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Entries tagged with 'Spring'

18 Strawberry Dessert Recipes We Love

Rabi Abonour 1 comment

Nothing beats the plump, juicy strawberries you can get once spring hits. Here are 18 of our favorite ways to eat them as dessert. More

Seasonal Kitchen: 10 Ideas for Using Spring Herbs in Dessert

Carrie Vasios Mullins 1 comment

Spring isn't just the time to load up on asparagus, artichokes, and peas; most herbs start their growing season with the warm weather. Looking for new ways to use them? How about incorporating them into dessert. More

Asparagus and Sweet Pea Frittata With Minty Spring Salad

Serious Eats Daniel Gritzer 1 comment

This simple pea-and-asparagus frittata is a quintessential spring dish that's as perfect for breakfast as it is a light lunch, snack or dinner. Served with a bright, fresh salad that's flavored with fresh mint and shaved asparagus, it becomes a quick and easy meal in its own right. More

Warm Farro Salad With Asparagus, Peas, and Feta

Serious Eats Yasmin Fahr 4 comments

This warm one-pot farro salad is loaded with tender spring peas and asparagus, along with heartier ingredients like kale and crunchy almonds. Tossed with a tangy lemon-mustard vinaigrette and briny feta cheese, it's a healthy dish that celebrates of the transition from winter to spring. More

From the Archives: Slow Roasted Leg of Lamb

J. Kenji López-Alt 5 comments

Crisp-crusted, with salty bits of crackling fat and a moist, pink, juicy interior, a boneless roasted leg of lamb is one of those spring treats that makes me wish winter came more than once a year just so we'd have more excuses to cook it. I'm not sure exactly when lamb became associated with Easter, but I'd like to thank the person who made it happen (it baffles me how little lamb we eat in this country compared to the Big Three meats). More

10 Spring Salads We Love

Rabi Abonour Post a comment

After a long, hard winter, spring is finally here. Ready to head to the market and stock up on the bounty of fresh produce? We've pulled together ten of our favorite salads to make the most of spring's vegetables. See 'em all after the jump! More

Meat Lite: Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino

Lauren Rothman 2 comments

Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese. More

Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino

Serious Eats Lauren Rothman 6 comments

Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese. More

Homemade Peanut Butter Cup Eggs

Serious Eats Elizabeth Barbone 2 comments

Peanut butter-filled chocolate eggs are a classic Easter treat. They're especially tasty when you make them yourself. More

Grilled Foil-Wrapped Potatoes With Shallots, Lemon, and Thyme

Serious Eats Joshua Bousel Post a comment

New potatoes steamed on top of the grill in foil packets are quicker and easier than any other grilled potato recipe I can think of, and best of all, by mixing up the additions to the packet you've got near endless flavor possibilities, making them the perfect side dish for whatever you want to throw on next to'em. More

Serious Entertaining: A Dinner to Ring in Spring

Serious Entertaining Niki Achitoff-Gray 2 comments

I don't know about you, but I've had enough of this elusive spring business. I know it's out there! I can smell it in the air. The chilly, fickle air. Well, I say ENOUGH! If I can't have my toasty patches of sunlight and premature sandal wearing, then I'm going to stuff my face full of bright, tender, crunchy, fresh vegetables. That'll show 'em. Whoever they are. More

28 Recipes to Celebrate Spring

The Serious Eats Team 2 comments

It may not feel like it just yet, but spring has indeed arrived! Markets are already boasting an array of bright new vegetables, from sweet spring peas to tender shoots of asparagus, aromatic ramps, and more. We've rounded up 28 recipes that place our favorite early spring vegetables front and center. More

Serious Entertaining: Ramps Ramps Ramps Ramps Ramps

Serious Entertaining J. Kenji López-Alt 30 comments

Some people simply don't like ramps. I understand perfectly. Some people also don't like unicorns and rainbows and puppies or Mr. Wizard or telescopes or Calvin and Hobbes or holding hands or Super Mario or hugs or The Beatles or any of the other wonderful things that can make life worth living. Don't like ramps? That's your prerogative. For the rest of us, ramp season is a cause for celebration. More

Sautéed Asparagus with Chorizo, Fried Eggs, and Smoked Paprika Allioli

Serious Eats J. Kenji López-Alt 2 comments

A super quick, one skillet meal made with fresh spring asparagus, Spanish chorizo, and an egg fried to frizzled perfection, all served with a smoky and tangy paprika allioli. More

Lamb Sausage with Pea Purée and Pea Sprouts

Serious Eats Nick Kindelsperger 2 comments

Peas are warmed and blended into a colorful purée seasoned with mint, topped with savory lamb sausage, and served alongside some warm pita. More

Cheese Curd, Asparagus, and Prosciutto Pasta Salad

Serious Eats Nick Kindelsperger 1 comment

Cheese curds are tricky little guys. While they might be all squeaky and salty when fresh, they can easily turn to rubber if too cold or melt into goo when warmed. What to do? More

The Food Lab: How To Preserve Fresh Spring and Summer Produce

The Food Lab J. Kenji López-Alt 8 comments

I go a bit nuts every spring and summer when fresh produce is at its best. I end up buying things willy nilly, without much thought as to how I'm going to prepare, much less eat, all of it myself. After several valiant dinner parties and late night asparagus binges, I still find myself with far too much produce to even consider finishing everything before it starts to lose quality. More

Make-Ahead Spring Vegetable Soup with Pesto

Serious Eats Suzanne Lehrer Post a comment

If your office is anything like mine, which is to say, offensively freezing given the calendar date, then you likely share my affinity for soup in warm weather. Leeks, fennel, peas and spring onions make this something of a spring vegetable kitchen sink soup, so you can feel like spring while shivering at your desk. More

A Simple and Brisk Rhubarb Juice

Drinks Carolyn Cope Post a comment

As a kid, rhubarb played a pivotal role in my life. It was a literal role, actually. One on the stage. If you're acting in a crowd scene, someone told me, and everyone mumbles, "Rhubarb, rhubarb, rhubarb," it sounds from the audience like there are lots of real conversations going on. This is a big deal to a 12 year old in a school play. More

The Food Lab Rapido: Cheesy Grits with Spring Vegetables

The Food Lab J. Kenji López-Alt 8 comments

Like polenta, grits practically beg to be topped with a saucy accompaniment, something that'll ooze extra flavor into it. This is exceedingly easy to do in the spring, when sweet, tender green vegetables are at their finest. I use a mix of asparagus, fava beans, English peas, and snap peas and finish them off by glazing them with butter and herbs in a pan. A touch of lemon zest and juice adds bright freshness, while a poached egg adds its rich, creamy yolk. More

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