I have been so very excited to share my new homebrewing book, True Brews, with you this week. Yesterday we gave you a little peek into the book, and today here's one more tidbit to spark your homebrewing daydreams! I have many favorites from the book — the Peach Iced Tea Kombucha, the Mocha Stout, the Chai-Spiced Mead — but this ginger ale is The One. It's like all your wildest ginger ale dreams come true: snappy and fresh, sweet and a little spicy, and perfect for these early summer days. Even better, you can start a batch tonight and be sipping your first glass of homebrewed soda by tomorrow.

If you're one of our UK readers, then Hugh Fearnley-Whittingstall will likely need no introduction.  And to a certain extent, American readers may be familiar with many of his cookbooks published here from 10 Speed Press (River Cottage Meat, River Cottage Fish and River Cottage Veg have been reviewed by The Kitchn.)  It is my hope that many more Americans discover this passionate cook, writer, and activist and become inspired, as I have, to cook with fresh ingredients sourced as locally as possible.  

For just a hint of the enthusiastic and delicious ideas that come from this very creative and exuberant cook, read on for Hugh's 5 essential things for the home cook.

Growing up, my sisters and I ate a lot of casseroles, baked chicken, and occasional corn dogs or frozen pizza. My mom was a full-time teacher and I can only imagine how she managed as well as she did. Speed and ease were always of the essence. For that reason, I think this salad would've appealed to her, just as I think it will appeal to many of you. It's quick, only requires some minor chopping, and is pretty enough to make you feel like you've created something great — all in under a half an hour.  

If you ever wanted an excuse to start talking about yourself in the royal "we," here you go: we humans are not just human — we're also made up of about 100 trillion microbes that live on our skin, in our mouths, and in our guts. In fact, Michael Pollan says that when you count them all up, we're really only 10% human. What's more, studies are finding increasing evidence that we need these microbes for everything from helping us digest our food to feeling less stressed at work.

This week marks the first time I will be celebrating my birthday as a gluten-free, dairy-free, and refined-sugar-free person. Friends have expressed their condolences, staring into space with looks of pity (or is that horror?) as they imagine a birthday without a "real" cake. Me, on the other hand, I'm feeling energized and ready to pile my plate with a tumble of biscuits, strawberries, and cream. It's strawberry shortcake season!

Spring can sneak up on one in New York City; the moment sunny, warm weather arrives everyone magically appears on the street in shorts, summer dresses, and sandals. Don't they need to switch out their clothing from under the bed (where, due to space constraints, my summer clothing resides in cooler months)? With the same urgency, suddenly it feels imperative to drink lemonade. As in now. That's why you'll want to know this shortcut to a glass of lemonade. 

Kids know how to party! Check out the latest festive celebrations from the Apartment Therapy's Family channel, which posts kids' parties every day. We'll be bringing you a roundup of these inspiring parties every week.

• Chloe's Princess Party
  
• Ellington's Korean Dol
  
• Aiden's Neon Castle Party
  
• Cameron's Mermaid Party
  
• Noah's Wild Wonders Party

Wine of the Week: 2010 Tibouren Clos Cibonne “Cuvée des Vignettes” Cru Classé
Region: Côtes de Provence, France
Price: $30  

I just love rosé wine. Can’t get enough really and am always on the look out for the tasty everyday rosé as well the one for special occasions.  This 2010 Clos Cibonne Tibouren “Cuvée des Vignettes” from Provence at $30 is pricey but definitely worth the splurge for a special dinner or treat.  This is a wonderfully serious rosé — complex, beautifully structured, contemplative and elegant — worthy of its price tag.

Q: I just bought a large container of sumac because I wanted to make fattoush salad and it was the only size I could get my hands on at the time. It was delicious, but now I have a lot of leftover sumac. Any suggestions on what to use some of it for?

Sent by Kasey

Marisa and Peter's remodeled Venice Beach, California kitchen is a joy — colorful, playful, eclectic, and a far cry from the outdated 80s linoleum-and-oak space it was before.