Kids, are you taking notes? 3 breakfasts-in-bed and 3 celebratory dinners that mom's little helpers (or big ones) can tackle with pride.

Breakfast in Bed Menu #1

Magical Coffee by ErinH

Bell-less, Whistle-less, Damn Good French Toast by Kayb

Lamb Merguez by MrsWheelbarrow

Breakfast in Bed Menu #2

Horseradish Vodka Bloody Mary by NWB

Soft Scrambled Eggs by merrill

Horseradish Hash Browns by amanda

Iced Coffee by merril

One-Eyed Sandwiches by merrill

Merguez and Sweet Potato Hash by merrill

Morel Crostini by Waverly

Salmon in Sorrel Sauce by MrsWheelbarrow

Asparagus with Pancetta by amanda

Chocolate Pudding by amanda

Caesar Salad with Pancetta by Marie Viljoen

Veal Chops Lombatina with Roasted Garlic by thirschfeld

Farro Salad with Roasted Mushrooms and Parmesan by merrill

Louisa's Cake by SML Office

Grilled Rack of Lamb Asian Salad by Tom Kelly

Asparagus with Shallots, Chiles, and Lemon by amanda

Lazy Mary's Lemon Tart by dymnyno

Whether for a hearty breakfast (in the wee hours when the ceremony starts on Friday!) or tea and cake at a more civilized hour, here are 18 suitably British-accented dishes and cocktail or two for toasting Kate and Wills.

Flirtini by CatherineTornow

Magical Coffee by ErinH

Butternut Sage Scones by mrslarkin

One-Eyed Sandwiches by merrill

Cream Biscuits by merrill (try them with some marmalade or with bacon and eggs)

Mom's Flapjacks by Londonfoodieny

Crimson Bulleit Punch by Oui, Chef

Banana Bread by merrill

Welsh Rarebit With Spinach by cooklynveg

Sweet and Savory Shortbread by merrill

Madeira Tart by thirschfeld

Clementine Pound Cake by SavvyJulie

Nineteenth Century Roman Punch by amanda

Cucumber and Butter Tea Sandwiches by merrill

Fig and Blue Cheese Savouries by TheRunawaySpoon

Black Tea Jelly by merrill

Rhubarb Curd Shortbread by Rivka

Millionaire's Shortbread by merrill

All photos by Sarah Shatz, except Change of Guard photo by Trevor Lowe via Flickr

No matter your feelings on the monarchy, it's always nice to see a young couple in love.

You may not be invited to Buckingham Palace for the festivities, but there's no reason why you can't have a proper royal feast to celebrate.

Whether it's a street party, a dressed up dinner with tiaras to boot, or just watching the nuptials from the comfort of your couch, here are some dishes inspired by the main players of the big day.

Links to recipes can be found below the slideshow

"If you're happy, the donuts are happy..."

Meet Fany Gerson, the 2011 James Beard nominated cookbook author and donut mastermind behind DOUGH, an innovative, never-a-few-hours-old artisan donut shop in Clinton Hill, Brooklyn. Fany was kind enough to give me a personal tour of DOUGH's back kitchen last week to watch as they handmade donuts. Now, I love a good donut. But donuts rarely amaze me. Rarely do they make me sit up and do a double-take at the sight of them. However, as I filmed DOUGH's over-sized, ring-shaped cakes getting dunked and dressed, something happened... I could literally feel my jaw drop in childlike wonder. "Wows" and "oh my gods" kept cooing from my shameless self as Fany presented donut flavor after donut flavor. I was embarrassingly, but not embarrassingly, on a filming sugar-high, and I hadn't even tried a donut yet!

Anyhow, I hope this story holds you and your sugar tooth captive, even if just for a moment. It took months for Fany to perfect her donut's dough recipe, testing and tweaking over 50 ideas before it came out just right. It's got that crisp little crunch on the bite in, then that big, soft center with a chewy give and hits of nutmeg that helps you savor the unique flavored glazes and textured toppings. It's a great donut, and the foot traffic says it all. On busy days, over 1,000 donuts in dozens of flavors are handmade for customers. Specials change daily, and once the spring/summer begins, Fany plans to introduce more seasonal flavors and filled jams.

DOUGH is definitely worth the trip out to Brooklyn. Trust me. I even shared a box with a few random strangers who admittedly didn't like donuts...until they took a bite of DOUGH's.

