Rhubarb Oat Crisp Tart with Flaky Butter Crust and a Hint of Apple
Rhubarb Crisp meets Apple Pie in this fun seasonal spring recipe! Just in time for BBQ season, click thru for full recipe.
……plus how to make and freeze ahead of time!
Wild Violet Recipes – Jelly, Sugared Flowers, Ice Cream and More
Wild violets burst open in early spring and exhibit varying shades of white to deep purple. I have always eagerly awaited this moment, I love using wild violets in recipes in my kitchen! Violets are edible picked right from the stem and have a musky, floral taste with a sweet kick at the end. Some…
Savory Wild Ramp Pesto with Anchovy and Pistachio
Ramps: A Bright, Green, Springtime Foraged Favorite This wild ramp pesto is bold, garlicky and completely unlike any pesto you’ve made before. Fresh foraged ramps are blended with anchovy, pistachio and parmesan into a vibrant green condiment that works on everything — pasta, toast, grilled fish, cheese boards, or slathered onto Italian bread for a…
Wild Ramp Ricotta Calzone with Zucchini and Kale
This ramp ricotta calzone is a spring weeknight dinner that feels special without being complicated. Fresh ramp leaves are folded into creamy ricotta with parmesan and basil, then layered with zucchini, kale and mozzarella inside a golden baked crust. It comes together in under an hour using store-bought pizza dough and tastes like you put…
Coconut Shrimp Sandwich with Pickled Vegetables
Learn How to Make Coconut Shrimp Sandwich, Banh Mi Fusion Recipe with Pickled Vegetable. This sandwich has crisp pickled vegetables, coconut oil coated shrimp and creamy mayo. Homemade Daikon Radish Pickle infused with Lime and Basil adds depths of flavor to this crunchy, flavor filled take on a Asian Fusion Sandwich. Cooking the shrimp in…
Asparagus Quiche with Goat Cheese Crumbles
Fresh, green asparagus stalks are layered on top of goat cheese in this easy deep dish quiche. This recipe for asparagus quiche with goat cheese crumbles uses a deep dish pastry crust to allow multiple layers of asparagus to be piled on top of the crumbled goat cheese, before whisked eggs are poured over top….
Rhubarb Rose Wine Sangria
Rhubarb rose sangria is the drink that officially kicks off spring. Fresh rhubarb stalks macerate overnight in rosé wine, turning the whole pitcher a beautiful blush pink with a tart, floral flavor that’s completely its own. It’s a simple, make-ahead cocktail that’s as pretty as it is easy – just slice, pour, and let time…
Green Foraged Ramp and Wild Mushroom White Pizza
This white pizza is built on a base of homemade creamy ramp sauce, topped with wild mushrooms and fontina cheese, and baked until bubbly and golden. It’s a truly seasonal pizza — one that can only be made for a few short weeks in early spring when ramps are at their peak. If you’ve never…
How to Make Sugared Violets
Wild violet season is a fleeting moment, occurring thru late April thru early May, this preservation technique crystallizes the flowers in a sugary coating, saving them for just a bit longer. Sugar coating is another classic preparation of freshly picked wild violet flowers. This technique takes time to dry, so if you are making these…
Violet Simple Syrup
Violets bloom in late April thru early May and are not only one of the first signs of spring, but also one of the first foraged ingredients I gather here in the Hudson Valley. This violet simple syrup captures the floral essence of violet flowers distinct flavor. I use this in everything from violet lemonade…
Japanese Knotweed and Strawberry Ginger Crisp with Cardamom
Bake this while the knotweed is in season. Forage your own Japanese knotweed and bake with strawberries and spices into a hot bubbling crisp.
Violet Jelly Recipe – Homemade Floral Jelly with Fresh Wild Violets
Some recipes earn their place not because they are complicated or clever but because they are deeply, quietly satisfying to make. Violet jelly is one of those. A handful of freshly picked flowers steeped in hot water until the liquid turns an impossible shade of indigo, then cooked down with sugar into something sweet and…
Botanical Cold Brew Green Tea with Jasmine and Lemongrass
Botanical cold brew green tea is slowly flavored with jasmine leaves and lemongrass.
A Spring Foraging Guide – Ramps, Morels, Fiddleheads, Violets and More
Spring is moving fast and the foraging window is short. I just published a complete spring foraging guide covering everything I reach for this time of year in the Hudson Valley — ramps, morel mushrooms, fiddlehead ferns, wild violets, pea shoots and Japanese knotweed. For each one you’ll find what it tastes like, when to find it and links to all the recipes I’ve developed around it over the years. Bookmark it now before the season gets away from you.
Read the Spring Foraging Guide.
