Ohmygoodnessohmygoodness! This pound cake, laden with toasted pecans, is just about perfect. Not too hard to make, either. Be sure to use really good, ginormous Georgia pecans here. The cake is great for breakfast or snacking, and it freezes beautifully (good thing, ’cause it makes a ton). Get the recipe!
The Easiest. Dessert. Recipe. Ever. Fresh strawberries, creme fraiche, brown sugar. Do this immediately, while strawberries are in season. Get the recipe.
These pickled strawberries are surprisingly delicious: bright, tangy, flavored with anise and black pepper. Perfect on a cheese plate. Get the recipe.
Got strawberries? (You should; they’re in season, super sweet and juicy.) Here’s a fresh strawberry pie in a sea salt brown butter graham crust. Get the recipe!
Spring vegetables and herbs are perfectly at home in risotto, a dish that’s easier to make than you think it is. Get the recipe.
This hearty springtime salad is packed with bright veggies and protein-ful quinoa. Makes a righteous lunch! Get the recipe.
This recipe is kind of like a pesto made with sweet spring peas; add burrata (hello!) on crisp toasts, and you’re golden. Get the recipe!
This simple zucchini soup continues my current fling with fennel. Bright and light, it’s the perfect soup to transition from winter to spring. Get the recipe.
They’re here! What, exactly, are garlic scapes, and how do you use them in cooking? Read about my favorite seasonal ingredient.
