How a Little Lemon Changes Everything

The first week of spring always feels like a modest little victory.

We made it through the gray days, heavy coats, fogged-up cars, and the long stretch of winter cooking.

As the first daffodils begin pushing through the soil, our appetites start waking up too.

After months of hearty soups, casseroles and slow-simmered stews, we crave something brighter. The good news is that you don’t need expensive ingredients or complicated recipes to bring that fresh energy back into the kitchen.

When a dish tastes dull, the first thought is usually “needs salt.” But the solution is rarely more salt.