• My homemade ultimate Popsicle comes with an edible stick!
• Before you chow down on that tuna sashimi, know that it might actually be red snapper.
• We've got the 411 on making the perfect cocktail for a sunny Summer day.
• PartySugar chats with NYC chef and new Food Network star Alex Guarnaschelli.
• What do you know about the American favorite the banana split?
• Learn more about sherry, a fortified wine that's making a comeback.
• Get in on PartySugar's gourmet nacho bites.
• We went behind the scenes of a book launch party and learned the secrets to making killer meatballs along the way.
• If you're unfamiliar with preparing melon, check out our step-by-step guide to cutting cantaloupe.

It's hard to beat properly cooked scallops: They possess the meatiness of steak while offering a melt-in-your-mouth consistency. Add the grill marks, and you have a caramelized flavor that is to die for.

These scallops, atop a bed of succotash, require only 10 minutes from start to finish! To make this ultra-quick recipe, read more

You'd be hard pressed to find a simpler dinner than these quesadillas served alongside melon. The quesadillas, with their flour tortillas encasing oozy, gooey melted mozzarella, are inspired by Mexican and Italian cuisines. Next time, for even more of an Italian twist, I'll swap the ham for prosciutto to balance out the mozzarella, which is mild and doesn't contain much salt. The cantaloupe proves to be a sweet, aromatic complement to the prosciutto.

Although you can use any type of mozzarella, I recommend the fresh kind over the low-moisture variety because it melts differently. Since I had them on hand, I replaced the mozzarella with bocconcini, or small mozzarella balls. Regardless of what mozzarella you use, I recommend patting it dry with a cloth or paper towel, so your cheese doesn't seep moisture, resulting in a soggy quesadilla. To get the recipe, read more

Tonight marks the beginning of Slow Food Nation '08, the highly anticipated celebration promoting sustainably grown food. The first-ever Slow Food festival to be held in the United States, the event has been declared "the largest celebration of American food in history" by chef Alice Waters.

I'll be present, along with the other 50,000 people expected to attend, and I can't wait to share my experiences at the taste pavilions with you. I'll also give you the update on what I've learned at the event's panels and lectures. Be sure to check back for my coverage of this groundbreaking event. And if you're in town, maybe I'll see you there!

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The other day, I cohosted a barbecue so, of course, I served a signature cocktail. As an added challenge, the barbecue was actually a baby shower, and the guest of honor was pregnant. So I searched for a recipe that would be just as refreshing without booze as with it.

I dug this recipe out of my recipe file, ripped out of InStyle magazine years ago and just waiting for its moment. It's great for big groups since it can be made in large batches, and I like that it uses vodka instead of the usual rum, since I have a lot of friends who find rum off-putting. It's very tart and sufficiently sweet, and without the vodka, it's just a minty homemade lemonade. To get the recipe, read more