Ellie Krieger

2 days ago | inquirer.com | Ellie Krieger

One of my signs that spring is officially here is the day my go-to farmer returns to the farmers market. It always feels good to welcome him back after a long winter and pick up fresh, locally grown produce. The joy of it is more about the promise of what’s to come: In the summer, his farmstand overflows so much that I have to restrain myself from overbuying. Mid-spring, however, things are a bit sparse at the farm, with mostly herbs and lettuces available.

3 days ago | washingtonpost.com | Ellie Krieger

If you’ve ever rifled through your kitchen searching for something — anything — sweet to eat but come up empty-handed, you understand the notion of a dessert emergency. I have experienced many, but didn’t have a name for it until I stumbled on Nigella Lawson’s recipe for a small-batch fudgy “emergency” brownies, which use ingredients most people likely have on hand and come together quickly.

3 days ago | unionleader.com | Ellie Krieger

One of my signs that spring is officially here is the day my go-to farmer returns to the farmers market. It always feels good to welcome him back after a long winter and pick up fresh, locally grown produce. The joy of it is more about the promise of what’s to come: In the summer, his farmstand overflows so much that I have to restrain myself from overbuying. Mid-spring, however, things are a bit sparse at the farm, with mostly herbs and lettuces available.

3 days ago | elliekrieger.substack.com | Ellie Krieger

With all the green popping outside this time of year —the trees in leaf, the grass sprouting—I start to crave that fresh, green essence in my food too. There is no better way to make that happen than to bring on the fresh herbs. I encourage you to think of tender herbs—basil, cilantro, parsley, mint, dill, tarragon, etc—as more than just a garnish, but as a central ingredient.

3 days ago | washingtonpost.com | Ellie Krieger

Democracy Dies in Darknessclock1 hour 10 minscourseDessertBy Ellie KriegerThis custardy gluten-free dessert made with almond flour and topped with sliced almonds is fragrant with cardamon and brims with blueberries. Lightly sweetened with honey, it’s a more healthful way to satisfy a sweet tooth. Storage: The clafoutis is best shortly after it’s made; it does not store well. From cookbook author and registered dietitian nutritionist Ellie Krieger.