Last month, I was floored by the drinkability of Babich's 2009 Sauvignon Blanc, and I've been obsessed with Marlborough Sauvignon Blancs ever since. Marlborough is New Zealand's premiere region for the grape; the sunny, cool, maritime climate is ideal for producing crisp, herbal wines.

A grocer at Trader Joe's recommended Kim Crawford to me, calling it "the standard" for New Zealand Sauv Blanc, and I have to agree with her. Its innocent straw color is deceptive; one sip reveals an intense, concentrated wine with grass, green apple, pear, and guava notes. The finish is off-dry, but leaves a memorable, lingering acidity at the back of the tongue.

For $15, an everyday white doesn't get much better than this. Have you ever tried Kim Crawford? What's your go-to white?

In honor of Cinco de Mayo, let's pause for the cause to talk about one of the world's greatest cuisines: Mexican. My passion for it stems from the culinary diversity of its regions, from the moles of Oaxaca to posoles of the Yucatan and everything in between. It's how I discovered ingredients like tomatillos, sapotes, and huitlacoche. I'm no expert on the cuisines of Mexico, but I do know what tastes good. One of my favorite farmers market stands in San Francisco, Primavera, really hits the spot with its tostadas, which are made from organic stone-ground masa. What's the best Mexican you've ever had?

When I saw this recipe in a recent issue of Bon Appétit, I knew I had to make it for multiple reasons. First, it was written by my favorite new Food Network hostess, Marcela Valladolid. Second, I've been craving roast chicken tacos since consuming them recently at San Francisco's new taco bar Tacolicious. Third, Cinco de Mayo was coming up, and I could not stop thinking about Mexican food!

The hardest part of this recipe is peeling the chicken from the carcass. Other than that, it's nothing more than roast chicken with a simple herb butter. The resulting tacos are absolutely delicious and totally hit the spot. I served them with guacamole, pico de gallo, and feta cheese. They are an absolute crowd-pleaser, and I definitely plan to make this dish again. To get the recipe, read more

• Putting store-bought taco shells to the test. — San Francisco Chronicle
• The race is on to create the world's strongest beer. — Los Angeles Times
• Feeling nostalgic? Make a recipe passed down from mom. — Boston Globe
• Mark Bittman on why sushi is all about the rice, not the fish. — New York Times
• Ceviche is a simple Summer appetizer that can be made in minutes. — Chicago Tribune
• Get to know the distilled white Japanese spirit known as shochu. — Washington Post
• Think you despise sweet wines? Sauternes may have you thinking again. — Wall Street Journal

When planning a meal for a particular person — say, your mom for Mother's Day — be sure to make food that she loves. My mom spent some time living in New Orleans, and over a recent brunch, she devoured a plate of melt-in-your-mouth beignets. Thus this weekend, for the dessert to a special brunch in her honor, I'm going to whip up some buttermilk beignets. The dough can be made up to eight hours before frying. This is a classic recipe that's finished with a generous coat of confectioners' sugar. To check it out, read more

Stuffed poblanos are an excellent choice for a festive Cinco de Mayo dinner, and if a chorizo and shrimp filling doesn't support your meat-free lifestyle, I've got the perfect vegetarian variation for you.

This baked poblano recipe stuffs the pepper shells with a mixture of cornmeal, black beans, and jack cheese. A quick blender sauce consists of canned tomatoes, jalapeños, garlic, and onions.

The resulting dish is similar to enchiladas, but without tortillas. Serve a green salad with radishes and a lime vinaigrette on the side. Intrigued by the sound of this dish? Get the recipe now.