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"Artichoke

Artichoke Risotto with Capocollo and Pecorino

“I come from Milano, which is actually the patria, or land, of risotto,” Goggi says. At Masseria Moroseta in Puglia, she cooks with artichokes from her garden, and is sure to include plenty of their edible stems. She braises the artichokes, then purées them into a cream for cooking the rice, and reserves a few pieces of the hearts for serving. “I love the pairing of capocollo and Pecorino with this dish because they are traditional of this place.” Get the recipe for Artichoke Risotto with Capocollo and Pecorino »
"Arugula,

Arugula, Radicchio, and Fennel Salad

Walnuts and parmesan add richness to this crunchy salad from The Yellow Table’s Anna Watson Carl. Get the recipe for Arugula, Radicchio, and Fennel Salad »
"Chilled

Chilled Asparagus Soup with Herbed Shrimp

Asparagus is used two ways in this puréed cold soup: it adds a grassy note to the potato-leek base and is left raw for the shrimp salad garnish. Get the recipe for Chilled Asparagus Soup with Herbed Shrimp »
"Three-Beet

Three-Beet Salad with Orange-Yogurt Dressing

"Stir-Fried

Stir-Fried Mushrooms and Bok Choy (Donggu Pei Shucai)

Bok choy undergoes a pleasing transformation when stir-fried: the crunchy white stem develops a caramelized flavor, and the leaves wilt slightly, acquiring a mild sweetness.

Carrot Soup with Leeks and Ginger

This spicy carrot ginger soup is an easy winter weeknight meal. See the recipe for Carrot Soup with Leeks and Ginger
"Fava-Mint
When purchasing fresh fava beans, look for bright green pods that are free of yellow patches. Large beans are starchy and firm, while smaller ones are sweeter and more tender. If you are buying shelled beans, select beans with a smooth surface. Get the recipe for Fava-Mint Pesto
"Shrimp

Shrimp Scampi

An Italian-American classic, shrimp scampi is a simple dish of sauteed shrimp tossed with a sauce of white wine, garlic, lemon juice, and butter, then served with pasta. Get the recipe for Shrimp Scampi »
"Herbed

Herbed Crème Fraîche Dip

Herbes de Provence, the quintessential Provençal seasoning combo of thyme, rosemary, marjoram, and oregano, enhances this lemony crème fraîche dip. Serve it with crudités as part of a picnic spread. Get the recipe for Herbed Crème Fraîche Dip »
"Cold

Cold Soba with Mushroom and Leek Seiro Broth

For this deconstructed noodle soup, dip cold noodles into the hot broth, then slurp them quickly—the technique preserves the integrity of the tender, fresh noodles. Get the recipe for Cold Soba with Mushroom and Leek Seiro Broth »
"Morels

Morels in Black Bean Sauce with Fried Enoki Mushrooms

Morels in Black Bean Sauce with Fried Enoki Mushrooms
"Spring

Spring Vegetable Barigoule

Spring Vegetable Barigoule
"Vinegar-Marinated

Vinegar-Marinated Potatoes with Olives and Capers

Vinegar-Marinated Potatoes with Olives and Capers
"Radish
"Jose

Jose Enrique’s Ramp Escabeche

Jose Enrique’s Ramp Escabeche
"RHUBARB

Rhubarb Muffins

Sour cream and lemon zest support tart rhubarb in these muffins while vanilla seeds and brown sugar mellow its edge. A crunchy almond streusel plays off the crisp stalks and adds a nutty contrast. Get the recipe for Rhubarb Muffins »
"Crunchy
Celery, radishes, and fennel bring the crunch in this green salad tossed in a bright lemon vinaigrette. Get the recipe for Crunchy Spring Salad »
"korean

Pajeon (Scallion Pancakes)

"Spinach

Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato

Near Italy’s border with Austria, the food takes on a distinctly Teutonic bent with spätzli, a close Italian cousin of German spätzle. Get the recipe for Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato »

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