There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.
Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.
Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.
Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-flecked ricotta and served with a ragoût of asparagus, ramps, and morels.
Ramp-Stuffed Roast Chicken
Although you can discard the roasted ramps once they have transferred their garlicky essence to the chicken, we like to mince them and add them to the gravy.
