Mark Bittman's Guide to Spring Produce

Mark Bittman's Guide to Spring Produce

AlamyMark 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.

1
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Leeks
Learn a simple way to clean
and prepare them for delicious spring recipes.
2
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Fennel
Learn how to best take advantage of
's unusual flavor with these helpful tips and recipes.
3
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Rhubarb
The tart flavor of
is usually enjoyed in desserts, but Mark Bittman demonstrates how it can be used in savory dishes, as well.
4
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Artichokes
Learn how to trim, steam, boil, sauté and braise
.
5
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Green Beans
Forget those canned or frozen
. Learn how to select and cook fresh ones for a healthier take.
6
Rachel Been
Radishes
Though raw
are sharp in flavor, learn how to create a subtler flavor by cooking them.
7
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Peas
Learn the benefits of fresh and frozen
, both of which Mark Bittman heartily endorses.
8
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Asparagus
This spring vegetable takes on a whole new flavor when you take it beyond steaming.
.
9
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Spinach
This leafy green turns downright delicious when it's paired with the right flavors.
.
10
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Arugula
The peppery flavor of
lends itself to be used as a green and an herb. Find out how.

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