Chef Jacques Gautier explains his motivations for raising rabbits on his rooftop garden and using them for food. He also shares his recipe for rabbit tacos.

Four bartenders from Brooklyn, Manhattan and Queens recommend seasonal cocktails for ringing in the new year. Try recipes for homemade eggnog and the New Brunswick.

Einat Admony, the chef of Balaboosta and Taïm, talks about the best way to make latkes and shares her recipe for Potato, Yam & Carrot Latke with Honey, Preserved Lemons & Yogurt Sauce.

Whitney Wright of Gilt Taste talks about the different textures and multiples uses for fennel. Try her recipe for Easy Fennel Gratin.

Steve Ettlinger, author of Twinkie, Deconstructed, talks about what goes into a Twinkie and how to make your own.

WNYC host Brian Lehrer, WQXR host Terrance McKnight, and On the Media co-host Brooke Gladstone talk about how they celebrate Thanksgiving and share some of their favorite holiday recipes.

Farmers from around the area are making repairs, cleaning up, and getting back to their markets. Last Chance Foods spoke with farmers in Long Island and New Jersey and got the latest news from New York City's farmers markets.

Lauren Baccus and Alan Sherouse of Hell's Kitchen Farm Project talk about growing chard on the roof of Metro Baptist Church. Try Baccus' recipe for black bean chili with butternut squash and swiss chard.

At East New York Farms in Brookyn, Malabar spinach is a popular leafy green that customers use in Caribbean cuisine. Learn more and check out recipes.

Farmer Kurt Alstede recommends eating fresh sweet corn raw and explained why a little dry weather can make for sweeter fruits and vegetables. Also, try Alstede Farms' recipe for Basil Tomato Cream Corn.

Gail Hepworth of Hepworth Farms, which supplies the Park Slope Food Co-Op, talks about growing more than 15 varieties of eggplants. Try two recipes for eggplant caponata.

Francis Lam doesn't do gingham. That's just one reason the Gilt Taste editor forgoes canning to make "Tomato Bomb Concentrate" and oven-dried tomatoes instead. Find instructions for those two things here.

Riverpark's chef Sisha Ortúzar and urban farmer Zach Pickens talk about using and growing sweet and spicy peppers. Also, try Riverpark's recipe for Chilled Spicy Farm Pepper Soup.

After recent reports of cantaloupe contaminated with salmonella, Long Island farmer Thomas Wickham talks about fielding questions from customers concerned about the safety of their fruit. 

At Red Hook Community Farm in Brooklyn, kids help plant vegetables on top of asphalt and learn to love their greens through communal meals.

Cookbook author Mindy Fox talks about the different varieties of cucumbers currently available and touts their versatility. Try her recipe for Cucumber and Summer Tomato Salad with Fresh Herb Leaves and Barely Pickled Red Onion.

Author Robin Shulman and El Jardin Del Paraiso garden coordinator Annalee Sinclair talk about how a community garden can help change the urban landscape and how people eat. Also, try Sinclair's recipe for country green beans with new potatoes.

The sweetness of a blueberry depends on color, not size, according to Jennifer Devillo of Patty's Berries and Bunches. Learn more and try Amy Edding's recipe for blueberry cobbler.

Ron Binaghi III of Stokes Farm in Old Tappan, N.J., talks about reasons to appreciate humble, hothouse-grown hybrid tomatoes. His dad recommends a thick slice of tomato on a slice of good bread with a generous amount of mayo, but you can also try Stokes Farms' favorite Baked Parmesan Tomato recipe.

Amaranth, a plant long cultivated for its seeds and leaves, is thriving at the Brooklyn Botanic Garden. Chef Ariel Nadelberg talks about cooking with the greens and herb gardener Caleb Leech explains why the plant is a survivor. Try Nadelberg's recipe for Amaranth Two Ways with Miso, Sautéed King Oyster Mushrooms, and Summer Squash.