In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
|Falafel Burgers with Lemon-Tahini Sauce
Pan-grilling, rather than the classic deep-frying method, makes these falafel healthier. For a gluten-free alternative, serve the patties on top of a salad of romaine lettuce, tomatoes, olive and cucumbers and drizzle the lemon-tahini sauce on top.
|Ingredient Spotlight: Artichokes
Don’t be intimidated by fresh artichokes! They may look prickly, but once trimmed and cook, their mild, nutty flavor shines. Read on for our best tips for working with artichokes, then find some simple ways to prepare them this season.
|Pork Loin Sandwiches with Radicchio-Carrot Slaw
This substantial sandwich is loaded with big flavors from the fig jam, mustard and radicchio-carrot slaw. The use of mustard and jam may sound surprising, but the two add sweetness with a little zing — a perfect complement to pan-seared pork.
|Recipe Roundup: Spring Cocktails
Shake or stir your way into spring with a refreshing cocktail! We’ve rounded up some of our favorite picks featuring some unexpected but delicious flavor combinations. Cheers!
|Mother’s Day Gift Guide: Chef Suzanne Goin
With Mother’s Day around the corner, we asked some of our favorite chefs and foodies what they’ll be giving — and hoping for! — this year. Read on for picks from Chef Goin, Chef John Besh, Bon Appetit Editor Christine Muhlke, and The Kitchn’s Sara Kate Gillingham-Ryan. Also, learn how they’ll be celebrating this very special holiday, with their kids, mothers and entire families. Happy Mother’s Day!
|What We’re Reading: Shake
Eric and Josh, the creators of the Mason Shaker, believe cocktails should be fun, simple and social — and in their new book Shake, they aim to prove it. Here, we ask Eric and Josh all about the book, including their best tips for beginners, and what they’re drinking tonight.
Carrot cake, spread with a thick layer of cream cheese frosting, is a welcome treat for any gathering. Enjoy this cake during the spring, when carrots are at their best.
|Weekend Project: Madeleines
These tender sponge cakes are baked in a special shell-shaped pan to create a beautiful, delicate presentation that’s perfect for spring. Our version is brightened with sweet-tart lemon zest and juice; with their buttery texture, pretty shape and subtle flavor, they make a wonderful addition to a brunch or tea.
|Grilled Shrimp & Green Onions with Romesco
A spring meal of grilled green onions with romesco sauce is an annual tradition in Spanish Catalonia. Our take includes green onions, lemons and succulent shrimp, all served with smoky romesco.
|Braised Artichokes with Shallots & Peas
Braised in a flavorful broth, artichokes become silky and tender. Here, we pair them with fresh peas and herbs, adding creme fraiche at the end of cooking to enrich the sauce. This recipe makes a wonderful side dish for a spring dinner party, or you can serve it over polenta to make a beautiful meatless meal.
|Party Planner: Cinco de Mayo Taco Party
Celebrate Cinco de Mayo this weekend with a taco bar fiesta! Whip up a batch of frozen margaritas, mash some avocados for guacamole and prepare a variety of taco fillings to please everyone. Let guests assemble and garnish their own, then let the party begin — we’ll show you how.
|Whole-Wheat Waffles with Honeyed Strawberries
Cinnamon-flavored whole wheat batter produces waffles with a crunchy texture and a nutty taste. They are irresistible topped with honey-sweetened berries. Serve these for a weekend breakfast — no one will guess that they’re healthy!