Dan Barber

How Artisan Grains Helped Skagit County Rebuild Its Economy @CivilEats civileats.com/2026/01/26/how…

Sometimes the monkfish heads come mid consumption. This one had a crab in its trap.

Red pepper eggs in the snow Photos by James Lynch

Larder lineup. Winter tastes better with ferments. The team is deep in taste testing to determine what will go where..

Rosalb radicchio crepinette, stuffed with chioggia radicchio marmalade @bluehillfarm @StoneBarns Photos by James Lynch

We’re studying the impact of breed, working on a replicable waste feeding diet. What’s the recipe? Stay tuned. rhizome.food @StoneBarns

A pig raised on nearly 100% food scraps means no food miles from imported grain, healthier pigs, more nutritious pork and endless ways to virtue signal. But this bravura pork is also demonstrably more delicious...

Cover crop stained glass.

Intercropping with rye is a brilliant strategy to retain nutrients and improve water holding capacity, but it won’t happen if we don’t eat more rye. npr.org/2025/07/17/nx-…

The fish cooks have been experimenting with preparations for each cut, from the tongue, to the marrow, to the cheek, to parts of the head I didn’t know existed—so fatty they look like the toro that led to the no-bluefin-at-Blue Hill dictum in the first place.

These reject parts yielded a huge amount of delicious meat (photos by James Lynch, jameslynchphotos.com)

I don’t serve bluefin tuna.*** It’s been the rule since 2008 when I disastrously served a group of major food editors a course of toro. The plates returned to the dish pit with the tuna belly glaringly untouched...

Not olives. They're Cornelian cherries. But I dare you to taste them and not be reminded of Provence or Greece’s best.   Grown in the Hudson Valley, harvested before the October freeze, ash cured, lacto fermented, partially dried and marinated in oil.   @r_vonhagn

And with dishes like his version of the potato & cheese dish Aligot, he rejuvenated the old soul of his region. To be seated at his farmhouse table 30 years later with his wife Ginette, the master at the stove making his famous Aligot, was to be pulled into a dream. (3/3)

His style was improvisational, whimsical and elegantly unconventional. Vegetables and herbs and the landscape were his inspiration—the tools he's used to push the boundaries of French cooking and, in the process, craft a new cuisine entirely. (2/3)

30 ago I was starting out as a young commis in Paris. After brutal days in the kitchen, I'd lie on the floor of my flat reading about Michel Bras, a brilliant chef who was defying the Michelin guide & the norms of French fine dining by putting vegetables center stage... (1/3)