Lemons are my all-time favorite staple. There’s not a moment I don’t have a large supply of lemons on hand, for dressings to lemon water and every meal in between. Meyer lemons are more sweet & aromatic than the average lemon, making this tart dessert even more charming.
I don’t have a lot of “food memories” from my childhood. I didn’t have a grandmother who taught me her famous pie crust, or a mother who made fresh pasta every week. There wasn’t that kind of connection to food, or as far as I can remember. We were average, like most – just trying to feed ourselves well enough.
For so long there was not much to cook with & now I’m almost overwhelmed by the amazing selection. Between my farmer’s market box, & leftovers from shoots, I somehow have gone through about 5lbs of ramps. I still have two bunches in my fridge, casually haunting me.
They feel like the perfect everyday treat & something you could throw together on a slow afternoon with almost no planning. That’s my favorite way to bake – on a whim when I miraculously have all the ingredients I need.
It’s finally become Winter in New York. It took an extra long time this year, and I’ve been relishing in the pleasantly chill 60 degrees until now. Although it feels like the tropics in my apartment (could be worse), I’m still craving warming meals. This soup is perfect for those chilly nights when you need something to pack a punch and simultaneously shun any & all Winter colds. Luckily it also serves a crowd, so you’ll have leftovers all week or the perfect opportunity to throw a soup party (they’re real).