• The Detroit News delights in the ins and outs of tea, from selecting leaves to crafting the perfect brew -- plus a whole slew of tasty tea-based recipes.
• Nabbed from the Sacramento Bee, here's a quiz on how to increase your calcium intake and stave off osteoporosis.
• When is it OK to use canned tomatoes instead of the fresh stuff? Off-season!
• The News (not the band) performs a blind tasting for potato soups.
• Change up that beloved-by-sick-folks standby with Chicken-Lime Soup with Crispy Tortillas.
• Yet another recall hits the news: This time, Canton's Mucci's Food Products pulls products prepared without federal inspection.
• Recipes: Pan-Seared Scallop and Asparagus with Sherry Vinaigrette, Lemon Tortellini with Prosciutto.
• Michigan Events: The sixth annual Epicurean Classic, Michigan Wine Month, and Vinotecca and Vinology.

• White asparagus is a culinary world darling. It is grown so that the plants are shielded from the sun, never to develop chlorophyll, which would turn it green. Farmers harvest them under cover of darkness to preserve their creamy colorlessness.
  
• If you manage to get your hands on this delicacy, consider making Warm White Asparagus With Dungeness Crab, Poached Egg and Walnut Vinaigrette or Grilled White Asparagus With Pistachio "Pesto" and Balsamic Vinegar.
  
• Tomato season is still at least a month away, and so while you wait for the local ones to hit your markets, turn to canned whole peeled tomatoes. The FoodDay editors have done a taste test of some popular brands. Click here to check out the winners.
  
• Why are San Marzano tomatoes so darn special?
• Instead of calling for take-out midweek, do a little culinary multi-tasking on the weekend, to ensure that you have plenty of leftovers in the fridge all week long.
  
• We all know we should eat more whole grains, but when it comes to pasta, which tastes better? Whole wheat or whole grain?

As I mentioned in a previous post, I love everything Rosemary. And I'm always looking for new ways to make pasta (especially since I've cut down on pasta in general and heavy sauces specifically), so I'm always happy to find a recipe where I can combine the two.

Like this recipe for Spaghetti with Rosemary from The Silver Spoon cookbook. Does that look great or what?

For the record, we never called it "pasta" when I was growing up. Never. It was always "spaghetti."