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