Easy Rhubarb Jam1/16
Pink preserves were never so pretty—or so easy—as this foolproof recipe that relies on just four ingredients and an occasional stir. No prior canning experience required.
A ridiculously rich, unthinkably creamy kin to mozzarella, burrata brings understated bling to every little thing. Prepare to swoon.
This simple, exquisite spring salad sorta makes us wanna mumble "fiddledeedee" in our best Southern accent.
A classic spring coupling, this melding of rhubarb and strawberries takes the form of sweet tart pie filling burbling beneath ginger-inflected goodness.
With all due respect to Kermit, being green has never been so easy--nor so darn enticing--as this simple, savvy, spring-y sweet pea soup.
Think a recipe for roast asparagus isn't necessary? We thought so, too...until we tried this. Perfect spears, time after time.
Stunning and sophisticated, this cocktail relies on rhubarb for tartness, orange for intrigue, sugar for sweetness, and tequila for an afternoon nap.
Make an all-too-ephemeral ramps season everlasting simply by tossing the stinky veggies in a jar with some vinegar and sugar.
This quick refrigerator pickle melds old-fashioned crunch with new-fangled ease.
Whether you have unripe berries, overripe berries, or an abundance of the season's most fragrant berries, say hello to your sweetly sticky solution.
True story: This luscious little number inspired one toddler to dip and dunk his way through an entire bag of baby carrots. An entire bag. Behold, the power of the dipper!
Fava Bean Puree12/16
Few things say spring like the brilliant green of a fava bean. Here, a little help on how to harness these harbingers of warm weather.
An ardent pea shoot aficionado divulges her favorite bling come spring--a simple, sprightly salad that flaunts the sweeter side of these cute, curly shoots.
Cook couscous. Press the seasoned little roly polies onto salmon fillets. Sauté until crisp yet tender. Sizzle spring veggies in butter. Accept accolades.
These quick pickles--uh, quickles?--aren't at all like the ones your grandma put up each year. They're even better.
It wasn't until a chef shared her ramps recipe that this longtime greenmarket goer started feeling the garlicky, leek-y love. And oh, how!