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.
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!
Even though we've actually had a taste of summer-like weather already, it's really just the beginning of the spring season. Here to remind us of that are fresh bouquets of beautiful asparagus. The earliest crop bring us tender, juicy spears that are thin and want just the lightest touch before being served. To that end, a simple spring pasta dish featuring these lovely points d'amour is presented for your dining pleasure!
Spring is such a fantastic season. Not only do the flowers bloom and the grass turns bright green but the weather is simply gorgeous, not too hot and never too cold. It's the perfect excuse to get some friends together on a sunny afternoon and have a picnic.
