Spring | Saveur

Strawberry Rhubarb Achar

Anikah Shaokat — Sat, 11 Apr 2026 14:48:10 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

“Kashmiri achar—named after the smoky chiles that lend their delicate heat to the condiment—was my late grandmother’s magnum opus. Every year, when monsoon season reared its head, rough winds and thunderstorms would shake up our mango tree, raining little baby mangoes all across our yard. Once the storm passed, we’d collect them all for my grandmother who, with the help of tons of sugar, vinegar, dried Kashmiri chiles, and a few warm spices, would turn the acrid unripe mangoes into sweet-tart Kashmiri achar.

After my first taste of strawberry and rhubarb together, I was obsessed with the idea of turning that combo into an achar. The acerbic taste of rhubarb and the tartness of strawberries come alive in the vinegary, syrupy poaching liquid. While this (or any achar) often serves as a palate cleanser during Bangladeshi meals, it’s also great on a cheese board or in a sauce for chicken wings.” —Anikah Shaokat

Featured in “Reclaiming Bengali New Year in New York.”

Makes: About 3 cups

Time: 20 minutes

Ingredients

⅔ cup plus ¼ cup sugar
½ cup distilled white vinegar
4 cloves
3 green cardamom pods
2 whole dried Kashmiri chiles, sliced into ⅛-in. rings, or more to taste
One 1-in. cinnamon stick
Kosher salt
7 oz. rhubarb, cut on the bias into 1-in. by ½-in. pieces (1¼ cups)
1 pint (5½ oz.) strawberries, hulled and quartered (1¼ cups)

Instructions

To a medium pot over medium heat, add the sugar, vinegar, cloves, cardamom, chiles, cinnamon stick, and a pinch of salt and bring to a simmer. Cook until the sugar has dissolved, about 2 minutes. Turn the heat to low, then add the rhubarb and strawberries, using a silicone spatula to turn the fruit in the syrup to coat. Cover and cook until the rhubarb is easily pierced with a fork and the strawberries begin to soften (the fruits should still hold their shape), 10–12 minutes. Turn off the heat and set aside, covered, until cooled to room temperature. Transfer to an airtight container and refrigerate for at least 2 hours before serving. Stored in the fridge, achar will keep for 1 month.

The post Strawberry Rhubarb Achar appeared first on Saveur.

Neiman Marcus Chicken Salad

Helen Corbitt — Mon, 18 Mar 2019 22:40:40 +0000

Photo: Murray Hall • Food Styling: Thu Buser

Famed Texas cook Helen Corbitt created this rich chicken salad recipe for the café menu at Neiman Marcus department stores in the 1950s. Studded with sweet-tart grapes and buttery sliced almonds, the creamy filling is especially delectable sandwiched between slices of toasted multigrain bread with lettuce and tomato.

Featured in “Salad Days” by Ben Mims in the April 2011 issue.

Makes: 4–6

Time: 10 minutes

Ingredients

1 lb. cooked chicken breast, cut into ½-in. cubes
1 cup thinly sliced celery
1 cup halved red grapes
1 cup mayonnaise
½ cup toasted sliced almonds
1 Tbsp. finely chopped parsley leaves
1 tsp. kosher salt, plus more to taste
½ cup heavy cream
Freshly ground black pepper
Toasted multigrain bread, lettuce leaves, and tomato slices, for serving (optional)

Instructions

In a large bowl, stir together the chicken, celery, grapes, mayonnaise, almonds, parsley, and salt. Fold in the cream and black pepper to taste. Season with more salt if needed. Serve on toasted multigrain bread with lettuce and tomato if desired.

The post Neiman Marcus Chicken Salad appeared first on Saveur.

The Best Rhubarb Pie

Ellen Gray — Fri, 29 Apr 2022 03:14:03 +0000

Belle Morizio

Blush pink rhubarb pairs beautifully with gin and ginger in writer Ellen Gray’s classic all-butter crust. The extra steps of blind baking and adding a thin layer of cookie crumbs—amaretti pair particularly well with the rhubarb—help contain the pie plant’s notorious runaway juices. European-style butter is best for making the pie dough, as it contains less water and more fat than conventional American versions, resulting in a richer crust.

Featured in “The No-Fail, No-Mixer-Required Guide to Flaky, All-Butter Pie Crust.”

