For an appetizer, try Traditional Southern Deviled Eggs (or BLT Deviled Eggs for a twist on a classic). Then, serve some classic side dishes like a Southern Green Bean Casserole or some Rosemary & Garlic New Potatoes. And of course, a Fresh Ham is sure to please along with a themed desert like Carrot Cupcakes!

Whatever you decide to make, we hope these Easter lunch ideas spark inspiration. Happy Easter, y’all!

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One of the standout flavors of spring is, of course, citrus—its bright acidity can really bring out the best in a dish. Take Paula’s Lemony Shrimp and Caper Pasta, for example. The tangy lemon elevates the shrimp, while capers add a briny bite that pairs beautifully with the light pasta. If you’re looking for another citrusy option, this Shrimp Scampi with Artichokes and Basil brings a punch of fresh herbs and a rich, buttery lemon sauce to create a delightful balance of light yet indulgent flavors.

Spring is also the season to enjoy tender, fresh greens and vegetables. Try Paula’s Fettuccine with Zucchini Ribbons or her Shrimp and Pea Risotto to highlight some of the season’s best vegetables.

Incorporating these flavor profiles into your spring dinner recipes—whether it’s citrus, fresh herbs, or the sweetness of fruit—will keep mealtime fresh and exciting for the whole family.

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When I initially put it together, I was creating an impromptu thank you for a crew that had helped me film for a week, and since I had a whole mess of beautiful Georgia peaches, I thought I’d do something using my Peach Shortcake recipe, and that’s where the idea for this Peach Shortcake Dessert Bar was born. Now, if you don’t mind, I thought I’d share how I decorated it and put it all together.

I started with my color palette—I love the colors purple and peach together, so I used them as the basis for the look of the whole thing. I laid down a lilac-colored linen tablecloth that I had picked up a couple years prior, pulled out all the hobnail milk glass I owned, and found a mix of beautiful silver forks. I found a beautiful white bowl that I could put sugar-laced, sliced peaches in and another to hold freshly whipped cream. For the shortcake itself, I sliced it and piled it high on a white pedestal plate.

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These days, we’re buying apples by the bushel because it’s one of our favorite fall ingredients. The fall apple harvest this year is plentiful, and so is Paula’s collection of delicious apple recipes. We’re sharing just a few of our favorites, including a homemade Caramel Apple Spice Cake, a savory Apple-Stuffed Pork Loin, and a Caramel Apple Cheesecake recipe that is out of this world.

We’d love to hear which of these apple recipes you’re most excited to try. And if you have a great apple recipe you’d like to share, you can do so in the comments! We can’t wait to try your great ideas out for ourselves. In the meantime, happy apple harvest!

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This time of year, we also like to embrace the flavors that are native to the season, like pumpkin, caramel, apple, sweet potato coffee, and so many more. Is it just us or are the fall flavors the most inviting of the year?

We have some fabulous fall recipes to share with you. Whether you’re looking for an incredible soup or salad, a main course recipe with pumpkin, hearty Southern comfort food recipes, or the best fall dessert recipes, you’re sure to find just what you need right here, y’all.

What are your favorite fall recipes? Be sure to leave a comment below with the fabulous fall recipes you can’t live without!

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Soups, appetizers, side dishes, and more—there are so many wonderful ways to eat them. What’s your favorite way to eat a tomato? Share with us in the comments below!

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Variety:
There are three main types of peas.

English peas, also called green peas or garden peas, are probably what you think of when you hear peas—they’re the small green balls, as they don’t have edible pods. English peas are the most nutritious of the three varieties. Even with the added nutritional benefits, you’re less likely to find these fresh in your grocery store than the others because you’ll have to shell them yourself. You can almost always find them frozen or canned though, and if you’re really craving fresh English peas, try growing them yourself!

Snow peas are the flatter looking pea pods. Unlike English peas, these are grown for their pod instead of the peas inside. Snow peas grew in popularity through the rise of Chinese cooking around the world.

And last, but certainly not least, are sugar snap peas, which have puffy, edible pods filled with pea seeds. They actually look rather similar to English peas in the pod, except sugar snap peas are a bit more cylindrical and curved. They also have a good bit of added fiber, which is great if you’re lacking fiber in your diet.

And did you know split peas aren’t really their own variety? They’re simply the product of dried snow and sugar snap peas!

History:
Believe it or not, peas are one of the oldest cultivated crops in the world. They are native to the Mediterranean region and ancient remains of peas were found in the Middle East. Europeans then distributed this sweet produce to the new world as they began colonizing of other parts of the globe.

Selecting:
When you’re shopping for fresh peas in the pod, choose small or medium-sized pods. They’ll be more tender and sweet than the larger pods. For snow peas, choose shiny, flat pods. For sugar snap peas, choose bright green, plump, firm pods that are bulging with peas. For both, avoid cracked, limp, or speckled pods. Test for soft, green stems, leaves, and tips. You can also break a pod open to test. If they make a snapping sound, it’s a pretty safe bet!

Storing:
Plan on eating peas as soon as you can after they’re picked—before the natural sugars in peas turn to starch. Be sure to store them in a cold and moist space, like the crisper drawer in your refrigerator. Just make sure they’re in a perforated plastic bag! They should last up to seven days.

