In Season: Dan Kluger's Roasted Fiddlehead Ferns
The ABC Kitchen chef has a simple solution to intensify and fine-tune their flavor profile.
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In Season: Travis Post’s Chrysanthemum Greens Salad With Sesame Dressing
The tender young specimens are best raw in salads, like this one from the Yunnan Kitchen chef.
BLD's Mariah Swan Shares A Recipe For Southern Biscuits
The pastry chef recreates White Lily flour for a true taste of The South.
In Season: Ryota Ueshima's Fresh Bamboo Shoots Sukiyaki
The Kajitsu combines this spring delicacy with tofu, scallion, and gelatinous shirataki noodles.
How to Make State Bird Provisions’s Signature State Bird
It's their fried quail with lemon-onion compote.
In Season: Phillip Kirschen-Clark’s Fresh Morel Risotto
Morels make their otherworldly appearance in April. Sauté them in butter, scramble them with eggs, or try some in this recipe from the Café Cluny chef.
In Season: Evan Hanczor's Dressed Turkey Eggs
They're the Parish Hall chef's zesty riff on deviled eggs.
In Season: David Rotter's Pickled Pineapple
The Boulton & Watt chef has proved that pickling the perfectly ripe fruits packs an explosively tangy punch.
In Season: Recette’s Arugula Salad With Kumquats and Hazelnuts
Chef-owner Jesse Schenker likes sweet-skinned, tart-fleshed kumquats in this simple salad.
In Season: Calliope’s Spicy Marinated Mackerel With Hass Avocado
You’ll find Hass avocados in the supermarket year-round, but their oil content increases in the spring.
In Season: Deborah Madison’s Rutabaga ‘Fries’
Over at the Union Square Greenmarket it’s still a veritable rutabagapalooza for another month or so.
St. Vincent Reveals Pretzel Recipe; Vin Antico Closes in San Rafael
Also, an Outer Richmond bar is doing an Oyster Orgy every Friday.
In Season: Wade Moises’s Pink Grapefruit Salad
The Rosemary’s chef combines the palate bracer with some of its citrus associates in this invigorating salad.
In Season: Brussels-Sprout Salad With Crispy Bacon and Buttermilk Dressing
Frost is to sprouts as sunshine is to tomatoes.
Flavor Ammo: New Ways to Use Old Bay
Despite people's associations, there's nothing inherently regional or summery about the spice mix's makeup, which is why it's great in just about everything.
In Season: Ample Hills Creamery's Wet Walnut Sauce
This new scarlet nut is a cross between a standard California walnut and a fancy French variety.
In Season: Yunnan Kitchen’s Raw-Green-Tomato Salad
Although it might seem slightly perverse during these still peak tomato days to recommend you find some nice hard unripened ones, that is exactly what we’re doing this week.