With Luke away golfing, I tried out some recipes pulled from recent magazine perusals. The stand-outs are the pickles, the bread, the labor-intensive-but-yum breakfast cakes.
Crunchy, dill-y, and delicious. And a cinch to make (especially if your store carries pre-peeled spring carrots.)
(Food Network Magazine, from Ted Allen's In My Kitchen)
Jim Lahey's No-Knead Bread (from his book My Bread). Looks fancy ('artisanal'). Tastes fab. Easy-peasy.
Mango and Yogurt Parfaits (from Padma Lakshmi, InStyle magazine May 2012) Breakfast for the week. [Puree 3 peeled and cubed mangoes in a food processor until smooth; add 2 T lime juice, 2 T honey and 1/4 tsp cinnamon. Layer with vanilla yogurt.]
Banana-Cream Cheese Breakfast Cakes (Food Network Magazine). Scrumptious. Just pay heed to the recipe direction 'muffin tins should be 3/4 full'. I overfilled [NB: use jumbo muffin tins, or make 24 mini-cakes], and the tins runneth over, precluding photography, but not the later enjoyment of an oven-warm treat on the porch, reading the New York Times. Really good.
Braised Spinach with Eggs (Mark Bittman, New York Times magazine). This will be in heavy rotation at our house.
Pasta with Asparagus and Prosciutto (Food Network Magazine) Of course it was good.