Riley Wofford is a freelance recipe developer and food stylist based in NYC. She has spent the last decade in the culinary field, transitioning from large-scale catering to editorial and commercial food media. Previously, she was a food editor at Martha Stewart Living and an in-house food stylist at Marley Spoon and Dinnerly.
If you need a surefire sign that spring has sprung, look no further than the tall rows of asparagus lining the stalls of the farmers’ markets and grocery stores. It’s hard not to notice the vibrant green stalks bundled up in rubber bands. Asparagus’ earthy, slightly sweet flavor undeniably signals the start of spring. This beloved vegetable is not only delicious and nutritious but also incredibly versatile.
Similar to gnocchi, these tender dumplings are made with ricotta and Parmesan cheese rather than potatoes. Buttery sautéed asparagus and peas are transformed into a bright sauce that coats each individual gnudi. Once the weather starts to warm up, pasta salad is one of the first things on our minds. This one pairs plump shrimp, asparagus and peas with lots of fresh herbs and an ever-so-slightly creamy apple cider dressing.
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How to Season a Cast-Iron SkilletRiley Wofford is a freelance recipe developer and food stylist based in NYC. She has spent the last decade in the culinary field, transitioning from large-scale catering to editorial and commercial food media. Previously, she was a food editor at Martha Stewart Living and an in-house food stylist at Marley Spoon and Dinnerly.
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