Paired with some bread or onions, it can be a satisfying course unto itself. You can also ladle it into soups or over spring lamb, fish kebabs or grilled vegetables. Eat it out of the bowl with a ...

2 Place the rest of the sliced spring onions into a blender or food processor, along with the cilantro, wine, 3/4 teaspoon salt, 1/2 teaspoon pepper, the garlic and serrano and blend until very ...

Speaking of heat, in Spain the calçotadas happen while there’s still a nip in the air - nice weather for outdoor cooking. In the D.C. area, mid- to late May can sometimes bring temperatures in ...

"We serve the wild onions and eggs with hominy, coleslaw, fry bread, cobbler and drinks. Sometimes we serve sassafras tea, which is ready to use in the fall and then dried," Ketcher said.