This was one of the coldest winters here anyone can remember and many producers harvested root vegetables from underneath a cover of snow. It was hard on the farmers but great for the carrots, which didn’t get prettier but definitely got sweeter while resting in the cold winter earth. Carrots aside, early spring is the time to eat raw vegetables, especially at Fickle Creek. Gather as many colors, textures, and flavors as you can, such as small fennel, carrots, and radishes but also sweet scallions, baby turnips, and hearts of butter lettuce. Good on their own, they are of course also delicious with homemade mayonnaise. If you have an immersion or stick blender, you can make your own mayonnaise in 2 minutes.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.