Makes: One 9-inch pie

Time: 4 hours 15 minutes

Ingredients

For the dough:

1 Tbsp. apple cider vinegar
2½ cups all-purpose flour, plus more for dusting
1 Tbsp. sugar
1 tsp. kosher salt
18 Tbsp. cold unsalted butter, cut into ½-in. pieces

For the filling:

2 Tbsp. fine, dry cookie crumbs
¾ cup sugar
½ cup dark brown sugar
1 tsp. finely grated orange zest
3–4 Tbsp. cornstarch (use the larger amount if you prefer a more sliceable pie)
¼ tsp. kosher salt
¾ tsp. ground cardamom, divided
2 lb. rhubarb, cut into 1-in. pieces (about 7 cups)
¼ cup finely chopped candied ginger
2 Tbsp. gin
1 Tbsp. fresh orange juice
4 dashes rhubarb bitters or bitters of choice (optional)
2 Tbsp. unsalted butter, cut into ½-in. pieces
1 large egg yolk whisked with 1 Tbsp. water
2 Tbsp. raw cane sugar

Instructions

Make the dough: In a liquid measuring cup, combine the vinegar with ½ cup of ice water, then refrigerate.
In a large bowl, whisk together the flour, sugar, and salt. On a clean surface, use a floured, flexible bowl scraper to lightly flatten the cubed butter, then scoop the butter pieces into the flour mixture. Using your fingertips, gently squeeze and toss the butter into the flour until you have shaggy, pea-size pieces. Pour half of the vinegar water around the edge of the bowl. Using your fingers, toss the mixture while rotating the bowl, until the water is evenly incorporated into the dry ingredients. Continue to toss in the vinegar water, 1 tablespoon at a time, until the dough just holds together in a solid mass when gently squeezed. Turn out the dough and divide in half, then gently press each half into an even ½-inch disk. Wrap each disk tightly in plastic and refrigerate for at least 1 hour, or up to 3 days.
On a lightly floured surface, roll out one dough disk to a 13-inch round. Transfer to a 9-inch pie plate, easing the dough into the corners of the plate to avoid stretching it. Using a paring knife, trim the edges all the way around to a 1-inch overhang. Transfer to a large, rimmed baking sheet, cover loosely with plastic wrap, and refrigerate until firm, about 15 minutes.
Position a rack in the center of the oven and preheat to 425°F. Line the pie shell with a sheet of parchment or foil and fill with pie weights or dried beans. Bake until the crust is light golden brown, about 25 minutes. Carefully lift and remove the parchment and pie weights. The crust should be baked through and look evenly dry. If it is still gummy and wet, turn the oven to 325°F and continue baking 5–10 minutes more. Set the crust aside to cool on a rack.
Meanwhile, unwrap the remaining dough disk, place on a lightly floured sheet of parchment, and set aside at room temperature for about 10 minutes. Lightly flour the dough and roll it out to an even 12-inch round, about ⅛ inch thick. Slide the dough (still on the parchment) onto a second baking sheet, cover with plastic wrap, and refrigerate.
Make the filling: When the pie shell is completely cool, sprinkle the cookie crumbs along the bottom in an even layer. Turn the oven to 400°F.
In a small bowl, toss together the sugar, brown sugar, and orange zest, rubbing the mixture between your fingers to release the orange oil. Whisk in the cornstarch, salt, and ½ teaspoon of the cardamom. In a large bowl, stir together the rhubarb, ginger, gin, orange juice, and bitters if desired, then stir in the sugar mixture. Retrieve the top crust from the fridge. Transfer the rhubarb filling to the cooled pie shell and dot with the butter pieces. Dab some cool water along the edge of the bottom crust, then gently drape the top crust over the filling. Using a paring knife, trim the top crust so you have an even 1-inch overhang. Tuck the overhang under, then seal the top crust to the bottom crust by pressing gently all along the edges with the tines of a fork. Brush the top of the pie with the egg yolk wash and sprinkle the surface with the raw cane sugar and remaining cardamom. Transfer to the freezer until the top crust is firm, about 15 minutes.
Place the pie on a large rimmed baking sheet. Using a paring knife, cut several slits in the top crust to allow steam to escape. Bake for 30 minutes, then turn the heat to 375°F, rotate the pie, and continue baking until the filling is bubbling and the crust is deep golden brown, about 45 minutes more. (If the crust starts to get too dark before the filling is bubbling, tent loosely with foil and continue baking.)
Set the pie aside on a wire rack to cool for at least 3 hours before slicing. (For neat slices, it’s best to let the pie set even longer.) Store any leftovers loosely covered at room temperature for 1 day or covered in the fridge for up to 1 week.

