Recipes
This dish is the epitome of springtime comfort food. The mint and pea purée is bright green, while the crispy toast slices add a rustic element.
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Succotash is a classic southern dish to serve in the summer, when the sweet corn, squash and beans are in season. We make our version extra luxurious with the addition of beurre monté. A sauce of butter and herbs. Consider...
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Servings: 4-6 Source: The Culinary Vegetable Institute at The Chef’s Garden Ingredients: ½-pound snap peas, split lengthwise ½-pound cooked ham, shredded 3 tablespoons unsalted butter, at room temperature 3 tablespoons chopped tarragon. 1 tablespoon fresh lemon juice Kosher salt...
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The last of winter’s snows are melting, and the season’s first cold weather crops are being harvested from freshly thawed fields. Whether your favorite racehorse wins or loses this Derby Day, look on the bright side: Spring is here! A...
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