Photographed by Mimi Ritzen Crawford
For the better part of a decade, Chef April Bloomfield has been known as the girl with the pig — The Spotted Pig, her New York restaurant that is as much a mainstay of the city culture as anything. Her other New York restaurants, The Breslin, The John Dory Oyster Bar and Salvation Taco, are all synonymous with meatier, fishier fare and not so much with the green stuff. So it’s refreshing to pick up her latest book, A Girl and Her Greens. (It’s a follow up to her first book A Girl and her Pig.) In it, she admits she didn’t always have the healthiest relationship with vegetables, having grown up on frozen carrots, broccoli and peas… though she still loves the latter. But she offers her own delicious takes on how to take advantage of great fresh produce that’s seasonal. The best part? When she says something is “simple” it actually is, like a crushed spring pea with mint recipe or tagliatelle with asparagus and Parmesan. Here, we photographed Chef Bloomfield at The Spotted Pig.

More to explore in Entertaining