The Dish

Chef Lee Kuebler, new executive chef at Elawa Farm, has a penchant for the underdogs of the vegetable world. “Humble, overlooked, underrated vegetables that are also delicious,” he says. “I have always had an affinity for them.” Among the array, leeks are Kuebler favorites. “Tender, sweet and onion-y, but not overpowering, I love leeks,” he

Silky with parsley, chives, and cream lending its lovely shade of green, the original Green Goddess dressing was created by Chef Phillip Roemer of San Francisco’s Palace Hotel in 1923. Roemer whipped it up for a banquet honoring actor George Arliss, who was starring in William Archer’s “The Green Goddess” play. Sadly, for thespians, very

Whether it’s ‘kraut on a Reuben sandwich, or an elaborate choucroute garnie, pork with fermented cabbage is an enduring pairing. This delicious one-dish meal—thick pork chops in apple studded Bavarian sauerkraut with dumpling-like pillows of soaked bread and a sprinkling of caraway—is a play on the best of those traditions. Appreciation for such dishes is