Recipes built around what’s in season, from spring produce to holiday classics.
The best marinated shrimp appetizers use shrimp that’s already cooked, tossed cold in a lemon garlic marinade and chilled for at least two hours, because raw shrimp left sitting in lemon juice starts to “cook” from the acid and turns rubbery. I used to think marinating meant dumping raw shrimp into a bowl of lemon
Prosciutto wrapped asparagus is roasted asparagus spears wrapped in thin strips of prosciutto at 425°F for about 12 to 15 minutes, until the prosciutto turns crisp and the asparagus is tender but still has a bite. I make this one so often that I don’t really measure anymore, but the first dozen times I did,
Black-eyed peas are eaten on New Year’s Day because they’re believed to bring luck and money for the year ahead, a tradition that traces back to West African cooking and enslaved communities in the American South, usually served with collard greens for cash and cornbread for gold. I grew up thinking this was just something
Garlic cauliflower mash is a low-carb mashed potato swap made by steaming cauliflower until fork-tender, draining and drying it thoroughly, then blending it with roasted garlic, butter, and a little cream cheese until smooth. I used to roll my eyes at cauliflower mash. My first attempt came out of the food processor looking more like
Green beans with crispy shallots means blanching fresh green beans until they’re bright and just tender, then topping them with thin shallot slices fried low and slow until deeply golden, no canned soup or tinned onions required. I grew up on the version with the cream of mushroom soup and the crunchy things from a
Mochi pancakes are fluffy Japanese-style pancakes made with mochiko sweet rice flour that gives them a chewy, bouncy interior and crispy lacy edges you cannot get from regular wheat-flour pancakes. I made these for the first time expecting something close to a regular pancake with a slight chew. What I got was completely different, softer,
Sourdough cinnamon rolls are soft, fluffy rolls made with a live sourdough starter instead of commercial yeast, giving them a subtle tang that balances the sweet cinnamon filling and makes them noticeably more tender than regular cinnamon rolls. I mix the dough the night before, let it do its thing in the fridge while I
Authentic pico de gallo is a raw, hand-chopped Mexican salsa made with Roma tomatoes, white onion, serrano pepper, fresh cilantro, lime juice, and salt. No cooking, no blender, and no shortcuts required. I’ve eaten a lot of pico de gallo. At taquerias, at chain restaurants, and out of plastic tubs from the grocery store. None