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"The markets are bursting (finally!) with our favorite produce, like bright asparagus, peppery watercress, and still-trendy ramps. Pair the season\u2019s best with homemade pasta, simple braised chicken, and more. Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all. &lt;p&gt;Chef &lt;strong&gt;Nemo Bolin&lt;/strong&gt; at &lt;a href=\"http://www.cookandbrown.com/\" target=\"_blank\"&gt;Cook &amp;amp; Brown Public House&lt;/a&gt; in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.\u00A0Hold the bag of dough over simmering water and gently squeeze out about an inch. Slice flush against the bag opening and let the dumpling fall gently into the pot.&lt;/p&gt; Look for pea shoots at the farmers\u2019 market or at Asian markets (though any tender green will work in a pinch). The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced. The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color. This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops. When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata."^^<http://www.w3.org/2001/XMLSchema#string>
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