Care for flowering branches in much the same way you care for your fresh flowers! You want to keep their water clean and protect their buds from too much sun and heat. Do so, and many varieties will bring you weeks of beautiful blooms. Whether you're bringing in forsythia, quince, peach blossoms, pussy willows, viburnum or cherry blossoms, follow these simple steps: Use a sharp knife or shears to cut your stems at an angle. This allows the stems to drink up as much water as possible. Allow them to bloom slowly. Keep them in a cool spot out of direct sunlight...

A classic from Betty Rosbottom. We top with bread crumbs and keep warm, soft ciabatta nearby for dipping.  

Our risotto template. This time of year, we stir in lemon zest and fresh spring vegetables —arugula, asparagus, ramps, spring peas, snap peas, etc.—in the very last moments of cooking.  

Frittatas are easy; but only if you have a go-to recipe with the correct cook time and correct ratio of egg-to-veg-to-dairy. This recipe is what I use.  Don't let the leeks or the gruyere limit you: use your own favorites  (I love asparagus and goat cheese or sweet potato and goat cheese), but stick to the same amounts for a consistently good frittata.