I’ve been reading the newish cookbook Earth to Table like a novel and prematurely contemplating a spring menu. The theme is eating locally and seasonally, a philosophy that makes sense for the environment and if you care one whit about food, because the ruby strawberries of July are a far cry from the wan strawberries of March. Also, the photos are good enough to eat. 

Descriptions of the slow food chefs’ partnership with a local farm and interviews with chefs like Thomas Keller appear in between a batch of seasonal recipes. Reading about foraging for fiddleheads and uprooting ramps has me itching for spring. Dishes I can’t wait to try: corn soup, apple cider muffins (from Craft in NYC), and a simple pan of sauteed mushrooms that make the fungi look like a medley of copper and gold.


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