Meyer lemons taste like a cross between oranges and lemon. They’re less acidic, sweeter, and have almost herbal and floral notes. These flavors are accentuated with fresh thyme for an ice cream that’s both luscious and refreshing.
Category: Seasons
Vanilla Roasted Rhubarb
Tossed with sugar, covered, and placed in a hot oven it becomes soft and sweet. Those tart stalks holds their shape, and release some of their complex, almost perfumed essence, into the puce-pink syrup that’s created by the sugar. It is the pinnacle of rhubarb flavor.
Spring Chicken
Bone-in chicken is roasted low and slow until meltingly tender, then scattered with baby new potatoes, fresh artichokes, and asparagus. Served over a bed of baby arugula and topped with a sauce made of ramps–the king of spring–this is the ultimate way to celebrate the season!
Rhubarb-Almond Crumble
I wait all year for rhubarb to come in season–this is the reason (well, one of them). Pairing this sour spring beauty with vanilla and almond is a classic, and for a good reason.
Poulet au Gruyere
Seared chicken thighs and peas are simmered in a flavorful base of pancetta, garlic, and vermouth, before being topped with Gruyere cheese and baked until golden-brown for a speedy take on a French classic.