DOUGH's Donuts

305 Franklin Ave, Brooklyn, NY 11205

Thanks for watching food. curated. Happy eating!

There's no better way to begin a new feature than in the hallowed kitchens of Le Bernardin. So, for the premier edition Sound Bites, Eater asked pastry chef Michael Laiskonis to demonstrate the artistry behind his dessert dubbed "Citrus."

Another day, another light wintry mix. It seems that Mother Nature's been nursing a serious Four Loko habit judging by our inadequacy to walk out the door with a weather ensemble that doesn't have us saying "FML." So, can you blame us for turning to something we know will stay consistent? The concept is so pure and simple, and yet, on a freezing cold afternoon in February, this timeless combo is the only thing that really hits the sweet spot. We're talking about milk and cookies, duh--with some warm chocolate goodness and a cold glass of milk, our playing-in-the-sandbox memories come flooding in, and all of a sudden, we just feel so darn warm and cozy!

Through next week, Victoria Haschka will be rolling out a menu for an Oscars feast on HuffPost Food, offering an original recipe inspired by each of this year's 10 Best Picture-nominated films. See also her recipe for a Black Swan Blackberry & Chocolate-Smothered Panna Cotta. Next up, The Fighter.

The movie:

The dish:

Salted Red bull granita

The reason:

"... probably the biggest thing that's ever been associated with Harvard was invented by one guy who sequestered himself away in a dorm corner. You've got this wealth and this colonial castle, but in the end all he needed was $69 per month for the server, $39 for electricity, and $159 for the Red Bull." David Fincher (Director of The Social Network). Fuelled by a cocktail of caffeine, sugar, ego and taurine, Facebook was born.

The granita works as either a palette cleanser or a party starter if soused in Grey Goose. And the sprinkling of Maldon salt? Maybe it reflects the salty language peppered throughout Aaron Sorkin's script. Maybe it's a solemn statement on the granular attention of detail needed for coding Or maybe it's there to remind us of the salt that accompanied the sweet of Mark Zuckerberg's success.

The way:

Ingredients:

½ cup water
¼ cup sugar
2 cans of Red Bull
Sea salt flakes

Here's how we roll:

1. Boil the water and the sugar in a saucepan. Then let it cool to room temperature.

2. Add the Red Bull.

3. Pour the mixture into a flat baking pan or tray.

4. Place the pan in the freezer. Every 20 -30 minutes pull the pan out and rake it with a fork to break the frozen sections into shavings.

5. Continue freezing and scraping every 20 minutes until everything is fluffy icicles.

6. Chill until serving. Top with a sprinkle of sea salt. And some chilled vodka if your best friend decides to sue you, or you feel a little bit desperate.

Other options:

What else could stand in for The Social Network? The spicy tuna rolls and apple martinis that were part of Sean Parker's seduction?

Through next week, Victoria Haschka will be rolling out a menu for an Oscars feast on HuffPost Food, offering an original recipe inspired by each of this year's 10 Best Picture-nominated films. See also her recipe for The Social Network Salted Red Bull Granita.

The movie:

Blackberry and chocolate smothered panna cotta

The reason:

If a sensuous lily white mound, speckled by with dark vanilla seeds and smothered by a tide of darkness doesn't make you think of Black Swan, maybe the wings of dark chocolate will help. In this genre bending ballet thriller, Nina Sayers just wanted to be perfect. She needed to be sexy and to be pure. She wanted to have pristine technique and to also let it all go. This panna cotta lets you do all of that. And it also lets you get to get busy with a sharp object. Except this time you'll be puncturing the bottom of plastic cups. Let's leave poor Winona Ryder's face alone for a while.

Equipment:

6 plastic cups

Ingredients:

For the panna cotta

3 gelatine leaves
250ml/9fl oz milk
250ml/9fl oz double cream
1 vanilla pod, split lengthways, and the seeds that have been scraped out
25g/1oz sugar

For the sauce

50 grams of dark chocolate
1 cup of blackberries (pureed)
2 tablespoons of cream

For the feathers and wings

1 tablespoon of shredded coconut
50 grams of chocolate
15 grams of butter

Panna cotta

1. Soak the gelatine leaves in a little cold water until they're slippery and slimy.
2. Bring the milk, cream, vanilla pod, seeds and sugar in a ban and bring it up to a simmer. Remove the vanilla pod.
3. Give the gelatine leaves a good squeeze, then add to the warm milk sugar and cream. Stir until the gelatine has dissolved.
4. Pour the mixture into the six plastic cups. Let them cool and them place them in the fridge for 4-6 hours to set properly.

