Recipe: Asparagus & Prosciutto Crostini Happy weekend, friends! Easter Sunday is just around the corner; are you cooking a big leg of lamb, a honey-glazed ham, or a batch of sticky lemon rolls?
Happy weekend, everyone! I hope you're in the mood for delicious spring-y brunch recipes, plus appetizers and sweets, because we've got a lot of ideas for you this week.
Q: I picked up something called piloncillo because it was cheap and it seemed like a good idea at the time.
From Apartment Therapy → Jennifer's Kitchen Renovation: A Few Issues "The biggest unexpected bump in the process this week was the plumber’s discovery that the cold water shutoff valve is not in the kitchen next to the hot water shutoff valve — it’s in the bathroom next to the toilet..." READ MORE »
The angle: Comfort food is comfort food, no matter how you spice it....so why not spice it? Recipes for right now: Buttered Tarragon Peas, Crab and Coconut Spinach Stew, Salmon Teriyaki, Merguez Lamb Burgers with Feta, Curried Potatoes Samosas, Chocolate Chai Sandwich Cookies Who would enjoy this book?
All week long we've been inspired by artfully arranged open shelves and organized kitchen cabinets. Here's one more inspirational idea if you like to keep your kitchen goods behind closed doors: use a metal locker as a pantry!
Ten reads we thought were helpful, thought-provoking, or interesting this past week. Eli Saslow's excellent Washington Post series on food stamps and hunger in America just won a Pulitzer Prize, so yeah, you need to read it.
Most Eastern European households have an Easter tradition of sweet eggy bread. This is my family's — an enormous braided loaf, scented with nutmeg and lemon, peppered with almonds and plump golden raisins.
This drink, which supposedly originated at the bar of a British private club in the Burmese capital of Rangoon sometime in the 1920s, is squarely in the wheelhouse of the 9-Bottle Bar.
When we got married, my aunt gave us two sterling silver iced tea spoons, promising I could use them for so much more than tea.
Ah, the humble cucumber. This ubiquitous and versatile vegetable has so much going for it — its mild flavor, no-cook convenience, and refreshing crisp texture make it a go-to for so many appetizers.
Asparagus and radishes are like the Christmas elves of spring: appearing out of nowhere in festive green and scarlet, letting us know that something very good is on the way.
Fennel and roasted strawberry frozen yogurt; Easter bread; and a green goddess detox salad in today's Delicious Links.
Q: I have a bag of ice cubes in the freezer with no ice making machine. The ice clumps. How do I keep them loose for serving?
You know what's missing on your Easter table this year? A little floral wreath-crowned egg maiden! READ MORE »
I have a deep love and respect for breakfast. It helps wake up my brain, fuel my body, and gets things started on the right note.
Q: My 30th birthday is coming up this summer and I will be celebrating at a music festival with many of my favorite people.
The angle: Monochrome is boring; eat in full color. Recipes for right now: Hibiscus-Tangelo Iced Tea; Cherry Tomato, Sausage, and Quinoa Tart; Golden Beets with Parsley Pesto and Fregola; Fennel and Grapefruit Salad with Chamomile Vinaigrette; Scallops with Bacon and Linguini over Arugula Who would enjoy this book?
No, I'm not talking about alphabetizing your boxes of Raisin Bran and shredded wheat! I'm talking serial here: row after row of aesthetically-pleasing, uber-organized repetition that will calm the OCD in the worst of us.
If it's a classic deviled egg you're looking for, you best keep on moving. There's no mayonnaise or mustard here, and we haven't even bothered with any fancy piping.