I love to go crazy making an expert level dessert with layers full of syrups, cakes, creams, and frostings, but I also love creating a supremely simple dessert with one or two easy components. It's because desserts are like handbags, one day you choose your Dior and the next day you feel more like your Target.

Yesterday I was in the mood for an intricate princess cake with marzipan dome and today all I want is vanilla ice cream and chocolate sauce. The classic "can't go wrong" combination of vanilla and chocolate in its purest form. Pour this chocolate sauce over your favorite store bought vanilla ice cream (my recommendation: Häagen-Daazs vanilla bean) or if you are feeling adventurous, break out the ice cream maker and whip up a batch of homemade vanilla ice cream. For the recipes, read more

As you may or may not know by now, I have a great love for everything Spanish. After living there for two years the culture, way of thinking, and most importantly, food practices have become ingrained in me. When I returned from Spain, my grandfather invited me to his house to make a Spanish rice dish, commonly known as paella. With my Spanish spices and olive oil in hand, I set out to make my first arroz on American soil. Unfortunately, the rice turned out far from what I had expected, it was mushy and lacked the correct texture, consistency, and color of true Spanish paella. I added too much broth, and the rice turned out more like a seafood risotto rather than a Spanish arroz. However, a failure in the kitchen only made me more determined to master said dish, and I became obsessed with arroz. I researched recipes in both Spanish and English, purchased authentic Spanish paella rice, and practiced rice recipe after rice recipe until I finally had a paella I was happy with!

As you can see from the before picture (above) the rice is too yellow, appears mushy, and lacks a solid form of presentation. The rice in the after picture (below) is more appetizing in color and presentation and you can identify the ingredients. I realized the importance of using a large saute pan (after) instead of a large soup one (before). In Spain they have special super flat wide pans specially for making paella (if anyone wants to send me one, I would be so happy!).

I hope you see my before and after as a source of inspiration: if a recipe doesn't come out as planned take a deep breath and remember that cooking, like all skills, perfects with time, experience, and practice. Sometimes it does get frustrating and difficult (I practically had a heart attack when my gravy didn't thicken during Thanksgiving and actually cried one night when my chewy chocolate cookies came out like burnt crispy crackers), but keep at it and you'll discover how rewarding and relaxing making a meal can truly be. For my ultimate paella recipe, read more

One of the first words I learned when I arrived in Spain five years ago was Rioja. After cerveza (beer) and probabdores (dressing rooms), it was an integral part of my everyday vocabulary. Rioja (pronounced Ree-oh-ha) is Spain's most predominant red wine. The wine is produced in the central Spanish region referred to as the Rioja.The wines are made from Tempranillo and other grapes, are often aged in oak, and trace some heritage to Bordeaux, France from where many wine makers emigrated.

When you ask for a glass of the house vino tinto (red wine) anywhere in Spain, you will be poured a Rioja. Within the last few years Rioja has experienced an enormous growth and popularity here in the United States. Rioja pairs well with Spanish cheeses, hearty winter dishes and stews with beans, and roasted poultries. You can purchase a bottle of Campo Viejo 2003 Crianza Rioja at this online wine shop for under $10.

The other day reader Marni dropped a line asking whether or not her mostly unopened spice rack she received four years ago was still good. I started to respond to her, when I realized that she's probably not the only one wondering how long spices last.

First of all, spices don't necessarily "go bad." Those spices you've got stored in the back of the cabinet won't harm you, however, they do lose their potency and flavor. As a general rule, most ground herbs and spices will retain their flavor for about a year and three years for whole spices (whole nutmeg, cinnamon sticks, etc). However you'll find the best potency in the first three to four months. If sealed and unopened, ground spices may last two years. A good trick is to write the date of your purchase on the spices and toss them out a year after opening and two if unopened.

