Beguiling Bowlfuls: 3 Spring Soups

Nettle, Sausage & White Bean Soup

 

meat / sausage

Nettle, Sausage & White Bean Soup

We love to use our sweet Italian wild boar sausage for this soup. When stinging nettles are no longer in season, substitute spinach or escarole.

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Chilled Coconut-Ramp Soup

produce / ramps

Chilled Coconut-Ramp Soup

Lime juice, fish sauce, cayenne pepper, and ramps, a type of wild onion, add oomph to this creamy coconut broth. It can be served cold or hot—perfect for spring’s often erratic weather.

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Citrus & Saffron Braised Rabbit Legs with Potatoes

meat / beef

Sunchoke Soup with Kobe Beef Dumplings & Pickled Radish

Rich fried dumplings and crisp pickled radish provide counterpoint to this silky, sunchoke-sweetened soup.

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21 Fresh Ideas for Family Mealtime


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Edible Blossoms Make Stunning Accents

Lavender Martini

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Haupia with Orchids

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In the Test Kitchen:
From a simple sear in a cast iron skillet to steamed, sauced, and broiled, boneless quail breasts are easy to work with, fun and full of flavor.

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Green Daze: 3 Ways to Savor Spring Produce While It Lasts



Green Risotto with Fava Beans, Peas & Rabbit

Green Risotto with Fava Beans, Peas & Rabbit

Broth enriched with herbs and greens gives this risotto it’s vibrant hue.

Wild Miner's Lettuce Salad

Wild Miner’s Lettuce Salad

High in vitamin C, these crisp, mild greens taste a bit like spinach.

Pan-roasted Sturgeon with Fiddleheads & Morels

Pan-roasted Sturgeon with Fiddleheads & Morels

Unfurled fiddlehead ferns sautéed in butter and garlic with morel mushrooms are a classic spring pairing for sturgeon.

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