Chocolate wings

1. Melt 50 grams of dark chocolate with 15 grams of butter.
2. Line a dinner plate with greaseproof paper. Pour the melted chocolate over the paper and smooth it out until it creates a smooth, thin disc.
3. Chill the chocolate until it is solid. Break it into feathery triangles to form the wings.

Chocolate and blackberry sauce

1. Melt 50 grams of chocolate with 2 tablespoons of cream. Stir until the chocolate is smooth.
2. Puree the cup of blackberries.
3. Fold the blackberry puree and the chocolate together. Warm the mixture in a pan or the microwave.

To construct the swans

1. Upend the plastic cups, one to each plate. Puncture the top of the cups with the tip of a knife. This will allow air in and the suction seal to break, releasing the panna cottas.
2. Drizzle the panna cottas with the chocolate and blackberry sauce.
3. Sprinkle the coconut flakes around the outside of the panna cottas
4. Position the chocolate wings at the side.

What else could we pull out for Black Swan? Apart from eating what Nina eats, because nobody is going to get excited about 5 almonds and 4 carrot sticks for dinner.

When I was a kid, THE main event of the year was the annual ski trip. It was the one I looked forward to the rest of the year, and my family's favorite place for skiing was (and still is) Åre, a picturesque little mountain village situated in Jämtland right in the middle of Sweden. Now, to me, grown up with the perspective that Stockholm was the belly button of Sweden (and the world), it wasn't even close to the middle. To me, Åre was almost unthinkably far north, and very exotic.

So many things were different there, and on the road to Åre we'd drive by fields with wandering reindeer and moose. Strange, beautiful animals that I had only seen on tv and at the zoo before. And there were Sami people, the indigenous ethnic group of the region. From my narrow city perspective, they were a fairytale people with their colorful robes, strange language and exciting customs.

And even the food was exotic. In restaurants across the village we were confronted with an abundance of meat from game. Reindeer, elk, grouse and many others. The food was powerful, and even if some of the compositions reminded me of what I had tried at home, the wild flavors were completely new and exhilarating to me.

But it wasn't the meat that thrilled me the most. Instead, the number one exciting flavor I encountered in Åre came from berries. Cloudberries, to be precise. As I remember it, these divine berries were very rare in the Stockholm area back then. They grew in the wild far up north, and were extremely exclusive. Mysterious. Almost secret. Now I know that they do actually grow all over the country, but back then they were a magical symbol of the exotic Northern Sweden (which was actually Middle Sweden) to me. I am still enchanted by the flavor of Cloudberries, and I eat them with everything from Croissants to pancakes.

Here they are served in one of the most traditional Swedish manners - hot Cloudberry Jam together with a smooth homemade vanilla ice cream. Still magical.

HOW TO
Serves 4

Cloudberry Jam
1 1/2 Ib of cloudberries
3/4 Ib of sugar

Vanilla Ice Cream
1 Cup of heavy cream
4 Egg yolks from free range eggs
1 Cup of milk
3/4 Cup of sugar
1 1/2 Vanilla pod, split and scraped

1. Rinse and clean the berries. Place them together with the sugar in a large sauce pan. Shake the pan lightly every now and then, but do not stir it. Leave the pan in a cool place for 2 hours.

2. Slowly heat the berries, and simmer on a low heat for 20 minutes. Remove any foam that might arise.

3. Pour the milk, cream, vanilla seeds and vanilla pod into a saucepan and bring the pan slowly up to boiling point. Remove from heat and leave to cool off for 15 minutes.

4. In a large mixing bowl, beat the egg yolks and sugar until fluffy. Remove the vanilla pod from the pan and pour the milk/cream into the egg mixture whilst stirring. Pour the mixture back into the pan and re-heat gently - keep stirring and do not let it boil. Leave to cool and freeze mixture in ice cream maker.

