Asparagus: Spring’s Most Versatile Vegetable

By MARTHA ROSE SHULMAN
Published: June 1, 2009

Fresh asparagus is available in greenmarkets in the East and Midwest through the end of June. But here in California, the season began a few months ago — a great thing, as this is a vegetable I never tire of. There’s a lot you can do with asparagus besides just eating it unadorned, steamed for five minutes or — if you’ve got nice, fat stalks — roasted. Delicate, thin stalks go wonderfully with eggs, either stirred into scrambled eggs or tossed with a vinaigrette and finely chopped hard-boiled eggs. I love to toss asparagus with pasta, and I often use it in soups. Children seem to like it, too. If the family table has seen too much broccoli, asparagus makes a fine alternative. More

Recipes for Health: Asparagus Salad With Hard-boiled Eggs (June 5, 2009)
Recipes for Health: Puree of Asparagus Soup (June 4, 2009)
Recipes for Health: Asparagus Frittata With Smoked Trout (June 3, 2009)
Recipes for Health: Pasta With Asparagus, Arugula and Ricotta (June 2, 2009)

A Town Fights to Save an Oasis of Baguettes

‘WHERE THEY BELONG’ Marc Ounis at the bakery he and his partner, Verlaine Daeron, opened in Colebrook, N.H., in 2001 after moving from France.
By DAN BARRY
Published: May 31, 2009

COLEBROOK, N.H.

A French couple came to town several years ago in search of something. Here, amid the swelling mountains and struggling businesses, the Red Sox hagiography and Yankee taciturnity, they were looking for just the right place to sell madeleines.

And croissants. And tarts. And long, thin loaves of French bread that all but dare you to tear at their heel before you’re out the door.

The couple converted a run-down building near an abandoned gas station into Le Rendez-Vous, a cozy bakery whose blend of bread, coffee and conversation soon charmed this rural community. After a while it seemed that the owner, Verlaine Daeron, and her partner and baker, Marc Ounis, had always been here, and always would be. More

Bringing Flavor Back to the Ham

THE CURE Sam Edwards makes a ham called Surryano, a Virginia version of Serrano.

By HAROLD McGEE
Published: June 2, 2009

HAVE you ever placed a vanishingly thin morsel of rosy meat on your tongue and had it fill your mouth with deepest porkiness, or the aroma of tropical fruits, or caramel, or chocolate? Or all of the above? More

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