• Fab's feeling crochet, sexy skirts, and architectural heels
• Yum's yearning for eco-friendly olive oil and Easter candy
• Geek's wild about the new iPad and a limited-edition Scrabble game
• Fit's hyped up on energy bars and gym-friendly towels
• Savvy suggests Spring cleaning your budget and protecting your passwords
• Casa's craving creative Ikea hacks for the home
• Buzz is excited about the return of Game of Thrones and Titanic in 3D
• Bella's feeling mango cuticle balm and Chanel nail polish
• Tres's diving into Fifty Shades of Grey
• Lil's loving art prints and bedtime books

I've said it before and I'll say it again: when you've got really great seasonal produce, you don't have to do much to create a standout dish that perfectly complements a meal. The slightly sweet flavor of carrots is a fresh counterpart to a meaty main course, so why cover it up in heavy sauces or turn it into something else entirely? What's more is that this preparation of carrots is not only visually appealing, but it's also incredibly fast and easy.

Get your hands on some smaller carrots with the tops on for easy steaming. Leaving a little bit of the green tops on the carrot (a half inch or so) makes a beautiful presentation filled with color. You'll be surprised what this small step does for the overall aesthetic of the dish.

I like to steam these until they are just tender enough to be pierced with a fork, but still have a little bit of bite to them. Immediately dunking your perfectly steamed carrots into an ice bath stops the cooking process and preserves the bright color and fresh flavor.

A sprinkle of salt and pepper and a drizzle of olive oil and lemon juice enhance the flavors of the carrots, and you've got a simple and fresh side dish that is full of color and flavor. For the incredibly easy recipe, read on.

Holiday meals can be a source of great stress and anxiety. There's a lot to think about: what to serve, when to cook it, how to decorate. But with a well-thought-out meal and a little bit of effort, you can create an Easter feast that is sure to impress.

I've come up with a menu full of fast and easy dishes, many of which can and should be served at room temperature. Brightly colored Spring ingredients are highlighted and none of the dishes require much effort on your part. I love decorations that look like they were thrown together naturally — beautifully dyed Easter eggs scattered across the table, sweet stuffed Spring animals to join the party, and your favorite flowers in mismatched small vases to set a happy tone.

For the complete menu, read on.

• Check out the world's first edible cookbook — HuffPost Food
• April Bloomfield weighs in on London vs. New York — Food Republic
• At IACP, Alinea chef Grant Achatz announces plans for a museum exhibit, TV show, documentaries — Eater
• Skittles is making money off the Trayvon Martin case — Grub Street NY
• The best cocktails in Las Vegas — Saveur
• Flashbacks and fries from Amanda and Merrill — Food52
• Utilize supermarket dough to make something other than pizza — Dinner Diary
• Slimming staples courtesy of Top Chef's Gail Simmons — Yahoo! Shine