Asparagus season is all but over where I live in California, but it's just getting into full swing for many of you. Here's a tip I learned this spring: when it comes to picking the best asparagus, size doesn't matter at all. More

I am a complete sucker for any recipe that involves mashed peas. I'm a total sucker and this one combines that creamy Spring taste with feta and a bit of cumin! They're bright, bite sized and bound to be a big hit with your guests. More

Looking for rhubarb recipes? You've come to the right place. Ever had rhubodka? Rhubarb with vodka? No? We have a recipe for you. That, plus rhubarb syrup and whipped rhubarb fool, strawberry rhubarb muffins and blackberry rhubarb cobbler. Get some rhubarb in your kitchen before it's all gone! More

I've only cooked for a really big crowd (a hundred people or more) a few times, but I've learned the hard way that one of the keys to success has less to do with the cooking techniques and more to do with the tableware and the attitude. Think big and gather up all your confidence. Ask for help.

This is how I ended up serving a salad for 150 people out of a giant washtub usually reserved for the booze at our parties. Here's the story of how the salad came together, if we kept our cool, and the recipe reduced to a more manageable size. More

Hello, gorgeous! Don't you just want to dive face first into this fresh cherry tart? More

I wouldn't leave you with all those tantalizing kebab pictures from this morning's review of the Element grill without a recipe, now would I? Kebabs represent everything that I love about grilling. The meat develops a crunchy caramelized crust, the vegetables pick up a smoky char, and the bread...oh, the bread. I especially love the combination of both lemon juice and zest in the marinade for this recipe. Along with the rosemary, these are the ultimate flavors of summer. More

I'm starting to understand why grilling inspires such fervor and devotion among so many cooks. Once you get bitten by the grill bug, you start eying everything in the kitchen in terms of "Will it grill?" Which is why this round-up of unlikely, but very grillable, foods in the most recent Fine Cooking spoke right to my char-loving heart. More

As rhubarb makes its sweet, sour, hot pink and sassy way into our farmer's market baskets, here's one easy recipe to transform the odd vegetable into a silky compote. I dare you not to put a blob of this delightful mess all over everything! My mouth is still puckered from eating so much of this glorious dish. More

I'm still getting used to the shifted growing season out here in Northern California, but I think that these yellow peaches are still pretty darn early! Even so, the sample I tried at the farmers market this weekend was tart-sweet, very juicy, and definitely good enough to convince me to buy a few. What do you think I should do with them? More

Fresh spring strawberries. Cheesecake ice cream. Together at last. More