April Baker’s Notes

Plus recipes for sharing and celebrating this Easter.

Hi Bakers!

I don’t know about you, but lately we’ve been thriving off of snack plates. It started up again during Spring Break to end the lunch rotation of mac-n-cheese and quesadillas the kids were requesting. I’m talking about mini charcuterie boards and semi-artfully arranged platters of cut-up produce and dips. Of course this is not a new idea, but sometimes we just need a little reminder of these simple pleasures. 

Yesterday I was reading a quick interview by one of my favorite food writers, Sarah Copeland, over on Gander. The two moms were discussing the power and possibilities of the humble tasting plate for their children. In Copeland’s book, Every Day is Saturday, she sets the stage for both a French-inspired Gourmand’s Lunch as well as a Hungarian Snacking Tray including dried sausages, pickles, peppers and stone fruit. She even suggests themed plates, like tomato and toast in the summer. 

As we roll into spring sports season, sometimes the after-school snack needs to double as…