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I experimented: sundried tomato, a hit of Sriracha, chopped herbs—each variation fed the obsession.

As the weather thaws and April showers make their return, I feel called to incorporate more herbs into my dishes.

Dorian’s board, for example, calls for flakey salt, citrus zest, fresh herbs, sliced red onions, edible flowers and a generous drizzle of honey.

Instead of a basic rice bowl with ground beef, why not make congee with soy-braised beef and lots of fresh herbs?

From there, it’s a playground for flavor — add some citrus for brightness, a dash of heat for complexity or a handful of herbs for freshness.