As the weather gets warmer, I cook lighter. And in The Husband’s taxonomy of food, crabcakes are relatively light. So I thought I’d employ of couple of seasonal stars, peas and radishes, to put a spring spin on them.

Carla Hall wants people to travel the globe in their kitchens – and creative use of seasonings is the ticket.

Sandy Moran of Carmichael (see letter at left) was looking for a lemon chicken recipe like the one served at Asian restaurants such as the Orient. This recipe from CDKitchen sounds like a match for Moran.

The world’s most widely grown spice crop likely was first domesticated in central-east Mexico.

What’s better than a glass of icy cold milk or a glass of strong iced coffee? That would be a blend of the two in one place, now available in a new product.

Paul Somerhausen, director of SactoMoFo, says the food truck scene is seeing a lot more acceptance.

For some California vintners, Mexico, not China, is the future.

Restaurant chefs and home cooks are making new incarnations of the traditional staple on American dinner tables.

When Capital Dime opened last July, pushing the idea that it would serve high-caliber farm-to-fork fare at eye-popping prices, the concept got a lot of attention, and the name of this potentially high-profile eatery made a lot of sense.

Try a barrel-aged negroni while you read about literature’s memorable meals.

Cinco de Mayo’s less than two weeks away, but the thought of serving a small ocean of margaritas leaves bar and restaurant owners feeling especially sour this year. A lime shortage has quadrupled the price of this key citrus fruit, leaving business owners scrambling for backup plans and other ways to make do with less.

This is a poached Bosc pear simmered in white wine, honey, fresh lime, sugar and water.

How would you like to win a night out for two that includes local food and wine, plus live music to work those boogie shoes? Two tickets are up for grabs for the Stanford Youth Solutions “Vintage 2014” event at North Ridge Country Club on May 1, a $100 a head benefiting the organization formerly known as Stanford Home for Children. Those tickets normally cost $100 each, and this year will include eats from Cafeteria 15L, Dad’s Kitchen, de Vere’s Irish Pub and more local restaurants. You can wash those bites down from such local wineries as Twisted Rivers and Sean Minor.

Internationally known food and wine authority Darrell Corti — who insists on calling himself a “grocer” — holds a roomful of awards and honors bestowed on him during a long career. He also sits on various boards in advisory capacities.

Michael Pollan has been called many things, including “liberal foodie intellectual.” by the New York Times. True, but add to that “journalist, author, activist, university professor.” Pollan has helped raise the nation’s food-culture awareness through his lectures, essays and best-selling books, which include “The Omnivore's Dilemma,” “In Defense of Food,” “Food Rules” and “Cooked.”

Bidwell Street Bistro in Folsom is changing ownership again.

Sacramento chef Evan Elsberry is at it again, hosting another themed wine-paired dinner at his restaurant, Evan’s Kitchen. The Cinco de Mayo Fiesta will start moving dishes at 6 p.m. May 5; cost is $75 a person, with reservations at (916) 452-3896. Motor over to 855 57th St., Sacramento, in the Antiques Mall;

I have tried in vain to find a recipe that comes close to the delicious LT7 – red curry stir fry with chicken served at Sophia’s Thai Restaurant in Davis.

It’s eye-catching, but is a sushi burrito actually worth eating?

With a little creativity, carrots, peas and broccoli can be menu stars.

Sacramento’s farm-to-fork persona continues to evolve.

No winemaker wants to hear that he makes great vinegar, unless he’s Bradley Alderson.

Easter approaches, and with it a feast that might be better than the one at Thanksgiving, since we’re not limited to turkey. Or to wines that go with the big bird.

Let chocolate rule the egg hunt – choose lemon or orange treats for meals.

The Sacramento Bee hosts a network of high-quality news providers and bloggers in the Sacramento region. Here is a sampling of the best of the current food and dining blogs.

Stockton food fest sticks to its downtown location.

Learn to brew black tea and serve it with dates and Persian rice pudding.

In the Washington Post’s ongoing superfoods challenge, a pair of enterprising chefs have tackled the ingredient we’ve been waiting for: dark chocolate.

The SF Weekly’s “drink of the week” column generally focuses on a single standout libation, or gives props to Bay Area bars with standout cocktail programs. But in the most recent case, the “drink of the week” went to an entire city - and that city is our own Sacramento.

I am one of 20 people on a honey tasting panel at UC Davis whose feedback will help the the school’s Honey and Pollination Center create a flavor and aroma wheel.

For a single night, Sacramento took center stage at one of the world’s most heralded culinary centers.

At Sacramento area’s Russian, Ukrainian and Eastern European populations, dairy products are a highlight for quality and richness.

Freeport’s bunny bread is an Easter treat.

In a squat cinder block building, a destination restaurant awaits.

If you’ve ever sampled sushi in the Sacramento area, chances are the seafood industry’s caught you in some bait and switch.

Blackbird 2.0, six months removed from a mini scandal after it shut down suddenly and then broke the news to unsuspecting employees via email, has three new business partners, a new craft beer emphasis, a more tightly focused menu and a revamped floor plan that adds seating to the main level of this very attractive restaurant and bar.

The first distiller to open in Sacramento County since Prohibition now is in full swing.

Mother’s new weekend brunch menu includes three kinds of Dutch babies. Haven’t seen those in a while.

Last year, writer-art director Dinah Fried posted five “photographic recreations of meals from classic and contemporary literature,” dishes she assembled and styled herself. As a result, her site got more than 200,000 hits and was mentioned on TV shows and blog sites, and in newspapers and magazines.

New limited editions of Thomas’ English muffins and bagels

Big barbecue event coming to Sacramento

A tasting turned up terrific sours and barrel-aged beers.

Nature’s pure food sweetener finds new fans as they catch the buzz.

New research focuses on rice’s role in better nutrition.

When vegetarians tell me they’re in a cooking rut, I tell them to try one or all of the following strategies: Go global, go seasonal, go spicy.

We had this lovely thing for dinner with a salad, but it would be equally lovely as a brunch dish with some potatoes and fruit.

It’s April, and we’ve broken all of our well-intentioned resolutions by now. So let me propose a new one, at least for wine fans. Repeat after me: “At least once a month I will taste a wine I’ve never had before.”

Learn to make and use fresh seitan, the wheat-based meat substitute.

Readers, can you help with these lost and found recipes?

Here are several suggestions to sip in garden or on deck through the real spring.

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