America's favorite jelly bean company, Jelly Belly, announced its newest flavor this morning. Fans voted the acai berry, a trendy energy fruit, as the latest addition to the 50 official, ever-changing flavors. The public was invited to submit ideas for new flavors in the Dream Bean Contest and five finalists — honey, sublime chili lime, Thai iced tea, mojito, and acai — were chosen. According to Rob Swaigen, marking director for the company, the decision was an easy one:

We received thousands of submissions for acai berry flavor — it's
clearly on many people's radar. The voting for the finalist flavors was
overwhelming in favor of acai. Honey came in a strong second place.

I'm curious to try the new jelly bean and wonder how close it will taste to the actual berry. Have you tried acai? Are you interested in tasting the new jelly bean?

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Linguine with clams: The dish is an Italian classic for a reason — because it's a crowd pleaser. Once upon a time, I didn't enjoy eating clams, but I would make an exception for linguine con vongole. The bounciness of the clams, the briny flavors, the chewy linguine flavored with white wine all come together to make the ultimate comfort dish. Both of these dishes are relatively simple, but the second recipe calls for fresh clams, which then get a treatment on the grill. If you're unsure of your cooking level, you might try the first recipe, and then follow it up a few weeks later with the second. To see both, read more

For a fashion week party, keep the vibe sleek and cosmopolitan. To pair with the New York-inspired menu, the look should be chic and urban with monochromatic tones.

All of my decor will be clear, white, gray, or black — except the brightly colored florals. Since we've been seeing chartreuse on the runway this season, a bright pop of lime green-hued flowers makes for an instant punch of color.

The menu is mostly passed items, like cheesecake minis, so offer them on a modern tray. If you can, choose servingware that's been created by New York fashion designers. Pour the Manhattans into chiseled Calvin Klein martini glasses for a trés fabulous fiesta!

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While I'm a huge fan of classic carbonara, I also enjoy a variation on theme like this pasta dish. A thick, creamy sauce is made with half and half, shallots, and frozen peas. Crisp bacon is a salty and scrumptious garnish to the simple yet sophisticated meal.

This recipe is versatile, so if you wish to add sun-dried tomatoes, sauteed mushrooms, or even roasted chicken, do so! Just be sure to serve with a glass of wine for a decadent start to the weekend. Learn the technique when you read more

A while back, we talked about the rise of pickling and canning at home. But what happens once you've filled your pantry with homemade pickled watermelon rinds and apricot jam? Our friends across the pond have come up with a smart solution: organizing food exchanges.

London social enterprise group Growing Communities started the Good Food Swap, a popular event in which people bring items they've grown, foraged, or produced, and barter it for something else. Another unlikely participant in the food swaps are the local pubs. Sometimes it's even feasible to barter Sunday's catch at the lake for pints of beer.

The trend hasn't yet proliferated stateside, although certain food bloggers have also organized exchanges of local products such as preserves and honey. The concept definitely has appeal, given the rising prices of food. Everyone comes into the swap with a surplus of something, and leaves the exchange with a variety of edibles at no extra cost. I personally love the idea and think it's a win-win scenario. What do you think of the trend, and could you see it making headway in the US? Would you ever organize a food swap?

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• Amazon.com is set to debut a wine superstore at the beginning of next month. — Serious Eats
• Gear up for Fall with this vegetarian recipe for chickpea, potato, and spinach stew. — Cookthink
• Learn the difference between toffee and caramel. — Chow
• Leftover pickling brine makes a wonderful, simple vinaigrette.— The Kitchn
• Intensive thinking may make you feel hungrier. — Slashfood
• How to get a better restaurant table.— The Epi-Log
• Make a cake that resembles a pizza! — Baking Bites
• Al Roker, Dana Cowin, and John Besh will host the Bocuse d'Or semifinals on Sept. 27.— Eater SF

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