The post The Best Rhubarb Pie appeared first on Saveur.

8 Ramp Recipes That Scream Spring

SAVEUR Editors — Fri, 08 Feb 2019 18:45:53 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

Ramps, the wild leeks native to the forests of Eastern North America, are one of the first edible plants to break through the soil in early spring—foragers know them by their narrow green leaves and red-purple stems. For centuries, Indigenous Americans valued vitamin C-rich ramps for their capacity to cleanse blood and fight scurvy. Throughout southern Appalachia, the appearance of ramps each year remains an occasion for festivals and celebratory meals.

Prized for their garlicky flavor and pungent aroma, ramps have a relatively short season. As such, they’ve been bestowed food-world celebrity status (as far as produce is concerned) and can be challenging to source, whether you’re foraging ramps yourself or picking them up at the farmers market. Either way, look for firm, bright stems with the roots still attached. Clean well before using, then trim off the roots and cut the bulbs in half or use them whole; the leaves can be cooked along with the bulbs.

A member of the lily family, ramps can be substituted for leeks, scallions, or onions in all kinds of dishes. They pair so well with eggs and are delectable when simply sautéed in olive oil. You can also add them to pizza or pasta, or pickle them so you can reach for the allium year round. Here are the very best dishes to get your ramp fix this spring.

Ramp and Mushroom Tart

Photo: Murray Hall • Food Styling: Jason Schreiber

It doesn’t get more elegant than this savory mushroom and goat cheese pastry studded with garlicky ramps and sunny lemon zest. The tart is best served at room temperature, which means you can make the whole thing in advance for the perfect spring dinner party starter. Get the recipe >

Pickled Ramps

Photo: Murray Hall • Food Styling: Jason Schreiber

White wine vinegar and a handful of aromatics (think mustard and cumin seeds and pink and white peppercorns) transform ramps into a punchy, pungent condiment. It’s just the thing for salads, sandwiches, and cheese boards and also makes a killer dirty martini (just swap out the olive garnish and brine!). Get the recipe >

Ramp Escabeche

Matt Taylor-Gross

In this springtime version of escabeche, Puerto Rican chef Jose Enrique pairs the vinegar-and-olive oil pickling sauce with smoky grilled ramps. The best part? They keep in the fridge for up to two months. Get the recipe >

Pizza With Ramps, Morels, and Eggs

Farideh Sadeghin

Spring pizza night calls for this spectacular pie topped with earthy morels, garlicky ramps, nutty parmesan, and just-set eggs. Get the recipe >

Ramp and Wild Greens Pesto

Matt Taylor-Gross

Renowned fermentation expert Sandor Katz pairs ramps with chickweed, cilantro, parsley, and sunflower seeds for this zippy pesto that captures the essence of spring. It’s equally tasty on grits or eggs for breakfast, slathered on sandwiches for lunch, or tossed with potatoes or pasta for dinner. Get the recipe >

Ramp Jam

Matt Taylor-Gross

We have celebrated chef Hugh Acheson to thank for this savory jam recipe starring the wild spring onions. It’s perfect with grilled sausages and hamburgers, pork chops or steak and eggs, or simply spooned on toast. Get the recipe >

Grilled Salmon With Green Olive and Ramp Beurre Blanc

Amped up with peppery ramps and briny cerignola olives, beurre blanc makes a creamy, velvety sauce for flame-kissed salmon fillets. Get the recipe >

Bacon and Ramp Vinaigrette

Farideh Sadeghin

Grilled ramps and bacon add a smoky richness to this bright vinaigrette that’s wonderful drizzled over salads, swirled into soups, or spooned atop grilled meats. Get the recipe >

The post 8 Ramp Recipes That Scream Spring appeared first on Saveur.

