Last Saturday afternoon I grabbed some girlfriends and headed down to Fort Mason for the SF Vintners Market. Although I've attended countless large tastings, this one was different because it was the first tasting where all of the wines were for sale. If you tasted something you loved, you could walk away with a bottle. It's a dangerous concept, but also a fun one! My favorite bottles were two whites from winemaker Yannick Rousseau. The grapes are from Napa Valley, but his winemaking style is classical French, resulting in lush, soft, and sophisticated sippers. The Chardonnay is rich and wonderful, while the Colombard is light and had me craving oysters on the half shell.

To take a look at some of the other wines I enjoyed, browse my gallery after the break.

Move over, Doritos Late Night Tacos at Midnight. I've found something better than you, and it's a bag of Cheetos Mighty Zingers. Everyone has a weak spot for certain foods, and one of mine is Cheetos. When I walk by the snack aisle at the store, I literally have to turn away so I don't make eye contact with the Flamin' Hot Cheetos, otherwise they'll come home with me. Unfortunately, I couldn't exercise the same self-control when we received a shipment of Mighty Zingers. Just how amazing were they? Keep reading to find out.

If I have nothing to do on Sunday, I like to make a large meal that can be enjoyed throughout the week. Sometimes I'll roast a chicken or slow cook chili, but lately I've been really into frittatas. A frittata is an egg dish that can be filled with any type of cheese, meat, or vegetable. Since I always have eggs, veggies, and cheese on hand, it's become one of my go-to dishes. The most recent rendition I tried combines two of my favorite ingredients: red peppers and cheddar cheese. This frittata is similar to a Spanish tortilla because it incorporates potatoes. The extra starch means it's hearty enough to stand on its own. It's good any time, I've eaten it for breakfast, lunch, and dinner. Check out the easy, adaptable recipe now!

• The McDonald's board of directors doesn't plan on switching to cage-free eggs. — New York Times
• Cooking with king oyster mushrooms. — Chicago Tribune
• Professional tapas guides help visitors navigate through the bar menus of Spain. — Wall Street Journal
• Celery root proves delicious in a French celeri remoulade. — Boston Globe
• Can maple syrup be frozen? — Washington Post
• Move over, Kentucky and Scotland: Japan is whiskey's newest frontier. — San Francisco Chronicle
• Make your own fruit-infused sakes. — Los Angeles Times

I'm hosting a big seafood feast after a local parade. The menu is light and fresh with raw oysters, grilled sardines, and a seasonal pasta salad with peas and radishes. With a meal that's not too heavy or rich, it's fun to surprise guests with a decadent dessert like this chocolate-glazed hazelnut mousse cake. It's the sort of thick, insanely sinful chocolaty cake that you can only enjoy a sliver of.

It's a mousse, so it must be chilled and can be made up to two days in advance — which is ideal for any sort of entertaining. I'll serve it with a big bowl of beautiful ripe strawberries. To see the recipe, read more