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• Think foraging in a grocery store is hard work? Try tromping into the wilderness to find your dinner
• Siberians eat plenty of raw meat...but are they still healthy? The answer is surprising
• Is "conscious carnivore" the new vegetarian?
• In the D.C. area over the summer? Check out the interactive map of farmers markets
• Warm up to springtime with this warm chicken salad with grapefruit
• Learn about cab sauv, and how to pair it with your favorite warm weather meals

• Since flour, yeast and baking powder are all outlawed during Passover, making palatable desserts can be something of a challenge. Check out these three recipes from cookbook author Aliza Green that will make the end of your Seder as tasty as the beginning.
  
• Philadelphia City Council is considering legislation that would require that all fast food outlets post the calorie information for their food right on the menu.
  
• Chicken salad started as a way to use up leftovers from the Sunday roaster and became something that represented elegance and continental style. Many argue about the best way to make it, but in the end it comes down to your personal choice.
  
• The challenges of making your kitchen and home kosher for the 10-day Passover holiday.
  
• A tasty, quick and kosher recipe from Suzie Fishbein's Passover by Design cookbook.
  
• Chinatown's favorite Vietnam Restaurant expands into West Philadelphia with Vietnam Cafe.

• Is this the ultimate comfort food?
• How Boston chef Ken Oringer beat Cat Cora on Iron Chef America.
• A look at the SideSwipe spatula mixer blade.
• The right way to hard boil eggs.
• Are doughnuts really Canadian?
• What the heck is a mash cone?
• Restaurant reviews: Persephone and Rizelli Cafe.
• This week's recipes: Bean and Cheese Burrito, Beets with Yogurt, Yellow Rice, Cauliflower and Cilantro Soup with Brown Butter, and Chicken Salad.

• Summer is salad time, including salads with green beans.
• When you order fish in a restaurant, does it come with bones or without?
• An interview with Darra Goldstein, author of Baking Boot Camp: Five Days of Basic Training at the Culinary Institute of America.
• What's the best cottage cheese you can buy at the supermarket?
• You've heard of the Slow Food trend? How about the Slow Sip?
• This week's recipes: Eggplant Gazpacho, Chicken Salad, Poor Man's Caviar, Ham and Cheddar Scones, Pecan Butter Ball Cookies, Angel Food Summer Pudding, and Lemonade.

My brother was the cook in one of the restaurants I worked in several years ago, and he made a really great chicken salad that had grapes in it. I have to remember to get the recipe from him one of these days.

In the meantime, the Kitchen Monkey has a recipe I have to try, for Grilled Chicken Salad with Sage, Almonds, and Cranberries. There are many ways to make chicken salad (and I'm sure you'll tell us how you make yours in the comments below!), and this one looks like it's worth making today. There's still a couple of hours before lunch! Full recipe after the jump.

• Sheryl Julian and Julie Riven end their Globe column after 25 years.
• What is roti?
• It's picnic time again.
• Has Wal-Mart been caught selling conventional food under an organic label?
• Local fruits and veggies can make all the difference in recipes.
• Hey, Mother's Day isn't over yet! Maybe the kids can make her this.
• This week's recipes: Easy Cinnamon Rolls, Curried Chicken Salad, Asparagus and Gruyere Frittata, Chicken Tagine, and Ham-wrapped Scallops with Vegetable Medley.

One of the best things about leftover chicken is that it is perfect for making sandwiches with. Actually, just about any leftover meat (or vegetable) can be incorporated, somehow, into a sandwich because bread and condiments go a long way in making old food seem as good as new. A good illustration of this is this Chicken Salad Sandwich from Cheap Eats. The sandwich is dead-easy to make, mixing shredded chicken, diced celery and green onions with mayonnaise, salt, pepper and a dash of paprika. Once you have the basics, you can augment the filling with hard boiled eggs, dried cranberries or raisins, lettuce, tomatoes or bell peppers. Ever budget-conscious, Cheap Eats also served the sandwich up with a side of leftover smashed roasted garlic potatoes, but as for all sandwiches, a bag of chips makes a perfect acceptable side dish.