As winter gives way to spring, we’ve been reflecting on the meals we came back to again and again this year. Every winter, a few dishes end up on repeat and quietly take over our kitchen. This winter, it was:
- Green Sauce
We called it green sauce, though it lived somewhere between salsa verde and pesto. The exact version changed depending on what we had on hand, but it usually involved a mix of herbs and greens — pea shoots, arugula, whatever was around — blended with garlic, oil, a splash of lemon juice, some cooking wine, salt, and pepper. It was bright, punchy, and good on just about everything.
2. Frozen Tofu, Pan-Fried
We got very into freezing soft tofu this winter. Once thawed and squeezed out, the texture changed completely — almost like a sponge, with wide pores that were especially good at soaking up marinade and adding a nice chew. We often used Japanese-style BBQ sauce, then pan-fried it until browned. Very easy. Very satisfying.
- Tinned Fish Toast
Like much of the internet, I went on a tinned fish toast bender. The formula was simple: good toast, some kind of fat, something acidic, something green, and ideally an allium. One especially good version involved kale massaged with garlic, pepperoncini brine, and a little oil from the fish itself, then piled onto toast and topped with tinned fish. Salty, punchy, and absolutely worth repeating.
4. Pho Pilaf
This one became a real favorite. We’d toast basmati rice until it smelled deeply fragrant, then add pho spices like cinnamon stick and anise seed, plus cooking wine, a dash of fish sauce, and homemade broth. It was simple, warming, and a little more interesting than plain rice without being a whole production.
5. Saag Feta
Saag is always in my winter rotation. I first got hooked after seeing Priya Krishna make a version years ago, and I’ve been obsessed ever since. It’s one of the best ways I know to turn a serious amount of greens into something deeply comforting. Spicy, rich, and endlessly worth making again. Pair it with the Pho Pilaf, Pan-Fried Frozen Tofu and add some roasted sweet potatoes and you’ve got a full meal worth eating on repeat.
None of these were especially elaborate, and that was part of the point. They were just the meals we kept coming back to. We’re already looking forward to sharing our spring obsessions with you all.
