Tea Sandwiches, easy for standing guests to handle, usually evoke raised pinkies and lowered voices. But here they're spruced up with an edging of chopped herbs, which gives them an especially spring-like dash. To keep last-minute prep to a minimum, you can assemble the sandwiches a day ahead and store them in the fridge (trim the edges and dip the sandwiches in the herbs just before you're ready to eat).
Photo: Christopher Baker; Styling: Philippa Brathwaite
Preparing meals made with seasonal fruits and vegetables is one way to slash your grocery bills. These recipes will help you cook and bake with what's in season this spring!
Whether you're celebrating a graduation, Mother's Day or a bridal shower, Susan Spungen's make-ahead menu for a spring buffet is the perfect flexible feast.
Whether you're hosting a brunch for Mom or need to place an order with little chefs of your own for breakfast in bed, plan a sweet or savory spread with a few of our favorite foods to eat before noon.
Recipe for Susan Spungen's Vanilla Cupcakes, as seen in the Spring 2005 issue of 'O at Home.'
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