I hope that it’s now safe to say that spring is officially here. A couple weeks ago it was reaching 80 degrees, but since then its been cold and rainy. Nevertheless, the flowers are starting to bloom and the trees are getting buds. Even though this winter was incredibly mild, I’m ready for the real start of spring.
I can hardly believe that Easter is only a week away. I’ve got some serious meal planning to do! Luckily Chow has a collection of recipes for Easter brunch and Evan posted some of his simple Easter recipes.
If you’re more into desserts, check out Chow’s http://www.chow.com/food-news/108959/how-to-make-marshmallow-chicks/ or The Kitchn’s Strawberry-Honey Sorbet (which sounds amazing and just got added to my “to make in the ice cream maker” list) or Lemon Sandwich Cookies with Triple Citrus Filling.
Obviously, one of the best things about spring is the return of fresh produce. Julie has a delicious sounding spring mixed grill on Savvy Eats. One more reason to get a grill when we get a house.
The 5 recipes to start your spring featured on Food Republic aren’t the sort of things that I usually cook, but if you need recipes for rabbit or lamb, check it out.
One of my favorite spring vegetables is ramps. I haven’t seen them around me yet, but Zagat says they’re appearing on NYC menus.
The return of all this food reminds me that I really should make a list of what I want to can this year, even if I didn’t do a very good job of completing last year’s. Eatocracy has 5 reasons to pickle and preserve your food.
