Spring doesn't officially start until tomorrow, but judging by the produce that's popping up at the farmers market, the season's already begun. Edible weeds like fresh dandelion greens are at the peak of their season now through mid-Spring — and, with their mildly astringent, pleasantly bitter flavor, they're not to be missed. To find out how they're used, read more

We've all been in crazy situations, and I want to know how you handle entertaining fiascoes and bad restaurant behavior. I'll present a situation and you tell me what you would do. Here's today's scenario:

You and a friend have sidled up to the bar at a small French bistro famous for burgers. You share the burger and a bowl of mussels, which are so good, you want to enjoy them to the last bite. But before you're finished eating, the waiter starts accosting you with polite, yet passive-aggressive questions like, "May I take your plate? Are you done with that?" You're still working on the mussels, but the shell plate — and all your silverware — get cleared without asking! After a few attempts to finish your meal sans utensils, you finally throw in the napkin.

Following the aggressively rushed service, you receive your bill, and want to tip accordingly. That's when you realize that the bistro's lone server is standing over you, watching you fill in the gratuity on the bill. What would you do?

To find out what I did — yes, it happened to me at a San Francisco hot spot! — read more

There's only one thing to drink at a party that revolves around attaching rhinestones to fabric and that's sparkling wine. Although we haven't decided which sparkling to pour (favorites as of late are Sofia, anything by Ayala, and Pommery Gold) FabSugar and I will have plenty of bubbly chilling on ice. We'll also offer guests a specialty champagne cocktail. While grapefruit is a polarizing ingredient, its elegant jewel-tone color fits in perfectly with our theme. The drink is a combination of fresh-squeezed ruby grapefruit juice and sparkling wine. When making a cocktail that involves sparkling wine, don't be afraid to select a more affordable bottle. For the recipe, read more

He's already a pop singer, fashion designer, and restaurant owner, but Justin Timberlake's latest job title? Spirits maker. Yesterday the young entrepreneur announced the launch of his new line of tequila, 901. The brand has been in development for over two years and plans to hit liquor store shelves in May.

A spokesperson for Timberlake explains that "901 is that time of night when your evening is ending, but your night is just beginning." The number also happens to be the area code for Memphis, TN, Timberlake's hometown. With more and more celebrities getting into the food industry, 901 isn't a surprise to me, and I look forward to tasting the tequila when it arrives.

What do you think of Timberlake's latest endeavor? Are you interested in sipping his tequila?

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Feta cheese is perhaps Greece's most spectacular contribution to the culinary world. Traditionally feta is made from sheep or goat's milk. However, many producers today make it with cow's milk. It's a brined curd cheese that's commonly aged in blocks. Feta is white with a salty, tangy flavor that ranges from mild to sharp.

Depending on how long it ages, feta is soft to semihard in texture. Usually it comes in the form of a square cake that's packed in brine. Feta dries out quickly once removed from the brine. The crumbly cheese is scrumptious in salads, nachos, and flaky pastries like spanakopita. To check out my favorite way to enjoy feta, read more

For months now the US and France have been engaged in a stinky war over taxes on Roquefort, the pungent blue cheese from the south of France. The 300 percent import duty, which President George W. Bush enacted right before he left office, was scheduled to take effect March 23. But in the riff over Roquefort, might Presidents Barack Obama and Nicolas Sarkozy be able to smooth things over? Federal trade agency officials, hoping to strike middle ground with France, have postponed the tariff; it is now scheduled to take effect April 23. A duty on the cheese was first proposed in 1999 in response to a European Union ban on hormone-treated American beef. Said agency spokesperson Nefeterius McPherson: "The Obama administration is continuing the long-standing US policy of trying to reach a negotiated settlement that offers real benefits to the US beef industry."

France has also continued to lobby for the cheese in the States, since a tax would have drastic consequences on the availability of Roquefort. Martin Malvy, president of the cheese's home region, even sent President Obama a special package of the blue cheese for his inauguration. The delay shows hope that the two nations may find middle ground. Are you taking this as a good sign, or do you think the trade on this famed, blue-veined cheese is destined to crumble?

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Sometimes it's nice to have a satisfying salad for dinner.

This spinach variation is full of colorful beets, sweet carrots, crunchy pecans, and hard boiled eggs. To cut back the calories, the recipe discards the majority of the egg yolks.

Although a store-bought dressing is delicious, if you have time, make the creamy blue cheese dressing that accompanies the salad recipe. For this quick vegetarian meal, read more