If you haven’t already planned the menu, do it today. Think about things that not only stand up to being cooked ahead, but actually benefit from it.
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Fresh-cut asparagus is spring’s best compensations for hay fever.
Flowers are lovely and all very well, but they satisfy only two of our senses. Asparagus gets all five—even sound, if it’s not overcooked. And when it’s freshly cut (that is, only minutes from the bed), it needs absolutely nothing, not even butter. Strong flavors like ham, leeks, garlic, and even lemon can be paired with it only with care and restraint. Read More
Now that strawberries are in season again, we’re constantly making use of them in the dessert bowl at the end the meal. But while they turn up all through the season in our cereal, salad, and snack bowls, we don’t often think of beginning the meal with them.
And yet, a cool, refreshing strawberry soup is a lovely and novel way to tease palates at the beginning of dinner, luncheon, or even brunch. Read More