These mini mint puddings sprout to life with their mint seedling growing out the top and ground-cookie dirt sprinkled on the surface.
What a great way to celebrate Spring with these cleverly disguised desserts. Pour pudding into votive candleholders and serve with wooden "plant marker" spoons.
Perfect for April Fool's Day!
The kids will love these but so will adults. You can easily use your favorite recipe, adding mint extract at the end or try this one, it's delicious!
If you've been hoping to brush up on your stir-fry skills, there's no better time to do just that than now. Spring gives you the best opportunity with so many different vegetables to cook with—and they're all amazing in a stir-fry. There are green beans, broccoli, asparagus, and soon there will be peas, but in the meantime green garlic is what you should be looking for in the farmers' market.
With a much more subtle garlic flavor than mature bulbs, green garlic looks more like scallions or baby leeks. But if you can't tell the difference at the market you'll just have to smell them. The stalks are entirely edible, from the pale white bulb to the dark green leaves. Green garlic is great for soup or used as an alternative to regular garlic. But it's more interesting in a dish that keeps its integrity and makes it the center of attention and this stir-fry does just that.
The recipe also includes another oddity of spring-purple asparagus. Raw it has a glorious purple color but once cooked it turns dark green, losing that deep hue. If you can't find purple asparagus, double up on green. One tip for making this stir-fry: Make sure to have all the ingredients prepped in advance because you don't want to be slicing the asparagus while the garlic is burning.
Los Angeles is shedding its winter coat, the birds are singing; Spring has boinged in like Zebedee. The farmers markets are jam-packed with citrus, strawberries, golden beets and asparagus.
I got four bunches of gorgeous, small, round radishes for $2, two bunches of sweet peas for $4 and tiny beets in every shade of pink and gold.
Fifteen old friends came to supper last night, a Clein + Feldman reunion. It was, of course, just as if twenty years hadn't gone by: everyone looked the same, sounded the same, but maybe wiser, greeting each other as if we'd been in the office together just yesterday.
If the name of this dish alone doesn't pull you in, then let me explain to you how wonderful it is. Okay, it's wonderful. Believe me.
I truly feel leeks are under-utilized in cuisine in general. Yes, we throw them into soups for some flavor. But when you bake them with some cream and garlic and cheese.....oh my goodness, heaven.
If you need a side dish for your steak, your chicken, your pork chop or whatever, partner it up with this dish and everyone will be happy. The flavors are savory with a bit of sweet from the caramelization that takes place. It's heaven.
A must try. Get to the store and pick up some leeks. You won't be sorry you did.
Many vegetables take the spring spotlight: asparagus, fresh peas, and fava beans, among others. And then there a few humbler ones that fall to the wayside, like small bright-red radishes.
Many people don't give a second thought to radishes, more or less ignoring them in the market. But it's just not right, and we're going to right this wrong.
Besides just eating radishes raw with salt or on a piece of buttered bread (a HuffPost Taste favorite), radishes can add a lot of interest to recipes, like a great crunchy texture and peppery, spice-y flavor.
You'll find the best radishes are available now, during spring when they're the most delicate.