I made Rick Bayless’ Habanero Hot Sauce yesterday.

It turned out a vibrant orange and is tasty but damn it kicks like a mule.

[Photo Credit: wind_of_change]

Simplicity Rules. Oh, hell yes it does. Smitten Kitchen wins again (and so do we).

Food 52 offers up some no-cook recipes for the summer.

I like this one for a light lunch.

These look mad tasty, too:

Dig this spring loveliness from the indispensable Food 52.

Smitten Kitchen crushes purple potatoes and I feel hungry.

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.

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]

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.

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.

Mole Poblano. Friend or foe?

Serious Eats offers 30 simple ways to upgrade your ramen noodles.

True, indeed.

Apricot tart from Orangette.

[Picture by Nicole Belle]