Have you done some spring cleaning of your old recipe ideas? I mean, turn over a new leaf in the way you see ingredients and process how you might prepare them? I’m always looking to evolve from my gut instincts on what to do with a certain familiar food, for better or for worse (sometimes, the simplest, most instinctual answers are best). But spring seems especially fitting for turning that equation on its head, and coming up with a new plan of action for what to do with, say, snap peas. At first, I’d wanted to make a soup, with a creamy, minty base. But this time, it’s going to be ice cream, with a touch of lime juice and basil infused.