A vivid emerald bisque with a texture so luscious you’d never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness ...

¾ cup minced green garlic, white and light green parts only 1 whole egg plus 1 egg yolk 2 teaspoons sherry vinegar 1 tablespoon plus 1 teaspoon red wine vinegar In a small saucepan, bring ¼ cup water ...

Strawberries, peas and rhubarb are all well and good, but springtime has extra-special charms for the garlic lovers among us. After a winter of shriveling, sprouting cloves, the warming weather brings ...

At the farmers' market, green garlic's appearance is the first glimmer of spring. The long, slender stalk is a doppelganger for a baby leek, with a pale-green shaft and a white base that's streaked ...

Each week, NBC Chicago teams up with local chefs for a lesson in cooking. This week, Chef Jimmy Bannos from the Purple Pig shows us how to make meatballs. 1. Dice the green garlic fine and char well ...

Green garlic, the fragrant but mellow stalks that haven’t yet matured to full garlic bulbs, bring out the grassy side of asparagus in an easy blender mayonnaise. That creamy base is topped with a ...

Fresh produce can go bad before you know it, but there's a way to slow green garlic's deterioration, using two things you ...