Recently I attended a friend's destination bachelorette party. I was having a lovely time until one of the organizers asked everyone to get their present. I looked around panic stricken and wondered how I didn't know about this special surprise. Apparently, a group of the girls decided to get flashy presents — lingerie, boas, sunglasses — for the bride to wear on our big night out. I loved the idea, but wondered why we weren't all included?

Giving out details to select guests or informing only a group of guests that gifts are expected is not cool. Not only does it make the hostess look bad — why have a party if you're not going to include everyone in the fun? — but it's rude and will leave guests feeling uncomfortable and out of place.

Has anyone been in a similar situation? Please share your bachelorette horror stories below!

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I'm crazy about any combination of melted cheese and tortilla chips, so when I saw audreystar's recipe for chili con queso, I couldn't help but drool. Her recipe is part of a fabulous new group on TeamSugar, Dinner Challenge, which dares fellow readers to make a certain dish each week.A couple of recipes are posted on Mondays, and you have until the upcoming Sunday to make the meal and share your pictures of the process and final dish. It's a fun group and could lead to some inventive variations. For example, I want to make audreystar's chili con queso with Mexican chorizo instead of the sausage! To take a look at her delicious version, read more

I like to keep my pantry stocked full of things — olive tapenade, cheese, crackers, and dried fruits — for an impromptu party. The other day I noticed it was sparse, so I headed off to Trader Joe's. While there, I found these dried sweetened hibiscus flowers and decided to take home a package.

I've had hibiscus cooler, but I had never actually eaten dried hibiscus flowers. Although I was a bit weirded out — the petals shriveled up into long fingerlike prongs — I was curious to try them. Surprisingly, and I'm sure this has to do with the fact that they're sweetened, they were delicious! With a sweet yet tart flavor, they're like a chewier version of dried cranberries.

Great for snacking, they would also be an excellent addition to salads or baked goods. I stirred some into a pitcher of sparkling lemonade, and it made for a super BBQ hit. Folks were intrigued by the look, the flavor melded with the lemonade well, and the flowers tinted the liquid a pretty color.

What do you think? Is this something you would try?

A guy can never have too many grilling accessories, so this Father's Day treat dad to a new barbecue toy. Whether it's mesquite chips for smoking or an injector for marinating, I found the perfect BBQ essentials for every type of guy.

Since my father and I usually eat dinner on Spanish time — by that I mean later than 9 p.m. — I'm surprising him with this magnetic grill light. It can attach to a variety of barbecue tools and lights the grill without attracting bugs. The light is compact and easy to transport to and from the vacation house.

To check out the entire collection, scroll to the right below. What grilling gift will you give your dad?

I'm not sure if you've noticed, but the Food Network is overhauling its programing schedule. It seems like every week a new series debuts. It started back in February with the introduction of Pat and Gina Neely followed swiftly by Danny Boome. Other recent newcomers include Sunny Anderson and Mary Nolan.

Although I find it overwhelming — new chefs, new concepts, new shows, how can I get to know them all? — I'm looking forward to checking out Ted Allen! The Network announced today that they've nabbed the Top Chef judge to host a new primetime program called Food Detectives. Good Eats meets Myth Busters in the show, with Allen answering popular food questions like: Can an apple a day keep the doctor away?

The show sounds informative and interesting, and I look forward to checking it out when it debuts on July 29. What do you think, will you watch? How do you feel about all the new shows on Food Network?

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• The raw tomato Salmonella outbreak has spread to 16 states. — FitSugar
• A lovely alternative to classic pasta salad: Thai shiitake mushroom salad. — 28 Cooks
• Isn't this gorgeous dress cake perfect for a bridal shower? — Frosted Garden
• When baking, don't add too much flour while kneading. — The Kitchn
• The best of ballpark food. — The New York Times
• Due to the recession, Safeway's baker's dozen will only include 12 items. — Slashfood
• Boxed wine isn't that bad. Here are six to try.—Mainstreet
• Learn how to make homemade ricotta.—The Wednesday Chef

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Stuffed pork chops. When I see those three little words, I get weak in the knees. And when the stuffing involves sundried tomatoes and goat cheese, I am pretty much powerless to resist the stuffed pork chop's charms. So when I happened to catch Giada de Laurentiis making this recipe on TV a few Sundays ago, I had my dinner idea for the night.

Despite a fancy-sounding name and a surfeit of decadent ingredients, this pork recipe is incredibly simple to make. It starts with frozen spinach, cooked in a skillet with sundried tomatoes then mixed with goat cheese and cream cheese for the filling. Simply slice a pocket in the pork chops and cook on the stove until golden brown. As a bonus, the leftovers made great next-day sandwiches. To get the recipe, read more

When hosting a destination bachelorette party in a glamorous location like Vegas, set aside plenty of time to plan the party. Being organized with a schedule of events, set dinner reservations, and selected club locations will aid in making the event fabulously seamless. Let guests know what's up in advance, so they can pack appropriate clothing.

For my friend Elena's bachelorette party in Las Vegas, all of the meals will be eaten out. However, one of the nights before we go out, everyone will gather in my room for a lingerie shower. I've ordered a trio of appetizers — white bean hummus with kalamata relish, Bloody Mary cocktail meatballs, and spinach gruyere pinwheels — from the hotel, so everyone can sip Champagne and have a snack.

For more wedding coverage head over to IDoSugar. To take a look at these recipes, read more

Nobody's perfect and when it comes to cooking, I've had my fair share of kitchen catastrophes. The funny thing is, I often make the same mistake over and over again! For example, every couple of months I forget that a plastic cutting board is NOT a hot plate. Last Saturday, I ruined another cutting board by placing a hot frying pan directly on top of it. I know I'm not the only one who repeatedly messes things up, even the most skilled chefs experience kitchen bloopers. So in the spirit of dishing, tell me your common kitchen mistakes by leaving a comment below!