Subway recently announced a commitment to make itself a little more green. The chain's first "eco-store" opened earlier this month in Kissimmee, Florida, and it includes many environmentally friendly lighting and heating methods, as well as recycled products and furnishings. They've worked in collaboration with the U.S. Green Building Council to earn Leadership in Energy and Environmental Design certification for the eco-stores. The store will also give Subway a chance to measure energy and water savings against a regular Subway nearby.

In addition to the new eco-store, Subway also announced that it will now use paper napkins made from 100 percent recycled materials, and has switched the materials used in its cutlery and plastic drinking cups. These little replacements will save more than 610,000 pounds of resin and 13,000 barrels of oil per year.

All of these alterations, along with several other initiatives, are part of Subway's new eco-friendly policy. Here's more:

"We have made a commitment as a brand to become even more
environmentally accountable," said Bill Schettini, Chief Marketing Officer
for the Subway chain. "With more locations in the United States than any
other restaurant chain, and more than 28,000 worldwide, we are in a
position to make a significant and positive global impact on the
environment and the world around us."

So what do you guys think? Do you applaud Subway's new green exterior?

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With the holidays rapidly approaching, it's a good time to stock up on that celebratory bubbly. While it's nice to offer guests Champagne, I love to serve something a teeny-bit different. An excellent choice is Cava, Spain's equivalent to France's Champagne.

Recently I was lucky enough to sip a glass of Gramona Grand Cuvee Cava at the opening of Bin 38. Its tiny bubbles reflect a ripe, well-rounded wine with fresh, citrusy undertones. I'll definitely stock up on bottles of this delightful drink.

Pour it for appetizers or present it to a hostess. Whatever way you serve it, just make sure you buy it now; it's on sale for $9.99, nearly 50 percent off!

Follow up a traditional late lunch menu with an equally classic dessert. Start by filling bowls with gelt, the chocolate candy coins consumed on and around Hanukkah.

Next, invite guests to join you in the kitchen to help finish a batch of sufganiyot. Prepare the dough before the party. Allow different people to deep fry the doughnuts while others coat with sugar or fill with jelly. Discuss the importance of the long-lasting temple oil in the celebration of Hanukkah while you are at it!

For the recipe to this tasty dessert, read more

• Three home cooks share their award winning cookie recipes, including one for "tropical nuevo Latino cookies." — Chicago Tribune
• Bourbon is rarely thought of as complex and elegant, but that's changing and it looks like it's now bourbon's shot at the big time. — New York Times
• The holidays are all about eating and drinking, so it's no surprise that gifts that can be savored and sipped are on the rise. — USA Today
• Cookbook author Flo Braker presents five desserts for the holidays. Plus, don't miss these crisp Hanukkah dessert wraps. — San Francisco Chronicle
• Seven folks sample frozen French fries. The verdict? Not too bad. — Boston Globe



• Dust off your good manners: According to the new rules of cocktails, you'll need them for a brilliant drink. — Los Angeles Times
• Yes, there is such a thing as a tasty fruitcake. — Houston Chronicle
• When it comes to entertaining, try practicing the do-it-yourself, do-it-ahead approach. — Seattle Times
• Get a step-by-step video demonstration in creating jam-filled pillow cookies. — Sacramento Bee
• Keeping three ingredients in your pantry at all times will help you entertain those drop-in guests. — News & Observer

There are only a few weeks left in my 52 weeks of baking resolution, so I'm trying to find things on my "I can't believe I haven't made these before" list. Cream puffs were near the top of that list, but after last night, I'm officially able to cross them off.

I found a pastry recipe that looked simple and yielded a large haul of puffs. However, instead of a traditional custard cream — there wasn't enough time to let it set — I went with a whipped cream filling and a chocolate glaze. While mine isn't quite a traditional French Croquembouche — aka stacked cream puffs coated with caramel — it does work as a modern twist. To get the recipe that I put together on a weeknight just read more

Here's the scenario: 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 a couple of tortillas, fresh cilantro, and pepper jack cheese. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would whip up, read more