Throwing a brunch can feel overwhelming. First you have to think through the food, which let's face it, is often different fare than what many of us actually eat during the week for breakfast. Then comes table logistics: how to set the table to allow space for the dishes you're making and for your guests to sit comfortably. Some people choose colors. Some people choose a theme. It can all get pretty involved, but it doesn't have to. 

When throwing a big party, what's the best way to keep everyone's glass straight? You could use wine charms, but those don't really help if you have stemless wine glasses. So how about this instead: use a small strip of washi tape! 

If the only time you think of pulling that jar of balsamic out of the cupboard is when it's time to make a salad, you're missing out. This sweet and tangy vinegar is one of my favorite secret ingredients, and I've found all sorts of ways that its presence will perk up my everyday cooking.

I am an unabashed lover of romantic comedies. And like most diehard romantic comedy fans — if you'll permit me to be a curmudgeon for a moment — I also believe the genre had its heyday in the 90's, mostly due to Nora Ephron, writer and director of such classics as Sleepless in Seattle, When Harry Met Sally, and You've Got Mail. (Thanks to Ms. Ephron, I learned the word "tweaking" from that film, and how much I wanted Meg Ryan's haircut. And wardrobe. And irresistible charm.) Nora Ephron died last June, and I've since discovered she was an avid home cook and dinner party hostess extraordinaire. What made her parties so memorable? Well, one clue can be found in her Rule of Four theory:

I have a sweet tooth and love dessert more than most of my family members, and certainly more than my boyfriend. He is content with a slice of cheese after dinner whereas I tend to gravitate towards a wedge of chocolate. I think both are fine as long as they're in relative moderation, which can be a struggle. But when it comes to dessert portions, all it takes is a little pre-planning to portion like a pro!

It's that Easter egg-dying time of the year! I grew up using store-bought colored dye pellets that we dropped into bowls of water and vinegar, with wild and lurid results. This mild trauma has lead me down the path of natural dyes, which have come a long way from their murky, muddy hippie days. Read on for a roundup of sources for fun, innovative ways to dye and decorate eggs without all the chemicals.
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Sometimes magic happens in the oven and the cake that emerges has a crunchy, crackly top that takes it from good to great. But you don't have to rely on wishes or wizardry to make it happen — the blog Ideas in Food has a simple way to add a crackly, lacey top layer to any cake or quick bread.

If you're looking for an untraditional centerpiece for your Easter table, then this 'paint' palette made up of an array of pastel macarons is perfect. All you need to recreate it yourself is a wood paint palette, macarons of varying colors, and a little buttercream to use as the "glue."

Sometimes buying the unsweetened version isn't always better. I don't want to say who, but someone thought it would be a good idea to buy unsweetened coconut for a batch of macaroons last week thinking that this was the less-processed "better" choice, and that someone was very disappointed with her cookies. This week's public service announcement: sweetened and unsweetened coconut are two very different ingredients, and both deserve a spot in your pantry.

If you've been baking or cooking for awhile, this will sound like a no-brainer, but it's a life-changing tip for those who have never thought of it. Ready? Get rid of that ring that holds your dry measuring cups together. Forever. Do this and baking will instantly be an easier, cleaner and altogether happier experience.