Randi Gollin

2 weeks ago | marthastewart.com | Randi Gollin

Credit: TYNZA / Getty Images If you're a food lover who enjoys savoring the earthly delights of each season, then knowing how to cook morel mushrooms is a major must. Springtime delivers a trove of treasures, from fava beans and ramps to asparagus and fiddleheads, but the haunting flavor and unique characteristics of these wild mushrooms weave a special spell all their own. We connected with foragers to learn more about this ephemeral fungi and how to savor every morsel.

2 weeks ago | yahoo.com | Randi Gollin

If you're a food lover who enjoys savoring the earthly delights of each season, then knowing how to cook morel mushrooms is a major must. Springtime delivers a trove of treasures, from fava beans and ramps to asparagus and fiddleheads, but the haunting flavor and unique characteristics of these wild mushrooms weave a special spell all their own. We connected with foragers to learn more about this ephemeral fungi and how to savor every morsel.

3 weeks ago | marthastewart.com | Randi Gollin

Credit: Getty / Anna Blazhuk Sunny and sublime, lemons brighten up everything from salad dressings to bundt cakes, playing a crucial role in cooking and baking. They are essential for lemonade, iced tea, and other beverages—and if you're like us, you always have a couple on hand in the refrigerator. But just as there are multiple varieties of other citrus staples like oranges, not all lemons are the same, differing slightly in taste, juice, peel, and pith.

1 month ago | marthastewart.com | Randi Gollin

Photo: Getty / Synergee The mere mention of European butter sends our imaginations into overdrive, conjuring up images of pâte brisée, the French dough that puts apple pies and quiches over the top, and puff pastry delights, like cheese straws and Napoleons. What sets this iconic ingredient apart from the quotidian tub or stick in your fridge—and can it really go one better than American butter? Then there is European-style butter and European cultured butter—where do they fit in?

1 month ago | yahoo.com | Randi Gollin

The mere mention of European butter sends our imaginations into overdrive, conjuring up images of pâte brisée, the French dough that puts apple pies and quiches over the top, and puff pastry delights, like cheese straws and Napoleons. What sets this iconic ingredient apart from the quotidian tub or stick in your fridge—and can it really go one better than American butter? Then there is European-style butter and European cultured butter—where do they fit in?