For the simplest side, grill the broccoli and sprinkle it with some smoked sea salt and perhaps a squeeze of fresh lemon

I tend to go big when making pesto, blending up a larger batch than we’ll eat fresh and freezing the rest to use all year

By infusing sugar and water with the herb, the flavor stays fresh, bright and strong

Infusing sugar and cream with lilacs is simple; it just takes fresh blossoms and time

One of the beauties of dressings is that you can find a ratio you like and tweak it to fit whatever flavors suit your salad

The two rhubarb plants that now grow at my little cabin are offshoots of my dad’s crowns, likely making them fourth-generation plants

I dry most herbs in a dehydrator, spreading them on the trays to dry at the lowest setting

At home, I grill vegetables on a battered hand-me-down Weber kettle grill; I think I’m its third or fourth owner

True morels, with their conical, honeycombed caps, are among the more easily identifiable edible mushrooms

Local greens are already appearing at grocery stores, and weekly farmers markets kick off next month

I always buy unpeeled raw shrimp so that I can save the shells for stock

Because bean dips tend to be simple, the quality of the ingredients has a big impact

This streamlined recipe emphasizes applesauce and sour cream, but adding other spices with the cinnamon would give a more complex flavor

In terms of baking chemistry, sour cream does far more than boost flavor

My favorite twist on red beans and rice has a lengthy ingredient list but packs in so much flavor even meat lovers enjoy the meal