Stories / Recipes

Recipe Roundup: May 15, 2013

Anya Hoffman

Anya Hoffman

May 15, 2013


Pan-Seared Scallops with Spring Pea and Grana Padano Purée

After a long winter here on the East coast, it finally feels safe to put away the soup pot and the braising pan and start eyeing the spring produce that's begun to appear at our local farmers' markets. Here are some of the recipes we'll be making to celebrate the better-late-than-never arrival of spring:


Pan-Seared Scallops with Spring Pea and Grana Padano Purée [JBF]

Impressive enough for a dinner party, but so easy it works as a weeknight standby, this simple scallop dish comes together in less than 20 minutes.

Ramp Pizza [Smitten Kitchen]

Deb Perelman's adaptation of Motorino's signature spring pizza is all about the starring ingredient.

Pickled Baby Turnips or Radishes [NYT]

These sweet, salty, crunchy pickles couldn't be easier to make. Just start them a couple of days ahead of time and serve alongside a plate of charcuterie or Korean fried chicken.

Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini [JBF]

Just-barely-sweetened pine nut "granola" adds a bit of crunch to this savory and inventive appetizer.

Spring Salad with Asparagus and Soft-Boiled Eggs [Food52]

Spring in a bowl: tender green lettuce tossed with feta, raw asparagus (we recommend shaving it), a lemon-and-herb vinaigrette, and a perfectly cooked six-minute egg.