While some women prefer to drink red wine, in the springtime I constantly crave a chilled glass of my favorite white wine, Sauvignon Blanc. Last weekend I enjoyed an incredibly refreshing offering from Chilean winery Montes. With its crisp, bright flavor, peachy aroma, and grassy undertones, I was thoroughly impressed with the limited selection Sauvignon Blanc ($12). Although it's wonderfully easy to drink and affordable, this wine doesn't lack complexity or character. It's slightly minerally with a lovely acidity and smooth, lasting finish — basically everything you want in a Sauvignon Blanc. It paired perfectly with homemade shrimp pesto pizza, but the flavor is so fresh, this wine would be delightful on its own. Has anyone else sipped Montes?

I know I made a sandwich with eggplant just two weeks ago, but such is the life of a home cook: I had an extra eggplant sitting around that I had to find a use for! So I improvised this totally different — and in my opinion, even more delicious — Greek-inspired sandwich.

Needing to cook the eggplant ASAP, I roasted it on a Sunday and made the sandwich the next day; if you make the eggplant in advance, this simple sandwich comes together in just over five minutes. The slightly sweet, balsamic-roasted eggplant stacks up beautifully next to warm, salty feta. Thin strips of mint and a slather of hummus make it even more complex and rich. To get the recipe and lots more photos, read more

• Inexpensive white Bordeaux isn't easy to find, but it's worth the effort. — Wall Street Journal
• If you love chocolate Easter eggs, try making them at home. — Los Angeles Times
• Cooks new to preparing lamb should try the shoulder cut. — San Francisco Chronicle
• Is the beer tap the wave of the future for wines by the glass? — New York Times
• Get to know smelt, a tiny silver fish with a huge following. — Washington Post
• Choose the right ham for your Easter meal. — Chicago Tribune
• Passover just got better with a savory, matzoh-crusted meat pie. — Boston Globe

When I saw this recipe for a warm strawberry crumb cake in the current issue of Food and Wine magazine, I instantly knew I had to try it! With its plump juicy berries, this cake screams Spring — making it the perfect finish to any Easter meal. In the recipe, fresh strawberries are tossed with sugar, lemon juice, and vanilla. A smooth cake batter tops the berries and a brown sugar butter crumble covers the batter. The final result is a scrumptious, yet homey dessert. Although there are several components, the entire cake can be made the day before the celebration. To add this dish to your repertoire, read more