Over at Food 52, dig Suzanne Goin’s Corned Beef and Cabbage with Parsley-Mustard Sauce by Genius Recipes as part of their Seven Ways to Make Cabbage Sexy post.

Working my way through April Bloomfield’s cookbook, last night I made her carrot, avocado and orange salad. Another sure shot though next time I think I’d add a half a teaspoon of champagne vinegar at the end to give the citrus a little extra bite.

[Featured Image via Smith & Ratliff]

I made this over the weekend and loved it.

This version of the recipe is slightly different from the one in her cookbook but it’ll do the trick (in her book she calls for two tablespoons of maldon salt and I think one, as it is listed here, is fine). I added some hot pepper flakes at the end, too. Dag, it was tasty.

[Photo Credit: James Ransom]

Food 52 reminds us how to keep all our fingers intact for root vegetable season.

[Photo Credit: Tasteinspired’s blog]

I’ve made April Bloomfield’s Skirt Steak Salad twice recently and man, it’s a sure shot. I couldn’t find watercress so I used cilantro and mint instead. Here’s the recipe. And dig this demonstration.

This is a most delicious dressing from April Bloomfield. Curiously strong but excellent. I had it on asparagus recently and it was lovely.

The recipe, from Bloomfield’s new book, is adapted here at Food 52.

[Photo Credit: James Ransom]

Chick-chick-chicken week continues with this dry-fried chicken recipe from Fuchsia Dunlop.

Via the good folks at Serious Eats.

[Photo Credit: Deliciousness and Serious Eats]

Food 52 looks to Barbara Kafka for simple pleasures.

Dig Amy Bloomfield’s lemon caper dressing over at Food 52.

[Photo Credit: James Ransom]

Here’s Emma Allen writing in the New Yorker about April Bloomfield’s recent book party.

[Photo Credit: Cherry Patter]

Oh, heck yeah.

From savory…

to sweetness.

Smitten Kitchen rocks.

Serious Eats offers a list of 10 Italian cookbooks. I’m glad they included one from Diane Seed.

Check out this excerpt from April Bloomfield’s new book over at Eater.

[Photo Credit: Mega Yummo]

Yesterday gave this bit of tasty simplicity from the Queen. I used papperadelle instead of rigatoni cause I had it in the house and it worked just fine.

When chefs come home (New York Times):

David Lebovitz offers some essential kitchen tips.

Dig it.

I have never been to The Meatball Shop.

But that is something I aim to change.

[Photo Credit: truth.travel]

Check the technique with one of our heroes, Jacques Pepin.

“What’s the best knife?”

“A sharp one.”

The Essential Pepin, man, I can’t wait.

Over at Eater, dig this interview with Christia Tosi of the Milk Bar. It’s a goon ‘un.

Oh and peep Tosi’s new book. I haven’t see it yet but sure am looking forward to checking it out.

[Photo Credit: foodists]

Food 52 gives us this simple pleasure from the great Patricia Wells.