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Whittington: Make the most of the season for healthy eating habits (Statesville Record & Landmark)

Are you looking to create some delicious and healthy springtime menus? If so, consider taking advantage of the vegetables that are in season now. While many springtime vegetables exist, consider a few of the more common: asparagus, peas, artichokes, leeks, leaf and baby lettuces, mushrooms, rhubarb and fava beans. Ask your local grocer if you have trouble locating any of them. Fresh salads, …

This week in the garden (The Morning Call)

Continue sowing: babys breath, cosmos, zinnia for transplant. Direct sow: Chinese cabbage, endive, escarole, kale, kohlrabi, leeks, head and leaf lettuce. Sow: eggplant, summer squash, winter squash for transplant. Direct sow: cabbage, carrots, collards, bunching onions, onion sets, parsnips and Swiss chard.

In Seattle, its all about authentic dining (Los Angeles Times)

In the citys neighborhood bistros, honest, authentic cooking is the star attraction. Here, its all about the food. Seattle

Leeks add new dimension to noodles (Asbury Park Press)

Leeks tend to have dirt wedged deep into their folds. To clean them, Jesse Ziff Cool, author of the recent cookbook “Simply Organic,” suggests halving them lengthwise, then cutting them crosswise into 1/2-inch slices.

Organic food on menu (Detroit Free Press)

An increasing number of hotels are touting restaurants that offer organic and locally grown foods, much in the same way they would promote pillow-top mattresses and in-room wireless Internet.

New café opens on 37th Street (Savannah Morning News)

When I asked chef Blake Elsinghorst at the new Cafe37 about the thinking behind his menu, he had a quick reply.

By Bill Cauley News-Post Staff (The Frederick News-Post)

WALKERSVILLE — Middletown sprinter Rob Michels showed his team the way to domination in Saturdays 48th annual Talley-Zimmerman Track and Field Invitational.

Chef Q&A: Jesse Housman of Bistro 821 (Naples Daily News)

What is the best part of your job? “Cooking of the food and getting to see everyone from our open kitchen.”

Fitchburg gumbo (Isthmus)

Lilianas, in the amorphous suburb of Fitchburg, is the areas latest attempt at re-creating a New Orleans-style restaurant here in the northland. It is the creation of David and Tiffany Heide, who named the place after their baby daughter, and it is well worth a trip to the south (of Madison) to sample the jambalaya, gumbo, étouffée and other Creole-Cajun specialties, as well as some dishes …

Kitchen gardens: Food glorious food (Daily Telegraph)

Nothing beats the taste of home-grown fruit and veg. Bunny Guinness launches our competition to find the best food gardens in Britain, with help from Raymond Blanc.