Yield:

A pound of fresh peas in the pod should yield about a cup of shelled peas.

Substitutions:
If you don’t have fresh peas, you can use frozen or canned peas. Out of those too? You can try fresh black-eyed peas or lima beans!

We’d love to hear how you like your peas. Let us know in the comments, peas and thanks.

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History:
Native to South America and largely believed to have been discovered by Christopher Columbus (though they’d been grown in South America for many years prior), pineapples were named for their resemblance to pine cones.

After being introduced to the Caribbean, Central America, and Mexico, Columbus introduced it to the Spaniards, who later brought it to Hawaii (and the Philippines). Years later, Magellan found pineapples in Brazil and within a few decades, their popularity reached India, Asia, and the West Indies, too.

Because it was so expensive to grow pineapples in Europe, they were viewed as a sign of wealth and displayed repeatedly at dinner parties, rather than eaten. Pineapples were even George Washington’s favorite tropical fruit.

Pineapples were first brought to Hawaii around 1770 by Captain James Cook, and by 1921, The Dole Hawaiian Pineapple Company had made pineapple Hawaii’s largest crop.

Variety:
There are four prominent types of pineapples: Smooth Cayenne, Queen, Red Spanish, and Abacaxi. The most popular (and almost always the variety found at your grocery store) is the Smooth Cayenne pineapple. It has a pleasantly low-fiber texture and an incredibly juicy flavor without tons of acidity, which can be hard on your teeth and gut!

Selecting:
With all its prickly skin and flamboyant leaves, you may be at a loss for how to pick a perfect pineapple. First of all, don’t look at the outside coloring to choose. Instead, focus on the bottom of the pineapple. If it’s green or yellow on the bottom, it’s ripe. Green means that it’s firmer (but not any less sweet). This is ideal if you plan to eat it in a couple days. Yellow means it’s a little softer, which is perfect if you’re ready to eat it right away. If it’s brown, it’s past the point of ripeness and you shouldn’t choose it. You’ll also want to use your other senses of smell and touch. A ripe pineapple will have a sweet smell and should be nice and firm when it’s squeezed.

Cutting a Pineapple:
First, cut off the crown of the pineapple, or the green spiky top. Next, cut the prickly skin off as close to the fruit as possible. Next, cut out the eyes, or the brown dots, using a “v” shape with your knife to essentially scoop them out. This prevents you from losing too much fruit! After this, it’s up to you! You can slice them in rounds, spears, or chunks, depending on your preference.

Storing:
Uncut pineapples can be left at room temperature for a couple of days until they achieve your preferred level of ripeness. If they’re just right but you’re not ready to use them, simply wrap them in plastic wrap and put them in the refrigerator for a few days. Cut pineapple should always be stored in an airtight container in the refrigerator. This way, it should last up to six days.

Yield:
One medium-sized pineapple, cut and cored, should yield approximately five cups of cubed pineapple.

Substitutions:
All out of pineapple? Consider using papaya, guava, or mango instead! If you’re looking for a swap for your pineapple juice, orange juice and grapefruit juice are great alternatives. Keep in mind though that all of these swaps will change the taste a little.

How do you plan to enjoy pineapples now that they’re in season? Let us know in the comments section below!

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History:
The lime was first grown on a large scale in Persia and southern Iraq. One of its first common usages was to battle scurvy in British sailors in the 19^th century. Once its health effects caught on, their popularity grew. They are now an integral ingredient in Indian cuisine and used to flavor foods and beverages across the globe.

Variety:

There are many different types of limes, but the variety most commonly found in supermarkets is the Persian (or Tahitian) lime. This lime is large, juicy, and a little less tart. The other common variety is the Key, or Mexican, lime. They’re smaller with a pale yellowish-green skin and more acidity than the Persian lime. Other types of limes include the kaffir lime, Australian desert lime, and Kalamansi or Calamondin lime.

Selecting:
For the best limes, trust your nose! Scratch the skin of the lime and sniff it. A stronger lime smell means it’s more ripe. Choose limes for their bright green skin. Avoid limes with yellowish hues, as they won’t be as flavorful. The squeeze test is also helpful—limes that don’t squeeze are under-ripe and those that are too soft are too ripe. Look for a lime that is still firm but gives a little when squeezed. Lastly, heavier limes typically have more juice. This is another great tool to utilize to select the best limes.

Storing:
Limes can remain out at room temperature as long as they are uncut and out of the bright sunlight.—they will last about a week. Limes stored in the refrigerator’s crisper drawer will last for three to four weeks.

Yield:
One ripe, medium-sized lime should yield approximately two tablespoons of juice and two teaspoons of zest. To maximize the juice from your lime, roll it on a hard counter or briefly microwave it for 15-20 seconds before juicing it.

Substitutions:
If you’re short on limes, you can always substitute lime juice with vinegar, white wine, or lemon juice (other citrus juices will also work). Lemon, grapefruit, and orange zest will work as a replacement for lime zest; however, there will be a slightly different taste.

Now that they’re in season, we’re so excited to start using them even more in our kitchen. Happy cooking!

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In honor of our favorite dessert flavor profile, we thought we’d pull together some berry sweet recipes for y’all. Enjoy!

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