3.94 / 5 Stars | 14 Reviews
by CLHARTMAN
“This is a chicken recipe that my family absolutely loves. It is chicken breast marinated in lime juice, orange juice, lemon juice, mint, and honey. It is very tender and the chicken is very moist.”
4.59 / 5 Stars | 46 Reviews
by Lorelei Rusco
“Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.”
Happy weekend, everyone! What’s cooking? Brunch for your mother or your own family? (If brunch is indeed part of the story this weekend, here are a few favorite recipes, including those irresistible sticky rolls.) Thank you so much for celebrating our birthday with us this week; your comments were all so sweet and so appreciated by the whole team. As always, we’d love to hear all about your cooking plans for the weekend; what’s happening in your kitchen?
This week we’ve got you covered for all your fun spring eats and Mother’s Day plans. If you’re looking for something fresh, try the cauliflower fritters with pea spread or the asparagus orzotto. If you want to spoil your mom with All The Delicious Things (as you should), you need to make the coconut-raspberry macarons and the berry jasmine scones. Whatever you do, kick back and relax with a refreshing, sparkling cucumber cooler –– cheers!
Sure, you can take mom out for brunch on Mother’s Day and present her with a little wrapped parcel topped with a bow. But that’s what everyone will be doing. What about making her brunch instead? Even better, make her brunch from one of these three new cookbooks, and leave them behind as a gift for her.
Look, I have no business giving dating advice. Or marital advice. I didn’t, like, scope the scene or learn the rules or think big thoughts about what kind of person would be the right person for me when I walked into a bar 11 years and met this guy for a drink. Nevertheless, if you were to try isolate a single trait essential in a life partnership, I think you should look for a person who is pro-whim — that is, encourages you to have whims and pursue them, for better or for worse. Does that sound too abstract? Okay, fine; let me propose instead the Strawberry Rhubarb Pie Bar Test, which should be enlisted as follows. 1. Find a potential mate. 2. Say, “Do I need to good reason to make strawberry-rhubarb pie bars?” 3. If they answer, as mine did on Monday, “Nope. I think they’re always welcome,” you’re probably on the right track. If nothing else, your weekend is about to get tastier.
I’d been daydreaming about a late spring riff on an apple-crisp-in-the-pan bars since I got the One Bowl Baking book last fall. I’m not sure I’ve ever met a pie-like cookie bar I didn’t like, but still, these made me nervous because they seemed so (ewww) wholesome. There are more whole grains than white flour, less sugar and less butter than any other cookie bar I’ve ever made. How could this be good? Silly Deb, I should have just trusted the author implicitly. Yvonne Ruperti is a former Cook’s Illustrated writer, America’s Test Kitchen on-air host and bakery owner, so you could say she knows a few things about baking.
… Read the rest of strawberry rhubarb crisp bars on smittenkitchen.com
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