On Monday night I headed over to my favorite bar, 15 Romolo, to be a guest judge for a Gong-Show Karaoke competition. The event was sponsored by Chartreuse, an aromatic French liquor with a vibrant green color. It just so happens that my current favorite cocktail — The Last Word — uses Chartreuse. I ordered one and asked my bartending buddy, Aaron how to make it.

The Last Word is a classic concoction that dates back to prohibition. It's an expertly created cocktail with four simple ingredients that mix perfectly. The Last Word is not sweet or bitter, but wonderfully balanced and smooth. Don't be intimidated by the gin, because the portions are equal, you won't even know it's there! A last word of warning though, drink too many of these and you may end up hungover. To look at the simple recipe, read more

Only three weeks into the show, and NBC has chopped Chopping Block, its new food reality TV competition starring UK bad boy chef Marco Pierre White.

Chopping Block turned out meager viewership, drawing a mere 2.6 million viewers last week. NBC said it hopes to bring the show back at a later date — but for now it'll be replaced by reruns of Law & Order: Criminal Intent.

I can't say I didn't see this news coming. Although I love Marco Pierre White (and the respectable critics who made guest appearances on his show), Chopping Block was far too mild and drama-free to survive in its competitive primetime slot.

Did this news surprise you? Are you disappointed to see Chopping Block fall by the wayside?

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Normally when one thinks of a Southwestern-style salad, chicken or beef comes to mind. However, this creative recipe features the juicy deliciousness of pork tenderloin.

It's rubbed with chipotle chile powder before being broiled in the oven. The chopped salad includes chunks of pepper Jack cheese, tomatoes, and corn. A quick, creamy dressing is a simple combination of low-fat buttermilk and mayonnaise.

To enjoy this crunchy, filling dinner salad, read more

The main focus at a sports tournament viewing is the game, so keep the decor to a clean minimum. When the menu consists of an assortment of appetizers, select beautiful platters to serve them on. Think about the color of the food and how it will look once plated.

Place the Spring rolls in an oval shaped yellow platter and the dipping sauce in a matching shallow bowl. Set the quesadillas on a green plate, the meatballs on a blue one, and the asparagus on a yellow one. Arrange the lime squares on a cake tier.

Position the wine glasses in neat rows and a pitcher of drinks on a table that's away from the food — you want to create a flow from one area to another. Don't forget napkins and a charming bouquet of flowers. Daffodils are sunny and scream Spring.

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Store-bought chicken broth is a staple ingredient in my kitchen, but the other day when I went to make soup, I did a double take. I couldn't remember the last time I used chicken broth and the container was open. Although the expiration date said November 2009, I wasn't sure if the stock was still good. After doing some research, I learned that once a box of chicken broth is open, it should be kept in the refrigerator for no longer than a week. The date on the outside is for an unopened box. Homemade stock will last in the fridge for four days.

Freezing both homemade and store-bought chicken stock will extend its life for about 60 days.

Got a burning question? Contact us.

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• Following in the footsteps of Michelle Obama, California's first lady, Maria Shriver, plans her own edible garden. — Serious Eats
• Hop on the garden bandwagon by growing your own herbs indoors. — Chow
• Instead of hosting a baby shower, wait until the baby is born and host a sip and see. — Hostess With the Mostess
• The best novels with recipes. — The Epi-Log
• What do you think of the Bobby Flay promo for The Next Food Network Star? — Eat Me Daily
• When cooking poultry, don't forget to season underneath the skin. — The Kitchn
• Hosting a birthday party? Here are 20 delicious cake recipes. — Bon Appétit

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