• The dark and stormy tastes like waiting out a thunderstorm on a Caribbean beach.
• Simple recipe substitutions to turn to in a pinch.
• Celebrate Easter with these classic Springtime confections.
• Favorite speedy weeknight recipes from Giada De Laurentiis.
• Why should kids have all the fun? Create a sophisticated Easter basket for your friends.
• Learn to sear meat properly for a flavorful crust and tender interior every time.
• Make your kitchen happier with appliances in every color of the rainbow.
• Food photography advice from one of our favorite bloggers.

For the first time this year, I saw signs of the new season at the farmers market: purple-green Spring onions and lush, shiny strawberries. I was so enthralled that I decided to toast the first berries with a timely cocktail.

This drink has a fruity-floral bouquet, with a clean finish from the mint and ginger. It's also not too sweet.

When I served it to my guy, he took one sip and said, "This might be the best cocktail you've ever made for me." The only downside? It has no trace of alcohol flavor, so I could have easily had five more. For the stellar recipe, read more.

We couldn't agree more with Food Orleans: the sight of grass-green asparagus is a sure sign of Spring.

Do you love asparagus like I do? 'Cause I really, really love it. I also love that it's a harbinger of spring eating, and even though we can technically buy it at the store year-round, I try not to. Waiting until the spring for asparagus is one of the first seasonal-buying lessons I learned when I started learning to cook. Plus, I like the fact that I can get excited about a vegetable.

It's like the beauty pageant version of broccoli. The diva of the vegetable world. I scan the market for its stalks as if I were checking for grass shoots. It's tall and lean and might be usable as a paintbrush, in a pinch. Plus it's awesome in salads of all kinds, especially this yummy potato salad full of herbs and lemony, light flavors. All it needs is a quick steam and a plunge in some ice water to set the color, and you've got spring in a bowl!

For her creole-inspired asparagus and potato salad recipe, keep reading.

• Check out this hamburger eyeshadow from Burger King — A Hamburger Today
• How food art adds flavor to the kitchen — Houzz
• Chicken salad, reinvented — The FN Dish
• Sweet ways to enjoy rhubarb — KitchenDaily
• Chick-fil-A is launching a food truck; will others follow? — The Daily Meal
• Rick Perry eats a pink slime burger — Daily Mail
• A deviled egg to convince the doubters — Yahoo! Shine

Your morning cup of coffee may be sacred, but every once in a while, it's good to shake things up and get creative. Cream and sugar are always going to be there for you, so why not try something new? Spice up your coffee (or spike it up) with interesting additions and mix-ins.

• Try adding spices to the coffee grounds before brewing. Cinnamon and nutmeg are common additions. If you're looking for a more intense experience, sprinkle a little bit of cayenne pepper in the grounds to give your coffee a spicy kick.
• Add a cardamom pod to your hot pot of coffee to give it a distinct flavor, as is often done with Turkish coffee. Alternatively, you can use ground cardamom in the grounds as suggested above.
• Use different milks. Cream is always going to be there, but you may be surprised by how almond milk and coconut milk can transform a cup of joe.
• Those fancy syrups aren't just for baristas. You can play around with flavoring in your home-brewed coffee by adding a few drops of your favorite syrup.
• Whipped cream isn't exclusive to hot chocolate. In fact, I actually prefer it on coffee. It acts as the cream and the sugar, yet it's so much more fun!
• Have fun mixing your favorite liqueurs into your coffee. Try Baileys, Amaretto, Frangelico, Godiva, rum, brandy . . . The list goes on and on!

How do you take your coffee?