Pasta with Ricotta and Meyer Lemon
Plus: Braised Sausage and Lentils, Saucy Clams and Mussels, and a Trip to Salazar.
Spring is here! In L.A., it feels like a bit of a cheat: winter never really gets that bad and then, suddenly, the pink trees are in bloom, it’s too hot for sweatshirts, and you’re transitioning from hearty winter food to lighter fare. As you can tell from this newsletter, I’m still in the middle of that transition.
On the lighter side is th…
Keep reading with a 7-day free trial
Subscribe to The Amateur Gourmet Newsletter to keep reading this post and get 7 days of free access to the full post archives.