Happy Easter! How-to Decorate Your Holiday Table.

by on ‎04-06-2012 05:20 PM

Hello, foodies…

Before I say anything about this Sunday's show, I'd like to take a moment to wish you a very Happy Easter and Passover. May you find yourself surrounded by family, friends, and loved ones this weekend. I hope that you partake in all the traditions you look forward to each year. I'm honored to be joining you for In the Kitchen with David on such a festive, food-filled day. Join me at Noon ET and we'll celebrate (and eat!) together!

"Cookbook Corner" this Sunday welcomes a brand-new title from renowned cooking instructor, Tammy Algood. You've seen Tammy on popular cooking shows across the country, and we’re honored to have her and her new book Farm Fresh Southern Cooking (F09753) on QVC. Tammy’s latest includes 210 recipes that are "straight from the garden to your dinner table." She'll show us her Summer Fruit Watermelon Smoothies, Sweet Potato & Shrimp Chowder, Candied Carrot Dressing with Bibb Lettuce, and even Sweet on You Permission Fudge. Tammy's book ships to you April 17, which gives you plenty of time to think about how you can use all the wonderful farmers' market produce that will be here before we know it!

"David's Recipe" you can make Sunday night (or Monday) after all the hubbub has died down and you're facing a pile of leftovers. We're making my Deviled Egg & Ham Salad, which is a tasty spin on a classic egg or traditional ham salad. The saltiness of the ham is offset by some pickle relish, apple cider vinegar, and mustard. Chopped celery adds a nice crunch. We're using the Cryotex 3-Piece Cryogenically Treated Knife Set (K30586) to dice up the fixins. The recipe is already posted on Print it out and keep it handy!

"Food for Thought" has do with decorating your Easter table. If you're still looking for a festive centerpiece, consider filling a shallow bowl (or basket) with some faux grass and add some plastic or hand-dyed eggs, colorful marshmallow Peeps, and some jelly beans. Or, you can also use a shallow flower pot to hold fresh (or artificial) spring flowers or brightly colored fruits like lemons or limes. Just be sure to keep the centerpiece low so your dinner guests can see one another. Reserve taller arrangements for side tables where you have the food, drinks, and/or desserts. Speaking of food, if you're still ironing out your menu, I'm happy to offer a suggestion or two. Here's an Easter menu I laid out in a previous blog. Search for these recipes and many more under "David's Recipes" on

For this weekend's blog question, tell me what you're most looking forward to this weekend. Will you be dying eggs? Eating all that wonderful candy? Or are you just looking forward to some time with your family? I'd love to hear your thoughts and feel free to share some of your family's special traditions. I'll even share mine with you on Sunday at Noon ET. Join us!

Keep it flavorful!

P.S. Doris Roberts was with us this past Wednesday on In the Kitchen with David-PM Edition. I was lucky enough to chat with Doris about her new stoneware line and her passion for cooking. We had a wonderful chat and I'd love for you to meet the real Doris Roberts.