24 Asparagus Recipes That Taste Like Pure Spring

SAVEUR Editors — Mon, 18 Mar 2019 22:26:20 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

This time of year, when asparagus floods the farmers markets, we can’t get enough of the bright, crunchy stalks. While decent asparagus is available year-round, the out-of-season stuff can carry a distinct cardboardy flavor, an unfortunate result of its long-distance voyage. In the springtime, however, with just a remnant of winter’s chill still in the ground, the stalks are loaded with flavor—grassy and complex, sweet and astringent.

In her iconic vegetable cookbook, The New Vegetarian Cooking for Everyone, Deborah Madison recommends looking for upright, firm stalks. The tips, which are the most delicate part, are the first to show signs of spoilage and, as Madison explains, “should be closed, compact, appearing neither excessively dry nor damp.” Stalks should be crisp, firm, and smooth, with little to no bruising or shriveling.

In Lulu’s Provençal Table, the late Richard Olney wrote of winemaker Lulu Peyraud’s treatment of wild asparagus, “no thicker than heavy twine,” and with a flavor that was “wild, a concentrated essence of asparagus with an exhilarating bitter edge.” Only the very ends of the rugged crop were tender enough to eat, so Lulu would either sauté them briefly in olive oil before adding them to an omelet, or blanch the whole stalks to serve as an elegant appetizer, drizzled with olive oil and salt. “Guests pick up a stalk,” she says, “bite off the tender tip, and discard the rest.”

Chef Kevin Johnson of The Grocery, a local favorite in Charleston, South Carolina, serves a mean rib eye, but the former vegetarian has become particularly renowned for his thoughtful vegetable dishes. In the spring, Johnson’s walk-in cooler is filled to the brim with asparagus, which he stores upright in a few inches of ice water, like freshly cut flowers. Johnson prefers using dry cooking techniques on asparagus (or even leaving it raw). Asparagus, he believes, “just tastes better when it doesn’t touch water,” which he feels washes away its “subtle, vegetal qualities.” Whether you’re in the classic blanch-and-shock camp or more inclined to skip the water à la Johnson, we’ve got you covered with our favorite asparagus recipes.

Morel and Asparagus Spaghetti

Photo: Murray Hall • Food Styling: Jason Schreiber

Asparagus shares top billing with another seasonal ingredient in this bright spring pasta dish: morels. You can use fresh or dried mushrooms, and a lemony parmesan cream sauce ties the whole thing together. Get the recipe >

Order the SAVEUR Selects Nitri-Black Carbon Steel 10-Inch Frying Pan here.

Skillet Asparagus

Photo: Murray Hall • Food Styling: Jason Schreiber

This quick and easy stovetop asparagus from celebrated Southern chef Edna Lewis is one of our most popular recipes of all time for a reason: it works every time. All you need is a skillet, a little butter, and the freshest asparagus you can find. Get the recipe >

Order the SAVEUR Selects Nitri-Black Carbon Steel 10-Inch Frying Pan here.

Mother’s Asparagus Luncheon Dish

Photo: Murray Hall • Food Styling: Jason Schreiber

Not only are we obsessed with the dainty, ladies-who-lunch name of this recipe, but we also can’t get enough of its comforting flavors. Asparagus is layered with creamy béchamel and sliced hard-boiled eggs, finished with a cheesy bread and cracker topping, and baked into the most glorious golden casserole. Get the recipe >

Asparagus Pakoras

Photo: Paola + Murray • Food Styling: Jason Schreiber • Prop Styling: Carla Gonzalez-Hart Photo: Paola + Murray • Food Styling by Jason Schreiber • Prop Styling by Carla Gonzalez-Hart

For this springtime take on the beloved South Asian street food, asparagus spears are coated in light chickpea batter and fried until crisp and golden. Add a sprinkle of salt and a squeeze of lemon, then devour them hot. Get the recipe >

Spelt Salad With Asparagus and Quick-Pickled Rhubarb

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Asparagus is briefly blanched to capture its sweetness, then tossed with butter lettuce, chives, fennel, radishes, ricotta salata, and pickled rhubarb. Bulked up with hearty spelt, it’s the grain bowl to end all grain bowls. Get the recipe >

Creamy One-Pot Asparagus Pasta

Photo: Belle Morizio • Food Styling: Jessie YuChen • Prop Styling: Kim Gray

Asparagus pulls double duty in this one-pot wonder: The stalks are transformed into a green sauce along with arugula and peas, and the tips are sautéed with mushrooms for the topping. Get the recipe >

