In great anticipation and excitement for a sunny spring, we've been chatting about entertaining and parties a bit more than usual on The Kitchn lately. This past weekend instead of traditional Easter fare, we made meatballs at my house. Meatballs are so fitting for any party that I had to share them with you today. More

In her tricks to help grown-ups eat breakfast, Sarah Rae suggested buying and eating food that you really like. It got me thinking about my most memorable breakfasts, and the fact that they have nothing to do with the oatmeal I usually eat – or forget to eat – each morning. So, this week, I tried something different. More

Folks in America may not be too familiar with Moro, unless they've made it a point to visit this well-loved Moorish restaurant while in London or have browsed one of their stunningly beautiful cookbooks, which are available here. Luckily for us, The Guardian has made a wonderful set of videos with Moro's co-owner Sam Cook where he demonstrates how to make Moro-style food at home.
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This past weekend I was led astray from my usual, predictable purchases at the farmers market. The culprit? Beautiful Borlotti Beans (or Cranberry Beans) and the promise of a great early fall salad. More

This recipe is my go-to meal for nights when I want to cook but I don't want it to take all night. Filled with flavor, you'd never think that cooking time is only 20 minutes. And it has another key time-saving secret! More

I’ve found it. My one, new, incontrovertibly delicious, show-stopping salad of the summer. I could eat it for lunch. I could eat it for dinner. I could probably manage to eat it for breakfast, if you pushed me on it. This salad is just the best. More

British food writer Elizabeth David has had a strong influence on my cooking for a long time now, ever since I stumbled on her book An Omelet and a Glass of Wine when I was first setting up housekeeping. I read her before I discovered M.F.K. Fisher and Laurie Colwin and I occasionally read her still, when I want to travel to a different place and time. More

Brandade noun: Originating from the south-central French regions of Languedoc and Provence, brandade is a simple, yet hearty spread made of salt cod, olive oil, and milk. Sometimes garlic or potatoes are added. It's served warm on slices of crusty, rustic bread with a green salad. More

I've always loved dolmas - they're such a healthy and delicious finger food to take to a picnic or to add to a collection of mezedhes spread around the table. In the past, I used to just grab a plastic container of pre-made dolmas at the grocery store. One day I looked at them and realized three things; one, these are pretty expensive. Two, I could probably make my own rather easily at a much lower cost. Three, homemade ones probably taste much better. I was right, and I've been making my own dolmas ever since. More

Last week I made a list of small bite meals around the world. One item on this list was meze, which is a collection of finger foods. A meze is a big part of the dining experience in Eastern Mediterranean, Middle Eastern, and Arab countries. The word "meze" means "taste" and/or "snack." The concept is very similar to the tapas of Spain, but with different ingredients.
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