BON APPÉTIT

Photo By Mads Damgaard

I always loved Valentine's Day in lower school. I would trot home, backpack brimming with little mini postcards bedazzled in amorous mugshots of Pepe Le Pew, or the heart-shaped curve of the neck of My Little Pony. The bottom of my bag would be a morass of red glitter, ripped paper doilies, and crushed SweetHearts, imperially commanding to "Kiss Me." But even though it's nice to know that everybody loves you (after all, didn't the teacher insist that everyone give everyone valentines?), it's still so much better to know that you pair off perfectly with just one person.

I was just six years old when I went to my little mailbox in the classroom to pick up my graded short story. As I lifted out the little dental floss-stitched volume, down floated a note, torn from the corner of a sheet of lined paper. I don't remember what it said, but I remember that it was signed by a boy's name. Luke. And the Rs in my name were backward.

My wide eyes opened wider. My palms started to sweat. And my heart started to beat in a dangerous way that was even more thrilling that a SweetHeart sugar high. Instead of dumping my favorite valentine in with Pepe Le Pew and the ponies, I carefully folded it, and tucked it neatly into the pocket of my uniform. Because all of a sudden, I wasn't everyone's valentine. I was just his. And sometimes, less is more.

When cooking for Valentine's Day, I like to think of perfect pairs, things that are great alone, but so much better together. That's how my mom described true love to me later that day when I got home and showed her my funny little valentine, and I still hold my relationships up to that standard. Is he the peanut butter to my jelly? Are we better together than we could ever be apart? That's another column altogether, but for this one, here's a breakfast-in-bed suggestion: peanut butter and jelly madeleines--little shell-shaped French muffin-cakes flavored with peanut butter, and stuffed with strawberry jam. The perfect culinary couple.

INGREDIENTS

7 ounces unsalted butter
6 tablespoon creamy peanut butter
3 eggs
¼ cup whole milk
½ cup granulated sugar
1½ cups all-purpose flour
2 teaspoons baking powder
Pinch salt
½ cup strawberry preserves
Butter and flour for the molds

PROCEDURE

Preheat the oven to 375°F.

In a small saucepot, melt the butter and peanut butter. Set aside to cool. In a large bowl, whisk together eggs, milk, and sugar to combine. Whisk in cooled butter and peanut butter mixture.

Sift the flour, baking powder, and salt into the wet mixture. Whisk gently just to combine. Allow to sit on the counter for 10 minutes.

Butter and flour 2 12-cup madeleine molds. Divide the batter between the 24 cups. Bake until puffed and golden, about 15 minutes. Cool on a rack. Use a 6-mm pastry tip and pastry bag to inject the strawberry jam into the very center of each madeleine.

What would Valentine's Day be without chocolate?

Long associated with passion, chocolate has been thought to be a potent source of vitality, energy, and power since the days of the Aztecs, who often consumed it as a spicy drink to fortify the body before revelry-filled nights. While the chocolate consumed today is not served as it was back then, the much-sweeter confections we reach for on a daily basis are just as irresistible.

To learn more about how some of our favorite Valentine's Day treats -- like chocolate bars and chocolate-covered almonds -- are made, we turned to New York City's own Mr. Chocolate, Jacques Torres. One of the top pastry chefs in the world, and the youngest chef ever to earn the prestigious Meilleur Ouvrier de France distinction, Jacques is now owner and Master Chocolatier at his own New York-based chocolate factory, Jacques Torres Chocolate.

While Jacques was busy getting ready to open his latest shop in Rockefeller Center, we met with his right-hand man, Christophe Toury, who oversees the production of the molded, dipped, and rolled chocolates in the Hudson Street store. With Valentine's Day a few days away, the factory was busy turning out chocolate confections of all kind -- yet, we were lucky enough to get a behind-the-scenes tour to see how some of our favorite chocolates are made.

More sweet stories from The Daily Meal:

3 "Chocolaty" Wines for Valentine's Day

Quiz: How Much Do You Know About Candy?

Natural Foods for Sweet Smelling Breath

Liquid Candy: 8 Sweet Spirits Recipes

Valentine's day is coming...don't stress out. Making the day special can be as easy or as elaborate as you'd like to make it.

For kids, a plate of heart-shaped French toast in the morning or a chocolate chunk cherry cookie or heart-shaped brownie tucked in their lunch bag will bring sweet smiles to their faces. To delight a dear friend, package some elegant but irresistible handmade chocolate peanut butter cups, peanut butter cookies with jam heart thumbprints or your very own cocoa mix to warm their hearts for many days to come.

