Given our love of dips at Eater, we were thrilled to find this recipe for crudites with romesco sauce in Please Wait to Be Tasted, the new cookbook from the team behind the beloved Hudson, New York, ...

Romesco, a rich Catalan nut- and pepper-filled sauce, is one of those delightful condiments that goes well on just about anything. It is traditionally eaten with first-of-the-season grilled wild ...

Sometimes A sauce is more than, well, just a sauce. Discovered for the first time -- on the menu of a restaurant, amid the pages of a cookbook -- it looks ordinary enough. But in one bite such a sauce ...

Season asparagus with salt, pepper and olive oil. Sear on plancha until charred and cooked through, about two minutes. Heat up Romesco in large saute pan and transfer asapargus to saute pan to coat ...

Every year about now, my heart skips a beat the first time I spy those gorgeous spring onions at farmers markets and grocery stores. You know the ones, I hope? They look like scallions that have ...

Asparagus are ideal to carry to a picnic because you can eat them chilled, right from the cooler, at room temperature, or hot off the grill. Here, the spears, along with scallions for a sauce, are ...

Welcome to the best club in town: Winter Soup Club. Sign up to get our weekly newsletter sent straight to your inbox at globe.com/wintersoupclub. I’m sure you’ve ...