We've all heard how blueberries are powerful antioxidants and how quinoa's health benefits stretch beyond its trendiness, but do we really know how to integrate all these "super foods" into a complete and sustainable diet? Enter Longevity Kitchen. This cookbook brings it all together, thoroughly explaining these doctor-recommended ingredients and helping you build a healthy (and tasty!) diet that works for you.

Happy weekend, everybody! What's cooking in your kitchen? I'm getting ready for a trip to London (so excited to explore the food scene there) and next week I'll be bringing you some snapshots and eye candy from a trade show full of glossy European kitchens and appliances. Meanwhile, it's the weekend, and it's time to luxuriate in our own home kitchens. What's happening there for you? What's on the menu, this fine spring weekend? 

Q: I am trying to get organized and stay on budget in 2013, how do I organize my receipts in a manageable and non-cluttered way? Thanks so much!

Sent by Amy

Q: I am hosting a family picnic in Wisconsin the 2nd week of June. Some kids but mostly adults. I'm living in California now and am much more of a foodie than my Midwestern family. I'd love some family-friendly and "not too foodie" ideas for a picnic. We won't have a grill, so all the dishes will need to be made ahead.

Whether I'm at a trendy restaurant or bringing beer to a backyard party, there is one beer that never lets me down — or rather, one beer style. And that would be the Belgians.

This has felt like an unusually busy spring, and I'm sitting here struggling to remember the last time my husband and I actually had ourselves a real date. We'll both be at home tonight without a thing on the calendar, so I'm thinking of surprising him with a spontaneous date night. Here's what is on the menu!

Q: How can I recreate at home Heinz baked beans with the red tomato sauce, typical of english breakfasts? My little brother loves the taste.

Sent by Aurora

It's been unbelievably sunny and warm in Seattle, and last week we were invited over to a friend's for a backyard barbecue. These friends were house-sitting for a couple that owned a fancy grill and we made great burgers, grilled asparagus and a simple salad. It was almost enough to make us want to buy our own barbecue this summer — but not quite.

Not quite wine and not quite vinegar, verjus settles Goldilocks-style somewhere in between. It's made from the pressings of young, unripe grapes cut at the beginning of the grape season to allow other vines more room to grow. Verjus isn't fermented, so there's no alcohol, and the flavor is a gentler, sweeter version of vinegar — though definitely still tart. So, do you drink it? Do you cook with it? Let's discuss.

May is usually the month when your local CSA starts gearing up for the soon-to-come avalanche of summer bounty.  Whether you live in warmer climes and are in the throes of strawberries, peas, asparagus from your year-round box or you're just starting up again after having the winter off, it's an exciting time for fresh, local produce.  But it can be a challenging time, too, especially when unfamiliar or overly abundant vegetables show up.  Read on for a roundup of tips to help you manage your CSA experience.