Is it me, or is a clear sky bluer in winter than in summer? Maybe it’s because, on my daily jaunts in the park, everything else is muted with little or no greenery or blossoms to compete with, so the blue always seems ready to burst between the bare branches.
In daylight-starved January, I also want that brightness on my plate. Not just colors, but also lively, pungent flavors that cut the chill. Give me enough pickles, chiles, spices and citrus, and I know I can make it to spring.
Samantha Seneviratne seems to be on the same page. Her new recipe for horseradish roasted salmon with mustard potatoes is exactly where my head is at right now. She coats a soft fillet of salmon with horseradish and lime zest and roasts it alongside mustardy potatoes. This dish sparkles with flavor, a bracing note on a winter evening.
Catch another glimpse of warmer times and climes via the green chiles, tomatoes and olives in Nargisse Benkabbou’s chickpea-chicken salad with green harissa dressing. The recipe is based on tayb o’hari — a Moroccan street food of chickpeas usually served in paper cones and topped with spices — and Nargisse turns the mixture into an exuberant salad that’s equally appealing warm or at room temperature.