The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for […]

  Wagshal’s turkeys are more broad-breasted, resulting in more white meat. They are shipped fresh (on ice) from the Shenandoah Valley. Recommended portion size 1 to 1 1/2 lb raw weight per person. For the Thanksgiving holiday, customers can purchase their turkeys in three ways from Wagshal’s Market: Natural (washed, cleaned, dried, and unseasoned), Seasoned (gently bathed […]

How to Buy and Store Apples While apples grown year-round, they are in peak season in the fall and early winter. Local varieties will vary depending on where you live but among the most popular are McIntosh, Gala, Braeburn, Rome, Cortland, Delicious, Gravenstein, Northern Spy, and the ubiquitous and reliable Granny Smith. Apples vary in two key […]

The Essential New York Times Cookbook: Classic Recipes for a New Century By Amanda Hesser, W.W. Norton & Company, 2010. Hardcover. $40; 932 pages When you have 150 years of recipes at hand (not all the ones that are fit to print, presumably, but a formidable pile), and you’re The New York Times, your book […]

                      It seems to be a summer ritual — anyone with a backyard garden plants zucchini and then laments its overrun harvest.  Abundantly found in CSA shares and filling the bins of summer farmers’ markets. A few zucchini facts Zucchini is grown all over the world […]

More than a popcorn popper, this versatile appliance was underutilized―until now. Real Simple makes it perfectly clear, this appliance is taken for granted. 1. Disinfecting and Deodorizing Sponges Don’t throw out the kitchen sponge that smells like last night’s salmon. Soak it in water spiked with white vinegar or lemon juice, then heat it on […]

Some of the most creative new minds in the kitchen and the most exhilarating new voices in food writing come from the world of blogs. Michael Natkin, creator of the wildly popular Herbivoracious.com, indisputably fits both of those descriptions. In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat, Natkin offers up 150 exciting recipes (most […]

The first person to eat an artichoke had to be either very brave or very hungry.  Because who would think this well-armored and beautiful thistle could be so deliciously edible.  But artichokes are also like Cracker Jacks in that you have to work your way to the prize within. How to buy artichokes While it’s […]

Wagshal’s Market carries live Maine lobsters in our custom-built 150 gallon lobster tank. If we don’t have the size you desire, we can get it the next day. For no extra charge we will steam and crack you lobster. For those more adventurous, the following are steps to do it yourself. There are two opinions […]

The Fresh Egg Cookbook From Chicken to Kitchen: Recipes for Using Eggs from Farmers’ Markets, Local Farms, and Your Own Backyard Author: Jennifer Trainer Thompson Fresh-from-the-chicken eggs are increasingly available everywhere, offering great nutrition and unbeatable flavor. Whether you’re collecting your eggs from a backyard coop or buying them at farmers’ markets and local farms, Jennifer Trainer […]