Asparagus Mint Slaw

Photo: Murray Hall • Food Styling: Jason Schreiber • Prop Styling: Carla Gonzalez-Hart Photo: Murray Hall • Food Styling by Jason Schreiber • Prop Styling by Carla Gonzalez-Hart

Raw asparagus deserves your attention! Here, it’s shaved into ribbons and tossed with carrots, radishes, scallions, mint, and a red wine vinaigrette for a sensational salad. Get the recipe >

Chilled Asparagus Soup With Herbed Shrimp

Kat Craddock

Don’t toss the tough parts of the asparagus! The flavorful trimmings are perfect for soups like this springtime vichyssoise, which is topped with a colorful salad of asparagus tips, radishes, poached shrimp, and fresh herbs. Get the recipe >

Shaved Asparagus Salad With Garlicky Breadcrumbs

Kat Craddock

Ribbons of raw asparagus are dressed in a lively Roman-style vinaigrette—punctuated with umami-rich capers and anchovies—and topped with jammy soft-boiled eggs and crunchy sourdough breadcrumbs in this satisfying starter. Get the recipe >

Asparagus on Toast With Cream

Kat Craddock

Move over, avocado toast—there’s a new brunch favorite in town! Perched atop buttery toast and drizzled with cream, blanched asparagus makes for a simple and comforting meal—and is so much greater than the sum of its parts. Get the recipe >

Grilled Asparagus With Citrus-Beet Salad and Whipped Ricotta

Kat Craddock

A grill makes quick work of cooking asparagus and gives the vegetable a welcome whisper of smoke. While it makes an excellent side dish as is, this recipe ups the ante with garlicky salsa verde, citrus-marinated golden beets, and creamy whipped ricotta. Get the recipe >

Microwave Steamed Asparagus With Citrus and Oregano

Kat Craddock

The oft-misunderstood microwave is an excellent ally for quick and precise vegetable cookery—and New York City chef Andrew Carmellini agrees. He quick-steams asparagus in the microwave until tender, then completes the dish with orange segments, scallions, and oregano. Get the recipe >

Roasted Asparagus With Tahini Ranch

Kat Craddock

Asparagus shines when roasted in a hot oven—and before that summer heat kicks in, few techniques make for an easier dinner-party side dish. An herbaceous ranch-inspired tahini dressing (which can easily be prepared in advance) makes this simple preparation fit for entertaining. Get the recipe >

Smoked Trout With Grilled Asparagus-Dill Sauce

Matt Taylor-Gross

Charred, flame-kissed asparagus is the MVP in this recipe: it’s served whole alongside the stovetop smoked trout, as well as puréed into a verdant sauce with fresh dill and sorrel. Get the reci pe >

Easy White Asparagus

Matt Taylor-Gross

Simple is best when it comes to preparing this treasured vegetable: Remove the tough, bitter peel, then simmer in a pot of water with salt, lemon juice, and butter until perfectly tender. Get the recipe >

Spring Pad Thai With Green Garlic, Asparagus, and Peas

Matt Taylor-Gross

Everything you love about Thailand’s national dish but updated with spring ingredients! Asparagus, green garlic, peas, and radishes play beautifully with the classic savory, tart sauce. Get the recipe >

Scrambled Eggs With Asparagus and Crab

Matt Taylor-Gross

It doesn’t get more elegant than these custardy, slow-scrambled eggs served in crab shells. They’re topped with plenty of sweet crabmeat, both green and white asparagus—blanched to perfection—and a snip of chives. Get the recipe >

Charred Asparagus and Egg Salad

Farideh Sadeghin

Smoky grilled green and white asparagus are bulked up with hard-boiled eggs and tossed with fresh basil, buttery pine nuts, bright lemon, and nutty parmesan in this sophisticated side. It works just as well for a spring dinner party as it does a summer cookout. Get the recipe >

Grilled Calçots and Asparagus With Romesco Sauce

Farideh Sadeghin

Asparagus joins another peak-season ingredient in this springtime dish from celebrated chef José Andrés: calçots, or Spanish green onions. They’re cooked together on the grill, then served with the smoky-sweet sauce of charred tomatoes and red peppers known as romesco. Get the recipe >

Sallad på Rostade Grönsaker (Grilled Vegetable Salad)

