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  1. Home
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  3. Gail Simmons's Spring Picks

Gail Simmons's Spring Picks

By Food & Wine Updated May 22, 2017
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Creamy Caramel Pudding
Credit: © John Kernick
The Top Chef judge and F&W Special Projects Director's favorite spring recipes include a crunchy raw shaved asparagus salad.
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Roasted Herb Chicken with Morels and Watercress Salad

Roasted Herb Chicken with Morels and Watercress Salad
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Kevin O’Connor roasts chicken with white wine, whole garlic cloves and plenty of herbs; then he takes some of the fragrant juices left in the pan and mixes them into sautéed morel mushrooms and a lush vinaigrette for watercress.

  • More Excellent Chicken Recipes

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Crunchy Vegetable Salad with Sautéed Peas and Radishes

Healthy Recipes from the Fittest Food and Wine World Stars
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This salad is a well-rounded meal in itself, supplying a wealth of nutrients, including vitamins A and C. “I grew up in the French countryside,” Laurent Gras says, “so vegetable-heavy dishes make me feel like I’m back home.”

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Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw

Day 5: Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw
Credit: MARCUS NILSSON
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For maximum flavor in minimal time, chef Jeff Smith opts for spice rubs over marinades. After experimenting with spice blends for heartier fish, he discovered that a big pinch of ground coffee lends earthiness to the rub.

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Herb-and-Lemon-Poached Baby Artichokes

Herb-and-Lemon-Poached Baby Artichokes
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William Abitbol sources a special variety of small Provençal artichoke known as artichaut poivrade (also called just poivrade) for this simple dish, but regular baby artichokes are just as delicious here. The artichokes are infused with flavor from their aromatic poaching liquid, a mixture of lemon, herbs and olive oil.

  • Jacques Pépin Demonstrates How to Trim Artichokes

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Shaved Raw Asparagus with Parmesan Dressing

Shaved Raw Asparagus with Parmesan Dressing
Credit: © John Kernick
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Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner mixes shaved spears with a supremely wine-friendly ingredient: parmesan.

  • Great Ideas for Spring Produce

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Rice Pudding with Poached Rhubarb

Rice Pudding with Poached Rhubarb
Credit: © Con Poulos
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This vanilla-flecked rice pudding is exceptionally easy and exceptionally delicious, thanks to the tangy rhubarb. Krista Desjarlais gently poaches the stalks in red wine, sugar, lemon juice and cinnamon. Perfect on the pudding, the rhubarb would be equally good with Greek yogurt.

  • Gail Simmons's Favorite 3-Ingredient Dessert

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Chilled Spring Pea Soup

Chilled Spring Pea Soup
Credit: Quentin Bacon
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Daniel Boulud’s deliciously light and clean-tasting soup—a mix of sweet peas, favas, pea shoots, snap peas and snow peas—is on the menu each spring at his Café Boulud in New York City. To make it even easier, skip the labor-intensive fresh favas, as well as the snow peas and pea shoots. Instead, just use sugar snaps and frozen baby peas.

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Penne with Asparagus, Sage and Peas

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For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness.

  • Michael Symon Prepares Crispy Gnocchi with Peas and Favas

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Roasted Radishes with Radish Greens

Roasted Radishes with Radish Greens
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Gerard Craft came up with this clever recipe one year when his local farmer had an abundance of radishes. Craft tried roasting them. The result: warm, crisp-tender radishes with delightfully bitter greens, which he finishes with butter and lemon.

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Escarole and Roasted Broccoli Salad with Anchovy Dressing

Escarole and Roasted Broccoli Salad with Anchovy Dressing
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Chris Kronner created this salad with ingredients from Scribe’s garden. It offers an amazing array of flavors: sweet roasted broccoli, bitter escarole, salty anchovies, sharp cheese.

  • F&W’s Favorite Healthy Dishes

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Creamy Caramel Pudding

Creamy Caramel Pudding
Credit: © John Kernick
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This decadent-seeming pudding is low in fat and a good source of calcium.

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    1 of 11 Roasted Herb Chicken with Morels and Watercress Salad
    2 of 11 Crunchy Vegetable Salad with Sautéed Peas and Radishes
    3 of 11 Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw
    4 of 11 Herb-and-Lemon-Poached Baby Artichokes
    5 of 11 Shaved Raw Asparagus with Parmesan Dressing
    6 of 11 Rice Pudding with Poached Rhubarb
    7 of 11 Chilled Spring Pea Soup
    8 of 11 Penne with Asparagus, Sage and Peas
    9 of 11 Roasted Radishes with Radish Greens
    10 of 11 Escarole and Roasted Broccoli Salad with Anchovy Dressing
    11 of 11 Creamy Caramel Pudding

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    Gail Simmons's Spring Picks
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