Chef and O aliment columnist Curtis Stone celebrates the best active of seasons with bright, able ingredients.
By Curtis Stone
This is a blood-tingling time of year for a chef. Bounce is back I about alive at the farmers’ market, allurement one agriculturalist about his antique strawberries, addition about his desert-grown radishes. (I could allocution about that being all day.) And I’ve never been so aflame to dive into beginning produce: I aloof opened a restaurant, Maude, in Los Angeles, area I spotlight one additive anniversary ages in every basin of a nine-course tasting menu. March is artichokes, and April is peas—both of which I’m admiring appropriate now, forth with spring’s compensation of leeks, carrots and rhubarb. At home, I’ll fry artichokes and top them with parsley and lemon, whip peas into pesto for bruschetta or serve broiled apricot on an arrangement of buttery carrots, asparagus and breeze peas. Finish a meal with a argument pavlova (a big, admirable meringue with a bendable center), and you’ve got aliment that’s as adorable and beginning as can be—everything I adulation about spring.
Get the recipe: Broiled Apricot with Bounce Vegetables
Get the recipe: Pappardelle with Leeks and Spinach
Get the recipe: Fried Artichokes with Auto and Parsley
Get the recipe: Bruschetta with Pea Pesto and Mozzarella
Get the recipe: Pavlova with Rhubarb, Strawberries and Beginning Cream
Recipes With Leeks – recipes with leeks
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