Cuisine at home


IF YOU’RE ANYTHING LIKE US, you’re done with winter once the calendar flips from February to March, even though you still might need that sweater. You start seeking out fresh spring vegetables and crave meals that are a bit lighter. These menus are a sample of the best the season has to offer.

Lamb is a quintessential springtime favorite, and a side of seasonal roasted vegetables is all this meal needs. Plus, it’s simple enough for a weeknight, yet elegant enough to serve at a dinner party.

You begin seeing other seasonal ingredients like watercress, frisée, and pea shoots, which when combined, create a flavorful salad — perfect to pair with the lightly sweetened maple-glazed chicken breasts. As simple as it seems, it’s out-of-this-world.

And since we’re not completely done with cooler temps, an Asian-inspired noodle soup

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SWEET POTATOES AND YAMS Let’s get something straight right up front: A sweet potato and a yam are not the same vegetable. They’re not even related. In fact, yams are primarily grown in West Africa and Asia, and you’re not likely to find them here in
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Fun Facts
Sweet potatoes are underground tubers. The roots are harvested 90–120 days after planting. A true yam is a starchy edible root. They have a drier texture and more starchy content than sweet potatoes. Sweet potatoes can be orange, white, red, pink,