Spring is definitely in the air and we're pumped — not only for a newly sparkling kitchen (thanks to Spring cleaning!), but also, in particular, for the colorful and diverse produce that the season brings with it.
Perhaps you're as enthusiastic about the new crop as we are, and you know your vernal vegetables and fruits inside and out. Can you spot the Spring produce at farmers markets? Let's find out when you take this quiz.
Happy Friday — and welcome to 2012's rendition of the date 4/20! Even if you're not a part of America's cult cannabis movement, you'll still need to figure out what to eat for dinner tonight. Looking for something to munch on? Here are a few smoky, spicy recipes to light up your day.
I've never been drawn to premade margarita, sweet and sour, and bloody mary mixes, mostly because I can make the aforementioned from scratch. Needless to say, I was hesitant when I heard about The Perfect Purée, a Napa Valley-based company that produces a wide range of exotic fruit purées designed for combining into beverages. That is, until I tried one in a cocktail.
If you can't locate, say, white peaches, yuzu, or blood oranges in your area, this product is truly the next best thing. Unlike most other cocktail blends out there, these purées are extracted from fresh fruit and flash-frozen to preserve freshness.
At a recent tasting, this cocktail — an eclectic recipe of tequila, apple brandy, and Campari with passionfruit, pomegranate, and blood orange purée — was so enjoyable that I asked the company for the recipe. Here it is.
The good up side to having better cameras stocked inside your smartphone is the ability to take great pics, edit them, add cool filters, then upload right to your favorite sites, or share amongst friends on the fly. Don't just take ordinary photos — these seven apps will help you create a unique look for your cameraphone images.
The scene: you're getting ready for work, open your closet, groan, and pull out the same old boring black pants and white shirt look. Again. Adding more stylish elements to your work wardrobe can seem intimidating, especially if you're looking to the runway for trend cues and styling tips. Balancing professionalism with style isn't as hard as you think. The secret is moderation, and honing in on one easy piece that can transform your look. We took five Spring runway looks and interpreted them for work. Click the slideshow to get our tips, and shop our key pieces. If you like our pieces and want more styling tips, just like this story and tell us what your biggest work wardrobe challenge is!
Late Spring and early Summer aren't just ripe for freshly shucked pea seeds — they're also a wonderful time to enjoy the sweet flavor of other pea parts, too. While dou miao, as they're known in Mandarin, have always made regular appearances at Chinese and Hmong supermarkets, they're becoming increasingly common at American farmers markets as well.
Two offerings to look out for: the microgreens known as pea shoots (sprouts), or sprouted peas grown in water, characterized by long stems and tiny leaves. Then there are pea tendrils, the young, tender top leaves and tips of a pea plant that's been grown in soil. More on what to do with this delicate plant when you read ahead.
Fiddleheads — unfurled sprouts of the ostrich fern plant — are one of the Spring forager's most prized picks. They're not the easiest to track down, nor are they the most straightforward when it comes to cooking preparation, as they must be properly cleaned and then blanched before consuming. But all it takes is one taste, and you'll be sold.
It was deep in the rainforests of Taiwan's Hualien province that I had my first bite of the fiddlehead, then not even knowing its name. There, Taiwanese aborigines tossed it with other vegetables in a light stir-fry that revealed the plant's delicately herbaceous quality.
Since then, I've discovered one of my favorite ways to prepare the delicacy is to quickly sauté blanched fiddleheads in a warm salad dressing of cognac, red wine vinegar, and dabs of butter. For my favorite twist on the seasonal specialty, keep reading.
Right now, farmers markets everywhere are heralding the arrival of apricot season, which comes just as warm-weather festivities start to light up, but before the sun and temperatures become unrelenting. At the height of their heyday, these fuzzy orange stone fruits are juicy with an intoxicating floral aroma that simply can't be replicated. But keep in mind that they're only around from May to July. How to shop for and cook with them, when you keep reading.
Fava beans are a much-maligned Spring vegetable, and for somewhat good reason. Not only do they have a haunting cultural meme attached to their reputation, but you've also got to work to enjoy them: these beans require shucking, boiling, and then shelling before they can be applied to any recipe. Or so I thought, until I discovered this brilliant grilling technique.
Start with young fava bean pods, toss them with olive oil, grill them until limp and blackened around the edges, then season with chile, lemon, and salt, and devour whole. It may not look like much, but the end result — which managed to make me a total fava bean convert — is a true testament to the idea that the best foods often have the simplest preparations. Eat this right now, when it's warm enough to fire up the grill, but while fava pods can still be found small and tender. For the recipe, read ahead.
Woohoo! Spring has sprung, and to celebrate, it's time for a faceoff game. To complement our Which Baby Zoo Animal Is Cuter?, peep the super sweet Which Backyard Baby Animal Is Cuter? featuring farm animals and wildlife that could pop up in your backyard this season.
As you click away, need I mention that every time you play you're eligible to win big? We'll be giving away a $500 grand prize every month — you must be logged in, and you'll be entered once each time you play. (Check out the official rules here.) What are you waiting for? Get started!
