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Although I'm not Vietnamese, I grew up eating at plenty of the Vietnamese restaurants that surrounded my Houston neighborhood. But more than 20 years later, I have a confession: even for me, those menus — with their complicated spellings and manifold accent marks — can be pretty darn confusing!

But regardless of your familiarity with ethnic foods, absolutely don't let the foreign-looking ingredients and dishes deter you. Vietnamese food, which features everything from hearty sandwiches to noodle soups, is the ultimate comfort cuisine. Keep reading for a basic overview of some of our favorite dishes and the ingredients that comprise them.

Compared to the produce stars of Summer, I'm looking at you heirloom tomatoes and corn on the cob, eggplant is somewhat of a sad little sister. Rarely does it get the recognition it deserves and it's normally served fried or in expected preparations like eggplant parmesan. However this earthy purple vegetable, that's in season from May through October, is an excellent ingredient in this hearty chopped salad. The delectable recipe combines chunks of eggplant with tomatoes and zucchini. It's seasoned with a generous amount of fresh oregano and just before serving, all the veggies are tossed with bread crumbs and salty feta cheese. The resulting side dish is so flavorful and satisfying that even self-proclaimed eggplant haters asked for seconds when I served it. You've got to add this delicious vegetarian dish to your repertoire, so get the recipe now.

Food Network's Worst Cooks in America will soon be back for a third season, but it continues to reinvent itself. This time, it'll have a new chef host: Bobby Flay.

The reality TV competition follows 16 of the most futile cooks in the country as they split into two competing "culinary boot camps" led by Food Network chefs. Although the show has always starred Anne Burrell, its competing chef host has changed with each new season.

The inaugural season of Worst Cooks began with Beau MacMillan, who was swapped out in season two for Dinner: Impossible's Robert Irvine. Now, the third season, which is currently casting and scheduled to premiere February of next year, will also star Bobby Flay.

I can't remember Bobby Flay ever not making a show better, so I'm looking forward to seeing what he has to bring to Worst Cooks. Will you watch Bobby's new show?

Although there is much debate over whether or not tomatoes should be stored in the fridge, the best way to keep tomatoes depends on the ripeness of fruit.

• Keep unripe green tomatoes, stem side down, in a paper bag or single layer in a cardboard box in a cool area until they turn red in color.
• Perfectly ripe tomatoes, fresh from the garden or farmers market, should be kept at room temperature, on the counter away from sunlight, in a single layer, not touching one another, stem side up. Consume within a couple of days.
• Overripe tomatoes that are soft to touch with very red flesh are best kept in the fridge. The cold air will keep the tomatoes from ripening more and they should last for another three days. Before eating refrigerated tomatoes, take them out of the fridge and let them come to room temperature. This will allow the fruit to develop some of the flavor it has lost due to refrigeration.

What's your method for storing Summer's bounty of tomatoes?

This interesting twist on traditional gnocchi looks like a perfect meal for the end of Summer. Many thanks to My Fare Foodie for sharing!

This dish was inspired by my recent trip through California Wine Country.

Check out the full recipe on her blog. Want to share food from your latest Summer travels? To do so, join the Savory Sights group in the YumSugar Community. Yours may be featured here!