The arrival of spring means we’re on the cusp of sunnier days, lush green trees, and—most importantly—some of the year’s best produce. Here in the Northeast, April brings fiddleheads and ramps, followed by May’s rhubarb and June’s precious, bright red strawberries. In other parts of the country, spring means a bounty of apricots, cherries, Meyer lemons, and peas. Regardless of where you are, it’s time to incorporate the season’s produce into your cooking—and baking. Alison Roman’s new book, Sweet Enough: A Dessert Cookbook, is full of recipes that allow us to do just that, no matter what’s popping up at the local farmers market.
Our 3 Favorite Recipes From Alison Roman’s New Cookbook, ‘Sweet Enough’
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The arrival of spring means we’re on the cusp of sunnier days, lush gr…