It’s still snowing in parts of the country, but the first spring vegetables are starting to pop up from the ground and into purchase orders. Freshen your menu with these early arrivals by adding one or more of these five recipes.
The word “sformatino” comes from the Italian sformare, which means to unmold. Chef Ben Balesteri bakes these savory individual corn custards in ramekins, then unmolds them for an elegant presentation.
These crepes are filled with flavorful seasonal vegetables and herbs, and chefs Conan Kobayashi and Ellen Pease amplify the taste even more with flavor-enhancing techniques.
Radicchio and Prosciutto Salad with Poppyseed Vinaigrette and Honey-Toasted Croutons
Bright red radicchio is the way to wake up weary winter taste buds, especially when it goes into a crisp salad dressed with a honey-poppyseed vinaigrette.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.