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Mark Bittman's Guide to Spring Produce


First Posted: 11/15/2011 11:12 am Updated: 08/31/2012 10:48 am

spring produce
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Mark Bittman, food columnist and author of the heralded How to Cook Everything, knows how to handle produce. Now that spring fruits and vegetables are available at the market, there's no one better than Mark to tell us how to prepare them. From selecting produce to cooking it and all the steps in between, follow Mark's guidelines below to get the most out of spring's bounty.
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Leeks

Learn a simple way to clean leeks and prepare them for delicious spring recipes.
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Fennel

Learn how to best take advantage of fennel's unusual flavor with these helpful tips and recipes.
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Rhubarb

The tart flavor of rhubarb is usually enjoyed in desserts, but Mark Bittman demonstrates how it can be used in savory dishes, as well.
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Artichokes

Learn how to trim, steam, boil, sauté and braise this tricky vegetable.
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Green Beans

Forget those canned or frozen green beans. Learn how to select and cook fresh ones for a healthier take.
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Radishes

Though raw radishes are sharp in flavor, learn how to create a subtler flavor by cooking them.
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Peas

Learn the benefits of fresh and frozen peas, both of which Mark Bittman heartily endorses.
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Asparagus

This spring vegetable takes on a whole new flavor when you take it beyond steaming. Learn how.
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Spinach

This leafy green turns downright delicious when it's paired with the right flavors. Find out what they are.
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Arugula

The peppery flavor of arugula lends itself to be used as a green and an herb. Find out how.
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Filed by Nick Zaino  |  Report Corrections