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.
Brian Knutson and his U.S. Olympic Committee foodservice team started working on menus last September. This July, he visits Paris to lay the groundwork.
Summer is right around the corner, and so are several food-centric holidays. From National Donut Day to International Sushi Day, here’s a look at several marketing opportunities in the coming weeks.
