Angel Hair Pasta with Shrimp and Green Garlic
Light, lively green garlic and a little cream make this a perfect winter-into-spring pasta dish. The thin noodles soak up the sauce fast, so serve it immediately.
Asian Kale Salad
Every time reader Maya Conrad brings this salad to potlucks, she leaves with several requests for the recipe. She likes to make a little extra for workday lunches since it holds up well.
Blueberry Dutch Baby with Lemon Curd
This showstopping breakfast "pancake" will amply reward you for making the trip to Laurette Feit's cafe. Or make it at home. Either way, you'll be amazed at the treat's puff.
Chinese Green Garlic Pancakes
Using green garlic instead of the classic green onions makes these savory flatbreads especially aromatic. They're traditionally served as part of a dim sum spread; we also like them as appetizers or to eat with a saucy stir-fry.
Everything Bagel Seasoning Mix
Delighted. Obsessed. We've been a bit of both since trying the "everything bagel" seed mix at Ox restaurant in Portland. They sprinkle the crunchy combination on barely cooked snap peas tossed with butter and toasted sesame oil. But it's also delicious on scrambled eggs, roast chicken, even toast. This recipe comes from Around the Fire (Ten Speed Press, March 2016) by Ox chefs Gabrielle Quiñónez Denton and Greg Denton, and Stacy Adimando.
Green Garlic Prosciutto Toasts
Serve these robustly flavored open-face sandwiches as a light dinner with a big salad, or as appetizers, using small slices of baguette.
Grilled Fish Tacos with Chile-Lime Slaw and Avocado-Tomatillo Salsa
All great fish tacos share certain traits: The slaw must be cool and crisp, the fish of the highest quality, and the spices pungent. At The Marshall Store, they do it right. You can too.
Making the bacon is a three-step process: Cure, smoke, and roast. To light the small amount of charcoal required, you'll need inexpensive paraffin lighter cubes, available wherever barbecue supplies are sold. You'll also need wood chunks 2 to 4 inches wide. "They give off a little more smoke than chips and last longer," says Lettau. He uses fragrant California red oak chunks (find at fruitawoodchunks.com), but easy-to-find hickory, apple, and cherry make good-tasting bacon too. If you would like to use curing salt, see "What About Nitrite?" (below). For directions for smoking bacon on a gas grill, see sunset.com/bacon-gas-grill. Total time: 6 to 8 days
Indian-Spiced Lamb Kebabs
The key to good kebabs is using very lean but tender meat; the top round is ideal (ask your butcher to cut it for you). A simple raita--—a sauce of yogurt with chopped cucumber and mint--goes well with this, as does naan flatbread warmed on the grill.
Pork Tenderloin with Crunchy Beet Slaw
When they're sliced thin or slivered, raw beets are very refreshing. A tangy dressing counterbalances their earthiness.
Roast Chicken Salad with Rosemary Croutons and White Bean Hummus
The Middle Eastern spice blend zaatar contributes a fruity, tart flavor (think cranberries) that's a fabulous counterpoint to the richness of roast chicken. You could also use store-bought rotisserie chicken.
Simplest Enchilada Sauce
Adapted from Salsas and Moles.
Smoked Salmon "Hash"
In Astoria, Oregon, smoked fish is big business, and you can taste a variety of styles in the area's smokehouses--many based on old family recipes. Astoria Coffeehouse pairs hot-smoked salmon with its house potatoes and hollandaise sauce.
Spaghetti with Brussels Sprouts
Brussels sprouts are the new kale! Here they're quickly browned and still slightly crunchy. To save time, slice them with a mandoline or a food processor fitted with the slicing blade attachment.