These vibrant orange jellies, made from unflavored gelatin and sweetened with freshly squeezed orange juice, are a playful and refreshing way to finish a meal.

We had Bison for dinner last night. Not a sentence you often hear, but hopefully that will be changing as bison makes its way into mainstream supermarkets and onto more and more restaurant menus. Bison has a lot of things going for it; it’s a great source of nutrients and lean protein, and lower in saturated fat than regular beef.

Why is it that Memorial Day weekend in the Midwest is usually so wet and chilly? Thankfully, summer is just around the corner (June 21 to be exact), and there’s a lot of great weather ahead. To get you into a summer state of mind, I asked a few friends for their favorite things about the season…

Rhubarb is a popular pie filling this time of year, but why not mix it up? Nestle the tart, fragrant fruit into wonton wrappers and cook until the rhubarb is tender and the potstickers are crisp and golden. Serve hot with a spoonful of sweetened whipped cream or vanilla ice cream, if desired.

Fresh celery juice colors the Green Hornet at Trenchermen in Chicago, where Tona Palomino, a transplant from New York’s WD~50, mans the bar. The verdant cocktail is the dangerously drinkable lovechild of a gin-and-tonic/gimlet/celery ménage.

http://whoshungryblog.com/articles/recipes/spring-garden-hodgepodge

Welcome to the Anniversary Issue of Who's Hungry? Magazine! Spring is the season of renewal. It’s that time of year when the sun shines longer each day, the grass grows just a little bit greener, and the earth begins to soften in the rain, shooting up new life.