The Year In Food » Fine Seasonal Eating

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Monthly Archives: March 2012

My cousin once told me that looking at the photos on this site gave the impression that I live in a vast, high-ceilinged, impressively white space, filled with gauzy, billowing curtains, white furniture and polished wood floors. It was totally inaccurate, of course, but it was flattering that my photographs provided such a dreamy illusion. […]

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There is something so refreshing about the color green. Thinking about this color throughout the week, and going to the markets looking for spring greens – not winter kales and collards or anything in that wintry family, mind you, but these delicate first greens of spring, was a calming, almost meditative, affair. Happy spring, friends. […]

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Preserved lemons seem so decidedly un-wintery. It’s all yellows and whites, undeniably bright and warm and golden. And yet, it’s a great end-of-winter ritual, to pack the last of the season’s Eureka or Meyer lemons in salt, bury them in their own juice, and let them cure in the fridge for the many warm months […]

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