Though I enjoy the occasional Manhattan, I'm not usually a drinker of straight bourbon. Like scotch, the Kentucky libation always seemed more like a sippin' drink for old dudes. But lately, I've been acquainting myself with these potent brown liquors, and I have to say that neither scotch nor bourbon is anything to be afraid of. (That is, as long as you don't drink too much.)

Case in point: Blanton's Single Barrel Bourbon, distilled in Frankfort, KY, has taught me that truly excellent bourbons go down easy — almost too easy — even without a mixer. I recently picked up a bottle of a batch made especially for a San Francisco spirits shop, but you can buy it online for about $50. From the waxed-sealed racehorse-adorned top to the hand-scrawled date, Blanton's is clearly a special-occasion bottle of hooch.

One sip and you'll understand what separates high-end bourbon from everyday booze like Jim Beam. The rich, caramel liquid has the decadent taste of toffee with a hint of woodsy, almost fiery flavor. It's best served over ice or just "neat" in a glass, but if you simply must dilute it, I recommend a bit of water. Have you gotten into high-end bourbons? If so, tell me your opinions below.

Although I love a decadent chocolate cake, there is no place for rich desserts at a pool party. Guests will be in swimsuits, so serve something that's refreshing, cold, and not too sweet.

These sangria popsicles are a delicious grownup treat. Made with white wine, rum, pineapple chunks, and fresh orange juice, they're the perfect pool party crowd pleaser.

For the recipe, read more

When it comes to sandwiches — or anything, really — it's hard to go wrong with melted cheese and tomato. Add a few leaves of fresh arugula and chicken cooked to moist perfection on an outdoor grill, and you've got a hot sandwich that showcases the best flavors of the warm months.

I enjoyed this melted panini on a recent weekend away with friends, where the house we rented handily had a panini maker. Better yet, it had a charcoal grill (which I do not have), so I got the rare treat of a sandwich made with chicken grilled fresh over charcoal. Even on a hot day, the juicy meat combined with fresh seasonal tomatoes tasted deliciously like Summer. However, if you don't own a grill or a panini maker, you can still make this whole sammie on the stove, so to get the recipe, read more

• Taste test: Microbrews that match perfectly with Summer weather. — Chicago Tribune
• Can any chocolate chip cookie in New York best the good ol' Tollhouse? — New York Times
• Here are 10 kitchen essentials that every cook should know. — San Francisco Chronicle
• Can science build a better potato salad?— Washington Post
• Explore the bizarre world of lesser-known produce. — Seattle Post-Intelligencer
• Oprah Winfrey gets into the cookbook business; here's a look at her debut. — Houston Chronicle
• A Portland distillery becomes the second US business to bottle absinthe. — The Oregonian
• Greek white wines are growing in popularity; here's a primer for Summer picks. — Los Angeles Times
• South Asian tandoor is becoming a common sight under catering tents. — Boston Globe

Source

A couple of weeks ago, we reported that popular food porn site, Tastespotting, had been shut down. The food blog world went into shock and began mourning the beloved site. Food Gawker, a copycat site that mimicked Tastespotting in every way, was quickly created to fill the void. However after a couple of weeks, Tastespotting (now no longer a part of the parent site Notcot) reemerged with promises of being better than ever. Tastespotting's rebirth may be too late as more food porn sites are quickly popping up all over the Internet. Sharing images of food is a growing trend that shows no sign of stopping. Last week Serious Eats launched their version, Photograzing, and yesterday For the Love of Food debuted Rezimo. Both sites admit they were inspired by Tastespotting.

While I was bummed when Tastespotting shut down, I find the creation of similar sites to be overwhelming. What do you think? Have you noticed any new food porn websites?

Last night on Hell's Kitchen, Christina and Petrozza faced off in a culinary showdown. Each had to run the pass, manage their team, and control the quality of the food. It was fun to see the old contestants up to their usual antics in the kitchen and it was lovely to hear the kind words Gordon Ramsay had to say about the final two.

To chat about the finale and the (spoiler alert!) winner, read more

During the Summer, I can't get enough of delicious, perfectly ripe tomatoes. I encourage you to take advantage of the burst-in-your-mouth cherry variety by making this dish.

Succulent shrimp is sautéed with garlic, oregano, and white wine. The tomatoes become juicy and warm. Salty feta cheese finishes off this scrumptious Summer meal. Serve with a green salad and a glass of chilled Sauvignon Blanc. Get the recipe when you read more