With Passover now underway, Easter just a week away and temperatures staying above 72 degrees these days, it’s starting to officially feel like spring in L.A. To kick it off, I created an Easter-ish menu that celebrates the ingredients that remind me of the season and holiday: lamb, new potatoes, mint and coconut. Like most seasonally-minded cooks in Southern California, I note the different seasons not by the calendar month but by which ingredients are in the market. In anticipation of all the new green things and non-citrus fruits appearing in the market, I’m taking screenshots of recipes, dog-earing pages in cookbooks and having chats with fellow cooks to collect recipes to use with all the goods.
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For new baby artichokes, I turn to Bavel’s treatment of