I don’t know about you, but this past week it started to feel a bit more like spring (finally!), and we’ve got a few new recipes to celebrate the warmer weather. If you’re looking to bulk up on vegetables and grains, you need to try the egg, spinach, and spelt salad with green garlic dressing. If you’re craving something a little heartier, try the lamb meatballs with lemon sauce. Looking for dessert? You need to make Faith’s Meyer lemon Shaker pie. But whatever you do, wash it all down with homemade coconut milk (only two ingredients needed). Happy weekend, everyone!

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Q: When I braid a challah it splits in the baking process, so that I do not have a nice braided top when baked. It looks more like a person got stitches and in the healing process they broke open. Can your readers help me figure out what I am doing wrong?

Sent by Madeline

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If understated elegance is your thing, Le Creuset’s newest collection is right down your alley. The Matte series features low-sheen enamel for a softer, more subtle finish than you find on Le Creuset’s other colors. So pretty!

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Chelsea Fuss’ 5 Pro Tips for Beautiful Flowers on a Budget

Throw open the windows, friends, because I think winter is finally behind us. Are you ready to welcome spring? It’s time to dust off, air out, and spruce up your kitchen for the new season. Here are 10 ways to get it looking as great as you’re feeling.

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As we limp into spring, I find myself needing a lot of warming, clean foods. It was a long winter of rich cooking and eating, so the idea of eating simply as the season changes is attractive. In Ayurveda, a dish called Kitchari is often prescribed for its ease of digestion and detoxifying qualities and lately I’ve been eating it a ton.

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Where: SAT Foodlab, Montreal, Quebec
Who cooks here: Michelle Marek and co-chef Seth Gabrielse

Yesterday I gave you a peek inside Montreal chef Michelle Marek’s home kitchen, and today we’re going to visit her restaurant. No, we don’t usually write about restaurants at The Kitchn, but we certainly take inspiration for home cooking from them, and I felt that it would be interesting to talk to Michelle about how home and restaurant cooking differ from one another.

Those differences turn out to be less dramatic than I expected at Foodlab, an unusual restaurant that initially bootstrapped itself into existence with few resources; Michelle and her co-chef Seth carried appliances and tools into the restaurant straight from their own home kitchens, even biking in the food itself before they got stoves installed!

Here’s what Michelle has to say about cooking with love and making do — at home and at the restaurant — and why her KitchenAid mixer has never made it back to her home kitchen.

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Behold, a bright and sunny main dish that’s perfect for any spring celebration! These tender and flavorful meatballs, napped in a tangy, lemony sauce, are not only delicious, they’re appropriate for a Passover Seder, Easter dinner, or even just tonight’s main course.

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When Julia and Sara bought their rundown 1967 duplex in downtown Anchorage, it was a mess. “It had barely been touched in 40+ years,” Julia wrote to us. “Sculpted shag carpet, pink toilets, mirrored tile, etc.” After qualifying for a renovation mortgage loan and deciding on a contractor, Julia had just 24 hours to pick everything for the interior of the house — including the kitchen! — but she did it with the help of a designer and Pinterest inspiration board. The new kitchen is classic and kid-friendly, and designed with affordable materials that look way more high-end than they actually are. See what it looks like now!

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