Unlike the Golden Globes, no food is served during the Oscars. Instead, all of the big time A-list celebrities hurriedly head over to the Governors Ball (the official Oscars after party) for a delicious and delectable dinner. For the 13th year in a row the Academy of Motion Picture Arts and Sciences has invited Wolfgang Puck to create the menu for the Governors Ball. Last year over 1600 celebrities attended the dinner which was a multi course mega meal with dishes like Puck's famous bite-size caviar pizzas and miniature chocolate coated gold leaf edible Oscars. Be sure to check back later this week for recipes that will be served at this year's premire post-Oscars bash. Until then, you can learn more on the Governors Ball, the actual complete menu, items from Puck's grocery list, and details involving the decor, read more

A few weekends ago I got a craving for cassoulet: the day was cold and dreary and I was in the mood for a provencal French dish. It was a completely illogical desire: I've never spent time in the French countryside and I've never made cassoulet at home in my kitchen. After consuming cassoulet a few times at restaurants, I suddenly was ready to take a stab at making it on my own. Cassoulet is a French stew made with meat and white beans. Typically the duck or pork used is slowly cooked in its own fat days/weeks before making the stew. If the thought of slowly cooking meat in its own fat disgusts you have no fear, my recipe is a variation on the theme in which the meat is browned and cooked with the beans. A great one pot meal, this dish is perfect for a lazy, rainy Sunday when you have nothing to do but curl up with a blanket and watch movies. To make cassoulet for your Sunday dinner, read more