When it comes to food, I try to be as receptive as possible. If I don't like something on the first taste, I'll often try it again later, just to keep an open mind and palate. I wasn't a fan of Loft's Tangerine Liqueur on its own, but I wanted to give it another chance. When I spotted a creative cocktail recipe that called for the citrus spirit, I decided this was my opportunity to try it again. Guess what? I really enjoyed it. While I thought the cello was cloying on its own, it foiled perfectly with tart lime juice.

This recipe is for a tangerine-flavored margarita — but it calls for rum instead of tequila. This tangy sipper would make an ideal happy hour cocktail for someone who prefers rum or eschews drinking tequila. To make it, read more

A little Cuban sandwich is called a "medianoche," meaning midnight, because it's often scarfed down after a night out. I made the mistake of consuming a much larger version of the sandwich smack in the middle of the day and, as a result, used up most of my energy until dinner digesting it.

Invented either in Cuba or by Cuban laborers in Florida (no one can quite decide which), a classic Cuban sandwich contains roasted pork, ham, pickles, swiss or provolone cheese, and mustard, all served on a roll that's flattened and grilled on a sandwich press or "plancha." Since Cuban bread isn't often found outside Florida, cooks elsewhere make them on hoagie rolls or regular sliced bread. For more details on my Cubano panini, read more

This year was a turbulent year for all, and the traditional snack cookie was no exception. Snack companies took fans on a roller coaster ride, discontinuing cookies and then announcing their revival. In January of this year, cookie classicists reeled from the loss of the Hydrox cookie, the crispy, chocolate sandwiches the preceded the Oreo. Consumers raised such ruckus over the death of Hydrox that Kellogg's, the cookie's manufacturer, agreed to bring it back. The catch? Kellogg's stated that the cookie's overall future was contingent on whether "it sells a lot."So far, Hydrox has remained on shelves. Mother's cookies, however, were not so lucky. After nearly 100 years of baking, Mother's Cookies crumbled, leaving lovers of Circus Animal Cookies and Taffy Sandwiches up in arms. Archway, which bought out Mother's cookies in 2005, also dissolved.

This month, Kellogg's announced it would be acquiring the rights to Mother's recipes, too. The company didn't reveal too many details, but did say it plans to rekindle the most popular of Mother's snacks. Did you find this year's cookie drama unsettling? Are you worried that any of these sweet Kellogg's deals will sour?

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• Bake five different kinds of cookies with this one master dough recipe. — The Oregonian
• The economic downturn has changed the way America eats. — New York Times
• Quality artisanal hard ciders embody the flavors of Winter. — Los Angeles Times
• If you liked our chicken liver paté, try this tuna paté. — Boston Globe
• For festive, affordable holiday cheer, opt for bubbly that's not Champagne. — Washington Post
• With a new president soon to be in the White House, Alice Waters is heading lobbying efforts for national food reform. — San Francisco Chronicle
• Save leftover egg whites in the freezer. — Chicago Tribune
• Concerned for the future of Parmigiano cheese, the Italian government is spearheading bailout efforts. — Wall Street Journal

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Rich, creamy, and luxurious, pate is one of my favorite foods. However, it's not something I consume or make on an everyday basis. In fact, before Saturday, I had never made pate. That's why I thought it would be an excellent gift for myself (I would learn the process of making pate) and my girlfriend Erica (she loves pate too).

Although the recipe is simple and straightforward, you will need a food processor. The hardest part is pushing the chunky pate through a fine sieve — don't skip this step though, it's required for a silky, smooth texture. If you're a fan of pate, you'll love this homemade variation. I gave two jars to Erica and kept one for myself! To look at the recipe, read more

When selecting a gift for your boss, start by thinking about their interests. Take my boss for example; let's call her Nancy.

Nancy loves sandwiches, Frappuccinos, and New Orleans. Naturally, I'll get her gifts that coincide with these themes.

She'll enjoy a salami gift set from San Francisco's newest house cured deli, Boccalone. A Starbucks gift card will give her the daily luxury of delicious coffee. A meat t-shirt is conversation-provoking and daring.

For more ideas browse below, or head to HolidaySugar. Happy Holidays!

If you're stuck in a boring chicken rut, snap out of it with this flavorful recipe. Chicken is pan-seared and topped with a spicy poblano tomato sauce. Sweet potatoes and chorizo are cooked together until crisp to make a bed for the chicken and sauce.

To learn how to make this exciting dish, read more

At some Starbucks and other coffeehouses across the country, there are worse things brewing than bitter coffee — namely, nasty disputes over customized coffee drinks.

A recent article in the Minneapolis Star Tribune points out that customized drinks at Starbucks often cost less than specialty drinks. The customer profiled realized that after years of paying $3.90 plus tax for her skinny Cinnamon Dolce latte, she could make the same drink — for $0.40 less — by requesting a nonfat latte with a shot of cinnamon syrup. When her baristas caught on, they refused to cooperate with her order, charging her the price of the specialty drink instead.

Earlier this year, another drink was at the center of online coffee controversy. The ghetto latte, which is a double-shot of espresso (usually on ice) made into a latte with free milk and cream at the condiment bar, often costs less than half the price of a latte ordered by name.

Starbucks Corporation has responded with mixed answers. In the past, the company has said, "We trust our customers to make the choices that are right for them." Yet when prompted by the Star Tribune, a Starbucks rep stated that customers "should be charged the corresponding premium drink price."

Where do you stand? Should baristas be able to refuse requests for orders such as espresso on ice? Is Starbucks ripping off customers for so-called premium drinks? Or are customers taking advantage of the Starbucks ordering system?

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