Bet you can't eat just one! Plunk a bowl of cherries down on the coffee table and they'll be gone by dinner time, guaranteed. Cherries are still a super-seasonal fruit that you can really only find in that small window between late-spring and high-summer. What are you making with cherries this year? More

Q: A close friend is returning from out-of-state, and four of us have planned a "mini-reunion." I'd like your advice on putting together a Spring meal. I'd like to grill at least part of the meal, and one friend is allergic to fish and shellfish. Any ideas?

Sent by Erica More

Oh, hello there! Were you just thinking you'd like a bite of cheesecake without the bother of water baths or a hot kitchen? One that would, perhaps, win you friends and earn you accolades at backyard picnics this summer? Why, me too! Great minds really do think alike. More

What's in season right now? Lettuces, turnip greens, kale, and possibly some root vegetables like fennel and onions are signatures of Spring. You're also likely to see strawberries, rhubarb, and asparagus, and okra. Check out your region below for a quick guide to the Top 5 in-season fruits and vegetables by region.

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Do you pack away your stock pot and stow your slow cooker when the warmer months arrive? Not so! Spring and summer vegetables—peas, squash, asparagus, spinach, corn—make wonderful light and flavorful soups that won't weigh you down. It'd be a shame to miss them! Here are 10 favorite recipes: More

So you signed up for a CSA. Your bounty is already starting to roll in, but wait — you're having a hard time finishing things off with your busy spring schedule. That's OK! Here are a few tips to help make sure you don't let it go to waste, and to help you have tasty snacks when your CSA is a snow-covered memory later in the year. More

No, you're absolutely right. Rhubarb is not a fruit, but is in fact a vegetable. Technically. But given its honored position as the first sign of something sweet after a long winter (and not to mention its affinity for cobblers, pies, and jams!), I think it's safe to say that rhubarb is a fruit in spirit. What do you make with it? More

For lots of us Cinco de Mayo kicks off spring so I felt it's only proper to toast the warmer weather with another delicious version of the famed Margarita. This one is served on the rocks but would be equally as delicious buzzed up in a blender. More

In late March, just two days after the Spring Equinox, I went to Amagansett to visit Quail Hill Farm, the first of what will be many visits over the course of the coming year, to look at the life and labor behind one of the oldest community-supported agriculture farms in the country. What can we, as home cooks, eaters, and amateur growers, learn from observing the seasonal changes on this farm? Come walk along with us as we document the life of a farm, month by month, season by season, beginning with the fresh start of spring: Seeding in March. More

Here's a recipe not for the faint of heart. It's an over–the–top 1950s–era recipe I dug out of a grandmother's collection. This confection combines yellow cake, rhubarb, strawberry jello and marshmallows. If you aren't afraid of that last sentence, then pull up a chair and join me for a slice of "big pink." More