Finding Inspiration: The Home Stretch of Winter

Finding Inspiration: The Home Stretch of Winter

Joanna Miller
Mar 3, 2009

Now that it's March, we've officially started counting the days until spring. There's a light at the end of the tunnel, though the ground in Chicago is still dusted with snow and our pantry is looking a little sad.

Perhaps you've found yourself with a similar dilemma – how do we stay inspired in the kitchen during the home stretch of winter?

At the beginning of winter, we're downright obsessed with holiday cooking, pouring over more recipe options than we can ever begin to cook. In January, a renewed effort to eat light keeps us going, along with mounds of bright, juicy citrus. February is blessedly short, and we stay warm and satisfied with bowls of soup and even more citrus.

But now that it's March? We'll be honest – we're just plain over winter. Done. Sure, we're still eating clementines by the handful, but the rest of our winter staples? We're ready to not look at them again for a good long while, along with our salt-stained boots.

So what's keeping us going in the kitchen? For one, we've found ourselves baking more and more. Feta and herb scones, Nigella Lawson's clementine cake and more chocolate-covered cake balls than we'd like to admit. (Our favorite version included this low-and-slow, cooled-in-the-freezer banana cake.)

And for dinner? We think something like Faith's creamy-yet-light Velvety Broccoli and Feta Pasta is just the thing. Cheesey and satisfying, but not too heavy, and plenty of brightness.

What about you? Where are you finding inspiration as winter begins to fade?



(Images: top: Emily Ho and Gregory Han, bottom two: Faith Durand)

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