Over the past 20 years, renowned illustrator John Burgoyne has produced more than 150 intricate, hand-drawn illustrations for Cook’s Illustrated magazine. Now, for the first time ever, America’s Test Kitchen is proud to partner with Mr. Burgoyne and offer a select number of fine art prints featuring this iconic artwork.
Once the ground thaws, tender, vibrant vegetables spring up and signal new growth. Among them are tightly furled fiddleheads; their flavor is comparable to those of asparagus and okra, with more earthiness and seaweed-like astringency. Curvy garlic scapes, which sprout from hard-neck bulbs, taste milder and creamier than the pungent cloves. Pickling ramps, recognizable by their oval green leaves, magenta stems, and slender white bulb-preserves their garlicky, green pepper-like flavor beyond their short season. The plump bulbs of delicate spring onions can be red or white. Radishes pack nasal burn and refreshing crunch. Just-picked english peas are sweet and tender—shell them from their inedible pod and enjoy them raw—but rapidly turn starchy as they age. New potatoes, so named because they are sold fresh instead of cured, boast thin tender skins; creamy interiors; and a hint of bitterness. The frilly ribs of morels are responsible for their meaty chew. Fruity rhubarb stalks most often show up in cakes, fools, crisps, and pies.