I love shaving asparagus and adding it to pizzas, pastas and of course salads. In this preparation, I serve it with my version of a green goddess dressing.
These scones have some of the same characteristics of croissants -- layered, flaky and buttery -- but they're much easier to make.
Ah, spring! Shorts, tank tops, sandals… and vegetables. The arrival of fresh greens, deep reds, and sensual purples beg for creative juices to flow.
This is our take on cauliflower rice. Chef Daniel Orr combines it with citrus, onion and parsley for a gluten-free tabbouleh.
As I cooked this Chicken Marrakesh with friends, conversation segued into talk of restaurants, local gossip, yoga poses, former husbands and grandchildren.
I made a simple butterscotch sauce with butter, brown sugar and cream. Rum is the usual choice for Bananas Foster, but I love the flavor Armagnac adds.
How about a new dipping sauce for simply cooked asparagus?
These young tomatoes are crisp, tangy and juicy with just a hint of sweetness. Add some mint and you have a refreshing green tomato mint salad.
As I cut into a blintz and the sweet steam of the filling escapes, I revert to that child sitting in my mother’s kitchen.
I’m going to be honest with you: these muffins are borderline cupcakes.
This recipe is a no-bake dessert. I also love that it bypasses refined sugar altogether. The sweetness comes from the maple syrup and raisins.
Because it’s made with vegetable stock, this risotto is pretty light. The cheese added in at the end adds just enough richness and umami to make it interesting.
You've never made an apple pie like this! Malcolm's one-crust creation requires a huge pizza pan and a cleaned-out tuna fish can.
Take care to clean your morels well before you fry them up. A salt water bath helps to remove any bugs that may have made a home in your mushrooms.
Zucchini flowers are the most common plant used for blossom harvests. Combine them with broth, light cream, onions, butter and corn for this simple chowder.
This recipe features a North African spice blend of cinnamon, allspice, ginger, cardamom, coriander, paprika, turmeric, cloves and white pepper.
There's nothing out of the ordinary on the ingredient list. The trick with making Rainbow Bakery's Viennese Whirls is how difficult it is to form the cookies.
Leekchi is a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers.
Raclette is a cow's milk cheese known for its meltability. This recipe features thin slices of raclette layered over charred asparagus.
For this recipe I favor pistachios, but feel free to swap them out for pine nuts or almonds.