We knew spring couldn’t last forever. But between all this talk of outdoor grilling and ice cream sandwiches, summer snuck up on us faster than you can say stone fruit. Don’t get us wrong -- we can’t wait for bright, juicy tomatoes and peaches by the truckload -- but parting with the seasons is such sweet sorrow, especially when it means farewell to our beloved ramps and tender pea shoots.
This week, let’s feast like it’s the height of spring. We’ll pretend we’ve just shrugged off our winter coats, and we’ll hide all signs of cucumbers. Because this spring, we’re going out with a bang.
Photo of pesto by Eric Moran; photo of salmon by Sarah Shatz; all others by James Ransom.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now