Weekly Wrap-Up: 5/5-5/11


Weekly Wrap-Up: 5/5-5/11

In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!


Mushroom and Manchego QuesadillasMushroom and Manchego Quesadillas
A cherry tomato salsa brings a bright flavor to this quick dish. Round out the meal with a salad of baby lettuce, radishes and red onion. For a special treat, replace the creminis with wild mushrooms such as chanterelles or morels.
A Homemade Mother’s DayA Homemade Mother’s Day
We believe the best gifts are the ones you make by hand with love — and we bet many mothers out there do, too. Here are some of our favorite homemade gifts to bake in your own kitchen and fill with Mom’s favorite flavors.
Ingredient Spotlight: StrawberriesIngredient Spotlight: Strawberries
Bursting with sweetness and vibrant red juice, strawberries are one of spring’s most delicious and anticipated flavors. Read on for our best tips for working with choosing, storing and working with strawberries, then find some simple ways to prepare them this season.
Master Vegetables on the GrillMaster Vegetables on the Grill
Just like a steak or chop, vegetables become beautifully caramelized when cooked on the grill. Asparagus, corn, squash and peppers — summer vegetables are right at home over a bed of hot coals.
What We’re Reading: The Blender GirlWhat We’re Reading: The Blender Girl
If you think your blender is only for smoothies and soups, think again. In her debut cookbook The Blender Girl, Aussie Tess Masters shares easy plant-based recipes that anyone can whip up in their blender — and shows just how versatile the machine can be. Read on for our exclusive Q&A.
Party Planner: Mother’s Day Breakfast in BedParty Planner: Mother’s Day Breakfast in Bed
Surprise someone special on Mother’s Day with a leisurely breakfast in bed — it’s the perfect way to treat someone you love. Our easy menu stars cozy homemade waffles topped with a seasonal fruit compote, plus a frittata filled with fresh herbs. Serve it on a stylish breakfast tray, and raise a glass to spring.
Strawberry-Crème Fraîche Ice CreamStrawberry-Crème Fraîche Ice Cream
Crème fraîche ice cream has a delicate tang and ultra fresh flavor. It’s a terrific companion to spring berries. Strawberry puree tints the ice cream a pretty pink, but reserve a handful of juicy morsels to stir in just before freezing.
Best of the Web: Spring VegetablesBest of the Web: Spring Vegetables
Asparagus, peas, artichokes, carrots — spring vegetables are here! We’ve loved seeing bright, fresh springtime dishes out in the blog world over the past couple of months, so here, we’ve rounded up a handful of our favorites. Get inspired, and try them yourself!
Grilled Rib Eye with Mushroom-Cabernet SauceGrilled Rib Eye with Mushroom-Cabernet Sauce
A rich mushroom sauce puts these rib-eye steaks over the top. The dish is impressive enough for guests yet is easy to prepare. Have all the sauce ingredients at the ready, then make the sauce while the grilled steaks rest.
Weekend Project: Flatbread with Olive Oil and Sea SaltWeekend Project: Flatbread with Olive Oil and Sea Salt
Did you know your favorite pizza dough can double as a simple flatbread? Created with our easy-to-make pizza dough (mixed in a food processor!), these flatbreads are finished with a drizzle of olive oil and a sprinkling of flaky sea salt.
Grilled Baby Leeks with Chervil & ChivesGrilled Baby Leeks with Chervil & Chives
Anise-scented chervil contributes fresh flavor to this dish of smoke-tinged baby leeks. The sweet young onions are accented by slightly tart sherry vinegar, spicy Dijon mustard, and peppery olive oil, a mixture that doubles as both marinade and sauce.
Party Planner: Mother’s Day DinnerParty Planner: Mother’s Day Dinner
Bask in spring’s warmer weather by celebrating Mother’s Day with dinner outside! Our fresh, seasonal Mediterranean menu and elegant melamine dinnerware make it an occasion to remember. Read on for recipes and tips.
Spring Vegetable TartSpring Vegetable Tart
This all-purpose tart is easy to load with whatever vegetables are stacked highest at the farmers’ market. Our version pairs elegant leeks and asparagus with pungent fontina cheese; serve it with a tangle of frisee and a glass of crisp white wine — preferably on the deck or patio.
Linguine alle VongoleLinguine alle Vongole
Pasta is high on the list of soul-satisfying suppers, and this old-world classic is among the most popular of the bunch. Here briny fresh clams swim in a garlicky wine sauce, with nary a tomato in sight.


One comment about “Weekly Wrap-Up: 5/5-5/11

Leave a Reply

Your email address will not be published. Required fields are marked *