Cooking it the seasons has always deeply resonated with me. Taking what you have and making the most of it—making something of beauty that can be shared is a value that echoes within and outward. A late spring roast: lamb belly from @thewholeox...

Cooking it the seasons has always deeply resonated with me. Taking what you have and making the most of it—making something of beauty that can be shared is a value that echoes within and outward.

A late spring roast: lamb belly from @thewholeox stuffed with @jackbakesnyc challah breadcrumbs, spring garlic, parsley, lemon, and peashoots, roasted over baby fennel and pea tendrils, in essence, filled with the @artemisia.farm leftovers. (at Artemisia Farm & Vineyard)
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