Last weekend I was given a taste of S'Naranja Viño Generoso de Licor. Since it was served in a frozen shot glass and had a rich, tawny color, I figured it was whiskey. However, I was immediately shocked! It wasn't hard alcohol but a delicious, syrupy wine. The pourer was kind enough to offer me a full glass to better enjoy the smooth, medium-bodied wine.

Somewhere between a sweet Sherry and an uber-orangey liquor, S'Naranja is made with two types of Spanish grapes: Palomino Fino and Pedro Ximénez. Dried orange peels are added to the wine during it's 10-year barrel-aging process. The result is a luscious wine splashed with a hint of fresh oranges and creamy, caramel-raisin undertones.

With its bright bottle and easy pairability (I would serve it with everything from salty snacks to sweet bites), this wine makes a great hostess gift.

Since the fashion week party I'm throwing takes culinary inspiration from the Big Apple, I'm sticking with the theme and making a New York-inspired cheesecake for dessert.

To encourage that guests mingle, I'm going for a menu of mostly single-serving offerings. Dessert will be no exception: These mini-cheesecake snacks pack rich, chocolatey indulgence into pretty, bite-sized packages. To get the recipe, read more

I am willing to pay a pretty penny for a good sandwich. But considering that one of my favorites is less than $3, I have very high standards for any sandwich that costs more than $8. I'll pay 10 bucks, but it better be good. Or huge. Or both.On that note, I'm introducing an occasional feature within 'Wich of the Week called Adventures in Expensive Sandwiches. First up: the smoked salmon with horseradish cream cheese, cucumbers, and fennel at The Sentinel. This tiny shop, located just a few blocks from Sugar HQ, was recently opened by Canteen's Dennis Leary. Since I love his fine-dining fare, I decided to give Sentinel a shot. To see what I thought, read more

• Oodles of noodles: Ramen is having its moment in the spotlight. — The Oregonian
• Are the presidential candidates what they eat? — Boston Globe
• French Laundry's Thomas Keller on culinary opportunities. — Los Angeles Times
• The secret to cooking Asian lies in the right kitchen tools. — Chicago Tribune
• Several compelling reasons to prepare squid at home. — San Francisco Chronicle
• Meet Abe Schoener, California's most experimental winemaker. — New York Times
• Is it possible to succeed with molecular gastronomy at home? — Washington Post
• Try these no-bake, warm-weather recipes before it's too late. — Houston Chronicle
• Everything you need to know about roasting red peppers yourself. — Tampa Bay Times

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Two of the Food Network's new shows for Fall have been announced. The first, features FN favorite Giada De Laurentiis in Giada at Home (debuts Oct. 18 at 1 p.m.). The show is described as a "stylish lifestyle and cooking series that follows her as she plans and prepares meals for her families and friends." I've always been a huge fan of Giada's recipes and am thrilled to check out what she has to offer outside the realm of Italian cooking.

The second, entitled The Chef Jeff Project is an interesting experiment that helps troubled youth. The series will follow Chef Jeff Henderson, a "former prison inmate turned successful executive chef," as he teaches six struggling young adults how to cook.

Highlighting the power and passion of food, the Chef Jeff Project airs on Sunday, Oct. 12 at 10 p.m. Will you be watching?

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An overwhelming majority of you felt Lisa Garza should get her own show on the Food Network, yet she was the only finalist on last season's Next Food Network Star to walk away without a deal.

Now the food and media world is abuzz with rumors that the Dallas restaurateur scored herself a new show on CBS. When asked about the rumors, Garza reportedly stayed mum, saying she "can't afford to screw it up" by saying anything to the media just yet.

If this rumor turns out to be fact, I'm curious to know what type of format the show will use. Would you watch this chef on her own show, even if it weren't on the Food Network? Stay tuned for further details.

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With the inevitable change of seasons, it's time to start thinking about comforting, soothing meals like this halibut.

Served in a shallow bowl with a fragrant green tea broth — so delicious you'll be drinking every last bit — and an assortment of Asian vegetables, this fish dish is filling, healthy, and flavorful. A helping of quinoa acts as a hearty side dish.

To learn the cooking process, read more