Links We Love

Alon Salant

A look at what we're reading, clicking, and cooking this week.

• We love the idea of using tiny glass jars and chalkboard paint to transform a cluttered spice cabinet into a neat and organized workspace. A Cozy Kitchen

• Have a plethora of fresh herbs on hand? Infuse them in olive oil and spices for a tasty, earthy, and fragrant sauce that is sure to spruce up almost any dish. 101 Cookbooks

• Who doesn't love croquettes filled with creamy goodness? Especially if they're accompanied by chanterelles and lovely little illustrations. Design Sponge

• Whether the food of your favorite fictional land tends towards fancy treacle tarts and butterbeer or pork pies and raw horse heart, the cuisine of alternate worlds is often the best part of the book. [The Mary Sue]

• From Alexandre Dumas to Irma S. Rombauer, recipe writing has been a critical part of literary history. The Awl

• The intricate braids that make up sweet and spongy challah bread may look like an arduous process, but there are actually varying levels of difficulty. Whether you're a beginner or a pro, you can take on this eggy dough and do it yourself. Serious Eats

• Anthony Bourdain is a man of strong opinions, so it's no surprise that he's turning into a publishing mogul: He's starting his own book imprint, scouting titles with plans to release up to five a year. NY Times

Photograph: Carrots from Alon Salant/Flickr