lemon

Buddha's Hand Lemon Curd Yogurt will become your newest obsession.

Sunburst Yogurt

Stowed away in my closet, in the farthest reaches of where the walls meet, a winter coat enclosed in a zippered bag waits. Nestled nearby, snow boots that are nearly good as forgotten, might as well yell that they still reside with me. It’s been almost a decade since I attended New England in the winter and summer for my poetry MFA, but I can almost hear the slight crunch of snow compacting underfoot. The break of seasons gives a natural rhythm to the year and even though winter sometimes can take its time finishing its lap, there is something whimsical about a world bathed in fresh snow and diffused light. Living in the golden state, we forget what winter can mean. For us, on good years, we can expect rain. And this year, days three and four involved climes of mid-seventies weather. So, I’m dedicating this recipe to my friends and family entrenched in a winter wonderland. Think of it as a love letter from California.

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Ensalada Gremolata

Ensalada Gremolata

I don’t know about you but my eyes perk up when I see Brussels sprouts on a menu. Lest you think I’m some anomaly, in recent years, this winter vegetable has made its way into the food spotlight. Whether doused in bacon grease and cooked on the stovetop or roasted with cracked black pepper and sea salt, it’s quite likely you will find a rendition of it on menus when in season. Their rise in popularity has not quite experienced the astral projection of kale, but chefs and home cooks conspire about how to get these little cabbage doppelgangers regularly onto menus when the season descends.

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