Mouthing Off

By the Editors of Food & Wine Magazine

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Rich in vitamins and minerals, peppery arugula is a super-versatile leafy green. Here are seven exceptional ways to use it.

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Vibrant, crunchy sugar snap peas stand alone as a fantastic springtime snack or side dish, but they're especially good in salads. Here, seven excellent salads featuring snap peas.

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From savory quesadillas to terrific pizza, here are seven ways to use leeks.

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From leeks to ramps, spring ingredients make superb pizza toppings.

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From creamy split pea soup to healthy gazpacho, here are seven ways to use fennel in soup.

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From crispy meatballs to the ultimate veggie burger, here are eight fantastic ways to use artichokes.

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From smoky asparagus subs to cheesy melts with watercress, here are nine fantastic sandwiches that take advantage of fresh spring produce.

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Make This Now

Here are seven great ways to serve spring produce—from asparagus to dandelion stems—with pasta.

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Spring Produce Primer

Three cheers for the first person who dared to pluck a stinging nettle from the ground and cook it.

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What Chefs are Eating

Want to know what goes on behind closed kitchen doors? F&W tracks the best chefs to find out what they're eating and drinking.

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