And for your sweetheart? What could be better than digging into a chocolate baked Alaska built for two, a molten bittersweet chocolate cake or a pair of heart shaped ice cream sandwiches?

The February issue of Martha Stewart Living has all of these ideas, recipes and more including packaging how-to videos and larger than life animation in the digital iPad issue. Take one look at the dreamy, drippy hot fudge cover, see it pour and spill out of the bowl on your iPad screen, and you won't have to look any further for the best and sweetest ideas to show your love on Valentine's day, homemade-style. Check out the digital issue here. -- Jennifer Aaronson, Editorial Director of Food & Entertaining at Martha Stewart Living

Save the flowers and jewelry for another day. If you want to be Endless Simmer's valentine, you'd better have something tasty to seduce us with. And we're not talking heart-shaped candies.

With a little help from our pals at Bakers Royale, Cook to Bang, and Macheesmo, we present the top 10 Valentine's Day desserts we'd like to make love to. Click below each photo for the full recipe.

My husband, David, and I are both chefs, so we are always busy working in our respective kitchens on Valentine's Day. Cooking for hundreds of people while miles apart is a bit romantically challenging. So we try to capture and share the spirit of the day through our food, like this classic dessert, which has a few distinct twists to make it worthy of this special day.

We use wild flower honey to give an exotic flavor to the panna cotta and then we top it with deep-red blood orange granita. I love the texture of the granita - instead of being smooth like a sorbet - it's actually crunchy and icy (in a good way). I love the combination of rich and creamy with icy and tart, which makes it like a grown-up creamsicle, so refreshing, but also so beautiful to look at.

Kumquats are another of my favorite ingredients that I can't get enough of when they are in season. I seriously find myself trying to think of new ways to use them! In this case they are tossed with the wildflower honey and become rather "fresh-candied." It's an elegant and colorful dish, which is just perfect for Valentine's Day. In our kitchen, it is executed by our pastry chef Breanne Varela who started at Lucques and A.O.C and because of her skill with sweets of all types, is now in charge of all bakery duties at our newest place,Tavern.

No Valentine's Day meal is complete without a fantastic dessert, perhaps enjoyed after some champagne and caviar, which we rush home to indulge in - if Dave remembers to buy them, which happens about 50% of the time.

Wild flower honey panna cotta with blood orange granita and kumquats

Wild flower honey panna cotta:
1½ cups whole milk
1½ cups heaving whipping cream
1/2 cups wildflower honey
2 Tablespoons granulated sugar
3½ sheets gelatin (can be found at surfas restaurant supply)
1/2 cup cream fraiche

Fill a small bowl with ice water, and insert the gelatin sheets to allow them to soften for 2 to 3 minutes. In a medium saucepan, warm the cream, milk, sugar and honey over medium heat until almost simmering. Remove from the heat.

Remove the gelatin sheets from the water, wringing out any extra moisture, and add them to the cream mixture. Stir constantly until the gelatin is dissolved.

In a large bowl, mix the crème fraîche with one-half cup of the warm cream mixture, stirring constantly, to temper. Add the remaining cream and stir well.

Fill 8 attractive 6 ounce glasses with ½ cup of the panna cotta in each glass. Allow to cool, cover with plastic wrap, then refrigerate until completely set, 4 hours or preferably overnight.

Blood orange granita:
2 cups blood orange juice
1/4 cup granulated sugar
1/4 cup water
2 tablespoons Grand Marnier
1 teaspoon vodka

Put the sugar and water in a small sauce pot. Bring to a boil and then cool the syrup down to room temperature.

Combine the cooled syrup with the remaining ingredients and whisk to combine. Pour into a shallow 1-quart container and put in the freezer.

Allow the granita to freeze for 1 hour and then, using a fork, scrap the granita every 30 minutes to form large ice crystals until the granita is completely frozen.

To serve: Thinly slice a handful of kumquats and toss them in honey. Fill the tops of each panna cotta glass with a heaping mound of granita. Tuck a few honeyed kumquats into the granita and serve.

Chef / Owner Suzanne Goin
Tavern, Los Angeles ©2011
www.oneforthetable.com