Recent food articles I’ve enjoyed:

Rotisserie Boneless Leg of Lamb with Lemon, Rosemary and Garlic [Meatwave.com]
Josh at the Meatwave is one of the other sites regularly publishing rotisserie recipes. I get mentioned in this one, inspiring him to use a herb brush on his leg of lamb.
PS: Credit where it’s due: I got the herb brush idea from Adam Perry Lang’s Serious Barbecue
PPS: My Easter rotisserie lamb recipe is coming next week.

Canning 101: How to use pint and half jars [FoodInJars.com]
Marisa breaks the news: Ball is bringing back 24 ounce wide mouth canning jars, a taller version of their pint jars. I can’t wait to try them with pickled asparagus.

The Feed: How to Dry Fresh Herbs in a Flash (video) [AmericasTestKitchenFeed.com]
Cooks Illustrated finally has a blog! I get my daily dose of the persnickety cooking advice that I love so much. Tips like this one, to dry fresh herbs in the microwave. Next year my thyme and rosemary won’t go to waste after the first frost!
I don’t remember who first called Cooks Illustrated “persnickety”, but it is perfect. In the Oxford English Dictionary, the definition of persnickety should have a dot picture of Christopher Kimball next to it.

Raw Kale Salad [runningwithtweezers.com]
I love kale, but I’ve always cooked it. In this recipe, kale is massaged and marinated in a vinaigrette to soften. I can’t wait for my next trip to the farmer’s market.

Pressure Cooker Roasted Garlic in 20 Minutes [hip-cooking.com]
Whenever I think of pressure cooker recipes, I think of hearty dishes – soup, stews, chilis, stock. Laura at Hip Pressure Cooking is pushing the envelope, making really fun recipes in her pressure cooker.
Bonus: Laura’s soft, medium, and Hard boiled eggs in the pressure cooker post is taking the Internet by storm, ever since it was shared on Michael Ruhlman’s site.

What do you think? What posts have inspired you recently? Leave them in the comments below.

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