My new cookbook slut column is up at Bookslut: Greece is the Word. It’s been a delightful month of lemon and garlic and lamb around here. Several new recipes/techniques going into regular rotation from How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis, Vefa’s Kitchen by Vefa Alexandiou, and Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen.
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These are the chives that overwintered in my mudroom — they started coming back about two weeks ago, which makes overwintering them totally worthwhile. Although it’s warm here — nearly 60 degrees yesterday! And the sun is beginning to shine again, the ground is still frozen, and the garden chives and parsley have only just begun to think about greening up. Yesterday I got the seeds out, and started organizing them again. I usually start tomatoes and peppers around the fifteenth of march, under lights in the basement. But it’s always an adventure deciding what to plant this year. I…