After learning that larger shrimp should be deveined, I decided to throw a couple on the barbie and make a shrimp cocktail Carmen Miranda would be proud of. With the end of Spring bringing a large bounty of fresh fruit and vegetables, I picked up a couple avocados, corn on the cob, and mangoes to create a fruity and refreshing cocktail.

The shrimp rub is spicy, and alone these shrimp might make your mouth burn. But these slightly smoky shrimp are well balanced by the creamy avocado, crunchy roasted corn, and sweet mango mixture. This dish is perfect for parties as everything can be prepared the night before and then quickly assembled just before serving. If you want to give this complex and vibrant dish a try, read more

Precocious child chefs and foodies — a trend to hit the media circuit last year — apparently aren't over yet. Remember Greg Grossman, the 13-year-old rising caterer on the Hamptons circuit? Now 14, the kid caterer is no longer a novice to the world of publicity, and has recently landed a deal to develop his own television show.

At the National Restaurant Association Show last month, the preteen told the Chicago Tribune of his plans to help out in the kitchen at Alinea, shoot a TV series, and pen a book.

Now Grossman has reportedly signed a contract with Picture This Television, the production company behind Kathy Griffin's show, My Life on the D-List. "The moment we met Greg, we knew he was a one-of-a-kind-talent," said Bryan Scott, a partner at Picture This. "It's not every day you encounter a kid who goes to junior high school during the day and cooks with some of the world's leading chefs at night."

While I do believe that kids shouldn't rush to grow up, there's a pretty good chance that I'll tune into this show out of curiosity. Will you watch a celebrity kid chef on reality TV?

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Turns out you don't have to wait for the next season of The Hills to catch more of Audrina Patridge: later this month, she'll be following fellow temptress Padma Lakshmi's lead and starring in a new commercial for Carl's Jr. promoting the chain's Teriyaki Six Dollar Burger.

The Hills regular filmed on location in Malibu, donning a barely there, gold lamé bikini and noshing on burgers while laying on the beach. "It was my first experience shooting a spot with food, and . . . I was literally salivating looking at all the rows and rows of perfect burgers waiting for me," she said.

I'm rather skeptical about burgers being Audrina's "one indulgence." I'll be curious to see if her ad, which airs on June 24 — the same day the burger launches — will be as steamy as Paris Hilton's or Padma's previous Carl's Jr. commercials. Check out the footage below and tell me what you think.

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A week ago, I introduced you to this season's contestants on The Next Food Network Star, and last night we saw the 10 competitors in action for the first time. They'd barely settled into their new digs before facing their first challenge: to cater the network's sweet 16 party for more than 75 guests, including Iron Chef Masaharu Morimoto and stars like Giada De Laurentiis and Alton Brown.

Although all 10 cast members appeared to bond right away, I wasn't experiencing the same connection to them on the small screen. Hopefully, I'll soon be convinced otherwise. Find out my thoughts on the show — and share yours! — when you read more

Thanks to Say Cheese!, my weekly series featuring different types of cheese, the charcuterie drawer in my refrigerator is full of cheese. However, when the packaging is removed and the cheese is partially grated, many of them look the same. To ensure that I don't confuse the pecorino with the parmesan, I've started labeling them.

Here's how you do it: instead of writing out the cheese's entire name, simply write the first initial, like A for asaigo or R for romano. For easy identification, use a thick, colored Sharpie. Place the labeled cheese in the drawer with the initial facing up.

Are you an avid cheese eater? How do you distinguish one opened cheese from the other?