Strawberry season is starting! Strawberry season is starting! You'll find me stuffing strawberries in my face from now until the last pints leave the farmers' market. These scones are a riff on one of my favorite combos: fresh strawberries dipped in sour cream and coated with brown sugar. They're just the thing for a lazy weekend brunch with the windows open and bottomless cups of coffee close by.

Come springtime and warmer weather, I get positively giddy when I hear the first chimes of the ice cream truck. But now I don't have to wait for the truck to make its rounds — I can make my favorite chilled treat, the Drumstick, whenever a craving hits. Seriously, this version is easy, fast, and a million times better than the original!!

Where I come from, the first thing to show up at the market is rhubarb, not strawberries. So as temptingly spring-like as a strawberry rhubarb pie might sound, if I were to make one now, it would be with strawberries flown in from a faraway place. 

Besides, why mess with rhubarb? Have you had it on its own? It's edgy, indeed. Sour and bright, it needs some sweetness, but not too much. 

Making authentic Mexican food can sometimes feel out of my comfort zone, but after discovering delicious carne de puerco at a favorite local joint, I knew it was high time I try. Now that I know how easy it is to achieve this dish of tender pork smothered in a charred tomatillo sauce at home, I may never again need to "go out" for Mexican ever again.

Any trip to Texas will likely include an experience with chicken fried steak and Cholula hot sauce. Chicken fried steak (lovingly called CFS) is a southern classic, while Cholula hot sauce (introduced to the states here in Austin, TX) is a popular condiment that adds a Texas kick. See what happens when these icons get hitched in this new take on a Lone Star tradition.

Bran muffins can get a bad rap. They're so often dry and overly-sweet, which always feels like a shame because bran has such a nice flavor in and of itself. Plus, there are so many ways to add a punch of flavor without a lot of extra sugar. How about a mound of blueberries, fresh lemon zest, and coconut oil folded into a delicate whole-grain batter? 

The humble quesadilla wears many hats. It's a quick weeknight meal that can transform yesterday's leftovers into something new and tasty. It's also a fuss-free snack that will satisfy a group of hungry teenagers — or the crowd at your next cocktail party. Fill it with plain cheese and beans or with shrimp and avocado, the quesadilla is whatever you want to make it.

Though you might normally associate chimichurri with grilled steaks, lamb chops and other robust cuts of meat, this garlicky South American herb sauce pairs wonderfully with mild halibut and other lean white fish. Rubbed over the fillets before baking, the flavor of the chimichurri stays fresh and bright, infusing the delicate fish with a pop of green color and taste that says SPRING! It's another simple yet impressive fish recipe to add to your repertoire.

The weather may finally be getting warm enough to poke our noses outside, but don't pack away your Dutch oven quite yet. Everyone's favorite pot can still be your friend in springtime. Roast a chicken in fresh and saucy coconut milk, or make a pot of Hot and Sour Mushroom and Rice Soup. There's a risotto of fresh spring vegetables that bakes into creamy goodness right inside your Dutch oven. Or make a big pot of easy, tender barbecue shredded chicken. Keep your favorite pot handy — these spring dishes will keep it busy.

I was perched on the couch the other morning, catching up on food blogs and sipping a mocha when all of a sudden the urge for a warm, toasted baguette smothered with melted chocolate and a drizzle of fruity olive oil hit me. Sometimes good ideas strike at the oddest of times. This early morning craving for chocolate and bread inspired my most recent party idea: a gathering where everyone builds their own dessert!