A heat wave here in San Francisco inspired me to continue my popsicle kick. This time I combined childhood memories of fudgesicles with a passion for Mexican hot chocolate. Mexican hot cocoa is traditionally made with milk, chocolate, cinnamon, and a touch of chili. When frozen it translates terrifically into a fiery chocolate popsicle, aptly named fudgesicles en fuego!

The rich, chocolaty popsicles have a silky, creamy texture and slightly spicy flavor. To avoid making the popsicles too hot, add the chili slowly to taste. However, remember that once frozen, the flavor will be more subtle. If the finished popsicle is too spicy, simply dust with sugar.

To learn how to make these fantastic fudgesicles, read more

It's hard to say good-bye to a long weekend of fabulous food and wonderful wine. However, the Food and Wine Classic in Aspen ended last Sunday and until next June, I won't come into contact with any festival as fantastic. To commemorate the occasion, I've rounded up my top 10 favorite Aspen moments. From complex sushi rolls to French piña coladas, check out my list below and click though for all the magnificent photos.

1. Chatting with Gail Simmons at the CIA awards dinner
   We hadn't seen Gail since her last visit to San Francisco, so it was great to catch up with her at this event. Topics of conversation: the location of Top Chef Season 5 (New York City!) and her upcoming nuptials.
2. Gerard Craft's chicken liver terrine at the Best New Chefs Dinner
   This delicious bite was insanely balanced: rich, crunchy, sweet, and salty.
3. Chatting with Rocco DiSpirito at the David Chang party
   After I interviewed him, Rocco and I spoke later that evening over lettuce wraps and pork buns. We both agreed living alone in a big city is expensive!
4. Toni Abou-Ganim's party punches and sangria class
   Learning how to make party drinks from a master was informative and entertaining. I caught his attention when I was the only one in the audience who knew grenadine is made from pomegranates instead of cherries!
5. Getting ham from Jose Andres
   During his demo, I answered all of Chef Andres' questions correctly (little did he know I lived in Spain for two years!). He rewarded me with a piece of fresh sliced jamon.

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• Jacques Pepin and Dana Corwin hosted a party in honor of the CIA's top ten students. At the party I caught up with Gail Simmons.
• The students await their rewards.
• Chicken liver terrine.
• Heaven on a plate!

To discover what else made my list, plus a gallery of images, just read more

After finding this recipe for a Long Irish Iced Tea a few weeks ago, I had the hankering for the strong, original cocktail that has inspired so many variations. These highballs are great for Summer sippin', but don't let the name fool you: Long Island Iced Tea isn't actually made with tea. It was most likely named because of its resemblance to tea and lemony flavor.

This dangerous drink is a combination of vodka, rum, triple sec, gin, and tequila, so it's handy if you're moving and need to empty the liquor cabinet. The combination of booze, plus sweet and sour mix and a splash of cola, goes down surprisingly easily. To get the recipe, read more

It seems like every time I speak with one of my friends, the question, "What are you doing for the 4th?" comes up. If you're one of the many that haven't made plans yet, consider hosting a barbecue to celebrate the all-American holiday. I'm planning a blow-out bash, complete with fireworks and red, white, and blue decor, so stay tuned all week and feel free to use my ideas to inspire your own patriotic party.

Before you start thinking about the menu, notify friends about the event. To learn how I made these star-spangled invitations, read more

Star chef David Chang is causing a stir in the food-blog world. If you manage to get a reservation at his new restaurant Momofuku Ko, be prepared to leave your camera at home. According to Chang's new no-photography rule, diners will no longer be able to snap pics of luscious pork products or tasty eats (although the rule is not enforced at his larger sister restaurants).

As an avid foodie photographer — my friends know to let me take photos before we dig in — I find this disappointing. I take pictures of food so I can relive it later and share it with you. I make sure to turn the flash off, never interrupt other diners, and work as quickly as possible. Hearing that it's banned in a place where so few folks can dine really bums me out. If I can't eat there, I want to live vicariously through someone else.

What do you guys think? Do you think Chang, who says, "It's just food. Eat it," is on the right path, or should diners be able to take photos at restaurants?

During the three days PartySugar and I spent at this year's Food and Wine Classic, we came across a lot of amazing and tasty things. From pork to peas, we were treated to some of the best food from some of the most amazing chefs on the planet. It was a difficult task, but I've rounded up my top 10 favorite things. Read them below and then be sure to click through for all the pictures.

1. David Chang's Pork Party (specifically the pork buns)
   We were lucky enough to attend the David Chang and friends after-party on Saturday night. The highlight was chowing down on his pork buns and wraps, and then learning that there was also crab and whole roasted piglets.
2. Ming Tsai with tofu on his face
   During his cooking demonstration, Ming got a piece of tofu on his face. When he looked at the mirror (which was facing the crowd) he said, "I can't see it, all I see is white people."
3. Jose Andres cooking with his 9-year-old daughter Carlota
   He has such a great personality and is so much fun to watch. Having his daughter help on stage made it even more fun.
4. Jeremy Fox's Best New Chef dish
   I was a bit dubious about the Best New Chef's pea, mint, white chocolate, and macadamia nut concoction, but it was so delicious! I couldn't stop eating them, PartySugar practically had to pull me away from the the table.

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• David Chang hosted a party that Party and I attended. Here's Chang earlier in the day, at his cooking demo.
• Chang served the dishes he made during the demo, pork buns and spicy lettuce wraps, at the party.
• Ming Tsai, before he had the tofu on his face!
• Jose Andres and his adorable daughter Carlota.

To discover what else made my list, plus a gallery of images, just read more

Due to popular demand, Starbucks will bring back their bolder — burnt tasting — roasted coffee. If you prefer your coffee burnt, you can request the bolder variety. —The Consumerist

Use leftover pizza toppings to make a traditional sausage hero. With its toasty bread, spicy sausages, and soft veggies this classic sandwich is perfect on a warm summer night.

For a vegetarian version, omit the sausages and add crumbly goat cheese. To make a meal, serve the sandwich with a cold beer and a green salad.

To check out the recipe, read more