Spring
Spring's Unsung Vegetable Hero
Small, thin-skinned, and the perfect match for all of that amazing spring produce.
Asparagus and Goat Cheese Frittata
When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or lunch dish; serve it with a fruit salad.
Spring Vegetable Risotto
This risotto is dotted with beautiful green spring vegetables and makes a lovely vegetarian lunch or dinner. Delicious with a roasted beet and arugula salad, it's simple to make. There is no arduous stirring; the rice cooker takes care of everything.
Spring's Unsung Star: Scallions
Don't forget about the fresh flavor of the little green onion.
Spring's Spiciest Supergreen (and How to Cook With It)
Watercress—the green of dainty tea sandwiches—has a reputation for being proper and stodgy. But in reality, it's spring's liveliest green, here to supercharge everything it touches.
Don't Throw Those Mushy Strawberries Away
Just because they don't look perfect, doesn't mean they don't taste great.
Griddled Asparagus, Piperade, Poached Eggs, and Grits
This is an ode to Spain, a culture totally infatuated with the glories of asparagus. Here the green spears are paired with a classic Basque tomato-pepper relish called pipérade, simple poached eggs, and grits. One of these things has no place in Spain, but you can take the boy out of Georgia but you...well, you know.
Ramp Jam
I love savory jams and this one is a winner. The pectin will gel up the jam faster than just cooking it down to a paste, preserving the fresh flavor of the ramps. This is a go-to for a shaved pork loin or with steak and eggs on a Sunday morning. The recipe makes a lot, but it's worth canning and keeping through the year.
The Easiest Vegetable to Grow: Radishes
You can plant them in spare corners of your vegetable bed or in pots on your windowsill. They grow quickly and they're hard to mess up. So why aren't you growing radishes already?
Old Bay–Spiced Fish Sticks With Creamy Celery Root and Carrot Slaw
Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you don't have to mix up two different sauces to get dinner on the table.
Rhubarb Galettes With Hazelnut Frangipane
While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.
Grilled Steak Salad with Beets and Scallions
If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
Gnocchi di Patate con Ragù di Agnello
Potato Gnocchi with Lamb
Sea Bass and Tomato Ceviche
Choose the best-quality fish for this simple ceviche.
Pan-Grilled Black Bass with Flavored Butters
"Anytime you grill or pan-fry fish," O'Connell says, "it's essential to thoroughly dry it before adding your fat."
Curry-and-Coconut-Milk-Grilled Pork Skewers
The little bits of fatback add an extra layer of deliciousness.
Snap Pea Salad with Coconut Gremolata
Who says gremolata has to have parsley and lemon? No one who's tried this crunchy Thai influenced riff.
Roast Chicken with Rhubarb Butter and Asparagus
I love the way the sweet-and-sour rhubarb butter adds flavor to this chicken as it cooks—I think you will too!
Lamb-Bacon Burgers with Spicy Aioli
At Rioja, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.
