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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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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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Make-Ahead “Ham & Cheese” Breakfast Casserole

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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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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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With all the restrictions, rentals can be challenging to decorate and make your own, but the backsplash is one rental battleground where you can declare victory.

From Apartment Therapy → 15 Ideas for Removable, DIY Kitchen Backsplashes

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Is your goal this week to use up every last bit of the items in your refrigerator and pantry before they go bad? We can help! Here are five tips and tricks to get you to use up the last bits of things you have lurking in your kitchen.

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From Apartment Therapy → A Simple & Natural Bridal Brunch

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Do you love reading The Kitchn? Would you like to write for us? If you’re interested in working with us as a regular contributor, we’d love to hear from you!

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After a week of making a concerted effort to reduce the food packaging that came into — and went out of — my home, I realized there was plenty of low-hanging fruit to pluck: having my groceries double-bagged when I was too distracted (or just plain slow) to fish my nylon market bag out of my purse; the extra utensils, napkins, and condiments that came along with my takeout; the countless small plastic bags I used to transport items from the bulk bins to my canisters at home. All of these were items I could do without easily and with minimal inconvenience.

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