Make this bright, zippy salsa with seasonal ingredients at their peak ripeness.
When tomatoes are in season, this a great way to enjoy them, as an appetizer or light supper.
This delicious fall tart is best eaten straight out of the oven. Leftovers are highly unlikely.
Egg salad is even better with a ripe avocado added in. Serve on toast over lettuce for a perfect lunch.
A fun way to enjoy the ever versatile and oh so welcome spring vegetable, asparagus.
Papusas, or stuffed tortillas, are a popular dish in El Salvador and are traditionally served with curtido, a spicy slaw. Papusas are easy and fun to make and can be filled with meat, cheese, beans, or potatoes.
Socca is a gluten-free chickpea flatbread made with only two ingredients. This flatbread comes from France and makes a lovely appetizer or snack.
After foraging responsibly for your spring ramps, use them to make a versatile, delicious pesto.
Make a compound butter with delicious wild ramps for an extra special topping for toast, steak, eggs, etc.
Boiling the potatoes in vinegar water allows the spuds to soak up that flavor before crisping them up in the oven.