Felix Odell

This versatile recipe comes to us from a Swedish writer’s Midsummer dinner menu. It calls for grilling asparagus along with beets, eggplant, cauliflower, and fennel, tossing everything with lemon juice and zest, and serving warm. Get the recipe >

Roasted Morel-Rubbed Chicken With Charred Lemon, Asparagus, and Potatoes

Joseph de Leo

Asparagus is roasted right alongside the whole chicken, flavored with ground dried morels in this showstopping spring main. Charred lemons and crispy potatoes round out the earthy entrée. Get the recipe >

Barigoule of Spring Vegetables

Romulo Yanes

Crisp spring vegetables—think pencil-thin asparagus, baby carrots, snow peas, and more—meet a delicate, vanilla-scented broth in this light and bright Provençal classic. Get the recipe >

Chilled Macadamia Gazpacho With Cured Asparagus

Romulo Yanes

Asparagus is quick-marinated in a spicy-sweet cilantro-lime vinaigrette for the topping of this creamy cold soup. Get the recipe >

Spaghetti Alla Primavera

Todd Coleman

This iconic spring pasta dish from New York City’s legendary Le Cirque wouldn’t be complete without asparagus. It’s teamed with more seasonal vegetables—broccoli, peas, zucchini, tomatoes—and a rich parmesan cream sauce for an ultra-satisfying supper. Get the recipe >

The post 24 Asparagus Recipes That Taste Like Pure Spring appeared first on Saveur.

Ramp and Mushroom Tart

SAVEUR Editors — Mon, 18 Mar 2019 22:46:02 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

Peppery ramps and zippy lemon zest add bright notes to this elegant mushroom and goat cheese tart. It’s perfect for breakfast or lunch, or as a gorgeous start to a springtime supper. You can find ramps at local farmers markets across the U.S. in the spring or order them online at Baldor.

Makes: 4–6

Time: 1 hour 15 minutes

Ingredients

¼ cup olive oil, divided
10 oz. button mushrooms, thinly sliced
1 tsp. finely chopped thyme leaves, plus whole leaves for garnish
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
1 Tbsp. unsalted butter
20 ramps (about 4 oz.), trimmed
4 oz. goat cheese, softened
½ cup freshly grated parmesan cheese
2 Tbsp. heavy cream
1 large egg yolk
2 Tbsp. finely grated lemon zest, divided
One 9- by 11-in. sheet frozen puff pastry, thawed in the fridge
All-purpose flour, for dusting
Flaky salt

Instructions

To a large skillet over medium-high heat, add 3 tablespoons of the oil. Stir in the mushrooms, thyme, and shallot and season with kosher salt and black pepper. Cover and cook until the mushrooms release most of their liquid, about 5 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the mushrooms are browned, about 10 minutes more. Transfer to a bowl and set aside to cool.
Return the skillet to medium-high heat and add the butter and remaining oil. Add the ramps, cover, and cook until barely tender, about 8 minutes. Uncover and cook, tossing occasionally, until lightly browned, about 5 minutes more. Transfer to a plate and set aside to cool.
Position a rack in the center of the oven and preheat to 375°F. To a medium bowl, add the goat cheese, parmesan, cream, egg yolk, and 1 tablespoon of the lemon zest. Season with kosher salt and black pepper and stir together until smooth. Set aside.
Place the puff pastry sheet on a floured work surface and roll into a 16-inch-long rectangle. Transfer to a 14- by 4-inch tart pan, letting the excess pastry hang over the edges. Spread the mushrooms over the pastry and top with dollops of the cheese mixture, using your fingers or a spatula to spread it over the mushrooms. Arrange the ramps lengthwise on top, then trim and discard the excess pastry. Bake the tart until the crust is golden brown, about 30 minutes. Transfer the pan to a wire rack and set aside to cool.
Unmold the tart and transfer to a serving platter. Sprinkle with the thyme leaves, flaky salt, and remaining lemon zest. Serve at room temperature.

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Pickled Ramps

SAVEUR Editors — Mon, 18 Mar 2019 22:24:07 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

Pickling is a great way to preserve ramps, the wild spring onions that overflow at farmers markets for a few weeks each spring (you can also order them online from Baldor). Their garlicky flavor, combined with a vinegar and spice mix kick, can punch up a variety of dishes. Reserve the ramp greens for another use, such as our perfect soft-scrambled eggs or ramp and wild greens pesto.

