Whether you're religious or not, Easter always feels like a celebration of rebirth and spring. Buds begin to form on trees, daylilies start to peek out from the mulch and — after a dark, dark winter — the sunshine finally stays out a little bit longer.
It also marks a shift in how I cook. While winter entertaining often centers on elaborate pasta dishes and braised cuts of meat or slow-roasted veggies, spring is a time to peel back the layers and serve fresh ingredients that are indicative of the season, cooked in such a way that preserves their natural flavors.
