• Try this bright and citrusy orange and fennel salad
• Video: Suri Cruise's wild day on set with Katie Holmes
• Katy Perry nails it with her new black shatter polish
• Help! I don't want to be in a friend's wedding
• The best diaper bags for moms of twins
• Behind the scenes with Rachel Roy for Spring 2011!
• Rachel Zoe's 2011 essentials to style up your space
• Print out your own Golden Globes ballot!
• How to deal with an online shopping experience gone wrong
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• 25 super cool dogs in shades
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• Portobellos with tomatoes and truffle cheese sauce
• Brad Pitt dines out and gets a pre-globes Weinstein pick-me-up

Although a light and fruity white might not be your typical Winter wine, if you're looking to pair something with a spicy bowl of Asian soup, like I was on a recent evening, pick up a bottle of this affordable German Riesling from Schloss Vollrads. You don't have to properly pronounce its name to enjoy the subtle deliciousness of this easy-to-drink white. Unlike some traditional Rieslings, it's not overly sweet. Instead it's perfectly balanced with a clear, pretty straw color, lovely texture, and crisp apple flavor. There's no cork on the bottle; it's sealed with a glass topper that you can save and use on other bottles, so this Riesling makes a nice hostess or dinner party gift.

Do you drink Riesling?

It's easy to get in a salad rut and make the same salad over and over again. But, as I've vowed to eat more healthy (and, therefore, eat more salads), I'm saying bye-bye to boring salads — and I'm starting with this delicious citrus salad. The combination of oranges and fennel is a classic Italian pairing; I've built upon it by adding creamy avocado and salty black olives. The dressing is a simple mixture of oil, white wine vinegar, and fresh-squeezed orange juice. For a super colorful salad, use a mixture of Valencia and blood oranges. Serve alongside roast fish, a grilled cheese sandwich, or piping hot bowl of soup. Get the recipe now.

• Taste tested: Taco Bell's Beefy Crunch Burrito. — Serious Eats
• Even without access to LA school cafeterias, Jamie Oliver pushes on. — Eater
• Ruth Reichl and Alice Waters will host the first Good Food Awards this weekend. — Grub Street SF
• Dining at Ina Garten's house. — The Hungry Beast
• Sustainable seafood ratings: are they all just marketing baloney? — Salon Food
• Warm up this Winter with an authentic Swiss meal, raclette. — Huffington Post Food
• Animal rights activists have sued the USDA over the food pyramid. — Slashfood
• New in Japan: the McDonald's Miami Burger. — Riptide 2.0

Move over, Stefan and Ryan! It's time we got a female's point of view of Top Chef All-Stars. That's why we've asked one of our favorite contestants of all time, chef Jen Beisty, to share her thoughts on tonight's episode.

Since participating in season four, Biesty has been busy doing what she does best: cooking! She's the executive chef at San Francisco's Scala's Bistro. Jen's clearly focused on her career, and her commitment to the craft of cooking is absolutely refreshing.

Will she support fellow fauxhawked chef, Richard Blais? What does she think of Jamie's cook-dodging ways? We're excited to see what she has to say!