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Articles / Springing Into Spring, by Way of the Kitchen

Springing Into Spring, by Way of the Kitchen

Published April 13, 2023

Artichokes and rhubarb and asparagus and snap peas — the gang’s all here

Kerri, Kate, and I have been dreaming about what we want to cook as winter fades and spring arrives — and we wanted to share our ideas with you. Here’s our collection, which includes a little bit of everything, from familiar classics like artichoke dip and lamb stew to new ideas like charred carrot tacos and a toasted marshmallow and rhubarb cake from Nigella Lawson. We hope you’re as excited about springtime cooking as we are.

Below you’ll find a handy PDF with a dozen recipes you can download and save, share with friends, or cook today. Thanks so much for being a member!

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