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Not familiar with Greek wines? Here's a remarkable wine to start with: 2010 Lyrarakis Dafni. This bottle by Lyrarakis is made entirely from a rare Cretan grape called Dafni that, just a few decades ago, was on the brink of extinction.

The varietal is named after the word daphne, which refers to the laurel plant that's prized for its bay leaves, and for good reason. A first sniff reveals layers of complex botanical flavors, ranging widely from juniper to eucalyptus, spearmint, and — dare I say? — laurel leaves. This bouquet's followed by a rich, long-lasting finish with a nice amount of acidity.

For less than $15 retail, it's hard to believe a wine can leave such an indelible impression. If you're looking for a white that tastes unlike anything you've experienced, this is it. Which whites are among the most memorable that you've ever had?

The dish that I've probably made the most in my life is guacamole. When I started cooking, it's the first thing I mastered; I still remember learning how to make it from my dad. It's a dip that I never get tired of because there are tons of different variations and it's just so good! My latest favorite involves a whole head of roasted garlic. It's amazing how creamy and rich this guac is. The roasted garlic gives it a smooth texture and depth of flavor. The ingredient list doesn't call for tomatoes, but if you prefer guacamole with tomatoes, add them. Really, feel free to adapt the recipe to your liking! Check it out after the break.

If you plan on registering for a full set of china, either now or in the long run, there are a few things to keep in mind. Most importantly, it should be a fun way to adorn your table, and an extension of your tasteful lifestyle! But beware: cost prohibitiveness and space limitations mean you should make the right decision the first time around. If you're new to the registry game, there are a few things to keep in mind when coordinating and selecting the perfect set. To see what they are, keep reading.

• The 25 weirdest food names, and what they sound like. — Bon Appétit
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• Presenting Guilt Taste, Ruth Bourdain's parody of Gilt Taste. — Twitter
• Just wondering: would you buy sushi from Walgreens? — Grub Street SF
• Beware of exploding watermelons! — Guardian
• Border patrol snags 385 pounds of contraband bologna. — Dallas News
• Graduation gifts, sorted by college major. — Chow
• Are chefs to blame for America's obesity epidemic? — Time
• Bad cooking habits you should break. — Huffington Post Food

Last night, Gilt, the megabrand behind luxurious online offers, launched Gilt Taste with Ruth Reichl officially on board as editorial advisor. Speculations about Francis Lam were correct, as he joins his former Gourmet editor in chief as features editor while recipes for Taste are being developed by Melissa Clark.

In the editor's letter, Reichl describes the site as "a new kind of magazine, one that has no ads and is supported solely by sales. We don't just want to sell you great products — we want to tell you the stories of the people who create them and inspire you with delicious new ways to use them." When it comes to the shopping side of Gilt Taste, there's a variety of artisan America products ranging from caved-aged cheese from Murray's Cheese to white truffle cream from Gourmet Attitude.

While I doubt that I'll be purchasing many of the groceries, I'm excited to try the recipes and read the informative and thought-provoking articles that are sure to be highlighted on Gilt Taste. What do you think of the website?

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