"It's undeniable that a few days of sunshine and milder temperatures change everything: my mood, my palate, my dinner table. And to mark the change in season, the Guardian is launching a new seasonal food magazine. This Saturday will see the arrival of the Guardian Food Quarterly, for which I have showcased crab one of my favourite spring arrivals."
"Other springtime joys include forced rhubarb. Technically arriving in winter, the much-prized vegetable (which, when forced, is grown in dark and harvested by candlelight), is pretty constant until late spring. And, by late April, the outdoor variety will be making an appearance too, meaning you haven't missed the boat on recipes."
"Despite its tendency to be teamed with puddings and all things sweet, rhubarb has a tartness that lends itself perfectly to savoury dishes. These seared king prawns with rhubarb and ginger sambol from Alexina Anatole officially take all the frumpiness out of winter."
Spring's warmer weather and sunshine transform mood and dining preferences after a long, rainy winter. The Guardian launches a new seasonal food magazine featuring spring ingredients, particularly crab and rhubarb. Crab recipes include spicy banh mi and cheesy dips, while rhubarb—available from forced winter varieties through outdoor spring crops—works in both sweet and savory dishes. Recipes range from traditional desserts like rhubarb and custard tart to innovative savory preparations with prawns, mackerel, and ginger. Spring cooking emphasizes quick, fresh weeknight meals that celebrate seasonal produce and mark the transition from winter's heavier fare.
Read at www.theguardian.com
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