Seasoned Cooking: 13 April 2012 Announcements

Every year, there's a question that will be reliably asked around this time of the year. This time around, answering it is the subject of an article. Just in time for Easter, I'm sharing the secret to perfectly hard-boiled eggs for decorating and enjoying in everything from egg salad to deviled eggs. Enjoy and have a Happy Easter!

Imagine topping brownies with the recognizable flavors of Cadbury Creme Eggs. Now imagine the praise and admiration that is going to be heaped upon you by friends and loved ones when you share them. Happy Easter, everyone!

Everywhere around me, spring is doing its thing. The grass is getting green, the flowers are blooming, and I'm looking for ways to work fresh produce into my meals as much as possible. So when tender venison steak finds its way to my kitchen, giving it a bath in Thai-inspired marinade and light searing before resting it on a bed of fantastic fresh greens and crisp vegetables seems only natural!

It's time to get to know ramps, also called wild leeks. They taste a little like onions and a little like garlic and are incredibly versatile, but have a season of less than a month. So get them into your kitchen and onto your table before they are gone until next year. You won't be disappointed.