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• See celebrities and their families visiting Disneyland over the years!

Often times recipes that call for parsley will specify which kind to use, but when they don't, how do you know whether to use flat leaf or curly leaf parsley?

The general consensus among cooks and culinary enthusiasts seems to be that flat leaf (also known as Italian) parsley has more flavor and should be used in recipes that call for parsley. The curly leaf variety is less flavorful and is mostly used as a garnish (or unless the recipe specifically calls for it). In both cases, fresh parsley has a lot more flavor than its dried version and is preferred to use in cooking. When choosing parsley, select bright green, healthy bunches. Rinse your parsley and wrap it in paper towels. Store in a plastic bag in the refrigerator.

What variety of parsley do you prefer to use?

If there's one ingredient that may be able to oust bacon as the prized protein of the moment, it's porchetta. It's been appearing everywhere in farmers markets, Italian restaurants, and sandwich shops around San Francisco.

Pronounced "por-ketta," porchetta is an Italian specialty of slow-roasted suckling pig. A young, milk-fed piglet is gutted, deboned, stuffed with a mixture of garlic, herbs, and seasonings, then roasted whole in a wood-burning oven.

Porchetta originated in Lazio, a region of west central Italy, where it was probably a mountain food eaten during wintertime feasts. The specialty has since become entrenched in much of the country's culinary tradition. In Umbria, porchetta is flavored with fennel in garlic; in Rome, rosemary and garlic; in the Marches, wild herbs; and in Sardinia, myrtle leaves.

Sometimes referred to as "Italian pulled pork," porchetta is succulent, extremely fatty, and savory. In Rome, it's popular for street vendors to serve it sliced and sandwiched between a roll. Have you ever tried porchetta?

Source: Flickr User Pedro Angelini

• Get to know Italian beef at Chicago chain Portillo's. — Food Republic
• A look at December's best food glossies. — HuffPost Food
• Wolfgang Puck: not such a Starbucks fan. — Eater
• Gingerbread houses large enough to live in. — Grub Street SF
• How to prevent holiday weight gain. — MyRecipes
• Is poutine the next all-American side? — BurgerBusiness
• Whatever happened to Tang? — Fortune

Source: Flickr User jeffreyw

The holidays are a good time for food, but a bad time for our wallets. But don't worry! Here are 10 fun ideas for smaller gifts or stocking stuffers for all the food lovers on your list. This season, give the gift of kitchen tools and gadgets that minimize culinary dilemmas and maximize deliciousness. From colorful silicone spatulas ($10) to a mini ABC cookie cutter set ($12), these fun and affordable gifts are sure to be a huge help in the kitchen.

Now that Turkey Day is officially over and the weather has made a significant shift toward Winter, it's time to embrace hearty stews. Sevimel's beef in stout with cheddar thyme dumplings is just the ticket!

Turkey overload? Step AWAY from the leftovers! This hearty stew is a delicious cure for turkey burnout!

For the recipe, visit her blog – then share your cold weather recipes in our Savory Sights community group!

It feels like Winter has officially rolled through San Francisco, and the shift in seasons brings a whole new crop of delicious produce at the farmers market. Winter may not feel like the time to be introduced to a new vegetable, but guess again: it's time to meet kohlrabi.

While it's available year-round, kohlrabi really peaks in the colder months. The freaky-looking veg gets its name from the German word for cabbage, "kohl," and the Latin word for turnip, "rapa." It comes in two different hues — one variety has a pale green bulb and the other is purple — but despite their different first impressions, the flesh inside both bulbs is creamy and white with a flavor comparable to a blend of broccoli and celery root. The leaves are also edible! They taste like kale or collard greens, but a little sweeter. Keep reading to learn how to choose and prepare kohlrabi.

In my family, the holidays mean one thing: cheese diablo wafers. This is a longstanding family recipe that we make every Thanksgiving and Christmas, and the whole family inevitably ends up fighting over them. They're spicy, crumbly, and irresistibly rich, and they set the stage for a decadent holiday feast.

Another bonus? They're a cinch to make, meaning you can make several batches (which you'll probably need) without much added effort. Use good-quality cheddar — I like sharp Tillamook — and keep an eye on them in the oven because they bake up quickly! Side note: best enjoyed with a Manhattan. Keep reading for the recipe!