There is snow in the forecast, but it is spring and time to think green. Arugula is a cold-hardy herb and one of the first greens to emerge this season. Chef Curtiss Hemm shares a fresh spring dish: ...

What she’s known for: Adding her imprint to an iconic Bay Area vegetarian restaurant’s history. Leaving behind an Ivy League program in nutrition to focus on learning to cook healthy, wholesome food.

When it came to his spring menu, chef Jeffery Harris, the James Beard-nominated owner of Nolia Kitchen, said his goal was clear: “I just wanted to have fun.” That sense of fun comes through in Harris’ ...

While it was a blustery day below freezing in Metro Detroit outside, inside the Berman Center for the Performing Arts warmer weather was celebrated at the spring edition of Dish and Design Wednesday ...