I saw some teeny tiny buds on a tree this weekend and was extremely excited by this, which led me to question a) whether I've always been this dull, b) whether winter really felt that long and cold that signs of spring are this notable, c) whee can't talk right now too excited the days are getting longer, the sky seems brighter, and everything is looking fresh again. This spring in particular, fresh and new isn't just a seasonal cycle but an actual mood everywhere, and what better way to celebrate the fresh and the new but with an all-green menu, okay and there's also St. Patrick's Day on Wednesday. I hope you find some new favorites that point us in the direction of spring, even if we have to wait for the weather to catch up.
Green beans, freed from the heaviness (and work) of casserole life. Crunchy almonds, pickled red onions, so little fennel, even the fennel haters won't mind, this is an all-season favorite of ours.
This is my go-to recipe for pesto genovese (basil pesto), one that's got all of the things I always wish others did (weights, warnings, and lots of tips).
Spinach leaves crisp over a small but mighty layer of cheese, a complex salty, stretchy, funky three-fer of mozzarella, pecorino, and gruyere that anchors the spinach to the crust.
These are indulgent (baked potatoes, cheese, sour cream, hooray) but also contain an entire bundle of greens (meaning they're basically a salad, right?), perfect for a cozy March dinner, or alongside a roast at a bigger meal.
It may not be, perhaps, the *cutest* dish on smittenkitchen.com but if you're looking for a 4-ingredient rustic dinner you can heap onto craggy bread (we like it with spicy mustard), you're in for a treat.
From Toni Tipton-Martin's wonderful cookbook Jubillee, I was inspired to make collard greens at home. They get sweet and almost silky after a long simmer in a smoky stock; finished with cornmeal dumplings, it feels like a whole meal, and not just a side dish to ribs, potato salad, and slaw.
This is the kale salad that converted me, once a militant kale resistor, to the dark green leafy side. Cut into thin threads and tossed with vinegar-soaked golden raisins, sharp cheese, toasted walnuts and crispy breadcrumbs, I could eat a mile of it.
"Really, Deb? Beer in cake?" I can hear you thinking but hear me out: The stout gives what is already an exceptional chocolate cake a richer, fuller, nuttier flavor while keeping it from leaning too heavily on the sweet side. This is unequivocally one of the best cakes I know how to make.
I used to think that people who made their own Bailey's-style irish cream were crazy. Then I tried it (it takes 5 minutes, has basically 3 ingredients) and it's so unbelievably good, I haven't bought the bottled stuff in years.
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