Fiddleheads are the young curled up sprout of an ostrich fern. When properly prepared and cooked, they are meaty, with a slight crunch, similar to asparagus with a unique flavor. The first thing you need to do when you get fiddleheads is to clean them well. Fill a large basin with water and soak them, then rub each fiddlehead to remove the brown leafy fronds. Drain and then spin to dry in a salad spinner. Think asparagus when you prepare them from here. You can steam them and toss them in butter. Sauté them with olive oil and garlic. You can also make many other preparations.
I make a light Camembert cheese sauce (don't think Alfredo!) and mix it with as many spring delectables as I can get my hands on. Fiddleheads are always front and center as long as they're available.
Fiddlehead ferns have a slightly nutty flavor when cooked, and so I thought fiddleheads, toasted pine nuts, and salty, slightly funky pecorino would be a good combination. Lemon zest brightens things up a bit, and a drizzle of extra-virgin olive oil at the end seals in all the flavors.
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This salmon recipe incorporates the bounty of spring with fresh fiddlehead ferns and English peas. The fish is dressed with a creamy sauce that's richness is offset by the fruity tang of Meyer lemon. This is a great recipe to try if you're looking to make something a little special in the middle of the week without too much effort.
This simple yet delicious ragù is ideal served alongside branzino, grilled swordfish, lamb tenderloin, Cornish game hen, or salmon.
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A wonderful update to the classic Provençal barigoule, this dish, light and full of flavor, with the addition of fiddlehead ferns and fava beans, definitely marks the arrival of spring!
Mung beans may not be a familiar ingredient to many cooks here, but these legumes are popular throughout much of Asia, and are becoming easier to find here. They can range in color from green to yellow to black, taste a little sugary, and are sold whole, split, or hulled. Opt for the hulled variety, which means you can skip the soak.
In India, they are commonly used in curries like moong dal. Here, they are utilized in a popular and traditional Korean dish, often served at Seollal, the Lunar New Year. — Will Budiaman
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This Spring Rabbit Guinness Stew is a great, comforting meal to enjoy on a cool spring evening.This recipe is provided by Steve Lindner of ZoneManhattan.com.
For a meat dish high in protein and lower in fat than other steak entrées, this bison flank salad is a winning combination. Not only is bison a healthy alternative to beef with higher levels of nutrients and fewer calories, but it is full of flavor as well. Spruce up the dish with a colorful salad full of artichokes, tomatoes, and rainbow lucky sorrel for a dish that is pleasing to both the eye and the palate.
Fiddleheads are typically par-boiled to tenderize them and to remove some of the bitterness of the raw shoots. One of the most popular ways to prepare fiddleheads after par-boiling is to sauté them, often with garlic, onions, and lemon. I find fiddleheads cooked this way are excellent tossed with pasta. So I created a simple dish with wild nameko mushrooms and fiddleheads... a kind of "forager's pasta." This dish is intensely satisfying, even for meat eaters.
A special pepper blend of black and white peppercorns and allspice is the secret to bringing out the naturally nutty flavor of fiddlehead ferns in this simple side dish recipe. Serve this with a simple main dish of grilled fish, chicken, or steak for an easy spring meal.
