🔕 🔔
Loading…

My Basket ()

All questions

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1 answer 1604 views
7c6bb5af cc2f 4f9d b4a2 88019a4608eb  61wadxourml.ux250
Melissa Clark

Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.

added over 5 years ago

This year it's going to be ramps because they are in season so early. I'll roast mushrooms and then toss them in a seared ramp vinaigrette with olive oil and lemon. Simple but such a good side dish with meat.

Also this year I'm going to try this macaroon recipe
http://food52.com/blog...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.