Emily Han
Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as seasonal food, food preservation, wild food, and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), founder of LA Food Swap, and co-founder of Food Swap Network.
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In this fresh, vegetarian-friendly dish, grilled prickly pear cactus pads are topped with smashed black beans and radish slaw.
Tender baby artichokes and buttery green fava beans make a wonderful pairing in this springtime dish.
Thyme blooms in spring and summer, its tiny flowers offering a sweet scent and delicate flavor. Here's how to turn them into an aromatic, golden liqueur.
Young green garlic is tender, sweet, and here for just a short while in spring. Here they are used in savory Korean-style pancakes called jeon.
Made from California poppy and other local ingredients, Greenbar's Grand Poppy is one of a handful of new American herbal liqueurs.Â
Whether picked from your yard or purchased at the market, dandelion greens are some of the most nutritious vegetables around.
Here's a recipe to use up your leftover Easter eggs, or a good reason to make hard-boiled eggs in the first place.
Bright and delicate, pea shoots or pea sprouts are some of the loveliest signs of spring.
This lively salad features peppery nasturtium leaves and flowers, along with sweet strawberries and a lemon-poppy seed dressing.
Here's a vibrant green soup featuring fresh sugar snap peas and spring herbs.
This asparagus makes an easy, flavorful side dish for a spring brunch or dinner.
This savory spring tart highlights the color and crisp, peppery bite of radish roots and uses the leaves in vibrant green pesto.