Dinner tonight? Whole-grain crepes stuffed with greens and brie (with a simple batter you can whip up in the blender, lickety-split).

We may have food down cold, but wine? This is where we'll conquer it. Join us; we don't want to drink alone. 

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

Today: We talk to Richard Blais, chef, restaurateur and author of Try This at Home, a book about modern cuisine and home cooking -- plus, a giveaway!

We show you a few ways to use up that jar of juniper berries.

Today we're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens. These plants come from a few different plant families -- arugula, kale, and collards are Brassicas, spinach and chard are in the Amaranth family, and dandelion is from the family Asteraceae -- but they share certain essential characteristics in the kitchen: all can be enjoyed raw or cooked, and they're all hardier than the fragile salad greens of spring.

Every week our friends at Real Time Farms feature the top photos of farms, food artisans, and farmers markets shared on their site.

Now that apple season is in full swing, it's the ideal time for a u-pick excursion, like to the Dutch Farm Market and Orchard in South Haven, Michigan. Once you've found your spot, we can help you figure out which apple to choose, explain why you don't need to bring along a ladder, and get you started with ten perfect apple recipes for fall. Click here to see more, and then add a photo of your own - you might be featured here next week!

An outcast vegetable scrap gets a makeover.