Last weekend I attended a very large Easter dinner complete with extended family and an excessive amount of food. There were over 70 people so it was a potluck. While the event had a commercial-style kitchen — complete with two ovens — it got crowded in the kitchen fast. While it may seem unnecessary to mention this, be careful when deciding what dish to volunteer. Here are some things to remember:

• If you bring appetizers: You cannot arrive to the party late. Instead you should show up a little early and at the latest, on time. Choose dishes that can be made in advance, travel well, and need as little time in the oven as possible. My appetizers required last-minute reheating and it got a little difficult when all of the guests started to arrive and bring their dishes into the kitchen.
• If you bring a main dish: You will have to leave in the middle of the party to make your dish. You should speak with the hostess or coordinator to determine what time the dinner is to begin and to figure out which oven space is yours.
• If you bring a dessert: Be happy! It's the easiest of options, especially if you make the entire dessert in advance. Avoid any dishes that involve last-minute broiling or baking. Also steer clear of desserts like ice cream that will melt.

I prefer to bring an appetizer or dessert. What do you like to bring to a potluck? Do you have any tips to add to mine? Please share below!

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Remember when I told you that McDonald's was planning on opening hipper McCafes? Well, not to be left behind, Burger King is doing a similar thing. Instead of fancy coffees, they're planning on selling fancier Whoppers at their new Whopper Bars. The places will be smaller and, if the artist rendering is accurate, fancier. The menus will also be smaller and it would feature as many as 10 types of Whoppers, including the Texas Double Whopper and the spicy onion-topped Angry Whopper. There's also speculation of creating your own Whopper to order, with things like peppers, bacon, and bbq sauce. When asked about it, Burger King president Russ Klein said:

It's our way of stepping into the future. [The Whopper] is arguably a trademark that is bigger than Burger King itself.

The Whopper Bars are expected to pop up in casinos, airports, and other venues with limited amounts of space.

Also noteworthy is the idea that they may make it a real bar by selling beer. At this time, Klein believes that the concept of offering beers isn't "unthinkable." Whoppers and beers? Sign me up!

Every couple of months, I get a huge craving for shredded pork. The kind of slow-cooked, moist, melt in your mouth, scrumptious pork that is stuffed into carnitas and pulled-pork sandwiches. The other day I experienced one of these exact cravings when I saw a recipe for TeamSugar member Twinkle's super easy BBQ pork.

The pork looks incredibly juicy and the recipe is practically effortless. All you need is time, but good things come to those who wait. To take a look at her recipe, read more

While I don't have a problem with consuming any kind of meat, I do find it troublesome when women are portrayed as a type of meat. Although exploiting the female body to promote vegetarianism or veganism is nothing new, a recent article in the New York Times highlights the trend. The article discusses a vegan strip club — Casa Diablo — in Oregon that attempts to convert meat-eating males to veganism, as well as a Los Angeles dance group — the Vegan Vixens — that performs at events and trade shows. Both parties are happy to be a part of a growing group of vegans who don't mind showing a little skin. Here's a quick excerpt:

Vegans who use sexuality to promote the cause say it is a good way to convert carnivores.

It's a known fact that sex sells, but I can't help but feel this movement is a step backward. What do you think about it? Is it OK to use sexuality to promote vegetarianism?

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I love taking a classic pub meal and making my own version at home. Fish and chips are a pub favorite that is usually heavy on the oil. However, if you bake both the potatoes and fish in the oven — instead of cooking in a deep fryer — the dish is delicious and much lighter. This flavorful fish is coated in a mustard-egg mixture before being dipped in crushed melba toast. Serve with malt vinegar, hot sauce, or even ketchup.

Take a look at the recipe when you read more

• Forget cupcakes, whoopie pies are going to be big. — Serious Eats



• Will there be a shortage of matzo snacks this Passover? — Grub Street
• Don't spend money on fancy colored sugars, make your own instead. — The Kitchn
• Get some tips on how to entertain on a budget. — Simply Stated
• What are the top 10 cookies of all time? — iVillage
• Is your kitchen making you fat? — FitSugar
• Thomas Keller discusses failure, future and film. — Eater SF

Let the beauty of the natural outdoors be the highlight of your Spring picnic's look. Spread out a picnic blanket in an area that is close to a pretty view or fresh beds of blooming flowers. Pack the non-perishable food in a picnic basket and the dishes that need to remain cold in a cooler. Bring folding lawn chairs to sit on. Fill plastic pitchers with the drinks and place upright in the cooler.

At the park, serve the food on plastic white plates with pink silverware and yellow linen napkins. Pour the drinks into clear plastic cups. Don't forget to bring a fun park activity that everyone can partake in after the picnic. A couple of Frisbees or kites are highly amusing.

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He's learned that soggy corndogs won't get you too far, but chef Erik Hopfinger has no regrets. We chatted with Erik yesterday afternoon and asked him about his experience on Top Chef and what it was like to have his food torn apart by the judges. We also discovered what the self-proclaimed Pirate Chef has up his sleeve, as well as his thoughts on high-end Mexican cuisine. To find out what he had to say, read more