The New York Times' Dining Section is mostly about restaurants today (and we're here for the home cooking stuff), but there's still some smart seasonal recipes ...
Not for Bean Counters: The Minimalist suggests new takes on the bean salad. No canned beans, please. This seems like the recipe we'd be most likely to make this week, right? New Yorkers, these salads would be great to make ahead and take to the Philharmonic in Central Park.
A Dish Whose Heart Longs for Spring: Melissa Clark creates Braised Spring Vegetables with Cornmeal-Herb Dumplings to use some past-their-prime farmer's market vegetables.
• If Rules Change, Will Camembert Stay the Same?: Two large French camembert cheese makers now pasteurize most of the milk they use to make this cheese.
• Old MacDonald Now Has a Book Contract: Meet farmers who write.
• How to Make Shellfish Happy on the Grill: Grates stop shellfish from spilling when grilling.