More is better -- that's my mantra, especially when it comes to chocolate. But it doesn't hold true for citrus.

Citrus is in season now, and it's a great way to brighten up heavy winter dishes, according to chef Rienne Martinez. Try her recipe for Cara Cara Orange and Fennel Salad.

The weather has been warm enough to fool the irises and daffodils, which have sent up three inches of growth in the gardens on my block. But the calendar still says February, and my kitchen still says winter, with all the celery root and butternut squash stacked up on the counter.

Which is why I decided to give rutabagas a try.

Chef Jesse Schenker demystifies the homely rutabaga and shares a number uses for the versatile root vegetable. One example is his recipe for Baked and Broiled Rutabagas. 

The world got a little flatter Monday night at Sueños Restaurant. That's where four chefs served up Mexican fare made from vegetables and herbs sourced from local farms run by Mexican and Latin American immigrants.

Restaurant Opportunities Centers United wants consumers to consider how the people making their food are being treated with a new manual called ROC National 2012 Diners' Guide: A Consumer Guide on the Working Conditions of American Restaurants. Should diners consider how workers are treated when ordering a meal? Cast your vote here.

Maybe you heard of the book, "Make the Bread, Buy the Butter: What You Should and Shouldn't Cook From Scratch." (The author, Jennifer Reese, was recently on Marketplace.) 

I have an addendum.  Make the bread, buy the donuts. 

Cookbook author Grace Young discusses auspicious foods to eat for the Lunar New Year. Try her recipe for Stir-Fried Garlic Lettuce, a dish that symbolizes prosperity.

Listen to the next episode of the Food in Two Worlds podcast for a special Year of the Dragon culinary tour.

Looking for the next food trend? Audrey Dettmar, baker at Annex in Fort Greene, gave me these suggestions.

To connect better to community and food, one twenty-something has trained to become a butcher.

Registered dietitian Samantha Heller and cleanse founder Dr. Alejandro Junger share their perspectives for and against cleanse programs.

Chef Amy Chaplin talks about pantry ingredients that add flavor to winter cooking. Try her recipe for coconut curry.

As a quick snack or light meal, the flatbreads of Spain are a favorite of food writer Deena Prichep. Catalonia's cocas start with handmade yeasted dough, pulled into a thin oval like a pizza. They're topped with a flourish of veggies, herbs, meats or sweets.

Food safety expert Marion Nestle talks about what to throw out and what to keep when cleaning out your kitchen for the New Year.

Last Chance Foods covered a wide range of topics in 2011. Check out which ones got the most people talking.

Every year, Morning Edition host Soterios Johnson looks forward to his mother's melomakarona cookies. Marina Johnson shares her recipe and tips for making the honey syrup–soaked Greek cookies with All Things Considered host Amy Eddings.

Get tricks for a successful Hanukkah candle lighting here, including how to prepare dishes on time without completely suffocating guests with the smells of burning oil. Plus, try out recipes for Sufganiot (Israeli Jelly Doughnuts) and Sweet Potato and Traditional Latkes.

Dan Pashman and Mark Garrison, the brains behind the Sporkful podcast, talk about the Hanukkah tradition of eating doughnuts and share creative doughnut concoctions. Try Pashman's recipes for two auspiciously named Hanukkah-themed sandwiches: The Maccabee Delight and The Hanukkah Miracle.

The hungry hordes ate all the entries.