It’s officially spring!
And I’m eager to enjoy all that spring gardens have to offer: rhubarb, peas, spring garlic, radishes, beets, new potatoes, and so many varieties of greens. I can’t get enough of salads piled high with fresh produce that arrives in my CSA box each week from local farmers. You’ll find a lot of these spring favorites in recipes throughout this issue, along with stories showcasing a wide range of flavors. “Spice World” (page 82), for instance, introduces three very different spice blends and ways to use them, and “Bowled Over” (page 90) offers great ideas to customize what’s for dinner.
Speaking of dinner, readers often ask us for help in pulling everything together into menus. We run several menus each issue (10 of them start on page 40), pairing our recipes with simple sides or desserts. And now we can offer even more help: We just launched an Allrecipes Meal Plans service that delivers a new menu every week, using top-rated recipes selected by Allrecipes food editors. Our partnership with eMeals makes the menus and recipes available both online and on your phone.
The app makes the shopping part of meal planning as simple as it gets. It automatically loads all your meals for the week into a smart shopping list that you can edit according to what you need. You can even skip the grocery store entirely by sending your list to one of four retailers, then scheduling home delivery or curbside pickup (depending on local availability). For more details about how the Allrecipes Meal Plans and the eMeals app work together, visit armagazine.com/emeals.