Spring

Everyone knows green asparagus—it's making an appearance right now in the markets, announcing that spring has arrived. But not everyone knows white asparagus. It rarely shows up in the market because it's such a specialty but it's definitely worth searching for. Not only does the color (or absence of) make it unique, its flavor is more delicate and milder than green asparagus. But why is it white?

White asparagus is not a genetically modified variety, which most people would assume. It's really just green asparagus that has been kept from turning green. To keep it from turning green farmers cover the asparagus with mulch before it sprouts from the ground. This keeps out the light, shuts off photosynthesis, and produces the pale cream-colored spears.

Cooking with white asparagus is not much different than green, however, it's recommended that you peel the stalks because the skins tend to be tough and bitter. The simplest way to prepare it is just to boil it. Typically a hollandaise sauce or melted butter would then go on top but my recipe features a savory brown butter vinaigrette made with tangy lemon juice and sherry vinegar. It's perfect as an appetizer or even a side dish for any spring menu.

How many courses could you eat that feature mangoes? Three? Four? I had five last night and I'm not sick of them yet! There was mango used in sashimi, in salad rolls, in a sauce for scallops, in a spicy salsa topping for duck and chunks of mango layered in between tapioca and mango granite. Each course was positively delicious and helped to showcase how mangoes can be used in just about every way, paired with many ingredients and with many different wines.

At dinner was famed Florida chef Allen Susser, in town to talk about mangoes and while I am a big fan of the fruit I had no idea just how many varieties there are. Over one hundred different varieties grow in Florida alone, and at least 8 - 10 are grown commercially. Susser literally wrote the book on mangoes, The Great Mango Book and is known for offering his customers a dinner for two in exchange for a wheelbarrow filled with mangoes.

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.

Every Friday night I like to do pasta night. I love pasta dishes because they're quick to make and so satisfying to eat. And they don't at all need to be complicated. Sometimes all you need are a few pantry staples like canned tomatoes, capers, or olives to make a delicious sauce that doesn't take hours to cook. That's the true appeal of pasta.

Oftentimes when I don't feel like eating meat I'll whip together a vegetarian-style pasta or I'll make a quick Carbonara. Other times I'll make pasta with fish, adding seared cubes of fish to finish cooking in the sauce—you'd be surprised how wonderful fish is with tomato sauce. This recipe for pasta with swordfish is one of my favorites.

The best part about this recipe is that you use one pan (not including the pasta pot). Start by making the lemon and parsley crumb topping. Then wipe out the pan and sear the fish. And finally make the sauce and cook the pasta. Once it's all done, add the fish back to the pan along with the pasta to let the flavors mingle. Serve the pasta sprinkled with the crumbs instead of grated Parmesan, since cheese on fish is frowned upon by Italians (and I happen to agree with that assessment). Enjoy this dish for dinner any night—it's also great for Lent.