Hooray! The groundhog saw its shadow here in New York two weeks ago. That doesn't exactly mean the early spring radishes or shoots of asparagus are out - though I did see a few snowdrops blooming the other day.
Yet our appetites have already turned the corner from winter. We're craving the light, flavorful vegetables of spring. So how to harmonize our internal clocks with the actual seasons? We find that plenty of fresh herbs (no, they're not local yet) can help make wintry dishes feel like spring.
Whatever you're eating tonight, whether it's heavy brisket or light pasta, add a handful of herbs. It's never a bad way to up the flavor quotient, but it's especially welcome at the very beginning of our transition to spring. Here are some of our favorite herb-laden dishes.
--Cara Eisenpress and Phoebe Lapine of Big Girls, Small Kitchen
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