When there is a warm day in March, spring recipes begin to seem practical.
Asparagus, spring’s tender manifestation, has indeed been showing up in produce markets—not gray and woody, but green and flexible.
The Paupered Chef provides a quick and easy recipe for this early-bird vegetable.
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For the March issue of
Vogue, the magazine's food critic,
Jeffrey Steingarten, employs a personal chef for two weeks, documenting the experience in his column. In this video microseries, we go behind the scenes in Steingarten's kitchen as he hires chef
Paul Liebrandt. Today: In Part 4, Steingarten & Co. break bread with Liebrandt. And, in a new outtake, Liebrandt dishes on working for Jeffrey.
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Marce from Pip in the City, on her lazy ravioli: "I was too tired to make the ravioli dough from scratch, so I grabbed a pack of won ton wrappers I had in the freezer and made some huge ravioli with a shitake-panko-potato flakes-onions-parmessan filling with a mozzarella cube in the center, served with a very simple tomato sauce." Necessity is the mother of invention, and also in this case of tastiness. [via not martha]...
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La Tartine Gourmande, on the unfortunate irresistibleness of her Butternut Squash and Sage Ravioli: "I had initially planned to keep some ravioli for our respective lunches the following day, but my plan failed. We could not stop. One more, and one more again, until it became obvious that lunch for the next day was slowly becoming more of a wish than a reality. In the end, there was only barely enough for a one-person lunch."...
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The other night I couldn't sleep, so I thought about the most satisfying pastas I'd eaten in the last year. I had a good time putting my little list together, and I thought other people would, too:
New York magazine's
Adam Platt, Serious Eats community member
Sandro, and
Johanne Killeen, co-owner of Al Forno in Providence, Rhode Island.
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