If we asked you quickly, what season do you most associate with celebration? You’d probably answer, the Holiday season. But what if the question was, what season do you actually feel like celebrating? It would be spring, right? Never mind opening Holiday presents. Opening your windows on that first double-digit Sunday afternoon is a feeling you instinctively want to celebrate.
Spring is full of exciting little events like this – moments you want to savour and share. That feeling is the inspiration behind this issue’s collection of recipes. They celebrate the appearance of the year’s first tender produce and the fresh, full flavours of some of our favourite Canadian cheeses.
You already know how to make a big spring ham or a big spring lamb. Here are a dozen little dishes meant to be shared with whoever else is excited that the crocuses are up, that the birds are coming back or that it’s finally warm enough to sit outside. Whatever the reason, we know you’ll agree that spring is something worth celebrating.
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Texte David Rollins Direction artistique Anne Bergeron Photographie Christian Lacroix
Stylisme d'accessoires Sylvain Riel Stylisme culinaire Anne Gagné
Conception des recettes Véronique Gagnon-Lalanne