I hadn't been living in California for very long before I felt compelled visit wine country — a common side effect when one has only ever lived in northern climes and sunshine is a novelty. I was not disappointed. It's impossible to visit any California vineyard and not fall in love with the orderly rows of grape vines stretching to touch the distant hills, or the way food tastes when eaten outside in March, or yes, of course, the wine. If you want a little glimpse of what an afternoon in wine country feels like, specifically an afternoon in the Central Coast's "new" wine country, pick up this book and prepare to be transported.

This Key lime pie is full of clean and bright notes, and it's surprisingly simple to make — and easy to love. 

When Cambria asked Faith and myself for some help coming up with a main course for her Spring Vegetarian Dinner Party for Six, at first we couldn't decide. Faith thought it should be creamy and green. Cambria wanted a vegetarian dish that wasn't just another platter of pasta. I advocated for something satisfying and hearty, but still light enough for a spring meal. The final vote was unanimous: a pureed soup of peppery spring watercress served with warm goat cheese dumplings. Done and done. This recipe is a winner.

Lauren Scott has no trouble telling you how to find her Petaluma, California home. "It's the only one on the block that looks like a giant Easter egg," she says. She and her husband live in a big, pink Victorian-style house that can’t be missed. When I arrived she welcomed me inside and showed me her kitchen. Little did I know I'd also get the chance to adore her beautiful, four-month-old baby girl and eat a delicious lunch she whipped up fresh from her garden. It was a good day.

Hello! Erin from The Forest Feast here, bringing you the second recipe in my series of Farmers Market Feasts for the month of May. There is a fantastic little seasonal farmers market that recently began down the road from me in the mountains. I try to go every week, and I've been getting to know the farmers, which is fun! This week I picked up some green garlic and fresh basil to make a creamy avocado pesto.

I find shopping at a farmers market relaxing: the colors, the smells, the tables spilling over with fresh, seasonal fruits and vegetables. It is a feast for the senses. Shopping at the grocery store, on the other hand, is usually anything but relaxing. Is there a way to shop only at the farmers market and skip the weekly trip to the supermarket? Sure! Here are my strategies for making it happen.

As the weather warms up, turning on the oven to roast a pan of vegetables stops being an option, but that doesn't mean you have to spend the next five months eating green salads or steamed broccoli. Instead, look to your grill — or a stovetop grill pan — to quickly transform vegetables into soft, smoky, irresistibly summery versions of themselves. Carrots are one of my favorites on the grill, their charred, sweet flavor needing just a squeeze of lemon and some fresh herbs to become a simple but surprising side dish.

Q: My boyfriend follows a pretty strict no-carb (or low-carb) diet, and he has a HUGE appetite. Without pasta or rice, it's proven difficult to stretch a dollar when I have to leave these "filler" ingredients behind. Any no- (or low-) carb recipes made with inexpensive ingredients that I can add to my repertoire? 

While I am a big advocate of how most foods and wines are pretty flexible when it comes to wine pairing, there are a number of foods that are known to be challenging in this domain. However, do not give up! Read on to find out what wines work well with salad vinaigrette, hot and spicy foods, dessert, asparagus, artichokes and even Brussels sprouts. 

Although spring is upon us and we should be taking full advantage of farmers' markets and fresh grocery store offerings, sometimes the frozen veggies still come in handy for last-minute dinner convenience. back is what's for dinner. In an effort to make them taste, less, well, frozen, here are five ways to help get the most flavor from our freezer friends!