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Italians make nettle pesto, or pesto d’urtica, in springtime.

Preeminent writer on food science, Harold McGee, sat down with Edible Portland to help us see the contents of our spring issue in terms of the science of cooking.

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This green chutney sauce adds bright flavor to any dish or meal. You can make the sauce in bulk and freeze for weeks to come.

These small fried morsels, with a light-as-air breading, are as beautiful as they are delicious!

Both the pasta dough and filling include greens. You can stick with spinach and chard or venture into the wild for nettles.

The unfurled frond of certain fern species can be harvested from the wet woods (or found at the farmers’ market) in early spring. Extend their short season with this brightly flavored pickle.

Gardening with seeds from local plants just makes sense. If they’re grown in the Northwest, seeds are likely to produce better results in your garden. Buy your seeds from these Oregon and Washington seed companies!

Italian food authority Marcella Hazan provides the inspiration for this pasta dish, in which sheets of fresh pasta are filled and sliced into broad, flat noodles.

Crunchy, sweet, creamy. This salad satisfies on many levels. If you haven’t cooked broccoli raab before, don’t hesitate for one more second.

This quick and easy jam combines two of spring’s sweetest treats: strawberries and honey.

This recipe is for pappardelle, flat ribbons of pasta that are often served with hearty sauces. The amount of egg yolk adds wonderful suppleness to the texture and richness to the flavor.

A collection of spring’s wild greens packs a flavorful—and healthful—wallop! The lemony flavor of sorrel in this recipe will enhance any fish dish. You could also toss these steamed greens with pasta as a warm alternative to pesto. Here a little pancetta makes a delicious addition.