Have you ever noticed how on a warm day, it seems like half the scoop of ice cream will melt before you even get the bowl to the table? I hate that! Here's how to prevent ice cream puddles from happening.

When I embarked on my trip to Greece last week, I knew I'd be documenting the heck out of it, and when I landed in Athens, the first thing I did was order a Greek salad, take notes, and snap it with my iPhone. It was beautiful: ripe red tomatoes from Crete, substantial chunks of feta cheese, perfectly sweet raw purple onions, and lots of fragrant olive oil and dried oregano. Seemed familiar, and yet I relished in the experience of consuming these simple ingredients on foreign soil. Of course it's better there, I thought to myself.

"I'll document all of the Greek salads I eat!" Spoken like a true American. Then I got to the Island of Kea, my final destination, and met my host, Aglaia Kremezi, who set me straight about What Is a Greek Salad.

For a beautiful, summery treat, how about making fruity ice cubes? Just layer pureed fruit, fruit juice, or other smoothie ingredients in a ice cube tray — mango juice, strawberry juice, maybe a little coconut milk or yogurt — then pop in the freezer!

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.

Q: I'm getting married to my partner of 5 years in about 1 month! We are having the wedding in her parents' backyard and will be serving beer, wine, iced tea, and water, but we'd also like a cocktail. I'd like something that requires minimal effort and can be made with and without alcohol. Ideas?

Sent by Lisa

Food just tastes better outside, doesn't it? The first hint of warmer weather and you'll find us outside come mealtimes: on a porch, on a front stoop, on a park bench, wherever we can find a sunny spot to sit back and enjoy a meal al fresco. With Memorial Day next week, we feel the outdoor eating season is officially open. Here are ten of our favorite seasonal salads to pack up and take on a picnic.

Last year my friend Grace Young gave me what turned out to be the most useful gift of 2012: a wok, and a lesson in using it. We shared some in-depth cooking lessons from Grace last year, like how to buy and season a wok, and how to stir fry chicken. I've fallen in love with my wok, and I use it weekly to cook vegetables and supper dishes. So it was the first thing that came to mind when I saw reader requests this week for fresh recipes for lunches. 

Here's a non-Chinese twist on the stir fry that you can make in your wok or in a big sauté pan, with brown rice, snappy asparagus, and flavors of lemon and cashew. It's been my go-to dinner (and lunch) this week! 

Buttery Popcorn Ice Cream with Homemade Cracker Jack

Whether you are a kid, or just a kid at heart, sometimes there is no better way to end a summer meal then with a big bowl of rich, creamy ice cream. If you've planned ahead, nothing pleases a crowd like homemade, but if you're strapped for time, dress up store bought ice cream with an array of unusual toppings. I can guarantee you won't hear a single complaint.

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.