Sichuan cuisine is famous for its stir-fried lamb, combining the hot and tingly flavors of Sichuan peppercorns and dried red chilies with plenty of cumin and other spices. So we asked ourselves, why not take those very same flavors and rub them all over a glorious roast leg of lamb? The results were phenomenal.
'spring' on Serious Eats
A rich and juicy fish that's almost impossible to cook to the point of dryness, bluefish is practically custom-built for simple preparations like this one, where it's rubbed with a lime- and chile-spiked aioli, roasted until tender, then quickly broiled until browned on top. It's so easy, you can have it on the table in under 30 minutes.
Deep-fried artichokes may be one of the best examples of the Roman-Jewish mastery of deep frying techniques. Shatteringly crisp outside, tender within, and as pop-able as potato chips, this is the way we all should usher in spring.
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.
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.
Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese.
Peanut butter-filled chocolate eggs are a classic Easter treat. They're especially tasty when you make them yourself.
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.
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.
Peas are warmed and blended into a colorful purée seasoned with mint, topped with savory lamb sausage, and served alongside some warm pita.
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?
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.
Carrots and peas are often served together hot, so why not try them together cold in this springtime salad?
Something about the briny punch of the capers and the salty funk of the prosciutto sounded appealing when paired with the usually reserved and straight-laced green stalks.
In its finished form, this pickle ends up tasting like a wonderfully garlicky dilly bean. If you like the combination of garlic and a snappy pickle, you'll be quite pleased with this one.
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
[Photographs: J. Kenji Lopez-Alt] Note: If ramps are unavailable, substitute with 1 clove garlic and 1 bunch sliced scallions. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science...
[Photographs: J. Kenji Lopez-Alt] Note: Both the chili bean paste and the Sichuan Peppercorns can be bought online (follow the links) if you don't have a good Chinese market nearby. Use tofu labeled "silken" in a hardness range of medium...
Feel free to use whatever fresh green vegetables you can find. Young broccoli stalks, brussels sprouts, fava beans, or fiddleheads would all work fine.
Ramps are wild leeks that end up tasting like an earthy cross between green onions and garlic. They make an excellent pickle. This particular combination of pickling spices was heavily influenced by the basic pickling brine recipe in The Wild Table, an excellent book on foraged foods by Connie Green and Sarah Scott. You can pickle the ramp greens as well as the bases, but the greens do not hold up as well and are better kept for sauteeing fresh.