I spend a bundle on mushrooms from a bountiful display at the Dupont Circle FreshFarm Market just about every Sunday—but not in the summer. That’s because mushrooms are available practically year-round (many of them are cultivated), while tomatoes, corn, broccoli, and the like have a shorter season. So I reserve my mushroom purchases for when the bulk of the other seasonal produce has faded or hasn’t quite arrived. In the spring, I love to combine them with one of the items I spend all winter looking forward to: green garlic, basically an immature form of the plant, picked before it has fully formed its bulbous collection of cloves. You can use the whole thing like a leek or green onion (both of them in the same family), but it has the addictive taste of fresh, pungent garlic throughout. Since I also associate spring with eggs, I like to pair them with mushrooms and green garlic in a simple frittata. If you can’t find green garlic or want to make this in another season, feel free to substitute a small leek. Eat this frittata with a side dish, such as salad, bread, and/or hash browns, for a filling meal.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.