Food

The Spring-Bounty Dinner Party

The Spring-Bounty Dinner Party

Late spring is the moment we’ve been waiting for: All things tender, fresh, and green are shooting up out of the earth and pouring into farmers’ markets. If ever there were a moment to have a dinner party full of earth’s bounty, this is it. We’ve taken spring onions and grilled them with smoky romesco sauce; infused fish stew with just-out-of-the-ground fennel, fresh herbs, and white wine; tossed baby greens with a piquant shallot-sherry vinaigrette; and made a strawberry-rhubarb galette that is so delicious (and easy) that you’ll find yourself daydreaming about it long after berry season has passed.  

  • Grilled Spring Onions with Romesco

    Grilled Spring Onions with Romesco

    The best way to celebrate the warmer months and beautiful produce is to get outside and grill. These spring onions are so delicious, and you’ll be glad to have extra romesco for spreading on sandwiches or dolloping onto grain bowls.

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  • Spring Greens Salad

    Spring Greens Salad

    By mixing a few different varieties of greens, you get all the best flavors and textures from each one. Peppery yet buttery mâche, pleasantly bitter mizuna, and sweet tender pea shoots make for a lovely side to round out any spring meal.

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  • White Cioppino

    White Cioppino

    This light, bright fish stew is the perfect, easy (and impressive) dinner to whip up for a crowd. A riff on the red tomatoey San Francisco favorite, this stew uses white wine and fresh herbs to give it the springtime treatment. Caramelized fennel and shallots combined with wine, butter, and herbs make the broth good enough to have on its own, but you’ll be happy with some crusty bread to mop up all that deliciousness.

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  • Strawberry Rhubarb Galette

    Strawberry Rhubarb Galette

    Called a “galette” in French and a “crostata” in Italian, this free-form, rustic version of a fruit pie is elegant yet so easy to make. And because it can be made in advance—bake it early in the day and simply reheat in the oven just before serving—it’s perfect for a dinner party. We love the classic combo of strawberries and rhubarb, but this would also be excellent with berries or stone fruit in the summer months.

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