A different sort of pasta salad, with a sweet-salty dressing made from soy sauce and citrus juices. A sure fix to the hot summertime doldrums.
A hodge-podge of some of my very favorite things: sweet, vibrant early-summer strawberries and sugar snap peas; salty marinated tofu; fluffy, chewy quinoa. Definitely more than the sum of its parts.
This drink combines a number of strong herbal flavors and complex natural sweeteners to make a drink that hits all the sensory buttons my whisky-lovin’ tastebuds are looking for in a mixed drink, without the alcohol.
A meal-sized spring salad topped with tender marinated chicken and dressed with a chicken-infused vinaigrette, because why go halfway?
For breakfast, tea, or midnight snack, these treats pair spring’s earliest fruit with buttery, biscuitlike scone. Quick, easy, and delightful.
A riff on shepherd’s pie, subbing lentils for the minced lamb. Savory, buttery, rich, and altogether satisfying.
Fresh spring asparagus roasted with wintery potatoes, cabbage, and sausage, all ready to be dipped in cool, herb-flecked yogurt: it’s a meal for the ever-changing early spring.
Soft, tender collard greens, braised in a flavorful sauce of coconut milk and peanut butter, served over warm white rice. If that doesn’t excite you, I’m not sure we speak the same culinary language.
If you’re used to a bold, spicy pot of beans, do yourself a favor and give these subtle, aromatic beans a try for a different take that lets the pintos shine.
Bay leaves usually play a supporting role, lending complexity to more complex dishes. In this rice, though, they step into the spotlight, infusing plain white rice with a heady perfume.