Last Monday, I went out for dinner at a nearby restaurant. As luck would have it, all the wines were half off, so we asked our server to pick something for us. Her choice? A 2009 Babich Sauvignon Blanc, from the Marlborough Region of New Zealand.

I was surprised anything so young could be this good. It smelled like passionfruit, with a hint of guava, and on first sip, was slightly effervescent yet creamy at the same time. It ended with a tart finish. As time passed, notes of pear seemed to take over on the nose and the front of the palate.

I love wines that evolve right before my eyes as I'm drinking them. Have you ever had a similar experience?

Each March, I bake my favorite uncle a cake for his birthday — but this year, I was at a total loss about what to make. It had to be transportable (he lives an hour away) but also unique. That's when I remembered a special cake that I'd tried awhile back.

"This is going to sound weird," a friend told me when she'd brought it over, "but this cake is made from olive oil and rosemary, and it'll blow your mind." She was right!

The earthiness of the rosemary, nutty olive oil, and bright citrus elements really complement one another. The refined cake turned out to be perfect for his understated birthday celebration. Enjoying a piece is like eating a sliver of sunshine. Read more for the recipe.

Are these brownies the best brownies ever? OnSugar blog Twice Baked seems to think so. Her argument is so convincing I want to make them!

I was talking to Joe about this blog last night when I realized why I love baking so much. Of course it's partly about the end results — the sweet, sweet end results. But mostly, I said, the reasons I like baking are the same reasons I like writing. First, it's a love of the process, of putting ingredients (sugar, flour, verbs, adjectives) together to create something greater than the sum of its parts. And secondly, it's the rewarding feeling of sharing that something. To put a noble spin on it, I enjoy the mutual enjoyment of sharing both great writing and great food. Put more plainly, I like the attention I get when I make something awesome.

Which brings me to the Baked Brownies.

Read the rest of her ode to brownies after the jump.

• The new healthcare law requires chains to post calorie counts on menus. — Chicago Tribune
• Scholars say food portions have grown since the time of the Last Supper. — Los Angeles Times
• Male vegans, or hegans, are the new face of the health food movement. — Boston Globe
• Spanish chefs Ferran Adriá and José Andrés will teach a class at Harvard. — Washington Post
• Why restaurant critics review places that not everyone can afford. — San Francisco Chronicle
• The Journal brings in Jay McInerney and Lettie Teague for a wine column. — New York Times
• PepsiCo's developed a designer salt powder that will cut sodium levels in food. — Wall Street Journal

This Passover, I'm suggesting that you think outside the traditional Seder box. Instead of serving the expected menu, plan a meal that highlights matzo.

All of the dishes on this menu, from the starter to the side, include the cracker-like substitute for bread — even the dessert. Treat guests to homemade toffee-chocolate matzah!

It's similar to saltine toffee but uses matzo instead of saltines. It's an easy dessert that also doubles as a fun edible gift. Want the recipe? Read more.