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Spring is abundant with greens of all types, both wild and cultivated. You never know what might show up at your market in any given week. It just so happened that I was able to get pepper y watercress, wild stinging nettles, and sour sorrel at the same time. I love the idea of a watercress or nettles soup, but it always leaves me wanting acid, which inevitably turns the vibrant green soup to a drab olive. Naturally sour sorrel solves this by adding brightness without acid to balance the flavor. If you have trouble finding nettles, just use more watercress, or substitute arugula, mizuna, or dandelion.
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Your food needs some flower water. We know how that sounds, but we've got 13 recipes that prove why you need to pick up some rose and orange blossom water right now.
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Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.
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We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.
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The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.
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From Thor to David Lynch to Thrasher magazine, the strangest places we've found real recipes
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A collection of our cover recipes since 2012, from Skillet-Fried Chicken to Ultimate Sticky Buns to Sour Cherry Pie.
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We paired peppery watercress with bright rhubarb and sweet berries in an unexpected, delightful spring salad.
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And the award goes to…
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Delicious, restaurant-worthy recipes that are worth the time investment.
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Fool your friends into thinking you're fancy.
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Every month, we ask readers for restaurant dishes they love—then round up the recipes. For August, we've got cuban sandwiches, cobbler, a cocktail, and Thai mussels
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Whaddayear, whaddayear.
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Phyllo dough can seem scary at first but once you understand that the sheer quantity of layers will mask the flaws of any individual sheet, you will gain confidence.