There was a moment a dozen or so years ago when sliders were all the rage on restaurant menus. Precious little burgers (the traditional slider) and more clever ones like meatballs and fritters would teeter with tweezer-applied toppings on tiny buns and unless you unhinge your mandible to engulf (slide?) your wobbly prey whole, it was a bit of a mess too. So why am I channeling the year 2009? Sliders have been having a renaissance in my kitchen this spring because I finally realized their size is perfect for smaller eaters and makes for far more appetizing leftovers than, say, a cold burger with several bites removed, sogged into a day-old bun.

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