Tag: spring

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

by in Chefs and Restaurants, April 23, 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 trailblazing vegetarian restaurant that opened in San Francisco back in 1979. “I am flavor-focused,Read more