Leftover hard-boiled eggs are plentiful at Easter time, and they' re definitely what my mother used to call "a good problem to have." Of course, they can be eaten in egg salad sandwiches, deviled eggs, or potato salad, probably the three most traditional dishes using hard boiled eggs, at least in America. But if you'd like something a bit more interesting, here are ten very creative ideas from all over the world for using those leftover Easter eggs.

Menu for Hope 4 kicks off today and in case you didn't know, this fabulous charity event that is the brainchild of Chez Pim and involves food bloggers (and others) from around the world each donating something to be raffled off on-line for charity . This year's campaign will run from the 10th to the 21st of December 2007. We are supporting the WFP's school feeding programme provides a daily nutritious meal to nearly 150,000 school kids in Lesotho, many of them orphans. After five years of drought, it is estimated that disease and malnutrition in Lesotho claim the lives of one in 12 children before they reach the age of five. Chronic and persistent vulnerability prevails in Lesotho. The kingdom is confronting the triple threat of increasing chronic poverty, rising HIV/AIDS rates and weakened government capacity. This threat takes a heavy toll on the households of the rural poor in Lesotho, who are faced with a limited number of coping strategies to respond to the intensifying hazard. 56% of the population live on less then $2 per day. Think about that. That's less than a pound. However many raffle tickets you buy, you will be greatly improving the lot of these school children and contribute to giving them a fair chance in life they so dearly deserve. Below is a list of all prizes sponsored by foodbloggers and associated restaurants and companies in the UK. The global list of prizes is hosted on Chez Pim . For details on how to donate, please read on.  read more »

Alinea Alinea.
Exec chef Grant Achatz calls the food "ultra modern emotional"
The space is clean and modern, very Tribeca, with comfy seats and a spacious table.

We made reservations about two months in advance and this dinner was highly anticipated. Surprisingly, we came out with such differing opinions that we decided to write this post jointly.

Steelhead Roe
Coconut mousse (?) topped with salmon roe, encased in a candy cilantro tuile. Served on the end of a vanilla bean.  read more »

Eric Akis' Skillet Mac and Cheese (yes, I know, I used penne and I served it in ramekins; I am quirky like that). It is interesting how the world works sometimes. Just before our household grew from three to four , I was offered the opportunity to review not one, but two books on the subject of quick meals for busy cooks. Everyone seems to be talking about how hard it is to find the time to cook.  read more »

So I did it, I cooked along with Gordon Ramsay Cookalong Live as did seemingly many other late eaters around the country. Firstly as promised , I had to make a late substitution for the starter as it seemed pretty pointless attempting the original salsa without the tomato, olives and coriander. The only thing was that I started it at 9 oclock as per the schedule but then I had to cook the new potatoes first and I hadnt boiled the kettle naughty! So I had to play a little catch up during the gap left for eating aka the advert break and Gordons culinary guest challenges. With it being January, unsurprisingly summer truffles were a little thin on the ground so I added a little drizzlet of truffle oil to the crme frache dressing and it was very good! I hope that Gordon was impressed with my choice of crockery yes, another excuse to get out the Royal Doulton Gordon Ramsay finest. Scallops and new potato salad with summer truffle dressing recipe Serves 4 * About 12 new potatoes * 10 large scallops * 1 medium-sized summer truffle * 2 tbsp rock chives, chopped * 2 tbsp crme frache * Juice 1 lemon * 1 tsp curry powder * Olive oil * Sea salt and freshly ground black pepper 1. Boil the new potatoes in salted water until cooked, drain and set aside. 2. Trim the scallops and slice each one in half horizontally, so that one scallop produces two even slices. Mix the curry powder with 3 teaspoons of salt and use to lightly dust the scallops. Heat some olive oil in a pan and saut the scallop slices quickly - roughly 30 seconds on each side. 3. Whisk together the lemon juice, crme frache and a little olive oil. Season with salt and pepper. Finely chop some truffle pieces and add this to the dressing. 4. Slice the potatoes into rounds that are the same thickness as the scallops. Arrange an alternating circle in the centre of each plate - potato slice, scallop slice, potato slice, etc. Allow for 5 slices of scallop per plate. 5. Arrange a handful of frise in the middle of the circle. Drizzle over the crme frache and truffle dressing. Finely slice any remaining truffle over the top. Serve immediately. And I forgot the chives as the method didnt remind me to add the chives at any stage so clearly someone else forgot them too!  read more »

More yellow inspired food.....It is only 18 months since Susan in Florida, USA lost her Dad to cancer. She shares a supportive verse and her Mini Filo Cups with Lemon Cream, Ginger Spiced Creme Fraiche Whipped Cream and Fresh Berries at Sticky, Gooey, Creamy, Chewy.Tatiana in So Paulo, Brazil shares a lovely looking recipe for Yellow Penne With Tapenade at Mixirica.Jan in New Jersey at Food With A Pinch Of Love shared two recipes. Her first is a grated corn snack called Bhutte ka Kees and the second picture is her Poha using Tumeric.Essence of Andhra is the blog of Uma in California and she has made a breakfast dish of puffed rice called Upma.These fabulously bright Peanut Butter Chocoalte Chunk Cookies are an Ina Garten recipe made by Lori at Recipe Girl.  read more »

Cooking on Deadline

Aside from overcooking, it's hard to go wrong with shrimp. This recipe for shrimp marinated in coconut milk and lime juice has a tropical taste. But if you'd rather skip the coconut milk, follow the recipe using just the lime juice and a bit of tequila for a margarita-inspired dish.

More yellow inspired food.....It is only 18 months since Susan in Florida, USA lost her Dad to cancer. She shares a supportive verse and her Mini Filo Cups with Lemon Cream, Ginger Spiced Creme Fraiche Whipped Cream and Fresh Berries at Sticky, Gooey, Creamy, Chewy.Tatiana in So Paulo, Brazil shares a lovely looking recipe for Yellow Penne With Tapenade at Mixirica.Jan in New Jersey at Food With A Pinch Of Love shared two recipes. Her first is a grated corn snack called Bhutte ka Kees and the second picture is her Poha using Tumeric.Essence of Andhra is the blog of Uma in California and she has made a breakfast dish of puffed rice called Upma.These fabulously bright Peanut Butter Chocoalte Chunk Cookies are an Ina Garten recipe made by Lori at Recipe Girl.  read more »

A request to try Maru on the house was an invitation I couldn't refuse, and thank goodness I made the trek to the northernmost edge of Los Angeles's suburbs. Even if the meal hadn't had eight indulgent, generously sized courses (per person!) and even if it hadn't been free, my meal at Maru still would have been one of the best I've ever eaten.  read more »