Derek and Lauren — the uber-cute couple behind The Curiosity Shoppe — created an amazing DIY post for design*sponge. In it they ditch homemade candies and teach you how to make melt-in-your-mouth marshmallows. Be sure to watch their absolutely adorable, step-by-step video. Check it out just, read more

After a long night of New Year's Eve parties, there is only one thing that will make guests feel better: Bloody Marys. Nothing beats the classic hangover drink's power to make a headache disappear. If there is leftover champagne, mix it with orange juice for mimosas. Have lots of sparkling and still water on hand, and make a refreshing nonalcoholic water cocktail with pineapple and rosemary. For these recipes, read more

This Summer, PartySugar and I took turns making ice cream sandwiches each week. We made fourteen different variations, but for our Best of 2007 coverage, we decided to pick our top five. Here they are, starting at the top left corner:

• Dulce De Leche Ice Cream with Chocolate Covered Graham Crackers
• Brownies with Vanilla Berry Ice Cream
• Puff Pastry With Cherry Chocolate Ice Cream
• Chocolate Citrus Biscotti With Orange Ice Cream
• Vanilla Caramel Ice Cream on Saltines

And this Heart-Shaped Chocolate Strawberry Ice Cream Sandwich wasn't one of ours, but it was so popular, I had to share it with you all again!

Minestrone is one of my favorite soups to make. It takes a lot of time to produce a good pot of this classic, Italian soup, so set aside the entire afternoon and make sure you soak the beans the night before. The final result is a hearty, rustic, restaurant-quality dish. A bowl is a meal in itself, all you need is some crusty bread for dipping. Serve with a robust Pinot Noir for a wonderful, wintry meal. To see how I made it, read more

Whenever there's champagne at a party, I always end up being the cork-popper. It's a relatively new responsibility of mine; just a few years ago I couldn't handle it. I always assumed I'd break a window, or shoot someone's eye out. However, now that I have the hang of it, I actually enjoy it. There's something exciting about the pop! If you wish to learn how to do it, hopefully these tips will help out.

1. First of all, make sure the champagne is chilled. A chilled bottle is less likely to pop on its own, besides champagne tastes better cold.
2. Once you take the bottle out of the fridge, remove the foil wrapping to expose a wire cage-like covering. There should be a twisted bit of wire holding it in place. Find the wire and turn it — there's a little loop for you to hang on to — about six half-turns. When loose, remove the cage.

To find out what to do next, read more

When we asked about your favorite food holiday of 2007, most of you eagerly voted for Thanksgiving. In this case, I totally have to agree. Thanksgiving is the ultimate food holiday, a celebration that revolves around an elaborate meal. Like food magazines that devote their entire November issue to Thanksgiving, we provided plenty of turkey tips and delicious desserts. We tested a no fuss turkey, supplied decor ideas, and created three — a beginner, a vegetarian, and a classic — exceptional menus. I was sad to see it go and already look forward to next year's Thanksgiving!

What do you think? Are you as hungry for turkey as I am?

Savory bread puddings are all the rage. Filled with chunks of delicious vegetables, smooth cheeses, and egg soaked bread, how could you not lust for a piece of one? For best results, use a good quality crusty white bread.

This recipe calls for frozen artichokes and spinach, so follow the packages' instructions to properly thaw the ingredients. The resulting savory pudding pairs nicely with an Italian Chardonnay. It can be assembled in advance and baked later, making it a marvelous choice for a pot luck meal. To take a look at the recipe all you have to do is, read more

I don't know about you guys, but I love taking pics of food. It drives my friends and family crazy, they have to wait before dinner can be served, or drinks can be consumed. However, judging from the pics I've seen, I'm not the only who loves doing so. If you like taking pics of food as much as I do, start submitting them to our Savory Sights group. This group is meant for photos you've snapped, both food you ate while out, or food you made. Think of it as a LookBook but for food and drink.
Recently, our own nancita included some photos of her homemade cherry walnut granola. Check her photos out and then add your own! I'd love to be able to spotlight my favorite photo each week, so help us out and start adding your pics!