Chef Peter McNee gets a jump on spring with a pasta that incorporates sweet sugar snap peas and leafy green spinach. The recipe requires little cooking, as the hot pasta and its cooking water wilt the spinach and soften the peas.
At Bar Beau, a cafe-meets-cocktail bar in the hip Williamsburg neighborhood of Brooklyn, this salad of sugar snap peas, pea leaves and shaved purple radishes welcomes spring.
Although asparagus can be sourced in other months, this is their peak season for freshness and flavor. Chef Jason Dunn cooks the asparagus until tender-crisp, then highlights them in this speedy soup, enhanced with creamy mascarpone cheese.
Couscous Vegetable Salad with Roasted Red Pepper Dressing
Grains and vegetables make for a healthy pairing in this hearty salad. Chef Jared Clark enhances the mix with a creamy salad dressing made by blending roasted red bell peppers, guajillo chilies and silken tofu for bold flavor and a velvety texture.
Spring Vegetarian Poutine with Peas, Black Trumpet Mushrooms and Dill Bechamel
Poutine is typically a heavier winter dish, but chef Seth Morrison transforms it for spring with fresh peas, mushrooms and a creamy but light bechamel sauce brightened with fresh dill.
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.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.