Creamy Morel Mushroom Toast
Morel season is one of the shortest and most anticipated of the year. These honeycomb-capped mushrooms appear in spring for just a few weeks, and when they do, the best thing you can do is keep it simple. This creamy morel mushroom toast does exactly that – butter, shallots, thyme and cream, simmered together into…
Rhubarb Galette with Almond Frangipane and Flaky Butter Crust
A galette is one of those desserts that rewards you for not overthinking it. No pie dish, no crimping, no fuss, just good dough folded up around whatever the season is offering. This rectangular rhubarb galette with almond frangipane is the spring bake I look forward to all year. The frangipane layer is the quiet…
Rhubarb Simple Syrup with Ginger
One of my favorite ingredients is back in season and I have been using rhubarb in everything. Besides eating it for breakfast, this rhubarb simple syrup is perfect to have on hand, when I want to add a punch of color (and bright flavor!) to drinks. Let me know if you tried it in the comments!
Stewed Rhubarb with Rosewater and Cardamom for Yogurt Bowls
Stewed rhubarb with rosewater and cardamom is one of the simplest ways to turn seasonal fruit into a bright, make-ahead breakfast. Gently cooking rhubarb stalks concentrates its flavor and softens the texture, making it ideal for spooning over yogurt with granola or nuts. This version is lightly sweetened and seasoned with granulated sugar, which pairs…
Farfalle Pasta with Pea Shoot Pesto and Roasted Radish
This pea shoot pesto (made with my pea shoot pesto with pistachio) coated pasta with roasted radish is filled with bright, fresh flavors . This simple, seasonal recipe takes advantage of spring ingredients pea shoots and radishes. This recipe cooks up in minutes, and is an easy vegetable dinner. Radishes are normally hard in texture…
Scrambled Eggs with Pea Shoots, Goat Cheese & Chives
Bright spring mornings call for softly scrambled eggs and one of the seasons first offerings: pea shoots. This scrambled egg recipe is cooked gently and filled with wilted pea shoots, tangy goat cheese and garnished with chives. Pea shoots are easily found at local farm stands (most include as part of CSA’s) and supermarkets. The…
Pea Shoot Pesto with Pistachio’s
This pesto is spring in a jar. Tender pea shoots blended with pistachios, parmesan, lemon zest, and olive oil – bright green, lightly herbal, and completely versatile. It comes together in minutes and works on everything from pasta to grilled fish to a simple piece of toasted bread. What makes it different from a standard…
Meyer Lemon Glazed Cookies with Pea Shoot Sugar
Meyer lemon is baked into soft cookies topped with lemon glaze and sprinkled with naturally green pea shoot sugar. This bakery style lemon cookie recipe is perfect for spring, full of seasonal citrus and sprinkled with botanical sugar. Bake a batch for for festive gatherings, or as a sweet afternoon treat. Meyer Lemon and Pea…
Pea Shoot Sugar: How to Make Botanical Infused Sugar
Pea shoot sugar is a lightly herbal infused sugar that captures the fresh, green flavor of young pea shoots. It’s an easy way to preserve spring herbs and adds a subtle botanical sweetness to tea, yogurt, baked goods, and cocktails. With just two ingredients, this infused sugar becomes a unique seasonal pantry staple. What is…
Pea Shoots: How to Use, Cook, and Preserve Pea Shoots + Recipes
Pea shoots are one of those ingredients that arrive quietly and disappear before you’ve made enough of them. The tender young tips of the pea plant, they have a fresh, lightly sweet flavor that tastes unmistakably of spring – grassy and bright with that underlying note of garden fresh peas that makes them completely their…
Stewed Apples with Bay Leaf and Honey
Stewed honey apples with bay leaves are a soft, fruit topping for late winter breakfasts.
Stewed Frozen Strawberries with Bay Leaf for Yogurt Bowls
Shake off the winter doldrums with this bright breakfast recipe featuring frozen strawberries flavored with earthy bay leaves. Perfect when spooned over yogurt, cake or ice cream!
Escarole, White Bean Soup & Sausage, Mushrooms and Hazelnuts
This white bean and escarole soup is hearty, and not too heavy. Perfect for colder winter months and filled with pantry staples, like dehydrated, earthy mushrooms and canned white beans. Escarole leaves are torn and add a touch of bitterness to the soup. The savory flavor of sweet Italian sausage combines beautifully with toasted, crunchy…
A Simple Valentine’s Day Dinner at Home
Valentine’s Day doesn’t have to mean crowded restaurants or prix-fixe menus.
This year, I put together a simple Valentine’s dinner at home — a cozy menu for two that feels special without being stressful. It includes a rose cardamom cocktail, a simple beet stem appetizer, lobster ravioli with shrimp sauce, and pistachio cookies for dessert.
Everything can be made ahead or finished quickly, so you can actually enjoy the evening together.
If you’re planning a relaxed, romantic night in, you can find the full menu here: