Deborah Madison

Deborah Madison is a chef, writer and cooking teacher. She is the founding chef of Greens Restaurant in San Francisco. She is the author of several books, including Seasonal Fruit Desserts from Orchard, Farm and Market, Vegetarian Cooking for Everyone and Local Flavors, Cooking and Eating from America’s Farmers Markets. Her writing has appeared in publications such as Gourmet, Saveur, Orion and Culinate.com. She has received the M.F.K. Fisher Award, the IACP’s Julia Child Cookbook of the Year award, and three James Beard awards.

Content By This Author

When ready to serve, gently fluff the rice with a fork and scatter the parsley on top.

Mushroom pâtés of old were tasty but chunky affairs. This silky and luxurious version, inspired by a recipe in Gourmet, is impressive, especially on a buffet table.

Peaches (or nectarines), raspberries, red currants, strawberries, and other berries that share the season are happy companions.

This is one of my favorite cold-weather dishes.