The Manual may earn a commission when you buy through links on our site.

Eat Fresh, Eat Local, Eat In Season

By Amanda Gabriele Published March 9, 2023

In an era where seasonal cooking and farmer’s market ingredients have become the new normal, we’re always looking for expert advice on how to fully utilize each season’s magnificent bounty. So when we caught wind of IN SEASON: More Than 150 Fresh and Simple Recipes from New York Magazine Inspired by Farmers’ Market Ingredients, we immediately needed to see what was cooking. The first cookbook from New York magazine food editors Rob Patronite and Robin Raisfeld, IN SEASON features recipes from the country’s finest chefs and restaurants that utilize each season’s freshest ingredients.

Remember the time you wanted to buy those satsuma mandarins or black radishes at your local farmer’s market but had no idea how to cook them? Inspired by their “In Season” column in New York magazine, Patronite and Raisfeld provide fresh and simple recipes for a vast array of ingredients, contributed by venerated chefs like Michael Anthony, Mario Batali and David Chang. Organized by season with vivid photographs, each recipe is adapted for everyday at-home cooking so you can enjoy the flavors of each season, even if your daily kitchen time is limited. No matter if you live in a place where the market lacks winter color: recipes like Sando Fioriti’s Spaghettini al Limone and Joaquin Baca’s Chicken, Sausage and Crawfish Stew are sure to brighten your dinner table.

Recommended Videos

IN SEASON is available for purchase at Amazon.com.

Amanda Gabriele

Former Digital Trends Contributor

Amanda Gabriele is a food and travel writer at The Manual and the former senior editor at Supercall. She can’t live without…

Food & Drink

These are the holiday wines Master Sommelier Emily Wines is serving this season

Inexpensive, midrange, and splurge wines for the holidays

Glasses with bubbling Champagne

Here at The Manual, we're always wondering what the pros are doing, whether it's a Michelin-starred restaurant pairing beer and food or a sommelier enjoying wine at home. We can't resist an insider's look under the hood, so to speak, on or off the clock.

So, with the holidays approaching and good wine all the more in order, we called upon Master Sommelier Emily Wines. The accomplished industry vet cut her teeth on restaurant floors in San Francisco before going through the requisite formal training and becoming a true spokesperson for memorable wines.

Food & Drink

Taste the flavors of the season with these apple and cinnamon cocktails

Tasty seasonal flavors are highlighted in these cozy cocktails

California Cornucopia by Gray Whale Gin

As far as I'm concerned, it's never a bad time to enjoy a crispy apple pastry covered in baked brown sugar, cinnamon, nutmeg, and all the other bakery spices that go so well together. But it is undeniably a flavor combination that's particularly well suited to the colder months, as it invokes warm and comforting feelings when the days are dark and the weather is bleak.

So for cocktails at this time of year, you can look to the trending ingredients of apple and cinnamon for inspiration when crafting your creations. While gin might not be the first ingredient you think of with these flavors, you can add a hint of spice in your garnishes, like this recipe using Gray Whale Gin which features a cinnamon powder and star anise garnish atop a fluffy egg white foam. Or make use of bitters, like the Baked Apple Bitters found in this recipe for a Bourbon Apple delight.
California Cornucopia

Food & Drink

Get ready for the cold months with these seasonal rum cocktails

Coffee, rum, and pumpkin are the flavors of the moment

CafeSantaTeresa(2)(1)

The Espresso Martini continues its reign as one of the most popular drinks in bars all across the world, but I've said before that I don't think the best Espresso Martinis are made with vodka. Vodka doesn't have a lot to add, flavor-wise, to the combination of fresh espresso and coffee liqueur, so all it's really doing is upping the alcohol level. Which is fine and important to give the drink some kick, but is an area for experimentation when it comes to introducing new flavors.

I love to use rum in an Espresso Martini as the rich, chocolatey flavors are a natural fit for coffee, giving the drink more depth and interest. The rum brand Santa Teresa agrees, especially with the launch of its Coffee Cask Finish expression which uses barrels that previously held cold brew for finishing its Solera rum, creating a coffee-rum hybrid that is just itching to be mixed into cocktails.