This was one of the coldest winters here anyone can remember and many producers harvested root vegetables from underneath a cover of snow. It was hard on the farmers but great for the carrots, which didn’t get prettier but definitely got sweeter while resting in the cold winter earth. Carrots aside, early spring is the time to eat raw vegetables, especially at Fickle Creek. Gather as many colors, textures, and flavors as you can, such as small fennel, carrots, and radishes but also sweet scallions, baby turnips, and hearts of butter lettuce. Good on their own, they are of course also delicious with homemade mayonnaise. If you have an immersion or stick blender, you can make your own mayonnaise in 2 minutes.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.