Green Garlic, Potato, and Leek Soup

Garlic, Potato, and Leek soup in a bowl next to some toasted flatbread, potatoes and leeks.

The arrival of green garlic is one of the most exciting aspects of spring. Most of the year, we use garlic that has grown into a full bulb and cured.

Pan Fried Crispy Potatoes

Crispy fried potatoes ready to eat.

Do you ever wonder how restaurants achieve a crispy texture on perfectly cooked food? The answer is two-part cooking processes.

Marinated Roasted Beets

Marinated roasted beets on a plate next to raw beets, knife, and olive oil.

Marinated beets can be served on their own, along with sauteed beet greens, or added to salads. The sweetness of the beets is enhanced by the salt and acid, balancing out the earthiness that makes some shy away.

Celery Root Remoulade

Celery Root Remoulade

Celery root remoulade is a french classic. It is essentially julienned celery root dressed with a lemony aioli. If you wish, you can combine it with other julienned vegetables such as carrots.

Braised Baby Fennel

Plate of braised fennel next to fresh fennel.

Fennel is an extremely versatile vegetable with a delicious anise flavor. You can use the bulb, fronds, and even the pollen.

Sauteed Broccoli Rabe with Red Pepper

Broccoli raab is a delicious and slightly bitter Italian vegetable. It is closely related to broccoli, but its narrower stems and leafy greens can be cooked together without as much preparation. It can stand alone as a side dish, as part of an antipasto platter, or be tossed into a pasta.

Simple Cabbage and Carrot Salad

Mixing the simple cabbage and carrot salad by hand.

This bright and crisp salad highlights some star vegetables of winter and is a much lighter alternative to the heavy and soggy slaws many of us associate with cabbage.