Do not forget: Mother’s Day is Sunday, May 14! Be sure to give her a call (you might even want to go see her if she lives close by!) and consider buying her a nice little present. What to get? We’ve rounded up 36 gift ideas that she’s sure to love — no matter how much money you have to spend.
A Champagne brunch is always a good idea for Mother’s Day because it automatically makes the occasion feel special and elegant. So grab a few bottles of the finest bubbles around and put together a spread that’s full of spring flavors, like an herby egg and potato frittata and a fresh fruit salad. This menu feeds six to eight people comfortably and doesn’t require much prep. We’ve even included a timeline on how you to can pull this together with a day’s head start.
(Image credit: Joe Lingeman)
If you are skeptical about the magic of gelatin desserts, then this is the best recipe to start with. This stunning, sparkling jewel of a jello mold is simply flavorful sparkling wine set with gelatin and studded with fresh fruit. It will make every guest at your brunch table ooh and ahh in delight. The best part? It tastes incredible — light and fruity, with a tart, balanced sweetness that will surprise even the most ardent jello-salad skeptics.
How do I know? Because this is the dessert that turned me into a jello-mold fanatic in one slice.
(Image credit: Cambria Bold)
Instructions for cast iron skillet cleaning often include a lot of don’ts: Don’t use soap, don’t use steel wool, don’t put it in the dishwasher. It’s almost enough to scare a cook off from cast iron completely!
However, with a few simple techniques, you’ll be able to keep your skillet clean, rust-free, and well-seasoned.
If you’ve been bored by the art options available for your kitchen or dining room, perhaps this might be of interest: Lately, we’ve been obsessing over the idea to turn cutting boards into a gallery wall. (Get it? Bored and boards?)
I realize that spring is supposed to be all flowers and pastels, lightness and lemon zest, but all of these cool, rainy days in the last month make me crave winter spices, no matter how many tomatoes and herbs I have planted this week (so many, eee) in hopes, despite all historical evidence, that this is the year I excel at container gardening. And so when a teacher at my son’s school brought me a bag of the most gorgeous, deeply red rhubarb (I really am this lucky), I knew immediately that this cake would have buttery, lightly caramelized stripe-y rhubarb topping draped over it. If you’re ever asking yourself if it’s been too long since you had an upside-down cake, the answer is always yes.
I have learned over the last couple years that there are people — smart, interesting people that I love very much — who do not care for rhubarb. They are not charmed by its perfect coloration (ranging from shimmery garnet through millennial pink and straight through to mossy green), its tart flavor that sings against vanilla and lemon and anchors the sometimes cotton candy-sweetness strawberries so you can better taste them, or by the fact that unlike anything else in my real life (hair, clothes, apartment), it’s incapable of looking bad. They do not see rhubarb as a sign that we’re near done with last winter’s vegetables and that berry season is nigh. They find it jammy or stringy or too wet or depressingly gray once cooked.
There’s not a time when jello or unflavored powdered gelatin hasn’t taken up a small space in the corner of my pantry. And it’s not because I make jello on a regular basis. Jello simply falls into that category of ingredients I know will come in handy at some point, and because it won’t go bad anytime soon.
When we talk about a great steak dinner we’re really talking about the big picture of what’s on your plate. The steak is front and center, but the sides are what makes it feel special. In fact, when it comes to steak dinners, a really good side can steal the show. In this series on Steakhouse Sides we’re sharing recipes for the scene stealers so make sure you leave ample room on the plate!
Speaking of scene stealers, these buttery balsamic mushrooms have no qualms about being the true star of your steakhouse dinner. When cooked in a buttery balsamic vinegar sauce, the mushrooms become tender and infused with an intense, slightly sweet flavor. It only taste 15 minutes to put this side together, but given how decadent they taste, you’d think there would have to be something more complicated involved to coax out so much flavor.
Serve these mushrooms alongside your favorite pan-seared steak or pork chop and you might find yourself dimming the lights, lighting a few candles, and pulling out the white linen.
The party problem: It’s Mother’s Day! And you have zero presents to give your mom! You could stop at the supermarket and get her flowers, but eh — you want to do something a little more creative and fun for her. (She deserves it!) Oh, and she’s allergic to flowers anyway.
The party trick: Swing by your local kitchen store to pick up a bunch of super-colorful tools and turn them into a cute makeshift bouquet.
Welcome to Kitchn’s Food Budget Diaries series, where we show you how people around the country spend money on what they eat and drink. Each post will follow one person for one week and will chronicle everything that person consumes and how much it costs them.
Name: Rachel
Location: New York, NY
Age: 23
Number of people in household: I live with one roommate, but we don’t buy groceries together.
Occupation: Journalist
Salary: $40,000 a year
Weekly food budget: $90 ($60 for groceries; $30 for eating out)
