Yesterday we posted a recipe from the Los Angeles Times for bloody marys made with fresh tomatoes and garnished with pickled green beans. Since we've also been talking about pickling quite a bit la...
OK, OK - we know that the last asparagus of the season headed out of town a few weeks ago, which makes our lust for this recipe all the more cruel. ...
Asparagus season has just finished up in the Midwest, but we found one more bunch of fat spears at the market last week. And did we savor those spears this weekend! Here's how we cooked this precious ...
Here's a little Thursday fun. What do you prefer - peas or asparagus? Yes, yes - we know that we don't have to choose between them. They are gloriously in season right now, abundant in the farms and m...
We didn't make it to the store this weekend and had to scrounge a bit for something to eat at lunchtime yesterday. We started with a can of cannelloni beans from our pantry, rummaged through the frid...
Top Chef Chicago was our favorite season yet (OK, we're a little biased here in the Windy City). In fact, even one of the losing dishes inspired us. Remember episode 7, the Second City improv challe...
We went to the Ferry Plaza Farmer's Market on Saturday and summer is in full swing here in San Francisco. Berries, stone fruits, and tomatoes have arrived!...
After two weeks away from our kitchen, we returned last week to find the market positively brimming with spring vegetables. When we'd left there were only the first signs of ramps, but now there was ...
We're ready to hit the Chicago farmer's markets this week and stock up on all the super-fresh local produce we've been craving since last fall. We'll most likely be bringing home as much as we can car...
Once upon a time, we made a point of seeking out the skinniest asparagus in the store, believing it to be more delicate, and fresher than old thick and woody stalks. But now we've seen the error of ...
We noticed a lot of people with their cameras out this morning in Union Square. Photogenic spring produce, like this bountiful pile of scallions, is finally becoming more plentiful in New York. See ...
We have a backyard garden party for Mother's Day in the works, and we're thinking that some homemade hollandaise will be a perfect - and classic - accompaniment to the fresh spring asparagus and eggs ...
It's finally actually spring: ramps are in season. Strolling through Saturday's Greenmarket, we were surprised but elated to see them. This wild member of the lily family (which also includes onions, ...
Stir-fries aren't usually the well-edited dishes you think about and shop for in advance. They are frequently renegade, use-up-what's-in-the-fridge meals, which is part of their charm. But not so with...
This is a very basic little tip, but helpful perhaps for any of you new to asparagus. Did you know that the woody root ends of asparagus need to be snapped off before cooking? This is actually one of ...
Pruning shears are for scale. Asparagus is actually harvested with a knife. One of the harbingers of spring food is asparagus; when we see it popping up at the farmer's markets, we know what season ...
Asparagus are in season in some parts of the US. Here in New York, they are the cheapest (about $2.99 a pound) they'll be all year. According to a few of your comments about side dishes to go with Eas...
Copyright © 2008 Apartment Therapy
