OK, so the fern bar isn't ripe for revival just yet, but the Harvey Wallbanger, the mainstay of that era, has made something of a comeback.

"Harvey is essentially a lemonade, only with vodka," cocktail historian Martin Cate explained of the familiar-flavored drink. "People love orange juice, vanilla, the herbal quality."

Indeed, the Harvey has managed to top San Francisco menus in many incarnations: with bubbly, alongside brunch, and as a classic pitcher standard — just like in the 1970s when, Cate said, the drink "became a cultural phenomenon.
"They used to sell a party kit with cartoons dressed up named Harvey Wallbanger, and it gave you a recipe for how to make a giant punch bowl. The Wallbanger was a big deal."

To enjoy a blast from the past in your own home, you'll need Galliano, an anise-tinged Italian liqueur. Cate recommends using the brand's new formula, which has more alcohol and less vanilla sweetness, and he prefers to incorporate the liqueur rather than floating it. To achieve an authentic version of the seventies classic, read more.

Need a dessert idea to pull out when you're entertaining? If so, OnSugar blog Cooking in Pajamas has a sweet solution for you.

I never have company drop in at the last minute. I always read magazine articles that give you "tips" on what to keep in your house to feed people that stop in unexpectedly and you are supposed to whip up cocktails, coffee or dessert. "Keep a jar of olives, salted almonds, roasted red peppers, anchovies and Triscuits and you can whip up three tasty appetizers in 3 minutes" is what the articles tell you to do. Or keep homemade cookie dough balls in the freezer, and you can have freshly baked cookies when a friend shows up (unannounced) for coffee in the afternoon.

Maybe I give off the vibe of "Don't stop by unannounced, or I won't answer the door," but people never stop by my home without prior notice. I have never "dropped by" anyone's house without an invitation. Well, even if someone drops by unannounced, I would probably not turn them away. Especially since I have the perfect recipe for last minute guests!

A case for chocolate chip bundt cake — complete with recipe! — when you read more.

• Here's seven delicious drink recipes that can easily be made in batches. — Huffington Post Food
• Must make: Spanish meatballs with romesco sauce. — Hands on Gourmet
• While it may be harder to get through the security line, it's easier to find a drink at the airport. — USA Today
• Learn how Grant Achatz creates a menu for Alinea. — GQ
• Mario Batali and Joe Bastianich are fighting protesters with a lawsuit. — Grub Street NY
• Would you eat Whipped Lightning, an alcoholic whipped cream? — Eater
• Thanks to a new bill passed by the Senate, the FDA will have more power to regulate food. — The New York Times
• Taste-testing store-bought applesauce. — Serious Eats

Do you hate fruit, vegetables, or food that isn't white? If so, there may finally be a scientific explanation for your picky eating habits. It's called selective eating disorder.

Researchers at the Duke Center for Eating Disorders say that preliminary results of a new survey suggest adults with an extremely limited food repertoire suffer from a previously unrecognized illness that they're calling selective eating disorder.

Rather than having a handful of food items they avoid, these diners eschew everything but several choice items. For reasons potentially both biological and behavioral, they reject foods based on qualities other than taste, like sight and smell.

Those of you acquainted with extremely picky eaters: do you consider it an illness — or simply fussy behavior?