Rachel Levin

1 week ago | simplyrecipes.com | Rachel Levin

• Quick-pickled celery adds brightness and crunch to transform ordinary egg salad. • Pickling takes just minutes and the celery keeps for a week in the fridge. • Experiment beyond celery with other favorite raw veggies. Hard-boiled eggs are a polarizing food in my household. And by that I mean I’m the only one who likes them. When I mash them up with mayo for egg salad, I can guarantee I’ll be eating one of my favorite meals completely alone.

1 week ago | ca.style.yahoo.com | Rachel Levin

Simply Recipes / Adobe StockKey Takeaways• Quick-pickled celery adds brightness and crunch to transform ordinary egg salad. • Pickling takes just minutes and the celery keeps for a week in the fridge. • Experiment beyond celery with other favorite raw veggies. Hard-boiled eggs are a polarizing food in my household. And by that I mean I’m the only one who likes them. When I mash them up with mayo for egg salad, I can guarantee I’ll be eating one of my favorite meals completely alone.

1 week ago | yahoo.com | Rachel Levin

• Quick-pickled celery adds brightness and crunch to transform ordinary egg salad. • Pickling takes just minutes and the celery keeps for a week in the fridge. • Experiment beyond celery with other favorite raw veggies. Hard-boiled eggs are a polarizing food in my household. And by that I mean I’m the only one who likes them. When I mash them up with mayo for egg salad, I can guarantee I’ll be eating one of my favorite meals completely alone.

1 week ago | simplyrecipes.com | Rachel Levin

Simply Recipes / Kelly HamiltonKey TakeawaysButter enhances the creaminess of the deviled egg filling. To avoid a greasy texture, use room temperature butter and blend thoroughly. For 12 deviled eggs, start with two tablespoons of butter. At a close friend’s bridal shower a few months ago, her mom, a French-trained chef, catered the entire event. The spread was inspired by recipes from chef and cookbook author Yotam Ottolenghi and was over the top in the best possible way.

2 weeks ago | sfstandard.com | Rachel Levin

There are two types of Ikea people: Those who go for the assemble-yourself bed frames and bookcases, and those who go for the Swedish meatballs, smooth as Ping-Pong balls, doused in cream sauce and flanked by fluorescent green peas, mashed potatoes, and tangy lingonberry sauce. For $4.99, they are the centerpiece for an iconic Ikea cafeteria feast. And now, only in San Francisco, there’s a third type of Ikea person.