Perhaps the biggest surprise for many of us this April was the slow return to gathering, made possible by the proliferation of coronavirus vaccines. It felt like being, say, a daffodil. One by one, we poked our heads out from beneath the cold, hard ground of winter and worry, happy to face the sun and one another. The New York Times Food and Cooking team was no exception. After fighting through the cooking fatigue of late winter, we got excited by the arrival of new produce and began safely inviting those we hold dear into our homes and backyards to enjoy the bounty. Here’s what we cooked for ourselves (and others) in April.
For a little dinner party, I cooked Gabriel Hamilton’s new risi e bisi recipe, but I subbed a few things. I used asparagus instead of zucchini, and added some parsley puréed with broth to make it greener.