I dare you to open this cookbook from Seattle's Plum Bistro to any page and not think the recipe you find there is completely irresistible. Tiramisu pancakes? Check. Cauliflower bisque with fresh fennel? Yes, please. Black plum and ginger sorbet? Oh, you know it. Chef Makini Howell's recipes are vibrant, wholesome, and absolutely popping with all the fresh flavors of the season. ...Oh, and did I mention they're all vegan?

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.

I was out of town for five days. I left food, real food, like vegetables and fruit, all easily indentifiable. I left enough vegetables for a large stir-fry, which I made as an afternoon snack the day after my return, so the aging produce wouldn't go to waste. I married a man who knows how to cook, a man who shuns junk food, who once shamed me for my fast food drive-through habit. I had three wonderful sons with that man. Somewhere along the way, he chose pizza as a food group.

Q: Help! My father-in-law is coming to stay with us for a few weeks. He's a raw vegan, and I am desperately trying to find a fun, new recipe to share with him. Any ideas?

Sent by Sara

Have you heard that brown rice has been found to contain trace amounts of arsenic? As a brown rice lover, all of the varying reports have been a bit confusing and tough to unpack. Some news sources are saying to avoid it at all costs while others are saying it's not a serious situation. Last week, The New York Times came up with the perfect description: "the arsenic conundrum." So how serious of an issue is it, really? 

Eat your greens... and your reds, and your yellows, and your violets. That's the message of this bold and informative poster. Want a reminder of just which nutrients are in your fruits and vegetables? Hang this on your kitchen wall. 

You know those recipes that makes beautiful lunches and feel like a special treat, but that actually don't take all that long to make if you plan in advance? The ones that graduate to dinner in a snap, and then family and friends begin requesting it? This spring grain salad is just that — it combines hearty einkorn wheat berries with sweet mango, fresh cilantro and parsley, crisp sunflower sprouts, crunchy toasted pepitas and a creamy avocado dressing. Perfect for spring, perfect for anytime.

Q: My wife works all day and commutes to the city in the evening to finish up her law degree. After two years of this, she's coming to the end of her rope regarding her dinners: a peanut butter sandwich does not a dinner make. 

We've all encountered, and possibly even served, a boring crudité platter. As a vegetarian and gluten-free guest and host, I've had my fair share of raw broccoli and carrot sticks while other party guests indulged in more interesting hors d'oeuvres. But these pickled baby carrots? These ones with the zingy bite that will be ready in just a couple of hours? You might want to double the recipe. 

I was a fan of Mark Bittman's long-time Minimalist column in The New York Times, and bummed when he retired it a few years ago. He's continued to write op-ed pieces for the paper — mostly on food politics, issues, and health — but I've missed his eating-focused thoughts and recipes. But... he's back! This week the Times launched a brand-new monthly Bittman column called "The Flexitarian," and I'm sensing it's right in line with how we here at The Kitchn see things.