• It's a snow day for Siku the polar bear
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Source: Hilmer & Koch for Scandinavian Wildlife Park

• Marshmallows in tea? Sounds strangely amazing —Oh Joy
• Are you allergic to any of these foods? — The Daily Meal
• Ground meat shouldn't stay in your fridge for very long — Food Republic
• Arugula: ways to eat up this spicy green — Vegetarian Times
• Get fancy with your Valentine's Day cake decorating — Real Simple
• Let your sign dictate what restaurant you go to — HuffPost Food
• Pink and red bubbly is totally appropriate for this month — Saveur
• A $10,000 Pizza Hut proposal —Eater

Sea urchin is often a polarizing ingredient. Yoo Eatz encourages us to muster some courage and embrace this culinary adventure in the form of pasta.

What's so gross about sea urchin? Even some of the most adventurous eaters I know will make the most horrific faces when the topic comes up.

I asked my husband about this — he generally recoils when I suggest that we share a pair of nigiri at the sushi bar — and he offered that it's a textural thing. Some people say it resembles phlegm (or worse), and I heard one person characterize the briny bits as "little orange tongues" (although, let's face it: the truth of what uni is may actually be harder to stomach!). But a lot of these same people will tell me that the flavor doesn't bother them; in fact, they find it quite pleasant.

For more, plus a recipe, keep reading!

Alicia Silverstone claims that twig tea, also called kukicha, cures just about everything. And we've been noticing it appearing in more and more stores (we also saw it a few times at the Fancy Food Show). But what's the deal with all of the hype?

Twig tea is essentially a Japanese blend of the tough stems, stalks, and twigs from the Camellia sinensis plant. These bits usually get discarded, but when they're saved, toasted, and steeped in water, kukicha is formed. The flavor is nutty and slightly creamy, and since most of the caffeine is stored in the leaves of the plant, you won't get the same buzz from a cup of this stuff as you would a cup of green or black tea, so this is a great option for anyone trying to eliminate caffeine from his or her life. Its alkalizing properties and low caffeine level also make it a beverage of choice for the macrobiotic diet.

Kukicha tastes deliciously rich and toasted, which is the perfect way to start your day (in fact, there is a quality about it that reminds me of a good cup of coffee). Steep your twig tea in freshly boiled water for four to five minutes. Have you ever tried it?

Take advantage of citrus season by using it in every meal possible. Here, CheesePlease gives us a fast, easy, and healthy salmon recipe that is highlighted with orange zest and juice.

Frequently, fennel is paired with oranges in a salad, so I decided to pair them together with salmon. Delicious! An orange is zested, juiced, and then whisked together with salt, pepper, and olive oil. Half of this zested orange juice is poured over a fennel and sweet onion mixture. The other half is used to flavor wild salmon as it roasts in the oven. Serve this with brown rice and a light spinach salad for a healthy, satisfying meal!

For the recipe, visit her blog. And don't forget to upload all of your seasonal recipes in our Kitchen Goddess community group.