A favorite spring vegetable, asparagus is often boiled or steamed but roasting asparagus is easy, as this three-ingredient recipe shows. All you need is olive oil, salt and pepper, and a preheated oven....
Author: Martha Stewart
Tart rhubarb and sweet raspberries are the seasonal jam pairing you never knew you needed. Make a batch while the produce is ripe and store it in your fridge (or freezer) for later use as a spread on toast,...
Author: Sarah Carey
Easy-to-make and easy to use, use this super-versatile condiment on cheese plates or mix it with savory ingredients like chopped parsley, olive oil, and red-pepper flakes to make a relish for grilled steak...
Author: Sarah Carey
This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a...
Author: Martha Stewart
This five-herb paste recipe from chef Yotam Ottolenghi's "Plenty" cookbook gives his Green Couscous its vibrant color.
Author: Martha Stewart
Make your own compound butter using seasonal spring ramps for a delicious table spread.
Author: Martha Stewart
Author: Martha Stewart
This syrup, used in Rhubarb Fizz, is also delicious in lemonade or straight Prosecco, folded into whipped cream, or over ice cream.
Author: Martha Stewart
Use to make South Gate chef Kerry Heffernan's Corned Salmon with Wilted Savoy Cabbage and Braised Fingerling Potatoes.
Author: Martha Stewart
Nothing symbolizes spring more perfectly than artichokes.
Author: Martha Stewart
Author: Martha Stewart