This jam adds depth of flavor wherever it's used: layer on pizza instead of tomato sauce, spread on a sandwich, or serve with cheese and crackers.
Melon and paper-thin prosciutto are a perfect pairing, salty and sweet. This well-rounded salad features both, along with peppery arugula and champagne vinaigrette.
This summer soup is cool and refreshing, lightly sweet with a spicy and smoky punch from the paprika. Try serving in chilled soup bowls.
Creamy, crispy bunched turnips are delicious when roasted with a simple glaze.
Green garlic is just young garlic, so the taste is milder and, depending on how young it is, usually isn’t encased in papery skin that needs to be peeled. Simply cut off the roots, and slice like an onion. You can eat the stalks...
After a winter of root vegetables and more root vegetables, fresh, bright green spinach and tender young garlic are such treats!
Combining a high temperature, salting, a heavy pan, and splayed legs results in an evenly cooked bird, crunchy skin, and perfectly carmelized vegetables. When ramps are not available, try another vegetable.
Sautéing ramps with shallots in butter is a great treatment for these harbingers of spring.
Snap up ramps when you see them - they make a very short appearance!
This salad of simple ingredients is so refreshing!