Food & Wine (March 2015)
We're on the cusp of spring -- can't you just feel it?
Every time we step out our front door, we see the very beginnings of buds on trees, new daffodils poking the first hint of green out of the ground, and fewer folks in jackets, finally shedding their winter layers.
March is the Jekyll and Hyde of seasons, and it's a funny time for food magazines. Some are full of hearty winter fare; others start to feature lighter, spring-ier dishes.
Us? Our hearts and palates are firmly set on spring. We're craving green, both under our feet and on our plates.
So it perhaps wasn't quite in the right mindset that we started making these Crispy Pork Chops with Warm Fennel Salad.