Another important factor in a spice's life is storage. Spices need to be stored in a cool, dark place away from heat and moisture. The spices you've got in the fancy glass jars on the kitchen counter (you know, the ones that get all that sunlight) are going to have an even shorter lifespan. The heat and light will suck the flavor out faster than you realize. The refrigerator is also not a great place for storage as the humidity can harm the spices as well.

And although most spices won't hurt you when they're old, seeds such as sesame and poppy can go rancid, so if you're unsure of them, toss them out!

Thanks to modern science, you will no longer have to wonder exactly when your soft-boiled, medium-boiled or hard-boiled egg is ready. Why's that? Because the egg is going to tell you itself! Okay, so it's not going to shout out and say "Hey, I'm ready!" but it will have magical (aka science) invisible ink that turns black the minute it is ready. You just have to decide which sort of notification you'd like before you purchase your eggs.

Now if you're wondering why they're doing this:

A spokeswoman for Lion Quality Eggs, the [British Egg Information Service]’s quality assurance scheme, said: “We had a lot of inquiries. We said OK, this is a big issue — people can’t even boil an egg.”

So there you have it. The eggs will hit UK markets this fall. No word on whether or not they'll cost more.

Source: Times Online

Every Wednesday, most major US newspapers include a food section in their daily lineup. To ensure that you're not missing out on anything, I'll keep up with it all and bring you links to some of my favorite stories.

• It shocks me to hear that one of my favorite chef's Chef Daniel Boulud is being accused of discrimination in his kitchen. However, it seems like the problem doesn't end in Boulud's kitchen. - The New York Times (photo by Fred R. Conrad)
• If only we were all so lucky to be able to
  barbecue in the winter. - Los Angeles Times



• Discover the exotic citrus variety Buddha's Hand - Chicago Tribune
• With fewer people baking at home, more and more bakeries keep opening. - The Boston Globe
• Tasty reads about old-fashioned, comfy dishes to help escape the cold weather. - The Seattle Times
• If you want to keep those healthy New Year's resoulutions, you may want to avoid eating in the Bay Area where fried chicken is making a comeback. - San Francisco Chronicle



• Speaking of unhealthy, seems that no matter what we do, we just can't stop our love affair with bacon. - Houston Chronicle

It's Wednesday, and you know what that means at my house...sandwich night. I've been craving a good steak sandwich for a few months now (ever since I was passing through the airport in Philadelphia and saw signs for Philly cheese steak sandwiches). This is my somewhat gourmet-ified version using very peppered steaks, Roquefort cheese, caramelized onions, and a dash of rosemary. Don't worry gourmet doesn't mean time-consuming and this dish is fast and packed full of flavor. Be sure to make this one for your husband or boyfriend because it's bound to please their manly taste-buds. Pair it with a robust red wine, light a few candles, and you've got yourself one surprisingly romantic dinner. For the recipe, read more

The last time I was at my family's house in the mountains, I accidentally left my dog's ear medicine there. I called my mom's best friend, Bruce (who has a cabin near ours), and asked him if he could run by and pick it up. He stopped by and found the medicine and has since delivered it to me. However, I want to do something special to thank him for the favor. I know that he loves candles and mood lighting and so I thought it would be fun to get him a new set of candles for his dining table. Can you assist me by heading off to market in search of the coolest candles? The candles should be mood-enhancing, masculine, and mountain-y. Save your little lights in the Yum Market with the tag of Manly Candles. I look forward to seeing your room brightening finds!

Are you lost when it comes to saving on TeamSugar? geeksugar's guide can teach you how to submit your stuff to the Yum Market.

This Saturday I am hosting a winter dinner party for a select group of my close friends. I've chosen midnight blue and forest green as the colors of my party, designed homemade invitations, and am going all out on this one. National Dinner Party day is coming up so I'm celebrating early. I haven't seen a lot of my guests since last year, so I want everything to be super special down to the tiniest, last detail. We have been in the middle of a cold spell, and I plan on serving a warming, comforting, slow-cooked meal. But let's not forget, no dinner party would be complete without exceptional drinks. To see what I'm planning on pouring, read more