Sunday Swoon no. 10

Sunday Swoon: Weekly roundup of recipes and links from around the web, via forkknifeswoon.com

Tiny pink and white blossoms are starting to dot the trees, the sidewalks are edged with vibrant yellow daffodils, and despite the still frequent temperamental rain storms, Spring feels juuust around the corner. Hope things are cheery wherever you are, too! Happy Weekend!

Things I’m loving/reading this week:

Favorite new breakfast treat: flourless oatmeal breakfast cookies.

The world is running low on old single malt scotch.

A look behind the making of Japanese replica food.

This French yogurt cake with blood orange caramel. Stunning!

Thinking of whipping up some spiced cauliflower with tahini sauce this week.

and this healthy broccoli pilaf.

A handy dandy guide to cooking with salt.

The prettiest lemon curd tart.

Craving this weeknight sausage and broccoli rabe pasta.

and these adobo pulled pork sandwiches.

I want one of everything this lady bakes.

Loving the freshness of a colorful orange, beet, and avocado green salad.

and this crunchy tofu.

I need to think of an occasion to bake this funfetti cake asap!

but there’s no excuse needed to bake up these Mrs. Field’s copycat cookies

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2 Comments

  1. 3.6.16
    Joan said:

    Ah, so that’s why I can toss in a decent sprinkle of (Morton coarse) kosher salt and not end up with a dish that would be too salty if I’d used a comparable amount of table salt. Now I’m going to look for the Diamond Crystal brand to try out that, too.
    Thanks for sharing!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.