Beet-Pickled Deviled Eggs

What are you serving for Easter brunch? Your main dish is probably set — ham, a leg of lamb — but how will you welcome guests and begin the meal? A light bite is welcome before a late brunch, so let’s talk hors d’oeuvres.

Today we have 17 easy, spring-fresh appetizers for your weekend table, from two kinds of deviled eggs (what is Easter without deviled eggs?) to make-ahead crostini with pea shoots and strawberries, and from creamy Parmesan dip to Southern pickled shrimp, there’s a nibble and a treat for everyone.

READ MORE »

Meyer lemon-coconut bars; slow cooker cherry chipotle pulled pork with cilantro lime slaw; and pancetta and gruyere breakfast pizza in today’s Delicious Links.

READ MORE »

Q: I’m a non-Jew working at a synagogue (managing their database), and they just let us know that they’re asking everyone to not bring in anything made with flour, grains, rice or beans, etc. for Passover. They will provide matzah, if we need it. I don’t know a lot about what is eaten over Passover, so what can I bring in that won’t get me in trouble?

READ MORE »

As soon as Chelsea and her husband purchased their little bungalow home, they knew they wanted to redo the kitchen. A little over a year after closing they started the project, and nine months after that they finished it. We know how quickly kitchen renovations can run into the $15,000 – $20,000 range (or more), but this creative, industrious couple were able to completely transform their kitchen for only $3,500. (Yes, truly.) Check out the amazing ‘after’ photos below!

READ MORE »

The eggs in the picture above all come from the same carton and the same farm. They are not like the eggs one would find in most grocery stores. First off, they are different colors and sizes. Some are, well, egg-shaped and some are longer and more oval. Some have smooth surfaces and a few are slightly rough and have little bumps. They are uneven and unpredictable, and I love them for that.

READ MORE »