Yesterday I mentioned how sometimes it's nice to skip straight to dessert, especially when ice cream is involved. When it does happen, it's best to try and not feel too guilty, after all who could blame you? But what if there was a way to make your ice cream look more like a meal? Wouldn't that alleviate some of the guilt? This is what I thought when I saw spaghetti and lasagna ice cream. Both are made by pushing ice cream through a specialized extruder and both look ridiculously fun. The extruder, which comes with three different hole-sized plates, costs $22.95. I think it'd be fun for a while, but don't think I need to purchase one. However, I do have the strange urge to run my ice cream through a potato ricer!

To check out a clip of the spaghetti ice cream extruder in action, read more

I couldn't let chocolate month end without tantalizing your taste buds with one more mouthwatering chocolate recipe. Chocolate mascarpone brownies, need I say more? —The Recipe Girl

This just in! The folks at TMZ are reporting that Robert Irvine's contract with Food Network has not been renewed and that they will be looking for a new host for Dinner Impossible.

Most of you thought he shouldn't have embellished his résumé, and it seems that the powers that be at Food Network agree. Irvine has apologized by saying:

I was wrong to exaggerate in statements related to my experiences regarding the Royal Family.

However, it seems to be too little, too late.

So what do you think, do you think his résumé embellishment is enough reason for him to get canned from his job?

Source

Today we all have a very good excuse — it's leap year! — to sit back and relax with a potent cocktail. February 29 only happens every four years and to celebrate, I suggest you mix yourself up a drinkie. Not just any concoction, one appropriately named, of course. The Leap Year is a delicate blend of gin, sweet vermouth, and grand marnier. If you prefer vodka to gin, simply substitute the gin with your favorite vodka. To raise your glasses and give a cheers to leap year, read more

Earlier this week I got a call from Food Network's latest star, the British charmer and self-proclaimed renaissance man, Danny Boome. Danny's new show, The Rescue Chef, debuts tomorrow at noon and I'll be watching. The show pairs Danny with home cooks who are desperate to overcome culinary obstacles. And according to Danny, there is no problem he can't solve, no dish he can't make. To see what he had to say when we spoke over the phone, read more

Salads don't travel as well as other dishes, especially when the greens are doused in dressing or vinaigrette. When bringing a salad to a potluck, prepare all of the elements in advance. Assemble the salad later upon arrival at the dinner. To avoid a soggy salad use the following technique:

• Always wash the greens and lettuce. Even if you purchase a washed bag of greens there are so many recalls these days, it's best to take the time and wash them.
• Throughly dry the greens in a salad spinner, colander, or with paper towels and place in the serving bowl.
• Chop or dice the vegetable elements. Store in separate containers or plastic baggies and place on top of the lettuce in the bowl.



• If using an ingredient that browns easily — like avocado — wait until the last minute to cut it.
• Make the dressing or vinaigrette and store in a small Tupperware. Place on top of the salad greens.
• Cover the entire bowl with plastic wrap or foil, grab your salad tongs and head out to the party.

Got a tip for keeping salads fresh for potlucks? Please share with us below!

Bolognese is a classic, kid-friendly crowd pleaser. Who could resist a bowl of piping hot pasta coated in a chunky, flavorful meat and tomato sauce? It's also great because you throw all the ingredients into a large pot and forget about them until the sauce is done. This recipe calls for fettuccine, but you could serve the fragrant bolognese over any pasta you have on hand. Serve with a glass of Italian red wine and let the weekend begin! Sound scrumptious? Wait until you see the recipe, read more