• A guide to Windsor family scandals
• Custom-printed gifts for mom
• Food and drink wedding traditions of the British royals
• Reem Acra's advice for picking the perfect wedding dress
• Top makeup items every woman needs
• Throw an experienced mama-to-be a unique baby shower
• Robert Pattinson heads overseas for Water For Elephants
• Five lovely Mother's Day gifts
• How to throw a royal wedding viewing party
• Get in shape Natalie Portman style
• Five yoga poses to strengthen and lengthen legs
• Wedding traditions for the modern couple
• Video: Prince Harry's royal wedding afterparty plans
• Celebrate Spring break in style

In my attempt to cook with more peak-season produce, I left the farmers market this week with a giant canvas tote full of Spring onions, young alliums with a tender texture and a milder flavor. And in my search to find something to make with them, I managed to discover the holy grail of appetizers.

Onions, fresh goat cheese, and baguette don't sound like much, but trust me, the sum is greater than its parts. The key is to slow-simmer the Spring onions in a zesty agrodolce sauce, until they've developed a deep caramel flavor and reduced to a thick jam. Spread it on top of crunchy crostini with creamy chèvre, and the rest is guaranteed to be history. For a crowd-pleasing vegetarian appetizer, you'll want to read more.

The food truck craze first took the nation by storm in 2009, and now, two years later, it shows no signs of stopping. In fact, as the world is introduced to more and more specialty food trucks (think beyond tacos to grilled cheese sandwiches and cupcakes), the trend is evolving.

The latest role of the food truck is that of party caterer. Instead of hiring a caterer to do all the cooking for a birthday party, engagement dinner, or anniversary, many people are letting food trucks do the work. It's hassle-free and you won't end up with any dirty dishes to clean at the end of the evening!

I was at a 30th birthday on Saturday, and they had a popular taco truck cater. The hosts rented the truck for the night, so guests didn't have to worry about paying for their orders. If you're considering hiring a food truck to cater your next event, read on for my pointers.

As temperatures begin to warm up for Summer, refreshing and delicious beverages can help us beat the heat. Although 100-percent Florida grapefruit juice is a tasty, nutrient-rich delight all on its own, it also becomes the perfect complement to other foods by adding a unique punch of bold flavor to your favorite everyday recipes. After all, grapefruit is one of the most versatile fruits and juices available, and it can easily fit into every woman’s regimen to help keep her looking and feeling her best.

Try this tangy-sweet Pink Grapefruit Mint Cooler, which is great for relaxing poolside with your girlfriends!

2 cups 100-percent pink Florida grapefruit juice

1 bunch fresh mint, reserve 6 sprigs for garnish

4 tablespoons fresh lemon juice

1/2 cup water

1/2 cup sugar

2 1/2 cups club soda

In a large pitcher, crush mint leaves lightly and add grapefruit juice. Infuse at room temperature for 30 minutes, then add lemon juice. Heat the water until very hot; dissolve sugar in the water to make sugar syrup. Add sugar syrup to the grapefruit mixture to taste and stir well. Fill six tall glasses half full with the mixture, add cubed ice and top with club soda. Garnish with fresh mint sprigs, and enjoy!

For more delicious recipes, visit www.GoFloridaGrapefruit.com

One of my favorite weeknight meals is roasted chicken with kale and potatoes. To prepare it, I have a simple way of removing the tough stems from Tuscan or dinosaur kale. Fold each leaf in half with the vein side out, then trim alongside the stem from top to bottom. I discovered this tip after cooking batches of kale, but I wish I'd known it when I was first starting out; then, I painstakingly traced the stem out of each leaf! What's your favorite way to prep kale?

Coffee connoisseurs, get ready to stretch your wallets. The cost of coffee beans is at its highest in three decades, and they're expected to continue to rise.

Staggering prices are due in part to falling supply. Unusual rainfall and temperatures, a potential result of climate change, have caused coffee production to be down in areas like Colombia. Consumers are already seeing the effects. Kraft has announced plans to up the cost of Maxwell House by 20 percent, and Starbucks raised the price of packaged coffee by 12 percent last month.

Meanwhile, demand in emerging markets such as India and China continues to grow. It's expected that Arabica coffee consumption in China will increase by 15 percent this year, and Starbucks — which today announced plans to develop a wider range of ready-made food and beverages, following the success of its Via instant coffee — has set a goal to increase stores in mainland China from 450 to 1,500 in the next four years.

Doesn't sound like the price of coffee has a promising future. Now's the time to stock up!

• Sandra Lee responds to her critics. — Huffington Post Food
• Would you drink vanilla cupcake vodka? — Grub Street NY
• A look back at Carl's Jr. burger ads. — Eater
• Learn how Top Chef: Just Desserts' Tim Nugent makes wedding cake. — The Feast SF
• How do you feel about restaurants that refuse to split the check? — Inside Scoop SF
• Must make: linguine with clams and chorizo. — Chow
• A serious guide to boxed wine — Serious Eats

The royal wedding is just three days away, and fans of the monarchy are busy prepping for Prince William and Kate Middleton's big day. For those planning to celebrate the nuptials in a British way, there are many options to choose between. One could indulge in something boisterous, like a fun pub crawl, or for the true Anglophile, a slightly more elegant afternoon tea is in order! We were able to sample the afternoon service at one of NYC's most storied hotels, the St. Regis, last week for a primer on how to have the perfect tea. Opting for a prix fixe experience is a real treat, but it would also be relatively simple to replicate at home. A few pointers on how to host the perfect tea, after the jump.