My 3 Boundaries for Bringing Home Baby — Motherhood Meditations

In honor of Mother’s Day this Sunday, and the conversations happening around the brunch table for mothers now and future, we asked one of our favorite bloggers, LaTonya Yvette, to bring us a few meditations on what she has learned about life, love, and happiness through motherhood. — Faith

Each time I’ve brought a baby home after birth it’s been different. The sounds, the air, the way my body acclimated — everything. You would think by my first statement that I’ve had about five of them; but no, only two.

But somehow, my two children have been just enough to teach me the vast difference in what I should and shouldn’t do and who I think I am and want to be. More importantly, they’ve taught me about boundaries.

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5 Rules of Tex-Mex, According to The Homesick Texan — Don’t Mess with Tex-Mex

Lisa Fain, aka The Homesick Texan

What’s not to love about Tex-Mex? The Lone Star State’s take on comfort food is saucy, cheesy, and all-around awesome — even if it is sometimes misunderstood. To help clear up what real Tex-Mex is and how to guarantee Tex-Mex success in your home kitchen, we reached out to Lisa Fain, aka The Homesick Texan.

The two-time cookbook author and James Beard Award-winning blogger is a seventh-generation Texan (even if she does call New York home) and expert on all things Tex-Mex. Here is what she had to say about this delicious, all-American cuisine.

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failproof crêpes + a crêpe party

failproof crêpes + a crêpe party

I know what most people think of crêpes — they’re difficult, they require planning ahead, they’re fussy (coughFrench), they rip easily, the first one always goes in the trash — but I respectfully disagree, especially about that last bit (it goes in the nearest mouth). In fact, I think think that a great big stack of crêpes and a few easy fixings are the best thing that can happen to brunch. Hear me out:

what you'll need
everything in

  1. The batter takes 120 seconds to assemble (including the 30 to melt the butter in the microwave).
  2. You can prepare the batter 1 hour or 4 days before you need it; it doesn’t mind rushing or neglect.
  3. Cooked crêpes are basically magic — you can stack them hot or cold, they don’t stick to each other. It’s like some sort of pancake voodoo.
  4. They reheat like a charm so don’t you dare spend the morning frying crêpes. Make them all the day before and be amazed that the difference once rewarmed is undetectable.
  5. Some people like Nutella and berries with breakfast, other people like ham and cheese. Crêpes are the ideal foundation for both.
  6. The vast majority of things that taste good on crêpes require little more prep than chopping, if that — fruit or jam, cheese, dollops of ricotta or yogurt or cured meats. These, too, are meant to be prepared ahead, if you like to sleep in on brunch mornings as much as me.
  7. Think taco bars are fun? This is the fancy brunch equivalent. Until you can put sprinkles on tacos (I implore you: just say no), crêpes are going to win this round.
  8. If you’re besieged by tearing, flimsy exasperating to make crêpes, I think you’re due for a new recipe. Like mine.

lumpy, but you'll whisk it

… Read the rest of failproof crêpes + a crêpe party on smittenkitchen.com


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This Is What You Should Know Before Going to Mexico City — Travel Tips from The Kitchn

As far as travel destinations go, Mexico City is white hot. With insanely delicious street food, a burgeoning contemporary art scene, and vibrant, walkable neighborhoods, the capital is more popular than ever with in-the-know travelers. Having more or less overcome old, outdated stereotypes about its safety, the city is expected to welcome about 30 million tourists this year — and if you count yourself among them, then this travel guide is for you. Here’s the lowdown on what to expect when visiting Mexico City.

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How I Found My Mama Tribe — Life with Children

In honor of Mother’s Day this Sunday, and the conversations happening around the brunch table for mothers past and present, we asked one of our favorite bloggers, LaTonya Yvette, to bring us a few meditations on what she has learned about life, love, and happiness through motherhood. — Faith

Six years a mother, and I’ve seen it all when it comes to mama tribes. It’s not that I purposefully went around the rodeo a few times; it just takes a while to find that core crew — years even. What I love most about New York City is that there are always people to meet and new friends to make, but when it comes to motherhood, I find this factor difficult at times.

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5 Popular Mexican Cheeses to Stock Up on Right Now — Tips from The Kitchn

When you think about cheese, what kinds come to mind? For most of us, it’s probably a lineup of the usual suspects — a list of favorites we reach for on a regular basis. (Cheddar and mozzarella, anyone?)

But there are quite a few delicious cheese options that hail from Mexico — and they’re ready to do more than stuff a quesadilla.

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26 Recipes to Make for Mother’s Day Brunch — Recipes from The Kitchn

If there’s ever a time to stay home for brunch, it’s on Mother’s Day. Not that Mom doesn’t deserve a nice meal out, but it’s one of the busiest Sundays for brunch every year. So if you’re staying in, do it up big! Roll out the red carpet, bring her coffee in bed, and make her a meal that shows her how much you care.

If your mom’s got a sweet tooth, any one of the sweet and fruity French toast options will do the trick. Want to serve something hearty and savory? A breakfast casserole or savory breakfast cake fits the bill. To round out the menu, we’ve included a few cocktails and flavorful mocktails, so no matter what you serve, you can raise a glass and toast to mom.

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In Like a Lion: 5 Vegetable-Forward Recipes That Capture the Feisty Side of Spring — Recipes from The Kitchn

Spring’s earliest produce can bring both elation and puzzlement. After months of lumpy storage vegetables and produce shipped from afar, verdant greens and tender roots are a welcome shift. But spring’s first offerings aren’t for the faint of heart – from spicy radishes to punchy greens to pungent alliums, early spring produce can prove tough to tame.

I’ve found that the best way to savor these first shoots and roots is to celebrate the season’s assertive and uniquely green palate. To help, I have a few guidelines I turn to again and again to make the most of the season’s early bounty.

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Carne Asada

Carne Asada

Carrrrrrne asada! Do you remember that Superbowl ad with the two lions? For months after that aired I couldn’t say “carne” without rolling the rrrrrrs.

Clever of whatever ad agency came up with that campaign to feature two king carnivores talking about carne asada, which translates literally as “beef grilled”.

Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. You can also serve it straight up, with rice and beans on the side.

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