Love that you included a full “plan of action”! In the first Barefoot Contessa cookbook, Ina says she always does the cooking math and writes down her entire plan just like you did. It was such valuable advice for a young cook! Now if I can only get my husband to do it when he makes our dinner - he, like most novice cooks, just assumes I am better at making everything come to together at the right time. I always tell him to write down! If it works for Ina and Caro, it’s worth doing!😀
Made the spring pea pasta tonight as a side to go with the chicken parm meatballs (my children’s request). Spring flavors in this dish really shine- it’s delightful- can’t wait to try the rest of the menu!
I can’t wait to make this! This might be super silly, but i also love Maille’s cute little jar shape 🫣. Precious, and a surprisingly useful size! I started keeping Maille’s whole grain mustard around for Julia Turshen’s Indecision Chicken and Kathleen Ashmore’s Air Fryer Salmon from Big Bites, if anyone’s looking for more mustard recipes (i mean, aren’t we all?? Bueller?)
I have to say, so often ad-speak is so fake but this mustard brand really really is the deal! So happy you got sponsored by them as they are such an easy sell, they are by far the very very best in town (earth, globe, universe?)
BESTTTT! And thank you! I am trying something unique here --- writing my menus or recipes exactly as I want to, THEN going out to try to find sponsors that fit into that content. Not the other way around: being approached by a brand and writing a menu to please them. It's helping me write recipes and create content a whole lot more authentically!
Brand, mostly it’s the So Into That ones, which are free to read. This time it’s a menu, don’t know if they are free or not normally. But nevertheless the dishes can be prepared with any mustard. For me it’s not a big deal, as this mustard brand truly is great and I would also recommend it to anyone and I’m not sponsored by them.
I made everything but the salad and dessert (did smitten kitchen strawberry cake) and it was great!
My only issue was the ham. I had an 8 lb spiral bone in gam and it was still cold at twenty minutes. I had to leave it in the oven for an hour to even be warm enough to be palatable. Everything else got a bit cold waiting for the ham to heat up. Just as an FYI to those planning their day.
I think I should have specified that this recipe doesn't make the ham HOT because I don't think ham needs to be hot AND I think it dries out too much if you heat it through since it's already cooked!
Made the whole menu for our Easter gathering of eight adults and six little kids and everything was a hit! Your prep game plan was SO helpful and made hosting a breeze! Can’t wait to make the veggies and salad every week of spring. So good!
I made the entire menu yesterday for Easter lunch and followed the directions to a T. It was such a delight to prepare and I got compliments on every dish. Thank you for this amazingness!!
Love that you included a full “plan of action”! In the first Barefoot Contessa cookbook, Ina says she always does the cooking math and writes down her entire plan just like you did. It was such valuable advice for a young cook! Now if I can only get my husband to do it when he makes our dinner - he, like most novice cooks, just assumes I am better at making everything come to together at the right time. I always tell him to write down! If it works for Ina and Caro, it’s worth doing!😀
This menu sounds so delicious- I’m making some subs and passovering the hell out of it!
Made the spring pea pasta tonight as a side to go with the chicken parm meatballs (my children’s request). Spring flavors in this dish really shine- it’s delightful- can’t wait to try the rest of the menu!
I love this riff big time YUM!!
I can’t wait to make this! This might be super silly, but i also love Maille’s cute little jar shape 🫣. Precious, and a surprisingly useful size! I started keeping Maille’s whole grain mustard around for Julia Turshen’s Indecision Chicken and Kathleen Ashmore’s Air Fryer Salmon from Big Bites, if anyone’s looking for more mustard recipes (i mean, aren’t we all?? Bueller?)
AGREE cutest jars ever!!! I save them for when I drop off meals for friends!!
Thank you Caro for making my Easter so much easier!
Quick q—Does 1 tbsp of sugar really make sour cream sweet?? I was imagining you’d have to use heavy whipping cream somehow for a sweet cream.
It's sweet and sour! Just trust. Sooo good!
Came here to ask the same thing 🤣
I have to say, so often ad-speak is so fake but this mustard brand really really is the deal! So happy you got sponsored by them as they are such an easy sell, they are by far the very very best in town (earth, globe, universe?)
BESTTTT! And thank you! I am trying something unique here --- writing my menus or recipes exactly as I want to, THEN going out to try to find sponsors that fit into that content. Not the other way around: being approached by a brand and writing a menu to please them. It's helping me write recipes and create content a whole lot more authentically!
This hasn’t crossed my mind, but so in this instance are we paying for spon con?
So ONE recipe per month is free for all subscribers, that's always been the case, so this month this is that one!!!
The posts are often sponsored by some
Brand, mostly it’s the So Into That ones, which are free to read. This time it’s a menu, don’t know if they are free or not normally. But nevertheless the dishes can be prepared with any mustard. For me it’s not a big deal, as this mustard brand truly is great and I would also recommend it to anyone and I’m not sponsored by them.
I believe it was a part of the paid subscription?
I accidentally bought a boneless ham (still precooked and sliced). Any different treatment?
Same treatment!!!
Hi! Can the tarte be cooked ahead or earlier in the evening and served warm but not hot.
Yes definitely
I saw today that Boursin has a Lemon Dill seasonal flavor! Thinking I’m going to try that in the pasta 😋
Whattttt?!?! Where?!?!
I found it at Publix!
This is huge news, Laura!!!
Anyone's ham still super cold after baking? Is it supposed to be cold? 😬😬😬
I made everything but the salad and dessert (did smitten kitchen strawberry cake) and it was great!
My only issue was the ham. I had an 8 lb spiral bone in gam and it was still cold at twenty minutes. I had to leave it in the oven for an hour to even be warm enough to be palatable. Everything else got a bit cold waiting for the ham to heat up. Just as an FYI to those planning their day.
I think I should have specified that this recipe doesn't make the ham HOT because I don't think ham needs to be hot AND I think it dries out too much if you heat it through since it's already cooked!
Whoops. Reading this now wondering why my ham isn’t (hot) (we are doing it later, obv. Hams on sale! As heathens it works for us).
I feel like that's helpful for dummies like me lmao
Ooh this is helpful! I have a 9lb ham for tomorrow, so good to know it needs to get in there earlier than recipe says
I ended up doing 30 min and then 15 min. It was hot all the way through, but def a lil dried out on the outer piece🤷🏼♀️ still delicious
I had a 9lb ham and did 12 minutes each time and my ham was hot
Made the whole menu for our Easter gathering of eight adults and six little kids and everything was a hit! Your prep game plan was SO helpful and made hosting a breeze! Can’t wait to make the veggies and salad every week of spring. So good!
I made the entire menu yesterday for Easter lunch and followed the directions to a T. It was such a delight to prepare and I got compliments on every dish. Thank you for this amazingness!!
Served the carrots with whipped feta (delicious) and my ten year old made the torte on his own. Excellent work here!
Delicious salad. The ham timing was WAY off. Beware! It was hours off on the timing. So odd.
This salad was so good it stole the show.