We both agree that chives are our favorite herb. From early spring well into fall, we go back and forth from our kitchen to the wrought-iron balcony of our studio to snip chives from the deep wooden ...

Place fresh herbs in a small mixing bowl. (Do not add flowers). Add crab meat, lemon dressing (see recipe below) and toss well. Season with salt and pepper, to taste. Place lemon juice, mustard and ...

This month, I added chive flowers to both of my recipes, as well as nasturtium to the green salad. In addition, local chef Tati Culver shared her recipe with us for a summer version of spring rolls ...

Today's cookbook market is flooded with vegetable-focused books from every vegan, sustainable and backyard-grown perspective. But when Deborah Madison promises Vegetable Literacy, we listen. We ...

Chives are in season in spring and summer. Fresh chives are widely available from supermarkets and garden centres. Do not substitute fresh chives for dried, as the finished dish will taste musty. Snip ...

Melissa Breyer was Treehugger’s senior editorial director before moving to Martha Stewart. Her writing and photography have been featured in The New York Times, The Guardian, National Geographic, ...