Fresh Take: Preparing For A Spring Kitchen By Cooking With Vegetables
Tow's your thaw-out going? I'm feeling so energized to have survived winter and am looking forward to sunny days, picnics outside with friends and all that spring has to offer.
The early season brings us ramps in New York, but also so much more. Morel mushrooms, sweet peas and rhubarb, to name a few. Spring foods are what bring my mental state out of the cold and suffuse it into the current time and place.
What's on your springtime kitchen agenda?
It's one of my favorite times of year to cook and celebrate what we have coming, and I'll be doing that a lot this year. I didn't cook at all last spring after getting injured and being unable to walk for the entire season, so my kitchen will be making up for lost time. Who wants a jar of ramp pesto?
— Chloe Sorvino, Staff Writer
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Chloe Sorvino
It's tax season, so I've been trying to eat cheaply, and neighborhood gem Shu Jiao Fu Zhou really delivers. The luscious peanut noodles and expertly fried dumplings are some of the best in New York's Chinatown. Its small cafe is one of the most popular places selling dishes in the style of the Fuzhou region of China, where many immigrants in the city have arrived from since the 1980s.
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