"Cooking during late March can be particularly challenging due to the cold weather and lack of fresh produce. The desire for spring recipes clashes with the reality of winter ingredients still dominating the market."
"To combat the cooking rut that comes with late March, focusing on warm, mostly-vegetarian dishes that utilize fresh herbs can provide a satisfying solution. These dishes can be both comforting and flavorful, despite the seasonal limitations."
March is often seen as a challenging month for cooking, especially in colder regions like New York. The transition to spring is slow, with lingering cold weather and limited fresh produce available. This situation leads to a reliance on warm, mostly-vegetarian dishes that incorporate fresh herbs. The focus is on utilizing what is available in the produce aisle, with inspiration drawn from recipes that emphasize the use of herbs, particularly from a food editor known for his love of them.
Read at Bon Appetit
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