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Introducing our Spring Issue!

Introducing our Spring Issue!

Is there a season that offers more inspiration than springtime? Buds blossom on trees and fresh green things replace dusty potatoes at farmer’s markets. We fill our arms with fluffy lettuces and red radishes, each week the riches of the season grow more abundant. In Spoonful’s just-released Spring issue “Air”, we embrace the vibrant, optimistic energy of the coming months.

 In our cover story, we make those lettuces and early season scallions into savory lettuce wraps with Martha & Marley Spoon, enjoyed as a festive rooftop supper. Watch this breezy video to get a glimpse of that lovely evening gathering:

Other things to look forward to in the fresh pages of our Spring issue:

  • We reinvent the remaining winter roots into a vibrant beet hummus for a high rise picnic. 
  • For dessert, the intense pink of rhubarb kissed with honey, crumbly bars to pack for the first lakeside outing of the year. 
  • Spring invites us to get up early to go to work with the bakers of Cacao Sweets and Treats in Grayslake, Illinois, or to work out in Calgary with Maria Koutsogiannis, the perfect excuse build up an appetite. 
  • The fresh air of the season pulls outside to British Columbia, where Lindsay Anderson takes us to forage morels with Tyler Grey, founder of Mikuni Wild Harvest. 
  • Across the globe, in Portugal, we join Filipe Lucas Frazao for a picnic in the mountains. 
  • Jetsetting to our next destination, Amy Strauss has given us Cocktails in Flight that can either be served at home or packed — in TSA-approved bottles — for airborne adventure. 
  • Above all, Spring inspires us to reawaken, to emerge from hibernation and feed ourselves and the people we care about with fresh air and light, and to reconnect with one another and the world around us. We invite you to brunch and picnic with us, in this first edition of Spoonful, Volume Two. In springtime we believe that there’s no better breath of fresh air than a meal, together

Photo by Rachel Bowman – Lettering by Laura Kaucher


Emily Teel is the Editor-in-Chief of Spoonful Magazine, as well as a freelance food writer, recipe editor, tester, and developer in Philadelphia. She completed a Master of Arts in Food Culture and Communications at the University of Gastronomic Sciences. An alumna of Bryn Mawr College and a Legacy Award Winner with the women's culinary organization Les Dames d'Escoffier International, she's passionate about food and committed to the idea that everyone deserves access to meals that are both nourishing and satisfying. 

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