Season: Late May to June. I welcome the first tiny gooseberries that appear in the month of May, just as the first boughs of elder flowers are beginning to show. The berries are picked when small, almost as a thinning process, allowing their brothers and sisters to fill out and mature on the bush. But these early green goddesses are full of pectin, sharp, and tart, and make a divine jam. The fragrant elder flowers add a flavor that will remind you, when the days are short and dark, that summer will come again.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.