When I see the river rise and hear the birds sing, I think of my late dear friend Charlie Jacobs and his tune “Rhythm of Spring.” His association between native produce and more innocent days elevates the memory of spring smells to a sort of romance. He beguiles us. And he tells us that from our soil comes the ingredient we need to find meaning. When I make this soup in the first cool days of spring, I’ll serve it warm, and when the days begin to lengthen and turn warm, I like to serve it cool.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.