» Meet Alexandra Guarnaschelli

ABOUT THIS EXPERT

The Green Table is a seasonal look at fresh ingredients. From domestic fruits and vegetables to organic meats to the best catch of the day, chef Alex Guarnaschelli will share her thoughts and insights into what makes a green table delicious. Click here for a full bio.

MOST RECENT BLOG ENTRIES

A fantastic classic: crème caramel

Posted Thu, May 08, 2008

I really love dessert. If I don't have something sweet after dinner, my stomach will bother me until I give it a treat of some kind. Caramel is one of…

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Eat chocolate with less guilt

Posted Thu, May 08, 2008

Chances are that if you have a tongue and a pulse, you love chocolate. I adore it. Whether popping bits of a delicious chocolate bar with almonds,…

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The art of eating flowers

Posted Thu, May 08, 2008

This spring I've seen a lot of people circling the edible flower bins at my market with some trepidation. And I don't blame them. Edible flowers are…

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Overnight pancakes with fresh fruit

Posted Thu, May 08, 2008

I love using fresh seasonal fruit as an excuse to make pancakes. Strawberries, raspberries, peaches, pears .... you name it. I like this pancake…

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What kind of cow's milk should you drink?

Posted Thu, May 08, 2008

You are walking down the dairy aisle in your local food market, staring at the extremely well-lit shelf containing dozens of cartons of milk, lined…

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The secret sugars chefs use

Posted Fri, Apr 18, 2008

Many kinds of sugar exist — beyond white, powdered, and brown. Although sugar is not generally touted for its health benefits, some types…

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Three easy ways to eat up less carbon

Posted Thu, Mar 27, 2008

Maybe you're not into all this green stuff or maybe you just feel powerless in the face of so much information and smog. To keep it simple, here are…

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Traditional and delicious Easter lamb

Posted Wed, Mar 19, 2008

My mother always cooked leg of lamb for Easter, and the delicious smell would fill the house as it cooked.  My father would dust off his favorite…

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Five reasons to buy Jerusalem artichokes now

Posted Fri, Mar 14, 2008

Next to a regular, voluptuous artichoke or a bunch of vibrant, green asparagus, Jerusalem Artichokes don't stand much of a chance. They're not…

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How to best use dill

Posted Fri, Mar 14, 2008

Dill has always been an herb I struggle with. It has a deep, anise flavor, as well as an herbaceous, almost metallic quality. This flavor profile is…

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