Selections from the Studio: Week of March 28

Another week by, and plenty of great new recipes have popped up on the blogosphere. While a spicy braise might not be very spring-like, it's always the right season for food from Fatty Crab and Fatty 'Cue's Zak Pelaccio, and his recipe for Beef Short Rib Rendang, courtesy of Serious Eats, sounds well worth the effort it will take to procure some esoteric ingredients.  Moving onto more seasonal fare, this recipe for Spring Greens Tortilla from Straight from the Farm, would be perfect to served with a crisp Spanish white wine for a brunch party.  Speaking of brunch, if you're still scrambling (stupid pun very much intended) around for Easter ideas, why not bake a batch of these Hot Cross Buns from Simply Recipes? For something more ambitious, I have to give kudos to Homesick Texan for curing a ham and giving such an easy explanation for how to do so.  Finally, once the weather gets a few degrees warmer, I will be cooling down with Michael Ruhlman's Red Snapper Ceviche with Red Onion and Jalapeno.  And with that, it's time to head over to the store, as I've got lots of cooking ahead of me.