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In Season: Nectarines
I never knew quite what to make nectarines—were they orange-fleshed plums? Peaches with a hefty application of Nair? Turns out I wasn't far off: they're mutant peaches with a recessive hairless gene. Since nectarines are so genetically close to peaches, the flavor is similar although nectarines are bred smaller. My family never knew quite what to make of them, so we just munched on raw fruit - a perfectly delicious way to eat them, but don't get caught in that rut.In Season: Lettuce
In 1492, Columbus sailed the ocean blue, but he also introduced lettuce to the New World—making him responsible for your lunch salad. Lettuce, depending on the variety, can either be a crisp, flavorless canvas for more celebrated produce, or frilly-edged and bitter, as in the case of Chinese lettuce.In Season: Celery
Celery doesn't stop at the stalk—its leaves, root, oil, and seeds are used for purposes as diverse as cooking, perfumes, medicine, and strangely, aphrodisiacs. Not limited to crudite-munching dieters, celery is an important ingredient in classic flavor bases like the French mirepoix (celery, onion, and carrot) and it's a key ingredient in the American chicken soup.In Season: Raspberries
Raspberries are a mid-summer fruit that comes in several varieties—beyond the classic pinky-red, there are also black, purple, and golden colors. They're an aggressive breed: left unattended, they're likely to overtake a patch of land with their hollow, spherical fruit. Each fruit is made up of about 100 smaller fruits called "drupulets", each with their own pulp and seed.In Season: Radishes
Radishes are available in many varieties and colors, but perhaps the most iconic radish is the Cherry Belle, with a snappy fuchsia hide and crisp white interior. With their short cultivation time, they're a quickly gratifying addition to a summer garden. Once dug up and washed, their bright colors make for a dramatic, peppery addition to a salad.In Season: Spinach
Spinach—which you may have rejected as a kid in favor of PBJ sandwiches—often becomes a favorite in adulthood (or after you find a good preparation). A versatile vegetable, its green leaves are great eaten fresh as well as thrown into soups, pastas, and pestos. Or try it done simply, with some oil and garlic, seasoned with salt. Spinach is easily thrown in at the end of a recipe for a quick wilt.In Season: Peas
Starting in May, just as we shed our own outer layers, it is time for green peas to jump out of the pod and be gobbled up by pea fans nationwide. Here are some recipes and tips to help you make the most of pea season.In Season: Strawberries
It is not surprising that strawberries are the most popular berry in the world. An extremely versatile fruit, the strawberry is great in salads, desserts, and with proteins, and they're perfect to eat as a snack. They're in season late April through August, so there's no time like no time like the present to take full advantage of strawberries.In Season: Plums
As the weather continues to warm up across the country, ripe fruits and veggies are finally making their springtime debuts. In season May through early October, plums are relatives of the peach, nectarine, and almond, and in some parts of the country, the first plums are just coming into season.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
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