If you believe that cooking beets (sometimes called beetroots) at home is a messy and intimidating undertaking, you are not alone. But they are so wonderfully sweet and versatile, and have such a luxurious, silky texture that it’s worth giving them a second look. Plus, they’re actually easy to prepare. Read more
We’re edging into strawberry season, which means that in warmer parts of the country those fragrant, ruby-hued berries are popping up at the farmers markets, and pick-your-own operations are finally open for business. In cooler areas, we’re relying on supermarket berries for now, but even those are flavorful and juicy at this time of year.
If picturing yourself drinking a glass of chilled rosé wine conjures up images of hot summer nights spent outdoors, eating and chatting with friends, there’s a good reason: Rosé was made for warm-weather drinking. Factor in its food-friendly, easy-to-drink nature, along with a generally affordable price tag, and it’s no surprise that rosé is a popular party choice. So when choosing foods to serve with your rosé, it should come as no surprise that spring and summer party fare is just the ticket.
If your kids turn up their noses at the mere sight of their vegetables night after night, do not fear. A bounty of peak-season spring produce is here to change all that. Now that green beans, broccoli and more veggies are at their finest, there’s never been a better time for your kids to learn to love them — and we’ve got just the dishes to make it happen.
Big, bad broccoli gets a bad rep among the little ones, but Melissa d’Arabian’s Garlic Oil Sauteed Pasta with Broccoli will change their minds. Tossing it together with crowd-pleasing pasta is a good way to get some good bites of broccoli in. Plus, you can make this easy, hearty recipe as the main course if you amp up the portions.
If you told the childhood version of yourself that one day you’d flip for a cake filled with a vegetable, you surely would have laughed. But this tried-and-true dessert is endlessly craveable no matter how you make it. And yes, there are many ways:
Leeks are a member of the Allium family, which is essentially the onion family, and can really be used in any way that you would use an onion, which is lots of ways. Their flavor is slightly milder than that of a typical onion. They look like oversized scallions or green onions, long and cylindrical, and they should be firm, with nice taut layers.
They are available in the fall and the spring, with the spring leeks being smaller and more mildly flavored. The dark green tops are very fibrous and tough, and can be used to flavor stocks, but it’s the light green and white parts that are best for eating. Leeks can be eaten raw or cooked, and featured as a vegetable in their own right (which is more common in European cooking) or as a supporting aromatic.
Baby carrots straight from the bag are the snack of all snacks, but that isn’t all the crunchy carrot is good for. In fact, there are so many things you can do to carrots to take the in-season veggie beyond its snack-time roots.
Heat up the oven for one of the easiest ways to prep your carrots. Ina Garten makes her fan-favorite side of Roasted Carrots by splaying 12 carrots on a sheet pan in a piping-hot oven with just olive oil, salt and pepper, and then tossing the finished product with fresh herbs.
When asparagus first appears at farmers markets in late March, we get a little overeager. Sure, the bright-green stalks can be found in supermarkets year-round, but in-season asparagus is a completely different vegetable when it comes to both flavor and texture. Nothing screams spring like crisp, sweet asparagus at its peak. Here are nine ways to ensure that you won’t get tired of it all season long.
Nothing tastes more like spring than a sweet pea bursting in your mouth. But you don’t have to use the fresh ones for kids to eat them up. Fresh or frozen, no vegetable is easier, more affordable or tastier to serve kids than peas. Here are 10 of our favorite ways to feature them.
Pasta, Pesto and Peas
This Ina Garten classic is a favorite with kids everywhere. That’s because kids love pesto. And pasta. And peas. It’s a trifecta of kids’ favorite flavors.
If you’re like us and are just about ready to dance down the streets and proclaim your excitement over spring’s long-awaited arrival, you need to celebrate by taking advantage of the best parts of spring — and, of course, that means the bounty of seasonal produce. In Italian, primavera means “spring,” and the classic dish of pasta primavera brings together the bounty of in-season veggies in a single light, bright dinner that’s ideal for longer days and warmer nights. Read on below to check out our favorite takes on this tried-and-true staple.
Giada De Laurentiis’ Pasta Primavera
With nearly 400 fan reviews and a 5-star rating, Giada’s go-to recipe is a good place to start if you’re new to the primavera party. She lets the sweetness of the roasted carrots, zucchini and bell peppers shine in her no-sauce sauce, which is made just before serving as the hot noodles get tossed with the tender veggies and a generous splash of the cooking liquid.