Perfect day for an Arnold Palmer…

Dig 19 recipes for Barbecue side dishes over at Saveur.

And check out these Jalapeno-Chipotle Sliders at Serious Eats.

The good people at Food 52 have some Memorial Day cookout ideas…one time for your mind (two times for your face).

Dig it!

Smitten Kitchen, I love you.

Serious Eats offers some farmers’ market tips.

Thai Heaven in Queens.

Took the trek last Friday night and it was as good as ever.

All praise due to the goddess of Smitten Kitchen for giving us Southwestern pulled brisket.

Smitten Kitchen does strawberry rhubarb crumble.

I’m so down.

Well, this is just too cool to pass up.

Diary of a Ladybird via This Isn’t Happiness.

Since Deb Perelman’s Smitten Kitchen is all that and then some why don’t we stick around.

Check this one out–pickled sugar snap peas…

Simply pleasures are the best.

Like tomato sauce with butter and onion, adapted by the incredible food blog Smiten Kitchen from the Goddess Marcella Hazan.

Pasta Primavera, The Bittman Variations, in the Times Magazine.

I made peas and asparagus yesterday, with a serrano pepper, tarragon, chives, chicken stock and butter. No pasta but it was yummy. Love the spring vegies.

[Photo Credit: N.Y. Times]

Serious Eats offers 10 lovable salads.

I’m not sold on figs. They can be too sweet for me. But I’ve had some that are appealing, especially when combined with something tart like a balsamic reduction.

I know it’s only Tuesday but any day is a good one for Sunday Pork Ragu, live and direct from wunnerful people at Food 52.

Goodness how delicious…

Spring is the time for peas and over at Serious Eats there are a bunch of good-looking recipes like this one…one time for your face.

Doughnut Plant via scissors and spice.

Homemade coffee ice cream?

Yes, please.

La Kocinera does it up right.

Man, I’ve been loving these big, dark olives they’ve got at Fairway. They are meaty and buttery. Also come smoked but I prefer the regular jammies.

Ham and cheese, made to order for the wife. That’s three slices of black forest ham and six slices of jarlsberg cheese, red leaf lettuce (dressed with olive oil, champagne vinegar and maldon salt), dijon mustard and thinly-sliced cornichons on rye. That’s how she likes it, that’s how she gets it.

Hey…it’s good to be the queen.

Anyone ever try comeback sauce? I have not. Looks like thousand island dressing to me but hear that it’s special. What gives?