Jayne Cohen

Cookbook author and food journalist

In the decades I’ve been a passionate and devoted shopper at my local Greenmarket, many “uncommon fruits and vegetables” have become “regulars” in my kitchen. But Elizabeth Schneider’s voice--chatty and delightful--remains a constant companion as I cook, I’ve incorporated so much of her invaluable advice into my everyday culinary practice: from trucs like using cilantro roots in long-cooked dishes and making an instant dessert sauce by simply straining the fruit of a fresh passionfruit to basic, sound storage information. But way beyond all that, Schneider has a terrific palate, and I’ve followed and been inspired by her inventive, delicious recipes for both new and familiar produce, such as her Jerusalem Artichoke Pancakes sauteed in hazelnut oil to highlight the nuttiness of the vegetable.