Inspired by a classic French mayonnaise called sauce gribiche, this salsa verde combines hard-cooked eggs with capers and delicate fresh herbs (parsley, chives, and tarragon or chervil). The result is…
This salad is a celebration of spring, with tender asparagus, fava beans, and peas dotting the chewy grains of rice. It's best to boil the rice in lots of boiling…
In this refreshing salad, cool, crisp endive and apple pair well with peppery watercress and tangy lemon-shallot dressing. Fresh chervil, parsley, tarragon, and chives—a classic French herb mixture known as…
Adding yogurt to this soup makes it smooth and creamy. If you can’t find chervil (a relative of the carrot), use dill instead for the herbed croutons.
In this take on a BLT sandwich, prosciutto replaces bacon. Garlicky croutons are a delicious use for day-old bread.
This quick pasta is spring incarnate: fresh baby vegetables and their tender shoots, delicate pasta, and a light, brothy sauce.
This salad is best with very fresh, young peas that are tender enough to be eaten just barely blanched or even raw.
Elevate your chicken sautée tonight with a recipe that embraces spring (hello, fresh, tender herbs!) and incorporates a simple, tangy vinaigrette. For the vinaigrette, use a pure or light variety of…
Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and…
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