10 new recipes for March (fool’s spring)
There may be asparagus in my kitchen, but winter-ness is still to come. And that’s okay! I love developing recipes for these periods when ingredients may not provide much inspiration and you’re sick of eating whatever you’ve been making on repeat. These are the moments when recipes can show how necessary, beneficial, dare-I-say heroic they can be.
Today paid subscribers will receive unlocked links to some of my recently-published recipes that are ideal for fool’s spring and anytime you’re wondering what else there is to cook.
Also! Instead of Googling “what to do with broccoli/squash/kale/etc”—again—I have a story in the New York Times this week that gives you one way to roast any vegetable, along with ideas for how to zhuzh from there. All three recipes featured use the exact same method, but it doesn’t look it. This method works for everything from root vegetables hibernating in storage to the slender green things of spring and the juicy red gems of summer.