A look at what we’re reading, cooking, and clicking this week.
• In a thoughtful look at the business of kitchen retail, Megan McArdle addresses the question, “Why are we spending so much money on a place where we spend so little time?” The Atlantic
• Made with pantry ingredients in a cast iron skillet, this rustic almond-studded Swedish visiting cake is just the thing to whip up for last minute guests. Bella Eats
• Store-bought puff pastry creates a foolproof, delicate crust for a leek and cheese-filled tart. Topped with oil-cured olives, it’s the perfect thing to serve at your next spring brunch. New York Times
• Can you eat a meal out of weeds? Sam Thayer, expert urban forager, composes a meal of ingredients found around the NPR office in Washington, DC. NPR
• Overloaded with Easter candy? Turn your peeps into pizza, sushi, cookies, and more with this clever collection of peep recipes. Serious Eats
• Travel back through cereal-eating time with this guide to cereal box characters since the early 1900s to the present. Lava Surfer
Photograph: Freshly harvested fiddlehead ferns for sale at a farmers’ market, by Flickr user Glenn Fleishman