March is the midpoint between winter and spring. Cool evenings lend themselves to comforting dishes like casseroles, while new, tender spring produce inspires us all to cook a little lighter. I hope this newsletter encourages you to embrace your inner chef and get creative in the kitchen this week. You just might discover your new favorite meal! If you’re looking for a little inspiration for your March cooking and imbibing, read on below.
Cheers!
Tanji
