I know it’s time for a spring refresh when the bustle of holiday and winter cooking starts to linger. I schlepped in oversized bags of flour and sugar to make cranberry-orange and pumpkin-chocolate loaves for Christmas—leaving a fine dusting of powder in the pantry. My freezer has become a small parking lot of deli tubs filled with extra pasta sauces and sides from New Year’s. There’s a slick of something sticky in the crisper drawer that I’d rather not investigate.
The kitchen starts to feel full of static—the kind that makes it easier to order in than to figure out what, exactly, is causing the low, annoying hum.
Even in a small kitchen (which mine is—galley-style, in a one-bedroom city apartment), it can be surprisingly hard to figure out where to start. There’s the…
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