tastes and looks right. So, I’m not really eating for pleasure most of the time. I’m eating what I need to for my ...

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The Chef’s Take: Roasted Salmon with Peas and Potatoes from Kelsie Kerr

by , May 28th, 2014

“There is a niche for really delicious, finely made takeaway food — one that puts an emphasis on quality not just convenience,” Kelsie Kerr says. A Chez Panisse alumna who worked with Alice Waters on her last two cookbooks and con...

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The Chef’s Take: Swordfish Kebabs from Jimmy Bradley

by , May 21st, 2014

swordfish kebabs
With Memorial Day around the corner and grill season afoot, these rosemary-skewered swordfish kebabs are just the ticket. Not only are they light and richly flavored, but they also come together in a snap.

Don’t let the unfussy preparation, wh...

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The Chef’s Take: Vegetarian Meatballs from Daniel Holzman

by , May 14th, 2014

veggie balls

“Vegetarians want the vegetarian option not to feel like an afterthought,” says Daniel Holzman. “And so the question was how can we celebrate vegetables and make something really delicious.” This question was particularly per...

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The Chef’s Take: Vegetable Soup with Pesto from Jody Williams

by , May 7th, 2014


At both branches of Buvette, Jody Williams’s restaurants in New York City and Paris, sumptuous small plates are served throughout the day from 8 a.m. until 2 a.m. in cramped spaces that ooze French-country charm. In the morning, croissants and...

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The Chef’s Take: Chicken Mole Verde from Tamer Hamawi

by , April 30th, 2014

chicken mole

“It’s called mole verde oaxaqueno, and we love it because it’s probably the lightest, simplest and freshest of moles,” says Tamer Hamawi, owner of Gran Eléctrica, in Brooklyn’s Dumbo neighborhood.

In this recipe, Hamaw...

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The Chef’s Take: Baby Artichoke and Scallion Saute from Deborah Madison

by , April 23rd, 2014


“As far as I’m concerned, vegetables — plant foods in general — are good things to eat and we should eat more of them. That’s as far as we need to go,” says Deborah Madison, the founding chef of Greens, the trailb...

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The Chef’s Take: Seafood and Tomato Stew from John Finger and Ron Stainer

by , April 16th, 2014

“With fish especially, I really like people being able to taste all the ingredients without covering them up with sauces and lots of fats and calories,” says John Finger, the founding partner of Hog Island Oyster Co. who first earned h...

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The Chef’s Take: Chicken and Tofu with Spring Vegetables from Anthony Martin

by , April 9th, 2014

chicken and tofu
“I started working out seven years ago,” says Anthony Martin, the executive chef and partner at Tru in Chicago. “I wanted to make the health aspect of my life as important as my career. I’ve seen a lot of chefs not being heal...

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The Chef’s Take: Watercress, Cucumber and Feta Sandwiches, Frank Stitt

by , April 2nd, 2014


“I want to feel really good after I eat,” Frank Stitt says. “I have always tried to work in a way to concentrate flavor without adding lots of extra fat. I’ve always used vegetables — our Southern vegetables of the seas...

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