Asparagus is ripe and ready for a garlicky sweet treatment with carmelized shallots and almonds. By David Latt

Cauliflower haters should try versions by Italians, Indians, Tunisians or even a top French chef. By Martha Rose Shulman

The minimalist cuisine trend gets a fresh take from a 16th-century chicken recipe with lemons and sugar. By Charles Perry

There's a trick to preparing snails, which are a centerpiece of a casual, relaxed meal in Spain. By Elisabeth Luard

Ten guidelines for how to start finding local wild foods you can enjoy in everyday meals. By Wendy Petty

The fish, only available for a short period, inspires a cult following among those who know its flavor. By Kathy Hunt

Wild garlic (aka Ramps) pokes through the ground in spring for a delicious treat that lasts briefly. By Sue Style

After a Maine childhood, the writer finds a fine palate through her beaux and Elizabeth David. By Nancy Harmon Jenkins

Trips to two idyllic farmers markets in the French Pyrenees inspire a delectable dish. By Trine Hahnemann

Difficult economic times send home cooks back to old family recipes for authentic comfort food. By Barbara Haber

Sweet and spicy parsnips should be your new favorite root veggie. Here's how to grow and enjoy them. By Clifford A. Wright

In India's arid state of Little Rann, the smoky, fragrant spice cumin is especially flavorful. By Elisabeth Luard

Pickled vegetables spice up pork belly for a pasta that keeps the cracklings but sidesteps the fat. By David Latt

Sfincione, Sicily's answer to pizza, has a brioche-like dough and generous toppings. By Nancy Harmon Jenkins

Greek and Mexican cooking have much in common, and when they're combined? Perfecto! By Diane Kochilas

A culinary chameleon, tofu can be used in savory and sweet Chinese dishes. By Carolyn J. Phillips

Underused and overlooked, the varied and flavorful turnip has a lot to offer. By Laura Holmes Haddad

A train ride on the Chennai Express includes an excellent exchange with a platform vendor. By Raghavan Iyer