If you want to maximize your grocery shopping budget, the Environmental Working Group's annual Dirty Dozen and Clean Fifteen lists are essential tools for figuring out when it is worth spending more for organic produce, based on the pesticide residue levels found on 48 common fruits and vegetables. This year, cherry tomatoes and summer squash join the Dirty Dozen.

There are cocktails. And there's green juice. Ne'er the twain shall meet... or so we thought. From what we're reading, the latest wave in cocktails could be a move to using greens in lieu of the traditional herbs. 

Nettles — the general term used to describe about forty plants from the Urtica genus — are readily found in spring and summer markets yet remain on many people's "to avoid" list. There is, of course, the "stinging" descriptor, and that tends to elicit fear in the minds of many home cooks. There's also just not knowing what to do with them when you get them home. Well, it turns out nettles are not only flavorful but extremely healthy! Here are a few easy ways to get to know them this spring. 

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. 

Q: I live in a humid first floor apartment with poor ventilation and I cannot keep potatoes good for any amount of time. They sprout incredibly fast and get really mushy. Right now I keep them in a paper bag with a few holes punched in. The paper bag is in a wicker basket with onions. 

Q: I love caramelized onions, but too frequently I go from deliciousness to burnt onions. I don't know if it's the heat level, time on the stove, sugar, olive oil vs. butter. What are your suggestions to make amazing caramelized onions without turning them into little burnt crisps?

Sent by Lindsay

Here on the West Coast, the fruit trees are blooming and the asparagus has arrived in the markets, so there's no doubt about it: spring is here. Hooray! Let's take a look at one of the most basic ways of cooking this springtime treat: blanching.

Looking for something a little different from the usual crostini hors d'oeuvre? How about a sweet potato — sliced into rounds, roasted, and topped with a zingy miso sauce. It's a flavorsome little bite to whet the appetite, plus it's perfect for gluten-free and vegetarian folks.

When I decided to host a casual yet elegant weekend brunch for my book club, I knew immediately that the main dish would be a quiche. For me, quiche is the ultimate special brunch treat, combining flaky, buttery crust with a rich yet light egg custard studded with flavorful mix-ins — in this case, sweet roasted cherry tomatoes, fragrant basil and tangy bits of goat cheese. And while it seems like a lot of work, most of the prep can be done ahead of time, leaving you with plenty of time to get dressed and relax on the morning of the party.

I've been craving opposites lately. I want pasta, but I don't want it to be heavy. I want fresh flavors, but also something savory and comforting. I want vegetables, but I want a bit of meat, too. I blame this in-between weather with its warm days and chilly nights — though I suppose I should actually be thanking the weather because it led to the creation of this dish. Pan-roasted cauliflower and ribbons of prosciutto get folded into a bright but savory tomato cream sauce with pasta. It's a perfect union of all my conflicting opposites.