Makes 4 to 6 servings When you have an ingredient as sweet and perfect as spring peas, you don’t need much to make a great meal. And by that we mean carbs and cheese! You can serve this simple risotto alongside a green salad for a light dinner or Mother’s […]
Makes 8 servings
Makes 4 servings Roasting tempers the slightly bitter flavor of the radishes and brings out their natural sweetness. Give this technique a try in your kitchen to add to your repertoire of ways to serve radishes.
Makes 6 servings This is a hearty salad, perfect for a main course at any meal. You’ll want to look for high-quality tuna to feature in your salad, or make your own! If you can’t find small Niçoise olives, you can use Kalamata.
Spring is a feast for the senses, and after a challenging year, this spring brings the hope of reuniting with friends and family for some long-awaited outdoor get-togethers…and cocktails! Since we’re all easing our way back into entertaining, embrace convenience! For drinks, that means batch cocktails. Batch cocktails are built […]
Makes 6 servings Soft-shell crabs are in season in the spring, so keep your eye out because the soft-shell season doesn’t last that long. Be sure to have the apron, lungs, and eyes removed by your fishmonger and use the crabs as soon as possible.
Makes 5 sandwiches
Makes 8 servings Lamb Kebabs Pickled Grapes Makes 2 1/2 cups
Makes one 9-inch quiche This spanakopita-inspired quiche has the traditional flavors of spinach, onion, and feta baked in kataifi, a grated buttery phyllo crust. This product is available in specialty food stores in the frozen food aisle.
Welcome, spring! After a cold winter, nothing is more welcome than the first signs of the season: bright green shoots poking through the soil, buzzing bumblebees, and—my favorite, naturally—new produce! Having grown up in The Garden State and after many years in New York’s Hudson Valley, I consider myself a […]
An herbalist friend of mine once told me that most people experience the natural world as a “wall of green.” It’s pretty, there are lots of different shades and textures, it makes us feel good, and we can appreciate our experience within it. But it is not until we start […]
As we look forward to our yearly Global Plant-Forward Culinary Summit, which perfectly coincides with the start of spring, we naturally (and typically!) are finding ourselves hungry. Spring is a food-lover’s best season—seconded only by Thanksgiving, of course—with a seemingly endless bounty of vibrant colors and flavors at the local […]