Spring Vegetables

The lovely vegetables in this series all have one thing in common: once you get them home from the farmers market, you quickly run out of ways to use them. Well, we’re here to tell you that these typecast vegetables are a lot more versatile than you might think—and we’ve got the recipes to prove it.

From Mark

So. Leeking. Good.

The only use for leeks that most people know about is leek vinaigrette. As pleasant a dish as this is—and as much as it screams “spring”—it’s among the most innocuous ways to present what is the subtlest and in a way least forgiving member of the allium family. My favorite simple ways to cook leeks also make quick work of cleaning: cut them up and wash them in a colander: fast, easy, effective.

By Mark Bittman Published May 19, 2025

Braised and Glazed Radishes, Turnips, or other Root Vegetables - The Bittman Project

Darling, You’re Radishing!

If your thinking about radishes has been limited to the usual clichés—slice and put into a salad, make into a rose and use as a garnish—we can help expand your thinking a bit.

By Mark Bittman Published May 5, 2025

The Heart of the Matter

I’ve got the best artichoke story—or among the saddest, perhaps—of anyone you know. Or at least of anyone you know who has eaten artichokes. Plus, the glorious follow-up.

By Mark Bittman Published April 29, 2025