Stuff artichokes with the humble heavy-hitters capers and anchovies and you'll end up with an anything-but-boring side dish.
This surf calls for some turf. Let two opposites attract and and never look back.
Grab a lemon and a paring knife -- we're getting to the heart of the matter.
Spring's shyest vegetable has a heart of gold -- here's how to make the most of it.
Spring vegetables are here today, gone tomorrow.
Whole artichokes, deep-fried twice till soft inside with crisp, crunchy leaves.
Spring fever, vegetable edition.
Baby artichokes aren't really babies -- but they are easy to prep and work into meals from now till next week.
We turned artichokes, we split spring onions, and we kept on baking. This week in the test kitchen was a testament to spring, and we're showing you some of our favorite outtakes.
The secrets to the artichoke's heart.
That simple and cozy old-faithful dinner of chicken and salad, spruced up and spring-cleaned for your enjoyment.
As spring produce floods the Greenmarket, we're excited to be cooking fresh, springy meals -- it's about time. Winter root vegetables are all well and good, but there's nothing like a tender bunch of ramps, bright asparagus spears, and loamy morels, especially after months of sturdy carrots, potatoes, and apples. We're fully ready to welcome spring's bounty, and to do so, we will be cooking a feast -- a light Greenmarket feast -- full of recipes highlighting the best of this season's fruits and vegetables. We suggest you do the same.
Jenny finds a recipe that'll make you the envy of your block.
Lots of green in Walker and Addie's lunches these days. Amanda describes one of her warm-weather standards: My springtime cheat: artichokes, asparagus, and peas. I use frozen artichoke hearts and peas, mix them in a saucepan with lots of olive oil, thyme, a smashed garlic clove, and salt, then cook them, covered, over medium high heat, just until heated through and any liquid is cooked off. Then I take the lid off, let them cool until just warm, and fold in thinly sliced asparagus. It stays a little crunchy, which I like. I make a bunch and keep this in the fridge all week, adding lemon juice or sherry vinegar, plus more oil, when serving. Here, I paired it with Moonlight Chaource from The Amazing Real Live Food Co., and triple chocolate espresso cookies for dessert.
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