Real Food Right Now and How to Cook it (#realfoodrightnow) is our series on the ABCs and 123s of seasonal food.
Whether you're an enthusiastic beginner or homemade candy pro, we bet that once your loved ones or colleagues get a taste of these gorgeous, delectable treats - awesome gifts, all - you'll be fielding requests for years to come. Happy Holidays!
Millet -- it's not just for birds! How did this ancient crop become synonymous with birdseed in the United States? And how did a plant once revered by the Chinese fall into obscurity? Thanks to millet's resistance to drought in an era of shifting climate, it's a grain to be rediscovered.
Our Real Food Right Now series has hatched out posts on many spring foods, from the history of ramps to the egg's endless uses. Now it's officially time to delve back into these in-season delights. Explore spring ingredients and find out why going green in spring is so important!
Arguably the most iconic of the spring vegetables, asparagus is grown around the world and has been celebrated for millennia. Any asparagus enthusiast will tell you that despite its year-round appearance in modern American grocery stores, it is far tastier grown locally and enjoyed in the spring.
Fresh tarragon is a delightful sign of spring slowly melting into summer. The herb has enlivened French cuisine for centuries, adding a sweet dimension to countless dishes. If you love licorice (and even if you don't), you are likely to enjoy a little taste of tarragon in your cooking.