SHARE
"Carrots

Shaved Carrot Tart with Ricotta

"Mixed

Mixed Spring Vegetables With Almond Cream

Inspired by the vegetable dishes Laurent Gras cooked during his time at Monaco’s Le Louis XV, this celebration of market fare is meant to be the centerpiece of a meal. The ingredients are permutable—peas, tomatoes, and favas in summer; beets, potatoes, and parsnips in winter—but all are enhanced with a kombu stock glaze (chicken or vegetable stock will do the job too) and laid over a bed of almond cream. Get the recipe for Mixed Spring Vegetables With Almond Cream »
"Carrot
"Soba
"watermelon

Watermelon Radish, Ahi Tuna, and Snap Pea Salad

Watermelon Radish, Ahi Tuna, and Snap Pea Salad
"Strawberry

Strawberry Focaccia with Maple-Balsamic Onions

Strawberries go savory with an assist from caramelized onions and fresh basil in this summery bread. Get the recipe for Strawberry Focaccia with Maple-Balsamic Onions »
"Oyster

Oyster Club’s Lobster

Sweet, tender pieces of lobster and beets are topped with a rich asparagus cream sauce in this recipe from Oyster Club in Mystic, Connecticut.
"Beets,

Beet Smorrebrod

Pretty in pink beet smørrebrød
"Lentil
"Eggplant
For this comforting roasted eggplant salad, Sergey and Ivan glaze the eggplant with kvass, a traditional Slavic drink made from fermented rye bread. Get the recipe Warm Eggplant Salad with Hemp Seed Sauce »
"Pasta

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

Chef Sara Jenkins of New York City’s Porchetta gave us the recipe for this spicy, comforting pasta dish, inspired by one made by Italian chef Salvatore Denaro. Get the recipe for Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant) »
"Sprouts,

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

MORE TO READ