While we aren't big drinkers at my house, I've always been smitten with bar carts. I can't justify having a drink-prep-dedicated cart at home, but I could definitely make room for one with a day job. It could be used as extra storage, a console table, or a server most of the time and occasionally stocked as a bar cart when entertaining. Here's a collection of carts that are versatile enough to be a stand-in for extra storage or kitchen prep space by day, but wheeled out as a bar cart when entertaining. More

As we move slowly and steadily into spring, chocolate desserts often get pushed aside for fresh seasonal fruit, ice cream and sorbets, and light lemony treats. But when you start missing bars and cookies again, blondies come reliably to the rescue. 

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In our house we keep the liquor in a tall wood cabinet I found for a song at a thrift store in Manhattan. It stands against the wall near our dining table, which is between the kitchen and the living room. (I like the proximity to both places.) It works for us now, but we're moving soon, so I'm curious to see how other people store their spirits. Do they keep them out in the open on a bar cart? Grouped together on the countertop? Set up side by side on a shelf? Here are 10 examples culled from our Kitchen Tours for a little inspiration.

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Cocktails beg for snacks, and in our house, when we think snacks we usually go for simple crackers and good cheese. Alternatively, if we're having people over, I love making bar nuts tossed with olive oil and herbs. But with the ushering in of a new season comes the drive to do something new in the kitchen, so lately I've been looking for snack ideas beyond store-bought crackers and bar nuts. 

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Who's feeling ready to throw a dinner party? I know I am after this past week, if only as an excuse to make these tasty-looking Herbed Polenta Bites. We also had a tutorial on how to make the softest dinner rolls, a cauliflower pasta dish with tomato-cream sauce, miso sweet potato bites, a tomato and goat cheese quiche, and a springtime orange-y margarita — all party-worthy dishes if I ever saw them!

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As you stroll through the farmers' market this April, keep your eye out for ramps. This is their season, and it's a fleeting one. These wild leeks have a pungent garlicky flavor, and pair wonderfully with eggs and creamy dishes, like risotto. If you have a bunch in hand, try one of these 10 recipes spotlighting this quintessential spring ingredient. But do it fast — they'll be gone before you know it.

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My favorite part about the weather slowly turning warmer are more opportunities to eat together with friends, preferably outdoors. Potlucks are the easiest way to go about that, and lucky for us, there's a whole world out there beyond potato salad. 

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Are you ready for some awesome kitchen knowledge? Coming at you from last April's archives, we have a million ways to roast a chicken, best strategies for throwing a party on a budget, 10 time-saving kitchen tips, a recipe for Mediterranean turkey meatballs and so very much more. Take a look!

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Spring seems to be the season for moving — at least judging by the number of my friends who are packing up and moving homes right now! As soon as the books are on the shelves and the forks are back in a drawer, it's time to invite the masses over to check out your awesome new digs. A bag of chips and bowls of dip will not suffice for this housewarming, oh no! Let's make sure this party is the memorable first of many more to come.

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Banana bread is always a good thing. There are dozens of varieties, and even at its most basic, it pleases kids and adults alike. When it comes to weekend brunch, though, there are other slightly more interesting ways to use surplus bananas. From muffins to pancakes, or waffles to donuts, it turns out aging bananas can be the perfect foundation for a delicious morning spread. 

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