Issues → March/April 2009 → Food →
Spring Recipes from New England Chefs
Spring vegetables, fiddleheads, linguine, scallops
by Annie B. Copps
Credit: Matt Kalinowski
Evan Mallett
Credit: Matt Kalinowski
Lara Atkins
With April showers, signs of life finally begin to spring from long-dormant earth--first the croci, then the real edibles. We talked to New England chefs about what they hanker for and why. These fresh ingredients will arrive in your gardens and local farmers' markets at varying times depending on where you live in New England, but whenever they do, follow the lead of these talented and committed artisans and you just might feel a quicker spring in your step.
AUDIO: Annie talks about fiddleheads, parsnips and more
There's a recipe in each chef's interview.
Reader Comments
Comment from Lynne Orsted on March 19, 2009
Just f.y.i: The Green Bean in Northampton, MA serves delicious "Green Eggs" (made with available greens (usually kale), garlic and other wonderful ingredients) -- paired with their local flavors, coffee and breads, it is a great place for breakfast!
Comment from Michael Jensen on April 15, 2010
For pity's sake (I am moderating my language here, folks) do you imagine that I have time to read an interview to get a recipe? Make the blasted interviews separate, I might read a few, I might even read some that I didn't save the recipe for, but don't put us through this as a matter of course!
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