When it's almost too hot to eat, yogurt soup saves the day (and feeds the kids).
Garlic is a funny -- and extremely versatile -- plant: it's planted in the late fall, after most other plants are done for the season, and sleeps all winter long before sprouting come springtime. The bulbs aren't ready to harvest until summer -- and even then they need a weeks-long curing period to dry them out for long-term storage. Fortunately, there are other ways to get your garlic fix in spring and early summer. Young garlic is one -- the bulbs are soft, mild, and not yet hardened into cloves -- and garlic scapes are another.
Peas! Today we're talking about peas, which are so ubiquitous as a readily-available frozen food that it's almost hard to remember that they are fleetingly in season come early summer. There are three major varieties of peas, and we'll be talking about them separately: shelling peas (also called English peas or garden peas), snow peas, and snap peas.
Nicholas has come to terms with feeding his children pizza for breakfast -- you should too.
Fava beans aren't afraid to give you a hard time -- what other vegetable needs to be shelled twice? But they're worth it. Their intensely green pods are used in spring dishes all over the Mediterranean world, from Italy (in the spring stew la vignarola) to Iran (blanched and tossed with angelica). FOOD52er innoabrd's Besara -- think of it as Egyptian hummus -- is another classic preparation. As you blanch and peel your fava beans to tender perfection, here's more about them, both inside and out.
Strawberries are nuts! Actually, they're fruit -- and despite the name, they're not berries. Whether you're eating them plain or with clotted cream, stacking them sky-high with meringues, or using them to top a spinach salad, here's everything you need to know about buying, storing, and eating everyone's favorite all-American fruit (literally -- the Pilgrims had them at the first Thanksgiving)that's versatile, delicious, and as good for snacking as it is for sherbet, ricotta, or roasting.
Nicholas proposes that the only reason children don't like vegetables is because they don't have enough anchovy.
Rhubarb, with its red-green stalks and tart taste, is one of spring's first harbingers. Whether you like it in scones, shortbread, a fizzy drink, or compote, here's everything you need to know about buying, storing, and cooking with rhubarb.Are there any rhubarb facts we've missed? Have you ever grown it in your garden? Let us know!
Asparagus fatigue setting in? Let Nobu relight the fire. You won't even recognize your old friend.
Here's what you encounter when you visit the website for Michael Natkin's new book, Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes, based on his blog of the same name: "I Don’t Care if you are a Vegetarian, Omnivore, Carnivore, Vegan, Pescetarian, or Flexitarian!" And it's true! Whether you're a lifelong vegetarian or just looking to work more meatless meals into your diet, Natkin's refreshing and beautiful recipes are a wonderful place to get started. We spoke with him about how he came to food blogging after a years-long career in computer graphics, what it was like transforming a blog into a book idea, and more. Be sure to check out Herbivoracious (the blog), and find out more about Herbivoracious (the cookbook)!
Here are 8 ways to use fresh peas, before spring becomes summer.
Creamy, light, perfection. On the table in under an hour. Oh. Yes.
A new column from Nicholas Day on cooking for children, and with children, and despite children. Also, occasionally, on top of.
We've been waiting all year.
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