The Sub Salad
Start with lettuces that are flush in the markets this month, add the meats and cheeses vital to your favorite Italian sub, and finish with the key element of this peppy salad: a fresh, relish-like pickled peppers mince.
Michael’s Birthday Meatballs
A mix of meats from Haring Family Farm is the base for a special-request dinner that’s fine for four – or can scale up to 40. Time to gather and celebrate.
Hot Lettuce Summer
Lovely leaves of the season deserve more than a nominal toss in dressing. Chef Andre de Waal paves a path for these wavy, curly, crunchy or simply undulating sheaths to have more than a moment as the “It Vegetable.”
Spicing Strawberries
A strong and long season for everyone’s favorite red berry is extending our time with them this spring and giving us cause and plentiful crop to experiment. Let savory spices show their affinity for the fruit.
Puri Plus: An Hors d’Oeuvres Idea
These lovely spherical shells are the exact-right vessels for party-starting light bites. Stuff them fancy – as here, with smoked salmon, chive sour cream and caviar – or with everyday leftovers. Cheers!
Annually Stalking the Wild Asparagus
Chef Andre de Waal cedes to tradition, motherly influence and the incomparable product of a farmer friend whose stellar stalks he could eat at breakfast, lunch and dinner all season long. All too-short season long.
Mustards & Dumplings
Take advantage of the greens of spring to make a supper that’s its own kind of comfort food. The cooking technique may startle, but it’s held up for 30 years of very happy eating.
More Bok Choy, Please
Vegan, with meat, with seafood: This fresh-tasting type of Chinese cabbage is a ready partner and most amiable company for whatever kind of dinner your audience might command.
One Last Trip to the Root Cellar
Why rush the new season? Or any new season, for that matter? Chef Andre deWaal declines to jump the gun and, instead, savors the last of the vegetables that provides him with both comforts and joy in a remarkable risotto.
Ramps Chimichurri
Lighter and brighter than pesto, this saucy take on the Argentinian go-to for anything grilled calls for properly, sustainably, ethically harvested specimens of the wild allium. Do right and notch superior results.
Curlesi, from Black Sheep Farm
The baby escarole and frisee would have is this ruffle-headed chicory that could be partnered with a variety of other foods, from citrus to pasta to tinned fishes. Or it can be plucked straight from the earth and eaten unvarnished, happy to charm and satisfy.
What the Devil!
Got leftover hard-cooked eggs? Be fearless, be bold, be wacky – and use up leftovers and dregs from what’s already in your fridge and pantry to make deviled eggs that decidedly are not from a Junior League cookbook.