Remember when you put in your first food plot? You probably had little more ... it stays green all the way into the late season. Then in early spring, it’s the very first thing to green up ...

PHOTOGRAPHER: JEN CAUSEY, FOOD STYLIST: MELISSA GRAY ... consider grabbing a bag of spring mix. This versatile leafy green blend is high in nutrients like vitamin C, iron and vitamin A, making ...

Full of spring, a bit Garden of England (cherries ... and place them in a bowl with the almonds. In a food processor or a large mortar and pestle, blitz or pound the garlic and basil and a ...

The nose is a mix of classic piney juniper, coriander, aromatic rosemary, citrus peels, and other gentle, wintry spices. The palate begins with a nice kick of pine-forward juniper berries before ...

helping to sustain their businesses and promoting a resilient local food system. From farm to table, the journey of local produce inspires creations like my tangy spring asparagus salad.

Look no further than this green and grainy salad, layered with fresh and simple ingredients that sing spring. Al dente asparagus ... for fresh leafy herbs, and mix and match to your preference.

EARLY SPRING in Portland is a crapshoot, says Katy Millard. “Either it’s 60 degrees and sunny or freezing and cloudy.” But the chef’s second Slow Food Fast recipe, a chicken and vegetable ...

Spring onions should have dark-green leaves and fresh-looking roots. Choose firm bulbs with even-coloured skins and no signs of sprouting. Serve spring onions in salads, or sprinkled over Chinese ...

Tim Sweeney, head bartender at the one and only Pebble Bar in Rockefeller Center, is visiting the TODAY Food team with a fresh batch of imaginative and inspired cocktails. He shows us how to make ...

The biggest non-food related event ... Bourbon and bluegrass might spring to mind when it comes to Kentucky, but the birthplace of Lincoln is also officially recognized as the home of beer ...