I created this dish following a particularly inspirational visit to the farmers’ market, one of those visits where every vegetable looks like something holy and you want to take home every variety laid out in front of you. Think of this soup as more of a philosophy than a recipe. Use the very best, freshest, tiniest baby spring vegetables you can find, either following the guidelines here or substituting whatever looks best in the market, then accent their sweetness with just a hint of mint, lemon verbena, or cicely. If you do use favas in the recipe, be sure to follow the directions here for removing their skins; using the traditional blanching method will result in overcooked beans. The Cincinnati radish makes the soup a very pale, pretty pink that looks gorgeous served in shallow white bowls. Because this is such an easy soup to make, I also like to serve it in demitasse cups or small mugs as a walk-around first course for a relaxed spring get-together.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.