In Season

20 Ways To Cook With Fresh Herbs, Now Growing Rampant

Your garden is packed. Harvest time!
May 28, 2015 2:00 pm

The second warm weather hits, garden boxes explode with green goodness and fresh herbs are abundant until the first freeze. We don’t want to talk about that. We want to talk about fresh herbs. Whatever you’re growing — mint, basil, dill, oregano, thyme, you name it — we’ve got a recipe that can handle all you can harvest, so get to it! 

25 Recipes To Get You Excited About Summer

Your picnic baskets and coolers just got cooler
May 21, 2015 12:00 pm

Summer’s barreling on in, and we’ve got 25 recipes to ensure you don’t show up at a party empty-handed. Throw an impromptu grilling shindig in your backyard (roofs are good, too) or load up your picnic baskets and coolers and hit the road. Flip through sandwiches of all kinds, the occasional salad or two, plus summer treats like loaded lobster rolls, juicy burgers and deep-fried bites that will make you forget winter ever happened. 

20 Super-Green Dishes To Celebrate Spring

Bright green recipes from a packed farmers’ market
May 15, 2015 2:00 pm

Seasonal cooking is all about going with the flow. Right now, that flow is green, which you will notice the moment you set foot in the farmers’ market this weekend. Grab bunches of whatever looks good and whip up any of these 20 dishes, starring ramps, peas, asparagus, fresh herbs, leeks, favas, spinach, scallions and other produce in its prime. 

What’s In Season in Early May: Parsley, Morels, Miner’s Lettuce

Lush green leaves and tiny wrinkly spring mushrooms
May 11, 2015 1:00 pm

Spring is ramping up, and ramps have finally hit the market. But let’s not bludgeon those tender shoots to death. Instead, get excited about other vegetables, lettuces and herbs making the scene at local farmers’ markets: fresh parsley, tender morel mushrooms and delicate stems of miner’s lettuce.

25 Recipes With Spring Vegetables

Sprouts, shoots, asparagus for your dinner table
May 4, 2015 3:00 pm

We’d go so far to say as spring has popped its head out. Well, at least in the form of asparagus, but that means that a vast bounty of the best green vegetables of the year are on their way to the markets. Here’s a refresher course on the fresher course: 25 of our favorite springy, green, veggie-packed dishes for pasta fiends, salad fanatics, trigger-happy grill masters and anyone else who’s ever loved a fava bean.

Know Your Mushroom Varieties And How To Cook With Them Best

Know your honshimeiji from your hedgehog?
May 4, 2015 9:00 am

Why should you cook with maitake mushrooms over portobellos? To help solve these pressing questions, we chatted with chef Brad Farmerie. Not only does he already feature plenty of options on his menu, but he’s eager to pick up a few more to play with. He broke down the details on 11 essential shrooms.

30 Recipes To Make In May

Hit the greenmarket and harvest your fridge bounty!
Apr 30, 2015 10:00 am

Rejoice, everyone — the farmers’ markets are OPEN! I’m pumped for pea shoots, I’m jazzed for ramps and fiddleheads, I’m stoked for radishes and sprouts and I’m setting a phone countdown for, oh, 90 or so days until the tomatoes are ready. Hey, I don’t ask what motivates you. Me? Garlic scapes and morel mushrooms. Tender baby artichokes. Fresh favas in their shells. You know, the stuff that motivates normal people.

Goat Cheese Ravioli With Ramp Pesto Recipe

Ramps are in prime season. Let’s make pasta dough!
Apr 23, 2015 12:00 pm
goat cheese ravioli with ramp pesto

From Doug Psaltis of RPM Italian in Chicago, here’s a ravioli recipe that takes full advantage of one of our favorite seasonal ingredients: ramps! Bright, earthy and bold, these spring shoots, which taste like a combination of onions, garlic and awesome, won’t be around for long. Grab a bunch, pair with creamy goat cheese and put your fresh pasta dough to work. 

ADVERTISEMENT

Follow Food Republic

Check out our Ultimate Hot Dog Style Guide
three cup chicken recipe
Make the ultimate Taiwanese chicken dish at home
Remember the 3 A's: aphrodisiac, absinthe, America
Lighter, drinkable, but not watered down. Tricky.
Adding an herbal twist to a Latin American classic
Prepare yourself for perfect pizza harmony
A stylish rooftop arrives in Dupont Circle
Beyond chips, queso and all-you-can-eat tacos
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.