Easter entertaining advice from Ruth Reichl, plus an easy blueberry crisp [1] that I am making as soon as I hit “publish” on this post.
I’m liking this trend [2]! Especially when someone notes that Andy and I are part of the evidence that proves it’s a trend.
I don’t know why I didn’t own happy vintage juice glasses [3] before this week.
I think we’ll go with the Yardbird when we’re here [4] for dinner next week.
Raising girls who love butter [5] (and themselves).
How did I forget how much fun a kid can have with a spy pen [6]?
Yesterday I was staring at an onion and a pack of chicken and asked you guys what you’d make. (Should we bring back Food Network’s Ready, Set, Cook?) The ideas were inspired [7]! (Andy, who didn’t know I was taking menu nominations, ended up home before me and made chicken tacos with a black bean salad.)
How do you take your eggs? However you do, Bon Appetit‘s Egg Primer [8] shows you how to nail the technique in your own kitchen. (Seriously, have you ever seen a story this beautiful?)
Of course, Jon Stewart’s take on Pink Slime [9].
Joan Nathan’s Countdown to an Easy Passover [10].
PS: I found the above photo in Saveur about five years ago and it’s been pinned on the bulletin board of every office I’ve worked in since. The credit says Time-Life, and I’m guessing it was taken in the 60s. Here’s a Where’s Waldo-esque challenge for you: Can you find one of my all-time most favorite cookbooks in that pile? First one to guess right gets a free galley of my own book [11] and a bumper sticker.
Have a good weekend.