Sometimes food can be so beautiful. These beet and goat cheese "jewels" are simply made by layering those two ingredients. The trick is that the beet coloring — from both golden and red beets — seeps into the goat cheese, which is what gives the terrine that beautiful, varied shading.

My husband Mike brought many valuable qualities to our partnership: He's kind, charming, smart, and has good taste in books. He loves good food, and makes me coffee every single morning. And somewhere among the upper pantheon of his stellar attributes is also this: He can wrap a burrito so that you can eat it all the way down to the very nub, without it falling apart in your hands. Want to see how he does it? 

Ice cream two ways, stir-fried noodles with cabbage, and more in today's Delicious Links. 

Q: I am a recent college graduate looking to take a culinary course for the first time. I'm interested in learning some new techniques for preparing and cooking ingredients and maybe meeting some younger like-minded people along the way, but being in Cleveland, there is a surprising number of choices. 

Kitchn reader Cecelia and her family live in a 1918 stucco Mediterranean Revival raised-basement home in the Broadmoor neighborhood of New Orleans. Since 1918, it has undergone two significant renovations, the second of which occurred after Hurricane Katrina. The renovations weren't terrible, but they didn't make good use of the space — the setup didn't even have room for a kitchen table! So after she bought the home, Cecelia did a complete renovation of the space to open it up and bring out its true potential. See her 'After' photos below:

Floral Drink Dispenser from Classic Hostess

• $142.99

Want a beverage dispenser you can tote along to the park? Try this painted stainless steel dispenser -- so cheery and smart, with a no-break construction and carrying handle. This one is hefty, too, at 12" x 17" and with a capacity of 25 liters, about 6.6 gal.

When you were a grade school student, you probably complained about particularly bad school lunches to your parents or your friends, but fourth grader Zachary Maxwell didn't stop there. He decided to bring a small video camera to school so he could show his parents what his school lunches really looked like — and then spent the next six months documenting the food served in his New York City lunchroom.

We've seen vertical gardening, rooftop plants, and balcony containers as clever solutions for small spaces. But I went looking for other tiny spots to add a little green — in other words, where to garden when you don't have a garden.

• Small Space Gardening
  Apartment Therapy

Louisa Shafia is a Brooklyn-based chef and cookbook author whose first book Lucid Food was lauded for its fresh approach to cooking with organic, seasonal food.  In The New Persian Kitchen, she turns her attention to the vibrant flavors of Iran. She was introduced to this food as a child when her Iranian aunties would visit, bringing unfamiliar ingredients like pomegranate molasses, turmeric, and dried lime and filling the kitchen with enticing, delicious smells and tastes. 

I do love a good infograph, and this one from Massive Health is worth printing out and pinning to the kitchen wall. It compares our feeling of satiation versus the resulting sugar crash of many favorite midday snacks and treats. Are any of these surprising to you? More

Food just tastes better outside, doesn't it? The first hint of warmer weather and you'll find us outside come mealtimes: on a porch, on a front stoop, on a park bench, wherever we can find a sunny spot to sit back and enjoy a meal al fresco. With Memorial Day next week, we feel the outdoor eating season is officially open. Here are ten of our favorite seasonal salads to pack up and take on a picnic.