One of the girls here at the Sugar HQ recently received several boxes of black and white cookies. She grew up on Long Island and desperately missed the quintessentially New York treat. Luckily she shared the cookies with me, and I instantly fell in love! I immediately knew I wanted to find a recipe and give this classic east coast treat a try in my San Francisco kitchen. I got even more excited when I found this recipe with a Halloween twist! A few drops of orange food coloring is the secret ingredient that takes these cookies from everyday to holiday. Get the recipe when you read more

I don't know if there's ever been a rivalry between "Hell's Kitchen" bad boy Gordon Ramsay and "Top Chef" judge Tom Colicchio, but there might be reason for one now.

The just published 2008 New York Michelin Guide struck a star off of Colicchio's Craft restaurant — bringing it to one star — and gave Ramsay's The London — his first U.S. venture — two stars.

Michelin Guide director Jean-Luc Naret recently told Reuters about the ratings. Here's more:

• On The London: "Gordon Ramsay deserved two stars, not because of his name and TV fame, but because of the consistency of the multiple visits by inspectors throughout the year."
• On Craft: "It doesn't mean that the chef has less talent. It's just that the consistency was not there."
• About the star ratings:One star means "a very good restaurant in its category." Two stars signify "excellent cuisine, worth a detour" and three stars tout "exceptional cuisine, worth a special journey."

So there you have it. Ramsay's The London, despite lukewarm reviews from critics, is worthy of a detour, while Colicchio's Craft is just "very good."

What do you guys think? Do you even care about star ratings? Which restaurant would you go to?

Source and Source

I've always considered wine to be incredibly fashionable, but until I received a bottle (or two) of Little Black Dress Pinot Grigio, I didn't realize just how stylish a glass of white wine could be. With its fabulous name and fun bottle design, this Pinot Grigio was crisp, refreshing, and delightful. Like a classic little black dress, you could keep this wine as your secret weapon. Unexpected guests? No fear - you have a bottle of chilled LBD Pinot. Invited to a last minute girls' night in? Grab your LBD Pinot and call a cab. This fruity Pinot Grigio will pair nicely with most typical "white wine" dishes like seafood, spicy Asian foods, and fresh pastas. High fashion doesn't always have a huge price tag and this bottle retails for only $8.99 making it an excellent choice — you could get five bottles under 50 — for your next dinner party.

You know the drill by now, but just in case you don't, here's your predicament: You are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/spouse/child/friend, but the ingredients you have on hand are limited.

You have butternut squash, heavy cream, and fresh sage. Using these ingredients, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would make, read more

• Another study shows that being a picky eater is all in the genes. Plus, beautifully braised carrots are highly adaptable. — New York Times
• Introducing cocktails you can eat. Think Jell-O shots, but classier. — Los Angeles Times
• It's a party in the parking lot! Texas fans share their tailgating recipes. — Houston Chronicle
• Enthusiastic Fans + Limericks + Southern Drawl = the Paula Deen Limerick and Accent Invitational. Be sure to vote for your favorite, y'all! — The News & Observer
• Your choice between paper and plastic can make a big impact on the environment. — Sacramento Bee



• The Dames de Chocolat are a group of teenage gals showing the world they can cater. — Miami Herald
• There are never enough cookies! Here's a group of recipes from bakers who know what's good. — Dallas Morning News
• Outdoor wood ovens are fast becoming "village ovens," harkening back to low-cost communal activities. Plus, places to eat when you're feeling like a child. — San Francisco Chronicle

I'm cheering on my alma mater by hosting a huge pre-game party. I host this tailgate every other year when the game takes place at Stanford. While the menu for the majority of the dishes changes — this year it consists of a variety of tasty football foods complete with chips, dips, and chicken wings — the desserts are always the same two classics. Since we will be enjoying the desserts next to the field, it's important to make something that is transportable and easy to eat.

Chocolate truffle brownies and zesty lemon bars are two crowd pleasing treats that score big points year after year. For these delicious dessert recipes, read more

Last weekend a bunch of gals were coming over to chat and drink some wine. I planned a quick array of things to nosh on — cheese, crackers, grapes, strawberries, etc. — but really wanted to make something. That's when I remembered the Goat Cheese Cheesecake that TeamSugar member Mokona posted a few weeks ago. Goat cheese + cheesecake? How come I hadn't tried it already?

The flavor was sweeter than I anticipated, but the lemon really balanced out the "goatiness." The crust — which is made from Animal Crackers — also added the perfect texture and flavor. If you're looking to stray from the classic recipe — and I highly recommend that you do — then give this one a try! For the recipe, read more