This spring my friends and I spent a sunny afternoon toasting our friend Beth and her baby boy on the way. We skipped the usual baby bottles and blue food, and instead focused on the party details we knew Beth would appreciate: a fresh, sophisticated salad bar spread, sunny and colorful decor, and a fun, simple craft table where guests personalized burp cloths for her to take home.

Here’s a full look at the party, from the set-up to the beautiful bundt cake finale, including all the resources we used to make this shower happen. Planning a baby or bridal shower this year? Here’s some inspiration for making it feel extra special.

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I am always trying to think of new dessert recipes to have on hand for easy entertaining. Recipes that are fresh, simple, and allow you to spend time with your guests instead of being stuck in the kitchen.

When Anjali asked me to help her with a cake for her Grown-Up Baby Shower, I knew this Lemon Poppyseed Bundt Cake would be a winner. With summer just around the corner, this no-fuss recipe is perfect for whatever backyard gathering or barbecue is heading your way.

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When I started planning the menu for the afternoon baby shower I hosted for our latest Gatherings from The Kitchn, I knew I wanted to serve salmon. High in omega-3 fats and low in mercury, salmon is a great choice for pregnant women who are confused about which fish they can and should be eating.

But this recipe isn’t just for pregnant women, of course. On a bed of crisp greens, alongside cold roasted asparagus, a piece of this mustard-brushed salmon is terribly elegant. It’s also just as good cold as it is hot, making it an easy option for a picnic or a warm-weather dinner.

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When strawberries come into their own in late May and early June, they need very little help making their way from the carton into our mouths. But once you’ve eaten a few pounds and perhaps made a batch of chocolate-dipped strawberries, what’s next?

How about toasted marshmallow strawberries? This is a two-ingredient dessert that also happens to be a fun after-dinner treat to make with friends. Think of it as strawberry S’mores, no campfire needed. Toasty, sweet marshmallows and tart berries? So delicious. Make extra — here’s how!

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My hubby and I really love cooking together, but these days, between his hectic med school schedule and my work schedule, we rarely get around to it during the week. Weekend mornings are the perfect opportunity to get the kitchen dirty and enjoy a leisurely meal made by the both of us. One of our favorites is this Green Shakshuka recipe: warm eggs cooked over a bed of garlicky leeks and greens with tangy feta cheese, all served with crusty bread.

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