Asparagus and fava beans come together in a platter of sheer, unmitigated green. This dish depends heavily on a single technique: blanching. ...
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Easy Strawberry Fool
Simple mashed strawberries and sweetened whipped cream make an irresistible, crowd-pleasing dessert. The name implies that one is a fool for ...
How to Harvest and Cook Snails From the Garden
Turn garden pests into gourmet treats with this simple guide. It’s true: you can eat the snails in your garden, at least they are if your yard and ...
A Case for Peeling Asparagus
Why peeling asparagus beats breaking the stalks of spring. Most asparagus recipes have you start by snapping the stalks—holding either end of the ...
Fool-Proof Salmon with Spring Vegetables
This is the easiest, least messy, least stinky way to cook fish. It's also endlessly flexible as you switch out what you add to the packet. If you’ve ...
Radish Cucumber Salad
A garlicky yogurt dressing unites the crunch and crisp of radishes and cucumbers. Crispy sliced radishes and crunchy cucumbers are a powerfully ...
Shaved Salad of Fennel and Radish
Fennel and radishes are a crunchy match made in heaven. There is a whole lot of crunch in this salad. The key to a great eating time is to slice both ...
Veal Scallopini
Veal cutlets can be served endless ways—but they are best when kept simple. Veal scallopini, or veal cutlets, are slices of veal pounded thin, ...
Vitello Tonnato
An Italian summer classic of poached veal made easy. If you’ve never had vitello tonnato, the notion of cold sliced veal blanketed with a tuna-caper ...
Veal Meatballs, Baked or Fried
These simple meatballs let the tender texture of pastured veal shine. Traditional recipes may call for an egg, and you can certainly add one to this ...
Asparagus Chickpea Soup
An easy, light spring soup ready in minutes. When asparagus first shows up at the market, steaming or roasting it plain is all one needs to do. As ...
What We’re Eating Now: Radishes
Radishes grow—from seed to crunchy orb—in about a month. As such, they are often the first item out of an edible garden. In most climates, you can ...
Lemony Asparagus Salad
Raw asparagus adds a delicate texture and grassy flavor to a salad with a lemon-forward dressing. Yes, you can eat asparagus raw. Its tender texture ...
Spring Fritto Misto
This “mixed fry” of spring vegetables—asparagus, morels, snap peas, and more—is wonderfully fun and tasty. Don’t feel confined to the list of ...
Radish Snap Pea Salad
There’s lots of crunch and lots of flavor in a simple, colorful spring salad of radishes and snap peas with a refreshing buttermilk dressing. Crisp. ...
How to Freeze Herbs
Ditch drying—freezing herbs keeps their fresh, vibrant flavor alive. Sometimes you have more herbs than you can handle. You over-bought at the market ...
What We’re Cooking: Meyer Lemons
One of the most magical things about living in California is that Meyer lemon trees grow in backyards. Sweet, bright, and beautifully floral, Meyer ...
Mustard Seed Radishes
When you have fresh radishes with vibrant greens, give them a turn in a hot pan for a fun way to serve these spring favorites. Radishes are part of ...
Green Garlic Lamb Chops with Mint Chutney
The gentle garlic nature of green garlic is the ideal complement to the richness of lamb chops—mint chutney keeps things fresh. Spring lamb is ...
Beet Yogurt Dip
Roasted beets, garlic, and just enough yogurt to hold it all together create a hummus-like dip or spread full of color and flavor. This dip is also ...