Every year I tell myself I’m going to be reasonable with the tomato plants. And every year I black out sometime in March, start too many seeds, and end up growing approximately 40 tomato plants. Forty. For sauce. But here’s the thing: I’m not just making one cute little pot of tomato sauce for dinner.…

Every year when ramps show up, I immediately start looking for excuses to put them in everything. They have this really bold, garlicky flavor that makes even simple meals taste special, and this pasta has become one of my favorite spring dinners lately. The ramp pesto gets tossed with pasta, roasted broccoli, and grilled chicken…

There’s something about the first real spring produce that makes me want to throw everything into a pan with butter, garlic, and pasta. This version of pasta primavera is simple, fresh, and very forgiving — the kind of meal that works whether you’re pulling vegetables from the garden, grabbing a few things at the farmers…