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Meet the Kumato: it's my new favorite food item from Trader Joe's. I know it's not exactly tomato season, but I discovered them while I was shopping for tomatoes to put into my beloved roast beef sandwich.

Brown tomatoes? I wondered as I inspected the label. They had an intriguing greenish-reddish tinge to them, and at less than $4 for five, I couldn't resist taking a few home. They turned out incredibly succulent, with an herbaceous aroma and a rich, sweet, earthy flavor.

The odd-looking variety was developed by Syngenta several years ago. It's got a higher sugar content than most tomatoes and a durable, thick skin that doesn't bruise easily and gives the tomatoes a longer shelf life. It's now grown across Europe, as well as in Canada and Mexico. While I try not to eat tomatoes outside of the Summer season, I have a new go-to when it's unavoidable, and that's the Kumato tomato. It'd be delicious (and beautiful) in a Caprese salad or bruschetta with other red and yellow oranges. Have you ever tried a brown tomato?

I haven't let up on my recent obsession with Cru Beaujolais, the most serious of the Gamay wines to come from France's Beaujolais region. As I mentioned before, it can have legitimate sense of place, complexity, and aging potential. My most recent find, a 2009 Cuvée Tardive (late blend) from Fleurie's Clos de la Roilette, is all those things and more.

I was so excited when I first read about this hard-to-find wine that I tracked down two bottles: one to drink today, and another to drink in five years. Right before my New Year's Eve bash, I cracked one open with close friends. The wine had a wonderful bouquet of cherry and spice, with just enough acidity and structure to show ageability. I couldn't get enough of its soft yet lingering finish. The next five years, I've decided, can't come soon enough!

What was the last wine that you bent over backward to seek out?

• Papa John's promises free pies if the Super Bowl goes into overtime. — Eater
• Ferran Adrià's latest cookbook focuses on approachable family meals. — Grub Street NY
• Trendspotting: Ash on food. — Chow
• Why one Michelin three-starred restaurant deserves zero stars. — Inside Scoop SF
• Momofuku mastermind David Chang plans to release a quarterly iPad app and print journal. — Diner's Journal
• Is barley wine really wine? — Serious Eats
• Ham and linguine casserole is comfort food fit for a crowd. — The Kitchn
• The Cheesecake Factory makes its Middle Eastern debut. — Nation's Restaurant News

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Today in France, the world's most well-trained chefs gathered to compete at the Bocuse d'Or — the culinary industry's equivalent of the Olympics. The United States was represented by chefs James Kent and Tom Allan and they were coached by chef Thomas Keller and previous Bocuse competitor Gavin Kaysen.

Despite high hopes that the New York chefs would do better than the previous American team, who finished sixth in 2009, Kent and Allan failed to place once again and came in with a disappointing 10th overall.

The gold medal went to Denmark with Nordic countries Sweden and Norway coming in second and third. Considering that Denmark's Noma was named best restaurant in the world, it's no surprise that the chefs from Northern Europe blew the competition out of the water.

The January issue of Martha Stewart Living has an amazing article on roast chicken. Since roast chicken is one of the most comforting meals, I've been experimenting with the enticing recipes. There's five fabulous variations, but my favorite is the one seen here for garlic-butter rubbed chicken with roasted oranges and red onions.

The technique and ingredients are simple, but the resulting chicken is juicy, succulent, and intensely delicious. Now is the perfect time to make this chicken because oranges are in season, and they're the major flavoring agent. The zest seeps into the chicken and permeates it with orange essence. I served it with white beans, but it would pair nicely with potatoes or rice. Get the recipe, after the break.

The Super Bowl is swiftly approaching and with it visions of burgers, cheese dips, and pigs in a blanket. From hot wings to bacon-wrapped shrimp, I'm a huge fan of game day foods. However, when I hear the words "Super Bowl," there's one dish that comes to mind, and it causes my heart to beat a little faster. That's right, you guessed it: nachos! I can't resist a heaping plate of guacamole- and sour-cream-topped cheesy tortilla chips. Give me a cold beer on the side, and I'm a happy camper. How about you? What foods are you looking forward to eating on the big day?

Source: Flickr User jeffreyww

We aren't the only one kicking off 2011 with healthy breakfasts each day; so is Starbucks. It's been a key player in the fast casual breakfast wars, and to keep up with those New Year promises to get fit, the coffee chain's just debuted its first new breakfast sandwich or wrap in almost a year. We picked one up on our way to work; how did it stack up to the rest of the lineup? To find out, keep on reading.