This week we chatted with folks about party planning, and Top Chef. We baked chocolate cakes and tasted Starbucks chocolates. We also had a lot of fun and a lot of good eats. If you missed anything then check out the week that was, just click "Start Slideshow" below.
Spring is starting to peek its little head out from the blanket of Winter. Spring vegetables — like asparagus — are starting to show up at markets, and tonight we spring the clocks forward. To get ready for all this springing about, I dug up a recipe for slow-sautéed asparagus with pancetta. The Spring veggie lightens up the meal, but the pancetta makes it rather comforting — a plus for those of you not ready to give up Winter. To check out the recipe for a simple but delicious dish, read more
As I was browsing the new Napastyle catalog, I came across these interesting silicone sealing lids. Apparently they can fit almost every kitchen vessel from salad serving bowl to sauté pan. While they look a little bulky, I love the idea of the lids as they omit the need for tupperware! My only concern is they come in such large sizes with no lid smaller than eight inches. Still, I'm curious to see how functional these are. What do you think of the lids? Useful or useless?
