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If you're interested in cooking authentic Louisiana fare for Mardi Gras, look toward a plethora of awesome cookbooks that have come from New Orleans recently. Cooking Up a Storm features tons of classic savory recipes, and when it comes to desserts, you can't go wrong with Damn Good Sweet.

It's full of delicious-sounding treats like red velvet cake, lemon icebox pie, and the creamy luscious banana pudding seen here.

This pudding is relatively quick and easy to prepare; however, you do need several hours for it to chill. The vanilla wafer topping is a necessary step, as it adds a crisp textural contrast to the thick smooth pudding. Next time I make this, I will serve it with a dollop of whipped cream as well. Want to look at the recipe? Read more.

On the final day of the South Beach Food & Wine Festival, wine expert Joshua Wesson and Nobu Miami executive chef Thomas Buckley held a seminar of pairing wine with sushi, a fairly apropros way to end the celebration after four long days of indulging in burgers and grilled cheese.

There, I sampled pairings like sashimi tacos with Alsatian Crémant, vegetable rolls with Greece's Moschofilero, and black cod butter lettuce wraps with a light-bodied Willamette Valley Pinot Noir.

What impressed me the most, however, was the simplicity of preparation involved in making the European- and South American-influenced Japanese cuisine that's so storied at Nobu Matsuhisa's restaurants.

For some of chef Buckley's tips for re-creating Matsuhisa's dishes at home, keep on reading.

Running is a great workout, and the last thing you need slowing you down is a heavy running shoe. New Balance understands the importance of a lightweight trainer, so let me introduce you to the NB 890 with REVlite.

Without taking away from the shoe itself, REVlite is a midsole foam compound with the same resilience and durability as foams found in other shoes that are 30 percent heavier and nowhere near as cute! Once you pick them up, runners of all levels will feel the benefits right away.

Check out just how light and fashionable these shoes really are here!

There's no one who could provide a more entertaining perspective on the all-star season of Top Chef than a former contestant. That's why we've asked Top Chef New York contender (and All-Star!) Fabio Viviani to watch the show and share his thoughts. Fabio, take it away!Let me start by saying that it's a pleasure to share this fun recap with YumSugar, you guys are been very kind to me and not only I like your site very much but I also love you to pieces!

As soon as the episode start I already witness something that pissed me off: Richard telling everybody how much the departure of Dale Talde make him sad is the only departure that make him very sad! Richie, WTF? I thought we had something. I thought that since I dropped Stefan now you were my lover, and instead of telling everyone how much you miss me all I hear is that you will only miss Dale? Fine, Professor. Forget about that I was your real love on the show, forget that we were roommate for almost five weeks while Dale was sleeping with "Angela" and "The Black Italian" Tre . . . forget about the fact that I made you win Restaurant War . . . forget about the fact that I carried you throughout the Italian challenge . . . forget about the fact that I got kicked off cause someone that knows how to make great Boo-Ger didn't helped too much, forget about that I was the one that prepped the food for you and sent you to the Barbados, let's forget all this, go with Dale and be happy with him. BTW, he has a girlfriend. Hope you like to share.

To find out what he thought of the episode's outcome, keep reading.

Jimmy Fallon could hardly contain his enthusiasm last night when he joined forces with Ben and Jerry of, well, Ben & Jerry's at NBC headquarters in NYC. The trio were finally able to announce a project they've long been working on — Jimmy's brand-new ice cream flavor called Late Night Snack! The dessert, which melds salty and sweet with fudge-covered potato chip clusters in vanilla bean ice cream with a caramel swirl, will be available nationwide this week.

The three men sat down for a short press conference, which included Jimmy chatting about their shared interest in fair trade products and explaining how the idea of a collaboration stemmed from his "Ladysmith Snack Mambazo" skit with The Roots. Jimmy even managed to start a good-natured rivalry over Stephen Colbert's Americone Dream. Jimmy said:

• On the flavor being inspired by a Late Night skit: "This is why I say everyone should get their own talk show . . . We were just thinking about ideas, something about late night snack. What do you have when you watch our show? Is popcorn good? You can't have pizza. Pretzels — they kind of did that with Chubby Hubby. Then we were like, potato chips!"
• On donating the profits to fair trade organizations: "Two of the main ingredients are fair trade — and I was like, I've heard of fair trade, but I don't know what it is really, but I know it's fair . . . the cocoa from the fudge on the potato chip is fair trade and the vanilla bean in the vanilla ice cream is fair trade . . . it just gives farmers in developing countries a fair shot to make a living off farming. It's a fair price. It's just a great thing. I was just so psyched that was part of the deal. [Ben & Jerry's] said you get a percentage of this, you and NBC can split it. And I was like, all right! Then they said, 'Or you can donate it to charity.' So it went to Fair Trade Universities, which goes around to college campuses and teaches kids about fair trade."
• On how his flavor stacks up to Stephen Colbert's: "Stephen Colbert is a jealous son-of-a-b*tch. I wish I never see his ice cream next to mine. In fact, I asked to be separated from his ice cream flavor. Americone Dream? Oh my gosh — ice cream cones in ice cream? What a genius idea! He's Albert Einstein! Whatever. I don't want to even discuss it . . . I'd rather not besmirch the name of Late Night Snack by bringing up Stephen Colbert's ridiculous ice cream."

We've learned a lot over the years from Laura Werlin, one of the country's foremost cheese experts. In fact, we can't get enough of her new grilled cheese book, which is packed with recipes like this one filled with mozzarella, crispy prosciutto, and broccoli rabe. So it's no surprise that during her seminar in South Beach, we had a front-row seat.

Werlin's class was all about pairing grilled cheese sandwiches — perhaps America's greatest comfort food — with wine, a beverage that can often be associated with fussier settings. I'd never thought to pair the two together, but after an hour of enjoying the likes of gruyère, gorgonzola, and hazelnut grilled cheese with ice wine, I was a true believer.

Lest you think pairing high and low is daunting, take note of Laura's useful tips. To see them, keep reading.