Asparagus is the undisputed king of the season. Steadily emerging through the dark soil as a ready spear, its arrival trumpeting the beginning of the spring harvest. When bundled, it’s even crown-like in appearance. Today I will honor its reign by sharing my Roasted Asparagus with Prosciutto & Fontina recipe with you, a take on the classic wrapped asparagus with a few must-have additions.
Spring is here and the temperatures of late can prove it. The mornings are brighter and the sun is setting later. The local farm markets have opened and new life is rising from the cool, damp earth.
In celebration of this tender time of the year, I’m sharing one of my favorite tartine recipes inspired by the season’s first harvest, Spring Croque Monsieur Tartine.
It’s almost Easter. That also means it’s almost time to make my Good Friday Hot Cross Buns. My family looks forward to these all year because I only make them on Good Friday. Not before and never after.
These seasonal buns are delicately sticky-sweet and beautifully golden on the outside, the warm inside is gently scented with vanilla, cinnamon and nutmeg, and studded with dried cranberries, orange rind (optional) and golden raisins – all of which are reasons enough to love them, though I’ve always been most captivated by their legend and lore.
Leeks are a staple in my springtime kitchen. They are one of my favorite seasonal ingredients for their gentle fragrance. I add them to soups, mashed potatoes, braise them in cream, and make this Savory French Leek Tart.
While Leeks are found in other cultures, the French have elevated them to almost noble ranking. The leek, le poireau, is harvested in France throughout most of the year and recipes abound and vary by region and family. I first tasted this particular tart during a brief stay in France and, unlike most savory tarts, it doesn’t require eggs. None at all! How it manages to stay together must be the result of some gorgeous French culinary magic.
“It is spring again. The earth is like a child that knows poems by heart.”
― Rainer Maria Rilke
This recipe for Early Spring Citrus & Olive Oil Cake celebrates the turning of the season. While it still feels a lot like winter most days, the buds on the trees have opened, a few sprigs of flowers have emerged next to mounds of melting snow, and the birds that left in late autumn have returned with their old familiar songs.
Let’s bake a cake that is much like the end of March, a little bit sweet and a little bit savory.
I first experienced this dish (yes, this dish is an experience, it’s that good!) while in Tuscany.
If you’re not familiar with the Italian countryside in November, it can be quite chilly and often rainy. That might sound like an unfortunate trip to some folks. Though not to us. We prefer Italy after the tourists have departed, even if the weather is cooler, so we can live and eat and cook like a local.