Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup)

An asparagus tarragon soup that's bright and vegetal with a velvety-smooth texture, despite containing no cream at all.

French in a Flash: Chilled Asparagus Mélange with Fines Herbes Aïoli

One of the most wonderful things my boyfriend has ever said to me was, "Kerry, you make vegetables exciting." Sexier words have never been spoken. You may not know this about me, but I was vegetarian for twelve years growing...

Cheesy Grits With Spring Vegetables

Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.

Braised Asparagus

This is my absolute favorite way to prepare asparagus. By the time the stalks are tender, the stock and butter reduce and emulsify into a rich sauce.

The Secret Ingredient: Crème Fraîche

When I was a girl, I had three little girlfriends: Kristen, Sarah, and Alexandra. Alexandra's mother was called Medusa--at least figuratively. Every time I stood quaking before her towering frame in her frigid marble kitchen, I turned to stone. One...

The Food Lab's Creamed Spinach

The bare bones of this creamed spinach recipe are pretty straightforward and classic: The spinach is cooked low and slow to gradually concentrate its juices. Combined with a creamy béchamel sauce, it reduces into a rich, thick coating with a near pudding-like texture. The only minor embellishments I include here are a doubling-up of the alliums and a last-minute shot of crème fraîche for a final dose of creaminess and fresh flavor.

Sautéed Asparagus

Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.

Asparagus and Ramp Soup With Yogurt

Early spring is when asparagus is at its absolute sweet and tender, and its arrival coincides with that of the prized wild onions called ramps. Combined them in this verdant, flavorful soup.

Mushroom and Asparagus Risotto

Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus.

Creamed Leeks

This simple but decadent dish of sliced leeks, sautéed in butter until soft and sweet, finished with cream and Parmesan, goes perfectly with everything—under fish, seared chicken breasts, even sliced steak.