Topped with za'atar-roasted tomatoes, a runny egg...need we say more?
Welcome the divas: ramps, fiddleheads, and morels
Meet Cristina Sciarra of The Roaming Kitchen
We love these bright pasta dishes so much that we're sharing them again.
This week, Amanda makes the most of her favorite short-seasoned produce with a ramp salad and rhubarb for dessert.
Wherever you live, we want to know what you or your local farmers are growing. Tag your bounty with #F52farmstand, and we'll share our favorite photos every week here to celebrate summer produce.
The recipe you need to transform potato salad from obligatory barbecue guest into the life of the party.
Here's how we're getting ready for ramp season.
Budget-friendly ways to enjoy spring's best produce.
Spring vegetables are here today, gone tomorrow.
Spring fever, vegetable edition.
You might be team ramps or team asparagus -- but we're all team spring.
We're putting our team's culinary survival skills to the test. Things are bound to get interesting.
Happy first day of spring! The day we've been waiting for, through these long winter days, has finally arrived.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. From Chinese crabs to Moroccan bread, we've gone all over the world and back this past week at FOOD52.
"When I don't have much inspiration or if I have a more challenging ingredient, cream cheese is my secret weapon. Kids love cream cheese so it can help soften the blow of flavors like radish or pickled ramps. That's just what I packed here, along with fresh strawberries from the Union Square Greenmarket." - Amanda We hope Walker and Addie packed enough to share, because their lunch looks fantastic. What are you having?
Congratulations to meganvt01 whose Ramp Carbonara won this week's contest for Your Best Spring Alliums Recipe!
Merrill and her husband spend some quality time with friends over a home-cooked meal.
I happened to have a conversation with Addie after she and Walker took this to school for lunch, and I can report that she really enjoyed it! Virginia ham, cucumbers, and MissGinsu's recipe for Sweet and Spicy Pickled Ramps make a wonderful sandwich on brioche bound together with a swipe of mayo, plus a Cara Cara orange for dessert. The pickles were leftovers from Amanda's Friday night dinner party, but it was more than just efficiency that prompted her to put them in the sandwiches. She says, "My kids love pickles and cucumbers so I try to find ways to tuck them into their lunches." What's in your lunchbox?
As spring produce floods the Greenmarket, we're excited to be cooking fresh, springy meals -- it's about time. Winter root vegetables are all well and good, but there's nothing like a tender bunch of ramps, bright asparagus spears, and loamy morels, especially after months of sturdy carrots, potatoes, and apples. We're fully ready to welcome spring's bounty, and to do so, we will be cooking a feast -- a light Greenmarket feast -- full of recipes highlighting the best of this season's fruits and vegetables. We suggest you do the same.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. We're sharing some of the best discoveries from our food lives. This week: We break coffee cups, eat fresh fruit in Mexico, and enjoy all kinds of desserts.