Makes: 1 quart

Time: 14 minutes

Ingredients

Kosher salt
2 lb. ramps, green leaves trimmed to about 1 in.
1 cup sugar
1 cup white wine vinegar
1 tsp. mustard seeds
1 tsp. pink peppercorns
1 tsp. white peppercorns
½ tsp. caraway seeds
½ tsp. cumin seeds
½ tsp. fennel seeds
1 bay leaf

Instructions

Bring a medium pot of salted water to a boil. Prepare an ice bath. Cook the ramps until crisp-tender, about 30 seconds. Using tongs, transfer to the ice bath. Drain the ramps and transfer to a sterilized 1-quart glass jar with an airtight lid (leave the lid off). Set aside. Rinse the pot.
To the clean pot, add the sugar, vinegar, mustard seeds, pink peppercorns, white peppercorns, caraway seeds, cumin seeds, fennel seeds, 1 tablespoon of salt, and 1 cup of water and bring to a boil. Cook, stirring until the sugar is dissolved, about 2 minutes. Pour the mixture over the ramps and seal the jar. Set aside to cool to room temperature, then refrigerate for up to 2 weeks.

The post Pickled Ramps appeared first on Saveur.

Morel and Asparagus Spaghetti

Leah Koenig — Mon, 18 Mar 2019 22:23:00 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

In this bright spring pasta dish of morels and asparagus, dried morels are rehydrated in boiling water, then the water is used to cook the spaghetti—infusing it with an earthy, mushroomy flavor. If you can get your hands on fresh morels (we sourced ours from Baldor), this recipe is just as delectable made with the fleeting fungi—just skip straight to boiling the pasta in step 2. Either way, a simple sauce of cream, parmesan, and lemon allows the main ingredients to shine through.

Featured in “One Ingredient, Many Ways: Mushrooms.”

Order the SAVEUR Selects Nitri-Black Carbon Steel 10-Inch Frying Pan here.

Makes: 6

Time: 20 minutes

Ingredients

5 dried morel mushrooms (about ½ oz.); or substitute 5 fresh morels, halved lengthwise
Kosher salt and freshly ground black pepper
1 lb. spaghetti
¼ cup olive oil, plus more for drizzling
3 Tbsp. unsalted butter
6 garlic cloves, thinly sliced
3 medium shallots, finely chopped
1 lb. asparagus (about 1 bunch), ends trimmed, cut into 1-in. pieces
¾ cup vegetable stock
½ cup heavy cream
¼ cup freshly grated parmesan cheese, plus more for serving
1 Tbsp. finely grated lemon zest
2 Tbsp. fresh lemon juice

Instructions

If using dried morels, to a large heatproof bowl, add the morels and 8 cups of boiling water. Set aside until rehydrated and tender, about 30 minutes. Using a slotted spoon, transfer the morels to a cutting board and halve lengthwise. Set aside.
Place a fine-mesh strainer over a large pot and pour through most of the soaking liquid, discarding any dirt or sediment at the bottom of the bowl. Add additional water to the pot if needed for cooking pasta, then bring to a boil. Season generously with salt. Add the spaghetti and cook, stirring occasionally, until al dente according to the package instructions. Drain and set aside.
Meanwhile, to a large skillet over medium-high heat, add the oil and butter. When the butter melts, add the garlic and shallots and cook, stirring occasionally, until golden brown, about 4 minutes. Add the asparagus, stock, and reserved morels and bring to a boil. Cover and cook until the asparagus is tender, about 3 minutes. Uncover, add the cream, and continue cooking until the liquid is slightly reduced, about 3 minutes more.
Remove from the heat and toss in the parmesan, lemon zest and juice, and reserved pasta until evenly combined. Season to taste with salt and black pepper. Drizzle with more oil, sprinkle with more parmesan, and serve immediately.

The post Morel and Asparagus Spaghetti appeared first on Saveur.

Mother’s Asparagus Luncheon Dish

Margaret Barstow — Mon, 18 Mar 2019 22:43:41 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

This comforting spring gratin pairs crisp-tender asparagus and sliced hard-boiled eggs with a rich cream sauce and a golden, buttery bread-and-cracker topping. This recipe was given to us in 2001 by Margaret Barstow, who got it from a friend’s then 89-year-old grandmother. It’s her favorite dish to make when asparagus season begins in Hadley, Massachusetts.

