Green asparagus is often more troublesome than it seems. At home, it is often hard at the base and overcooked at the tip; other times, soft, dull and without the grace it has when it is well done. It ...

Based on a Spanish recipe, this makes a much more substantial dish than you might think, especially if everyone has two eggs.

In my mind, there’s no wrong way to cook asparagus, other than maybe boiling it beyond recognition. (If you’re not a fan of asparagus, this preparation might be why.) “Asparagus takes well to most ...

Lemon curd Using a microplane, zest the lemons into a medium saucepan. Juice the lemons (this should yield around 1/2 cup fresh lemon juice) and add to the pot, along with the sugar and eggs. Whisk ...