COOKING
Dishing Spring
The season's delicate young vegetables and herbs reawaken the taste buds with fresh flavors.
 (Photo by Jim Scherer) |
Make a few small adjustments to what you usually prepare for supper, and you can introduce spring to the table. In fact, you don't need many ingredients to suggest a lighter approach. We use cream and pasta cooking water to make a sauce, toss it with long strands of spaghetti, peas, and button mushrooms, and sprinkle the top with chives. ... (Full article: 929 words)
This article is available in our archives:
Globe Subscribers
FREE for subscribers
Subscribers to the Boston Globe get unlimited access to our archives.
Not a subscriber?
Non-Subscribers
Purchase an electronic copy of the full article. Learn More
- $4.95 1 article
- $9.95 4 articles
- $25.95 Monthly