Featured in “Hadley Grass” by David Nussbaum in the April 2001 issue.

Makes: 4–6

Time: 1 hour

Ingredients

Kosher salt
2 lb. asparagus, fibrous ends snapped off and discarded, cut into 1-in. pieces
6 Tbsp. butter, divided
¼ cup all-purpose flour
1 cup heavy cream
Paprika
4 hard-boiled eggs, sliced
2 cups torn bread (1–2-in. pieces)
1 cup coarsely crumbled butter crackers
½ cup freshly grated parmesan cheese, divided

Instructions

Position a rack in the center of the oven and preheat to 350°F. Bring a large pot of salted water to a boil. Prepare an ice bath. Add the asparagus to the pot and cook until bright green and crisp-tender, 1–2 minutes. Reserve 1 cup of the cooking water, then drain the asparagus and transfer to the ice bath. When completely cool, drain again and set aside.
To a medium pot over medium-low heat, add 4 tablespoons of the butter. When the foam subsides, add the flour and cook, stirring continuously, until the flour has absorbed the butter and the mixture is slightly thickened and starting to bubble, about 2 minutes. Whisk in the reserved cooking water, followed by the cream, and continue cooking, stirring frequently, until the sauce is smooth and thickened, 8–10 minutes more. Stir in 1–2 pinches of paprika and season to taste with salt.
Into a medium baking dish, alternate layering the asparagus, eggs, and sauce twice, ending with the sauce. In a medium bowl, toss together the bread, crackers, and half of the parmesan. Sprinkle the mixture evenly over the sauce. Top with the remaining parmesan, then dot with the remaining butter. Bake until bubbling and golden, 25–30 minutes.

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Skillet Asparagus

Edna Lewis — Fri, 08 Feb 2019 17:58:05 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

Renowned Southern chef Edna Lewis knew that cooking asparagus in a skillet concentrates its flavor rather than diluting it, as steaming or boiling can. This recipe, adapted from her iconic Taste of Country Cooking, requires little seasoning, making it a quick and easy side dish.

Featured in the April/May 2003 issue.

Order the SAVEUR Selects Nitri-Black Carbon Steel 10-Inch Frying Pan here.

Makes: 8

Time: 15 minutes

Ingredients

2 Tbsp. unsalted butter
2 lb. asparagus, fibrous bottoms snapped off
Kosher salt and freshly ground black pepper

Instructions

To a large skillet over medium heat, add the butter. When the foam subsides, add the asparagus and shake the skillet to coat the spears. Cover and cook, shaking occasionally, until the spears are bright green but still crisp, about 3 minutes. Uncover and continue cooking until the asparagus is tender when pierced with the tip of a knife, 5–10 minutes more (the thicker the spears, the longer the cook time). Season to taste with salt and black pepper.

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Olive Oil-Poached Green Almonds With Dill

Kristy Mucci — Mon, 18 Mar 2019 22:46:14 +0000

Matt Taylor-Gross

A rare spring treat, green almonds are the fuzzy, crunchy, tart, immature fruit of the almond tree. Though they can be enjoyed raw, simmering green almonds in olive oil, orange juice, and aromatics mitigates their slightly bitter exterior, transforming them into a delectable cocktail party snack. This recipe is adapted from the now-shuttered Lokanta Maya in Istanbul.

Featured in “How to Cook With Green Almonds—A Fleeting Taste of Spring.”

Makes: 6–8

Time: 40 minutes

Ingredients

1 lb. green almonds
½ cup olive oil
¼ cup fresh orange juice (from 1 orange)
½ tsp. sugar
3 garlic cloves, finely chopped
½ small onion, finely chopped
Kosher salt
2 Tbsp. coarsely chopped dill

Instructions

To a medium pot, add the green almonds, oil, orange juice, sugar, garlic, and onion, season with salt, and bring to a simmer. Turn the heat to medium-low, cover, and cook until the almonds are tender, about 30 minutes. Set aside to cool.
Stir in 1 tablespoon of the dill. Transfer the almonds with their poaching liquid to a serving bowl and garnish with the remaining dill.

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