This time of year is kind of like a no man’s land of seasons. It’s technically still winter, but for those of us in the northeast, spring is just around the corner and we are so over winter we cling to whatever hint of warmth and sunshine we can find. From a food standpoint, that means lemon. Lemon everything. Lemon cake, lemon bread, lemon chicken. It’s brightness and acidity are a sharp contrast to the warmth of chili and cinnamon that have permeated most of our winter cooking. This time of year, cooking with lemon is as close as you can get to harnessing a little bit of sunshine on an unseasonably warm day and pouring it into the food you cook. It’s brightness warms you up just as much as any bowl of hot soup.