Smart, Beautiful Recipe Journals from Rag & Bone Bindery

In 2011 we asked our readers to share how they organize recipes. Back then Evernote was all the rage, having launched in 2007 as a smart, easy way to save digital everything, including recipes, which were fast becoming the new normal.

Every year since then we’ve continued to ask readers about organizing recipes to get an overall sense of how systems change with time. Our latest call-out was last week, and here’s what we learned: When it comes to organizing recipes, some things never change … but then again, there’s always room for improvement! Here are the top five ways Kitchn readers are organizing their recipes in 2015.

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When we were growing up, my sister and I always got Easter egg cakes on Easter. They came from a bakery and had our names across the tops in delicate icing script. I insisted on chocolate frosting, which meant mine was always a very un-Easter-like dark brown, while hers was pink or yellow. But that egg cake was The Thing in our house.

Now, I see them at New York City bakeries for an unforgivable amount of money. I could bake my own with a special egg-shaped pan, but I don’t have room in my cupboards for a pan I might use once or twice a year. So I set out to make egg cakes with nothing more than a loaf pan and a sharp knife.

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Roasted Radish and Herbed Ricotta Omelet

Eggs, eggs, glorious eggs! They are the heros of our quick weeknight meals and simple lunches, but they really shine at breakfast and brunch. Recipes with eggs come together quickly and always taste delicious – what else could you want when you’re still a little groggy in the morning?

From breakfast tacos with scrambled eggs, to a roasted radish omelet, to a make-ahead egg casserole with sausage and chilies, eggs will always be there for you. All you need to do is roll out of bed and decide on a recipe to make first.

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A thick slice of lemon pound cake and a cup of strong coffee is one of my favorite things on earth. It’s the perfect afternoon snack, and if I had my way, it’s what I’d have in front of me every day around 3 p.m.

Today, I’ll show you how to make my favorite pound cake. It’s soft and tender, but will still cut nicely into those thick slices. Lemon zest and juice guarantee a solid lemony flavor, while the sweet glaze poured over the top just gilds the lily. Whether you’re making this for a quiet afternoon treat or to take to a party, I think this lemon pound cake will make you very happy.

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So, you’ve got some goals for your money — that big trip, the new car, the debt-defiance — and you’ve got a food budget to help you tell your money where to go. You might think that the plump grocery fund is your carte blanche to go shopping, but there’s something you need to do first before heading out.

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