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.
Leeks Learn a simple way to clean leeks and prepare them for delicious spring recipes.
Fennel Learn how to best take advantage of fennel's unusual flavor with these helpful tips and recipes.
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.
Artichokes Learn how to trim, steam, boil, sauté and braise this tricky vegetable.
Green Beans Forget those canned or frozen green beans. Learn how to select and cook fresh ones for a healthier take.
Radishes Though raw radishes are sharp in flavor, learn how to create a subtler flavor by cooking them.
Peas Learn the benefits of fresh and frozen peas, both of which Mark Bittman heartily endorses.
Asparagus This spring vegetable takes on a whole new flavor when you take it beyond steaming. Learn how.
Spinach This leafy green turns downright delicious when it's paired with the right flavors. Find out what they are.
Arugula The peppery flavor of arugula lends itself to be used as a green and an herb. Find out how.