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Entries tagged with 'spring recipe'

Roast Chicken With Asparagus Panzanella

Serious Eats Daniel Gritzer 2 comments

Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken. More

Make-Ahead Pea Soup with Shallot, Lemon, and Parmesan

Serious Eats Suzanne Lehrer 5 comments

Not to be confused with the thick-as-fog, sits-in-your-stomach-like-a-brick winter-time version, this pea soup is subtle and light, fragrant with lemon and mint. The soup is only simmered long enough to cook through the peas and let the flavors come together; a handful of Parmesan at the end adds salt and a touch of creaminess. More

Skillet Egg-in-a-Hole with Avocado, Asparagus, and Feta

Serious Eats Yasmin Fahr Post a comment

Eggs cooked into toast served on top of sautéed asparagus with avocado and feta cheese. More

Grilled Ramps

Serious Eats J. Kenji López-Alt 2 comments

Grilling ramps enhances their sweetness and gives them a tender-crisp crunch. It's the ideal way to cook this great wild spring vegetable. More

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