Earlier this week I learned a great tip from one of San Francisco's best bartenders, Marco Dionysus of Clock Bar. We were chatting about the proper way to build a drink in a cocktail shaker.

His advice is something of a no-brainer, but definitely worth mentioning: when it comes to making any drink, from a mojito to a martini, always place the ice in the shaker last. Adding the ice before you incorporate the other ingredients can severely dilute a drink. Within the time it takes to walk to your liquor cabinet and grab the vodka, the ice is already melting in the cocktail shaker. It makes perfect sense, and I hate to say it, but I've been sipping diluted drinks for years!

Do you always save the ice for last?

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Gordon Ramsay is under fire — for the way meals are prepared in his own kitchen. The Sun posted a slideshow of dishes from coq au vin to sausage rolls to fishcakes made in mass at a production site, then transported to several of Ramsay's gastropubs.

Although the star of Hell's Kitchen and Kitchen Nightmares wasn't available for comment, his spokeswoman, Jo Barnes, contended that it's "common in the business" for small dining establishments to prepare dishes offsite. But in a contrasting 2007 interview, the celebrity food personality extolled the virtues of just-prepared food: "I can't understand how on earth people can ignore fresh food. Using fresh ingredients is the only way to guarantee a great taste."

The claim isn't the first time the world-famous chef has been in the public eye this year. It was off to a rough start with speculation that his culinary empire might be going bankrupt. Then a Scottish newspaper reported that most of the restaurants he revamped on Kitchen Nightmares are now closed. As if things couldn't get worse, one of his London restaurants was under investigation after a reality TV star claimed to have choked on a piece of cling film. He also recently sold his West Hollywood and Paris restaurants — and rumors are flying that his New York outpost may not remain for much longer.

What do you think of The Sun's newest claim — is it wrong or reasonable for small restaurants to prepare things ahead of time at a different location? What kind of advice would you give to Gordon to turn things around?

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Theme parties are my favorite to decorate because it's so easy to create a festive look. For Ronda and James's Latin-themed engagement party, complete with salsa dancing class, the look will be fun and fabulous.

Set a folding table or console in an area that is far away from the dance floor. Run a printed table runner down the middle. Place the empanadas and chicken with mango salsa on dark blue serving platters. Serve the Mexican seafood cocktail in stemless martini glasses.

Stack red cocktail napkins near the pitchers of mojitos and arrange the glasses next to them. Geometric candles cast an inviting glow and a beautiful bouquet of yellow flowers adds a pop of color.

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Give the classic combination of meat and potatoes new meaning with this Spanish-inspired dinner recipe. It combines boiled fingerling potatoes with spicy chorizo and a tangy, fresh mint sauce.

Serve with a glass of Spanish wine and a chunk of crusty bread for mopping the delicious dressing. To have this meal on the table in under 20 minutes, you'll need the recipe, so read more

• One hundred delectable ways to enjoy the incredible edible egg. — Endless Simmer
• Top Chef's season four winner, Stephanie Izard, shows you what it's like to slaughter a pig. — Serious Eats
• When is it OK to use your smart phone at the dinner table? — Chow
• Taste-testing KFC's new Kentucky Grilled Chicken. — The Epi-Log
• Simple tip: label and date everything you put in the freezer. — The Kitchn
• Learn the history of popular California burger chain In-N-Out Burger. — Al Dente

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