Buzzfeed gives 23 Asparagus recipes. It’s a spring thing.

Please, baby, baby, please.  Alexandra wins again–and so do we.

Because he’s not a guy who craves praise, I haven’t written about how much my pal Brad Lappin has done for the Banter. Let’s just say–in Damon Runyon terms–it’s more than somewhat. But now I’ve got a reason to share some news about Brad with you and there ain’t nuthin’ he can do about it.

This piece in the Denver Post says it all.

Well, almost all. You’ll want to watch this video, too. (And dig the recipe here.)

Needless to say if you find yourself in the Bolder-Denver area, check out the Bohemian Biergarten if you want to have a kick-ass soft pretzel.

I won’t lye.

(Follow Brad on Twitter.)

[Photo Credit:  Cyrus McCrimmon/The Denver Post]

Spoon Fork Bacon gives Blistered Shishito Peppers. Grab some at your local farmer’s market and get to work.

Mark Bittman gives us 9 ways to make the most of an artichoke.

[Photo Via: Fuck Yeah Artichokes]

Saveur gives a bunch of tasty-looking recipes for spring peas.

Food 52 gives Orange-Fennel Mostarda. Sounds good to me.

Alexandra gives Fingerling Potatoes with Rosemary and Thyme (crispy or not).

Serious Eats gives: Spring Salad of Asparagus, Ramps, Snap Peas, and Peas, with Poached Egg and Lemon Zest Vinaigrette.

[Photo Credit: J. Kenji Lopez-Alt]

Food 52 offers 10 classic pasta recipes.

House to Haus gives New York-style Coffee Cake.

Food 52 gives 9 simple spring salads including this one: Pea Shoot and Baby Arugula Salad with Meyer Lemon Vinaigrette.

Baguette, anyone?

[Picture via: Roost]

David Lebovitz does Guacamole.

Went to Mission Chinese last Friday with a friend. Got there with the early birds when it opened and were seated right away. By the time we left an hour later the wait for a two-top was three hours. No, thank you.

But the food was fun–Kung Pao Pastrami?–and the killer dish was thrice cooked bacon. I’d go back for that alone. I’d just make sure to go early–and maybe lunch is doable, too.

[Photo Credit: Time Out]

“V” is for vinaigrette!

The best way to to boil an egg from Food 52.

There’s only one rooster.

Tarragon reminds me of visiting my grandparents in Belgium when I was a kid. That explains why I’m partial to it. It’s a strong flavor–the anise vibe isn’t for everyone–but works well with carrots, asparagus, artichokes, eggs, and chicken.

[Photo Credit: Luluto]

Hungry Ghost Food + Travel gives a winter citrus coffee cake.