5 Ingredients Inspiring Us This April
What’s inspiring you to cook, now that it’s April and fresh foods are just around the corner (or in your back yard, if you live in California — lucky you!). I quickly polled our editors on what’s lighting up their kitchens in April. Here are our favorites, from Meyer lemons to asparagus.
Here are a few of our current obsessions this spring. Can you relate to any of these?
Cambria says: “I’m eating Haitian mangoes, which Whole Foods brings in every spring. I’ve made Emma’s shrimp tacos with avocado-mango salsa twice in the last week!”
Faith is all about the Meyer lemons. Their season runs from late winter through May and the citrus and herbal notes are basically the best ever thing for spring cooking.
- Get a recipe: Spring Recipe: Meyer Lemon Shaker Pie
In California, Anjali is on a “half basket a day” strawberry habit. “I think it’s because of the drought, but they’re super flavorful this year,” she says.
- Get a recipe: Strawberries, Sour Cream & Brown Sugar
Ariel has been making chicken with artichokes all the time this spring, mostly using frozen artichokes, but she’s excited for the fresh ones to start showing up at the markets in New York.
- Get the recipe: Chicken & Artichokes in Wine Sauce
Emma is loving fresh asparagus (yes, she lives in California too!). She says, “I’m roasting it in olive oil and sea salt and then eating it straight from the baking sheet.”
- Get a recipe: Roasted Asparagus with Poached Egg and Parmesan
What’s inspiring you to cook right now as spring bursts through the door?