A sandwich of asparagus and mushrooms could be kind of dull — or, as Between the Bread demonstrates, it could be a triumphant lesson in culinary restraint. Ann Arbor's famed Zingerman's Deli is known for its corned beef sandwiches, but it's also not shy when it comes to packing on farmers market fresh veggies. This recipe, dubbed Rodger's Big Picnic, comes from my trusty Roadfood Sandwiches Read more

Even though wedding meals typically include bacon-wrapped scallops, filet mignon, and wedding cake smothered in buttercream frosting, you can still enjoy a delicious vegan menu if you, your partner, or your guests follow this animal-free diet. A little creative planning is all it takes, and since many venues, caterers, and bakers are being asked more about vegan options, chances are your venders Read more

Historically, walnuts haven't been an ingredient that comes to mind often when I'm cooking — I typically eat them out of my hand and in banana bread, but that's about it. But recently, I attended a seminar with cooking host Joanne Weir and the California Walnut Board and Commission, where we enjoyed a walnut-centered lunch. From that broadening meal, I learned so many new ways to incorporate Read more

Photo: Camilla Salem When building salads, it's far too easy to get stuck in a rut. You know what works, buy the same ingredients, and inevitably eat green leaf lettuce with black olives, sliced tomatoes, and shredded carrots everyday. However, with a little creativity and an open mind at the grocery store, you can enjoy a fabulous variety of healthful and scrumptious salads on a regular basis. Read more

Make the most out of the rest of this season by hosting a Spring-themed soiree. Each course reflects seasonal colors and flavors, and the result is satisfying, both for your taste buds and visually. Find our menu below! Fizzy Gin and Lavender Lemonade Onion Jam and Goat Cheese Crostini Roast Chicken and Spring Vegetables Asparagus With Grated Egg and Vinaigrette Warm Artichoke and Mushroom Read more

A whole roast chicken is one the easiest weekend meals to prepare; it's pretty hands-off, requires minimal cleanup, and usually yields plenty of leftovers for the rest of the work week. During the Winter, I keep this recipe pretty simple with potatoes and onions but once Spring has sprung, I love to add carrots, radishes, bell pepper, and even asparagus. To season the chicken, coat it in a Read more

Ever noticed how asparagus has a more robust, nutty flavor when you roast it in the oven with olive oil than when you blanch or steam it? I'd always assumed that was just because, well, roasting makes everything taste better, but it turns out there's actually a scientific explanation behind the difference. According to Fat Duck chef Heston Blumenthal, the flavor molecules in asparagus are water Read more

Artichokes, asparagus, peas, and rhubarb aren't the only products of nature that taste best between April and June — so do certain cheeses and meats, which are at their palate-pleasing pinnacle, too. Perhaps the most notable of these is lamb, not only for its symbolism during Easter, but also because the birth of lambs coincides with the first grass growth of Spring. Enjoy the tender meat's Read more

Purple-hued fruits and vegetables are works of art. It's surprising just how many exhibit this bold color profile. I grabbed a bright purple head of cabbage, a box of blueberries (a personal favorite), an elegant Japanese eggplant, and a seasonal Spring onion. Not only did they make a fun photograph, but each can be enjoyed in so many different ways. For ways to enjoy these purple fruits and Read more