2010 Spring

Fab stylists, are you ready for your first challenge? To kick off our new weekly Fab Stylist of the Week series, I want you all to create one outfit that defines your current Spring style. There are no rules, no price limit, only utter creativity. This is your chance to show me your personal style, what you're feeling at the moment. The look that defines my 2010 Spring style is after the jump. Currently I'm feeling easy, breezy, with a tinge of glam. I'm also really into nude, brown footwear, and denim shirts as throw-ons. Remember to create your spread in ShopStyle then post it in the Fab Stylist group — here are detailed instructions. I can't wait to meet your Spring style!

To see my ultimate Spring look, read more

Once Spring takes root, it's easy to relegate soups and stews to the harsh Winter months just past. But don't rule them out just yet. This season's vegetables breathe new life into soups, which come together quickly and easily as a well-rounded meal in well under an hour. Build on the flavor of roasted tomatoes with leftover asparagus, green beans, and scallions; feel free to add in any other firm vegetables you have on hand. Serve sprinkled with parmigano-reggiano and crusty bread for dipping. For the flexible, healthy recipe, read more.

Take off the training wheels! Neighborhoods are filled with unsteady tots wobbling their way down the sidewalk as parents jog behind them with outstretched arms. It's bike season, as a new crop of kids learns to balance themselves on two wheels another generation of unassisted cyclists is born. Check out these biking tips!

• Bikes without pedals teach tots how to balance without ever leaning on training wheels.
• Cool bike helmet covers might make suiting up for a ride more fun and fashionable!
• Basic bike safety will keep children safe on the road.
• See which hot wheels celebrity tots ride around town.
• Options for taking your lil one on your next bike ride.
• Take a step back in time with Big Wheels.

Weekend cooking can afford to be more complicated, but often unvarnished preparation makes for better food. Case in point: a straightforward pasta tossed with shiitakes, shallots, and asparagus.

With a lightweight sauce devoid of tomatoes or cream, there's room for only one thing to shine — the market-fresh vegetables. A butter-and-vegetable-broth-based sauce adds creaminess, and lemon peel a sunny, warm flavor.

For an exercise in restraint that's stunning in its simplicity, read more.

When you think of a sultry smoky eye, the words radiant and glitter probably don't come to mind. But last night at an Almay concert to celebrate the Rainforest Fund's 21st birthday, Kate Hudson (the brand's new spokeswoman) pulled it off beautifully. For tips on creating a milder version of the look, just keep reading.

One sure sign that Summer is nearing is the appearance of fava beans, also known as broad beans, at local farmers markets. These light green beans, which almost look like an oversized version of edamame, are prized for their buttery, nutty flavor. They're also high in fiber, iron, and protein; low in sodium, fat, and cholesterol; and one of the easiest vegetables to grow. They are an early harvest vegetable, with roots in the Mediterranean that date back as far as biblical times. If you can get past their labor-intensive preparation, these creamy beans have the potential to become a regular at the table. Broad beans, demystified, when you keep reading.