Spring is right around the corner — this weekend, finally! And even if it doesn’t really look or feel like Spring where you are, you can EAT like it’s Spring. That’s why I love this risotto. It’s loaded with sweet peas (that just happen to be frozen) that act as the perfect counterpoint to a healthy dose of black pepper and parmesan, not to mention that creamy, comforting Arborio rice. I know that some people may think risotto is complicated or difficult to make, but it’s just the opposite. This risotto takes at most 30 minutes from start to finish, with ingredients most of us already have on hand, and doesn’t require constant stirring. It’s the perfect dish to eat on the Equinox, or alongside your Easter ham, or heck — skip the corned beef tonight and have risotto instead! — Megan B. Click for risotto! (more…)

I’ll admit it, when something is exclusive, I’m intrigued. When something is limited edition, you bet I want it. So when I learned of the elusive fiddlehead fern with its super short season, I knew I had to have them. The fiddlehead fern is actually the unfurled frond of the Ostrich Fern. They’re in limited supply for about three weeks in late April/early May. If you do find some, here’s a great way cook them up that really showcases their flavor:

First, remove any bits of the papery husk still attached to the fronds. Then — if you’re a nervous eater — you’ll want to boil or steam the heck out of them to avoid the slight chance of a GI problem that some health officials have worried people about. If you’re like me, you’ll risk the stomach upset for a flavorful, lightly cooked fiddlehead that tastes of spring. Simply toss them in a skillet with some butter, a drizzle of olive oil, and some salt and pepper. Delicious. — Erica P.

Walking into Crate & Barrel, Williams Sonoma, or even Anthropologie, you’d think that an adorable apron is just as essential to making a good meal as an understanding of baking soda verses baking powder. They’re always displayed in fancy baking stores alongside the cash rack (primed and ready for impulse buys), as bright and cheery as a Doris Day movie. I, for one, love the bright pink apron that I wear on busy baking days, but can’t recall ever seeing anyone else (outside the movies) wearing an apron while they bustle around the kitchen. So how about it, readers? Is everyone wearing a cute apron while cooking or entertaining, or am I just watching too much Mad Men? — Katie D.

What’s better than a beer? Beer cupcakes! I made these Guinness cupcakes a little early for St. Patrick’s Day, and they were gobbled up faster than you can say, “Erin go bragh.” Guinness has a subtle, naturally sweet taste to it, so it melded nicely into cupcakes. The desserts weren’t overly sugary and heavy like some cupcakes are (which is both good and dangerous since I ate about four before I realized what happened). Tie on your green apron and try the recipe after the jump! — Katie D. Click for Guiness cupcakes! (more…)

Yes, my pewter obsession continues with a new line from Juliska, “‘Pewter’ Stoneware.” That’s right — Juliska’s “pewter” is actually stoneware with a hammered luster, so it can go from table to a 500-degree oven, the microwave, or even the freezer. A far cry from real pewter, which would melt at just 450 degrees, or old pewter, which was made with lead! While it looks great in the photo, I’m curious to see if in-store the “Pewter” Stoneware surface will be too shiny compared to the patina I adore in old pewter. A large platter is $92 and chargers are $66 each. — Sarah L.

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In a span of 30 years, I’ve gone from putting French dressing on my tacos (because mild salsa was TOO HOT) to becoming a real chili-head. I’ve become almost addicted to the flush of my cheeks and the burning lips that come after eating something really high on the Scoville scale. So when a friend brought over a bottle of El Yucateco, I was immediately hooked. It’s not just spicy, which the habaner- based sauce guarantees, but it’s also got a unique almost floral-like sweetness that preludes the barrage of heat on your tongue. Apparently, I’m not the only one who loves this stuff — I just recently spotted an episode of “Mexico: One Plate at a TIme” where chef/host Rick Bayless takes a tour of the factory down in the Yucatan Peninsula. Gourmet, yes, but not at all pricey — I spent a mere $2 on my little bottle at the local Salvadorean Bakery, but it’s available here, starting at $3.40. — Megan B.

This dish is good. I’m serious, people: really good. It takes a little bit of work to get it prepped and in the oven, but I assure you it’s worth it. I used a mandolin to get really thin, even slices of eggplant, but a knife and a bit of patience will work just as well. Happy Cooking! — Erica P. Click for eggplant parmesan casserole! (more…)

I’m about six years behind on cooking for enjoyment, so I missed this Cooking Light recipe the first time it appeared. Fortunately, it’s on their “best of” list online, so I got a second chance. At just under 400 calories a serving, the end result is every bit as creamy as full-fat restaurant versions. I chunked some of the potatoes instead of mashing and added the bacon and all of the green onion to the soup instead of saving for garnish, but other than that, I followed the recipe. It’s definitely on my “best of” list now, too. — Sarah L. Click for baked potato soup! (more…)

This is the most bizarre strainer I’ve ever seen! The The FoodPod, made by FusionBrand, is molded from non-stick silicone and is (top rack) dishwasher safe. Designed to save time when boiling, blanching, and steaming, the FoodPod is sturdy (can hold up to a dozen large eggs), cheap (just $15), and I’m pretty sure the Na’vi* can plug in their tails into the built-in grip clip. — Katie D.

*If you’ve been living under a rock, click here.

I’ve never invested in any sort of kitchen timer and, now that I’m doing heavier cooking than box macaroni and cheese, it’s about time I start using one that isn’t attached to the microwave. I’ve been Googling like crazy and have found several very worthy kitchen timer upgrades. For the traditionalist, there’s Crate & Barrel’s retro 60-minute timer, $10.95. For the multi-tasker, Martha Stewart has a fits-in-the-palm-of-your-hand option that can be clipped onto your apron as you dash around the kitchen in a culinary fervor ($13). The Black Cat Timer, $30 from Sur la Table, is equal parts practical and cute. But my personal favorite is Jozeph Forakis’ design, $20 at the MoMA Store. Chefs can pull the ring and set the time for up to an hour. The tape descends as the minutes tick by and you’re left with a chic little silver box when time’s up. — Katie D.

Related: LEGO timer