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Deborah Madison 25POSTS

Plants and produce have always been my passion.

I began my career with food in California, where I grew up, when I became the founding chef of Greens restaurant in San Francisco in l979. One of the first restaurants to make cooking from farm and garden the driving force behind its menu, Greens introduced its customers to many foods that were then new to Americans -- arugula, fingerling potatoes, herbs, colorful varieties of lettuces and other edible plants that are now a familiar part of the culinary landscape. Greens also rescued vegetarian food from its stodgy past and transformed it into food that was bright and delicious and appealing across the board. It was quite an adventure to take on!

After leaving Greens and cooking in Rome at the American Academy for a year, I returned to the Bay Area to write "The Greens Cookbook," then went on to write another 10 books on food and cooking, including "Vegetarian Cooking for Everyone," "This Can't Be Tofu," "The Savory Way" and "Seasonal Fruit Desserts from Orchard, Farm and Market." My most recent book is "Vegetable Literacy."  In all of my books, (except for "What We Eat When We Eat Alone"), I have used recipes to link taste and satisfaction to local foods enjoyed in their season. Much of my writing has been involved with looking for, identifying and writing about superior regional foods and farmers markets.

For the past 20 years I have lived in New Mexico, where, upon arrival, I managed the Santa Fe Farmers Market, which became the impetus for "Local Flavors, Cooking and Eating From America's Farmers Markets" as well as countless articles on food and farming, especially in New Mexico and the West. I taught cooking all over the country for 20 years, have written for many magazines (including Gourmet, Saveur, Food and Wine, Kitchen Gardener, Fine Cooking, Orion, Organic Gardening) and have spoken at many conferences and colleges on the importance of local agriculture. I am on the boards of the Seed Savers Exchange and The Edible Kitchen Garden school project in Santa Fe.

My books have won awards from the International Association of Culinary Professionals, the James Beard Society and Les Dames d'Escoffier.

A true farmers market features local producers, not wholesalers, so the produce you see is all in season. Credit: Copyright 2015 Zester Media

Farmers markets are everywhere. Thanks to a rapid expansion in recent years, there are more than 8,000 farmers markets in the U.S., making it

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Blue-glass Ball jars lined up on a kitchen shelf. Credit: Deborah Madison

We don't really celebrate the holidays, which means that on more than one occasion I've just left the country and enjoyed Christmas in Norway

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Corn grows in fields in California's Central Valley with large stacks of hay in the background. Credit: Deborah Madison

I grew up on the edge of California's Central Valley. Although I've lived in New Mexico for the past 25 years, I often make

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Jellied wine with summer fruit. Credit: Laurie Smith

A wine gelée, or jello, is one of my favorite desserts any time of year, but especially at the extreme times -- a very

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A Grateful for Gluten sign hangs in a window at Red Fox Bakery in McMinnville, Ore. Credit: Deborah Madison

The revolution in food we've been witnessing for decades -- the chefs, the farm-to-table movement, the pop-ups, the food trucks and all that --

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The recipe boxes. Credit: Deborah Madison

Among the items I brought home with me after my mother's death were her two recipe files. One was lodged in a long, metal

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A Gilfeather rutabaga before and after being cooked. Credit: Deborah Madison

They're definitely not a glamorous holiday vegetable, but there they were, a box of 20-some rutabagas sitting on my porch, where the mail carrier

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County Mayo, Ireland. Credit: Deborah Madison

When my husband was invited to practice his art of painting in rural -- the word was emphasized many times in the acceptance letter

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