What to do with garlic scapes.

I’ve spotted them—in my own garden and at farmers’ markets—just in the last week: Garlic scapes. Hooray! What is a garlic scape, you ask? The scape is the little curlicue sprout that shoots from the top …

Beautiful salade lyonnaise.

I’m finding frisee, the curly endive with a mildly bitter taste, at farmers’ markets now, and this classic French salad is the perfect use for it.

Spring salad with peas and mint.

This salad recipe practically shouts spring, with now-in-season peas (three ways), radishes and mint. An easy lemon salad dressing adds great flavor.

Trust in spring.

Worried that spring weather will never come? It will, you know. To keep you going, I’ll share some yummy farmers’ market photos from a recent trip to a food conference in California.

Pasta with kale, bacon and fontina.

This pasta recipe will make a kale lover out of you, if you aren’t already. Plus, there’s bacon. And, well, cheese.

Pasta with shrimp and vegetables.

The joy of cooking when you’re on vacation lies in using local ingredients and preparing them without fuss. This shrimp pasta recipe is a great example of vacation cooking.