Last night, I popped the cork on this 2003 Columbia Crest Walter Clore Private Reserve Red ($35). The wine wasn't a single varietal (like Syrah or Zinfandel), but rather a Bordeaux-style blend of several different grapes. Red wine from France's Bordeaux region implies a blend of several different varietals, including Cabernet Sauvignon and Merlot.

The hue was a deep purple, and the taste bone-dry with a velvety finish and full body. Drinking the wine reminded me of the pleasures of Summer — blackberries and cherries — with a hint of chocolate.

What else did the wine remind me of? The person who sent it to me as a gift. As my favorite wine columnists say, "Wine can conjure up memories in a way that few other things can."

It's certainly true that drinking this wine conjured up great memories of our friendship. Does the same hold true for you when you drink wine?

For my movie club meeting, I've planned a corn tasting menu. Each of the dishes feature corn as an ingredient. Since sweet corn is available, the dessert will be no different.

Made with pureed corn, this creme brulee recipe is silky and delicious. Guests will be awed by the creamy texture and subtle corn flavor.

If you have time, make a batch of caramel corn clusters. Fill plastic favor bags with the clusters and give to friends as they leave. To look at these corny dessert recipes, read more

Sandwiches stand out for different reasons, and it often has nothing to do with gourmet ingredients or fancy sandwich shops. Sometimes, a sandwich tastes good because of the memories it evokes — hence, the proverbial PB&J like mom used to make. Other times, it's more about the sandwich experience than the sammie itself, as is the case with this week's 'wich.I recently organized a goodbye get-together for some friends who are moving cross country. Taking advantage of a sunny evening, we headed to the Alpine Inn in Portola Valley, CA, south of San Francisco. This 150-year-old roadhouse has an enormous beer garden, cheap suds, and totally no-frills food that's perfect for picnic tables.

The divey joint is mostly known for greasy burgers served on flattened French rolls. The chicken sandwich was prepared pretty much the same way, except with chicken. While the soft, toasted roll was a nice touch, the most notable thing about this sandwich was the warm Summer evening and good friends surrounding it.

What sentimental sandwich experiences have you had lately? Share them and find out how to make my sunny chicken sandwich when you read more

• Learn about the newest trend in charcuterie, rillettes. — Los Angeles Times
• Some gourmet uses for leftover bread. — Boston Globe
• Our first president's distillery is back and here to stay. — New York Times
• For an unexpected taste, try making mousse with tomatoes. — Washington Post
• Do you know how to pick the sweetest, ripest watermelon? — Chicago Tribune
• Make purees with the fast-ripening surplus of fruit you've got at home. — The Oregonian
• How to blend the best Blue Hawaiian. — Houston Chronicle
• Get the 411 on regional Chinese cuisine. — Sun-Sentinel
• A fascinating glimpse into the world of Napa's most radical winemaker. — San Francisco Chronicle

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Jack in the Box has announced its plan to jump on the fast-food breakfast bandwagon with its new Breakfast Bowl, an entire, portable meal. A mix of eggs, hash browns, cheese, peppers, and meat, the dish is a "Sunday brunchworthy meal" to be "enjoyed on a weekday schedule." Jack in the Box hopes to satisfy consumers' need for a hearty breakfast on the go.

Of the fast-food giants, currently McDonald's has the highest amount of breakfast sales. Only time will tell if Jack in the Box's Breakfast Bowls will become as popular as the Egg McMuffin. In other breakfast news, Denny's will compete with the Breakfast Bowls with its new to-go meal that involves a two-tier takeout container filled with bacon, eggs, and pancakes.

Do you eat breakfast at fast-food restaurants? Will you try Jack in the Box's Breakfast Bowl?

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If you've been watching the 2008 Olympics like I've been, then you're probably aware that USA swimmer Michael Phelps is trying to win a record number of gold medals. But do you know what he eats to stay on top of his ambitious game? In a recent video interview, Phelps explains that he fuels his body by eating between 8,000 and 10,000 calories a day. Since the US Olympian doesn't cook, this means eating (not-so-short) stacks of pancakes, buffalo enchiladas, and towering sandwiches packed with turkey, cheese, mayonnaise, and vegetables.

Watch the video below and tell me: Are you surprised by the swimmer's daily caloric intake? Personally, I'm a bit envious! I would probably go through those calories by eating Tex-Mex dishes. What would you eat on a diet of 10,000 calories a day?

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During a recent endeavor to make peach rice pudding popsicles, I loved the rice pudding so much (a good amount of it wound up in my stomach instead of the freezer!) that I decided it was time to make a batch.

Enter this rice pudding recipe, which highlights all the freshest Summer fruits. It's comfort food to the max, with a glutinous bite and creamy, vanilla undertones. Make sure you keep the saucepan at arm's length and stir the rice continuously. I got distracted watching the Olympics, and my saucepan overflowed on me! To get this simple recipe, read more

Use the Olympics to teach your kids about the cuisines of other cultures. In this case, explain how the games are taking place in Beijing, and that lo mein is a typical Chinese noodle dish with stir-fried add-ins.

This variation incorporates regular pasta with soy and hoisin sauces. Although the recipe calls for mushrooms and carrots, choose the vegetables that meet your family's needs. To learn how to make this colorful, kid-friendly recipe, read more