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For the spring recipe file, if you want to squeeze one more in before Memorial Day barbecue fever fully arrives: Green Spring Crepes with Radish Top Cream Cheese and Watercress

I wrote a little essay about my mom and “Lucas’ Luscious Lemon Bars,” the first recipe I ever wrote, on Food52.

(And before anyone asks how I spell my name, suffice it to say that it’s an embarrassing story about college, self-expression, and poetry I was submitting to a website I thankfully cannot remember the name of. Used to be “Lucas,” now it’s “Lukas.”)

Lentil and Cabbage Skillet Bake, in honor of backwards weather.

Kimchi Veggie Burgers, a while in the making but IMO worth the wait.

Creamed Spinach Toasts with Hard-Boiled Eggs, for your next luncheon.

Here’s an easy recipe that would have been nice when the weather was all balmy: Grilled Romaine with Quinoa, Apple, and Avocado Salad

But don’t forget about the kimchi! I’m going to start making the kimchi in 2 hours!

This weekend, join me on Twitter and let’s all make some kimchi. 

Recipe for Quinoa and Oatmeal Muffins from yesterday. They were good enough for a repeat today. 

This is the night before the day I spent 27 hours in bed. I didn’t have the strength to smile—and when I tried to, it showed. That said, this was a fun dinner with the founders of the website Walkin Kitchen. Nate and Senae are smart, literary, food-curious types who, like all people I seem to meet now that are under the age of 25, are so very much smarter and more refined and better calibrated than I was at their age.

Also, this article features a recipe for one of my salads and if there’s anything I feel license to brag about, it’s my salad. I do good salad.