I'm expanding my wine knowledge in 2010. This means trying new kinds of grapes, as well becoming more familiar with European wines. Recently I got to know Vermentino, a white grape grown in Corsica, Sardinia, and coastal Italy and France. The dry white wine is like a cross between Viognier and Sauvignon Blanc. It has the floral, fruity bouquet characteristic of Viognier and the tart finish found in many Sauvignon Blancs.

I wasn't able to locate more bottles of the Calasole online, but while dining at La Ciccia, a local Sardinian restaurant, I spotted a Vermentino on the wine list. Its acidity paired well with my fregola-and-pecorino dish, cutting through the fat and creaminess. Tonight, I'm dropping by a local wine shop in search of Vermentino. I can't get enough of it. Have you recently fallen for a new wine variety?

Hummus, the popular, pureed garbanzo bean spread, has always been one of my favorite snacks. There's something about its creamy texture that makes it taste far more rich and decadent than it really is. Normally I'll purchase hummus from the store, but recently I remembered how easy it is to make — even when I'm in a hurry!Use a food processor and canned beans, and you'll have homemade hummus in a matter of minutes. Serve as a dip with carrots and toasted whole wheat pita or, for a more figure-friendly and flavorful condiment, slather on sandwich bread. To look at the recipe — it's slightly spicy thanks to the addition of red pepper flakes — read more

• Teriyaki is to Seattle what Jewish delis are to New York. — New York Times
• Despite Japan's declining tuna consumption, a giant bluefin has fetched $177,000. — Wall Street Journal
• Foster Farms is campaigning to withhold the "all natural" label from any chickens plumped with liquid additives. — Los Angeles Times
• Five ways to boost your wine knowledge in 2010. — Washington Post
• Use the leftovers from baked cod with vegetables to make a simple fish chowder the next day. — Boston Globe
• Why the local foods movement shouldn't apply to wine. — San Francisco Chronicle
• A glimpse into Food Network's studio kitchen reveals cooking on camera is even harder than you think. — Chicago Tribune

Source: Flickr User jetalone

Just because they don't eat meat or diary, doesn't mean vegans don't enjoy sweets. When hosting a vegan dinner — like the one I'm making for my detoxing sister and friends this weekend — do serve dessert.

Instead of using eggs, this easy vanilla pound cake with lime glaze, calls for silken tofu. It's a good substitute for vegan baked goods that results in a moist, soft-textured cake.

The recipe is adaptable, if you don't have limes on hand, simply use lemons or orange as any citrus goes well with pound cake. To look at the make-in-advance recipe, read more