Morels in Black Bean Sauce with Fried Enoki Mushrooms

Kefir, a traditional Russian fermented milk drink, adds tenderness to the dough for these flakey Moldovan flatbreads, stuffed with dill, scallions, and sorrel—perfect as an afternoon snack or the starter for a large picnic. Get the recipe for Stuffed Moldovan Flatbreads with Dill and Sorrel »

Fermentation revivalist Sandor Katz makes this punchy pesto to capture the essence of spring. Chickweed, a spicy herb, is his green of choice to pair with ramps, to which he adds mild herbs and sunflower seeds, but you can replace chickweed with watercress, arugula, or any other peppery green. The same goes for the ramps—this pesto works just as well with spring onions or garlic. It will keep in the fridge for a few weeks, and Katz uses it throughout the day: on grits or eggs for breakfast, slathered on sandwiches for lunch, and tossed with potatoes or pasta for dinner. Get the recipe for Ramp and Wild Greens Pesto »

Bittersweet kale mingles with a tangy verjus and spicy pepper flakes in this spring greens recipe. Feel free to substitute other greens like cabbage, collards, or spinach, and adjust cooking times as needed. Store-bought peppadews are a good replacement for the pickled aji dulce, and if you can’t find fish pepper flakes, cayenne or Aleppo pepper are easy substitutions. Get the recipe for Braised Overwintered Greens »

Dylan + Jeni