spring-vegetables

Now that goat cheese season is upon us, try one of our eight delicious ways to incorporate it into dinner tonight.

We've got our eyes peeled for these special spring vegetables in season, destined for pizza, pasta, quiche, salads and lots of other delicious dishes.

This springtastic strawberry and pea shoot salad is packed with flavor and ready to take its place as one of your favorite seasonal dishes.

Serve this roast ham with herbs and spring vegetables like new potatoes steamed in their skins, and tossed with chives and butter.

Can’t bring yourself to make the same old pot of rice again? This red rice salad is a flavor and fiber-packed light lunch or crowd-friendly side dish.

Go green! There's no better time to make any of these beautiful spring salads, specially selected to be most delicious right now.

Unlike other tiny vegetables, baby leeks aren't merely little versions of the bigger ones. Learn how to cook with them and enjoy a true spring treat!

Dig into this collection of recipes from the historical barn restaurant of Wyebrook Farm, in Honey Brook, Pennsylvania. Authored by the team of owner Dean Carlson and prolific food writer and editor Ian Knauer, Field & Feast pays homage to peak seasonal vegetables, fresh meat and game and simple, rustic preparations of the best ingredients nature…

With all the trendy spring vegetables in the spotlight — ramps and fiddleheads, we're looking at you (for now) — we occasionally disregard the humble and delicious (and frankly, sexy) radish. These peppery root vegetables aren't just for thinly slicing and then picking out of a salad. Besides being crazy healthy, they're delicious pickled, sautéed, grilled,…

April showers bring May flowers and a whole lot of tasty greens. Now that the ground has thawed and freezing temperatures are a thing of the past (for the most part), chefs and home cooks have started to see the tender tendrils of spring as crisp, fresh vegetables and fruits line the produce stands. Chef Ari Weiswasser…

Not only are we excited for the summer, the fruits and vegetables are, too, which you can witness this with a quick jaunt to your local farmers’ market. Knobby potatoes and tired apples have been replaced by succulent early fruits, tender greens and sweeter root vegetables — you never know what you might find. Chef…

Seasonal cooking is all about going with the flow. Right now, that flow is green, which you will notice the moment you set foot in the farmers’ market this weekend. Grab bunches of whatever looks good and whip up any of these 20 dishes, starring ramps, peas, asparagus, fresh herbs, leeks, favas, spinach, scallions and…

Spring is ramping up, and ramps have finally hit the market. But let’s not bludgeon those tender shoots to death. Instead, get excited about other vegetables, lettuces and herbs making the scene at local farmers’ markets. “It’s nice because three weeks ago all you saw was root vegetables, and now you see asparagus and all…

We’d go so far to say as spring has popped its head out. Well, at least in the form of asparagus, but that means that a vast bounty of the best green vegetables of the year are on their way to the markets. Here’s a refresher course on the fresher course: 25 of our favorite…

Rejoice, everyone — the farmers’ markets are OPEN! Well, some have been open for a while, but the one in my neighborhood is back this weekend, and I am pumped! I’m pumped for pea shoots, I’m jazzed for ramps and fiddleheads, I’m stoked for radishes and sprouts and I’m setting a phone countdown for, oh,…

Don’t let artichoke season pass you by! Whether you tackle an artichoke recipe by a celebrity chef (we have plenty of those), keep it simple with an easy stuffing or simply learn how to steam an artichoke like a pro and eat it au naturale (that is to say, with melted garlic butter), tonight’s the…

Spring just begs for simple preparations of fresh produce. Pasta called — it wants in on the party, which is great, because it’s invited! Tonight, hit the garden (or supermarket) and take advantage of the delicious marriage of tender vegetables, al dente spaghetti, great olive oil and layers of flavor from citrus, herbs, chilis and…

Anyone else see the first asparagus of the spring popping up in markets? We had a collective mini-meltdown of happiness when those generous bundles of sharp points and slim stalks edged out the fibrous fatties, so we’re celebrating with our eight favorite asparagus recipes. Expect these on our dinner tables until September or so. Bonus…

April showers bring not only May flowers, but also bright new produce to the farmers’ market. True, there’s not a great selection there yet, but we are finally seeing greens mixed in with the tired roots, buckets of potatoes and faded winter apples. At the Terranea Resort in Rancho Palos Verdes, California, chef Bernard Ibarra has really…

An impressive Easter spread is a great way to usher in the spring. After all, you don’t break out a juicy spiral ham, succulent fatty duck, tender lamb rack or whole fish for any old occasion. Shoots are popping up, flowers are coming out and your entire family is heading over to celebrate. Surprise and…

Root to Leaf is one of our favorite vegetarian cookbooks of the year. If you’re a fan of celebrated chefs who use every bit of their raw materials, please welcome to your kitchen James Beard-nominated chef Steven Satterfield. His award-winning Atlanta restaurant, Miller Union, serves simple, upscale, imaginative vegetable dishes that you can easily re-create at home. …

Isn’t spring cuisine just the best? Easter sure is one lucky holiday. We’ve rounded up our very favorite vegetarian “special occasion” dishes sure to add color, crunch and general happiness to your Easter spread. Welcome the new season with family, friends and a memorable feast starring plenty of radishes, leeks, mushrooms, tender leafy greens, fresh…

Let’s celebrate the brand-new green things poking out of the ground by eating them, shall we? There’s plenty of wonderful spring food to be consumed — fava beans, lamb, tender greens like ramps and fiddleheads and one of the best treats of the year: artichokes. Start lightening up from all those winter braises, the heavily…

I saw pea shoots at the farmers’ market over the weekend and heard someone on the subway mention soft-shell crabs. Despite the almost-humorous snowstorm hitting parts of the country on the first day of spring, right now is the time to go green — very, very green. All your favorite shoots are back: ramps, fiddleheads,…

Those pea shoots won't be around forever, farmers market fans! The sweet, curly, tender leaves and stems of the pea plant are a treat to be savored this time of year. Substitute them in for any recipe that calls for another tender green like watercress, arugula, spinach or broccoli rabe and eat your peas like…

We realize that's not what "spring chicken" generally means, but when the sun comes out and the temperature rises, that's what we want. Spring chicken (cooking it). These light and flavorful ideas for the poultry in your fridge pair perfectly with a leafy green side dish and a glass of rosé (or two). We lightened…