From March into Bloom

Spring is here—and TJ and I feel it in our bones.

It showed up early at the Pasadena farmers market, in crates of tender asparagus, fat artichokes, and the first bunches of wild nettles—his favorite.

In L.A., spring always arrives before the calendar says it should, and we welcomed it the way we always do: by cooking. Nettles in the pan, garlic on the board, masa in our hands.