This rhubarb galette skips standard pie dough in favor of a rough puff pastry made with grated butter — the flakiest upgrade you didn’t know you needed. Macerated rhubarb meets lemon, orange zest, and fresh ginger in a simple, stunning spring dessert from Devin Finigan’s A Kitchen on Goose Cove.
This crispy sesame rice bowl combines deeply golden, intentionally scorched rice with bright spring vegetables – asparagus, sugar snap peas – tossed in a soy-wasabi-plum dressing. Topped with a baked jammy egg and fresh radish, it’s a balanced, light dinner that comes together in one skillet while eggs roast alongside.
Spring produce is finally here, and it’s time to swap root vegetables for something brighter. If you’ve picked up asparagus, rhubarb, arugula, or leeks at the farmers market, this guide rounds up the best Ina Garten recipes to help you turn those seasonal finds into simple, delicious meals.