Cook up a spring feast of scallops, ramps, asparagusPlay Video
Hot Dish: The story behind Nashville's trendy hot fried chicken
Rustic apple pie: Elizabeth Chambers makes it easy as you know what!
Free-form plum tart: Making it scrumptious is easy as pie!
Here's the trick to keeping fresh herbs from going bad
The perfect spring (or summer) meal? Seafood and salad, of course! Here, chef Eric Gabrynowicz makes pan-seared diver scallops with blue potatoes, asparagus and a ramp vinaigrette, along with a kale and quinoa salad.