The Best of Spring Cooking with Ali Slagle

Today’s episode brought me so much joy, and I think you’re going to love it (but just taking warning: it will make you hungry). I speak with Ali Slagle, author of the James Beard award-nominated cookbook I Dream of Dinner (so You Don't Have To) and publisher of the Substack 40 Ingredients Forever. She’s also a frequent contributor to the New York Times.Ali and I share our favorite ways to use spring ingredients, from asparagus, to greens, to peas, to new potatoes, rhubarb, lamb and more. We discuss ways to make spring cooking not only easier, but also more delicious, offering specific recipe ideas, cooking techniques, and prep tips. We also share our favorite spring entertaining menus, which would be perfect for Easter this weekend. As Ali and I talked, we both started to get so excited to get into the kitchen. I recorded the conversation in early March on a gray, cold day, and this conversation truly was “therapy,” as Ali stated. I think you’re going to walk away with real, actionable cooking tips, but also uplifted and hungry to start cooking. I’ve included links below to many of the recipes that we discussed. Recipes mentioned in the episode (in the order they were mentioned):*Chicken Paillard with Fingerling Potato & Dandelion Greens Salad: https://fromscratchfast.com/chicken-paillard-with-fingerling-potato-dandelion-greens-salad/*Snap Pea Salad with Walnuts & Parmesan: https://cooking.nytimes.com/recipes/1024171-snap-pea-salad-with-walnuts-and-parmesan*Ottolenghi Crispy Coconut Asparagus and Green Bean Salad: https://cooking.nytimes.com/recipes/1024083-crispy-coconut-asparagus-and-green-bean-salad*Ina Garten’s Baby Potatoes in a Pot: https://www.foodnetwork.com/recipes/ina-garten/herbed-new-potatoes-recipe-1916399*Rhubarb Brown Butter Bars: https://www.bonappetit.com/recipe/rhubarb-brown-butter-bars*Roasted Strawberries & Rhubarb: https://fromscratchfast.com/paleo-almond-shortcakes/*Strawberry Crisp: https://fromscratchfast.com/strawberry-crisp/*Crispy Lamb and Lemon Rice: https://alislagle.substack.com/p/crispy-lamb-and-lemon-rice*Lamb Flatbread Pizzas: https://fromscratchfast.com/lamb-flatbread-pizza-recipe/*Arugula Salad with Parmesan: https://cooking.nytimes.com/recipes/1023337-arugula-salad-with-parmesan*Whipped Ricotta Crostini: https://fromscratchfast.com/whipped-ricotta-crostini/*Lemon Garlic Roasted Chicken: https://fromscratchfast.com/baked-lemon-garlic-roasted-chicken-pieces/Links:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/*Ali’s Newsletter: https://alislagle.substack.com/*Find Ali on Instagram: https://www.instagram.com/itsalislagle/ *Ali’s cookbook: https://amzn.to/3x2yVFG This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe