Tossed with sugar, covered, and placed in a hot oven it becomes soft and sweet. Those tart stalks holds their shape, and release some of their complex, almost perfumed essence, into the puce-pink syrup that’s created by the sugar. It is the pinnacle of rhubarb flavor.
Bone-in chicken is roasted low and slow until meltingly tender, then scattered with baby new potatoes, fresh artichokes, and asparagus. Served over a bed of baby arugula and topped with a sauce made of ramps–the king of spring–this is the ultimate way to celebrate the season!
I wait all year for rhubarb to come in season–this is the reason (well, one of them). Pairing this sour spring beauty with vanilla and almond is a classic, and for a good reason.
The best way to usher in spring is with light and fresh flavors that can still warm and comfort. Pea Soup with Pancetta is perfect for spring, and so fast to prepare–perfect for a quick weeknight meal.
This carrot cake is moist and full of flavor. The addition of Chinese Five Spice brings an earthy sweetness and aromatic quality, adding a little interest to the most delicious carrot cupcakes.