National Rum Day isn't until next Tuesday, but why not get the party started now? After all, it's the end of a work week, and there is no better time for a rum drink than Friday afternoon. There are tons of mojito variations out there, but the one I've been sipping lately is this refreshing and potent pineapple version. It's like a mojito that's decided to go on a tropical vacation!

The pineapple provides a nice sweetness, so no extra sugar is necessary. There's four ounces of alcohol in this drink, but thanks to the pineapple juice, it doesn't taste too strong! If you prefer a mojito with a little effervescence, top it off with sparkling water or soda. You've got to make this beverage: here's the recipe.

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The simplest preparation of ripe watermelon, fresh from the fridge and sliced into wedges, is arguably the best way to eat it. But I'm going to play devil's advocate and recommend that you do something unexpectedly delicious with watermelon. Fresh popsicles or another sweet treat are awesome uses of watermelon, but they are a little too common. To really blow your friends and family away, incorporate the juicy pink flesh of watermelon into a savory dish. Here are four to try:

1. Salad: Arugula (or some other green, like watercress), feta, and watermelon salad has popped up on so many restaurant menus it could practically be considered a classic salad! Other salad ingredients that pair well with watermelon are jicama, mint, red onion, olives, tomatoes, goat cheese, radishes, basil, cucumber, avocado, and fennel. Try adding watermelon slices to Caprese salad: it tastes wonderful with balls of fresh mozzarella.
2. Seafood: The brightness of watermelon complements many kinds of seafood from squid to swordfish to crab.
3. Cocktail: When pureed and strained, watermelon juice is a refreshing ingredient in many cocktails, specifically drinks that have a little spice like this chipotle-rimmed tequila beverage.
4. Grill it: Earlier this Summer, Mark Bittman, columnist at The New York Times, blew me away with his recommendation for grilled watermelon burgers! If that's a little too adventurous for you, grill watermelon and add it to a salad.

Do you use watermelon in savory dishes? Share your techniques with us below!

What's cold, creamy, and buttery? Butterscotch ice cream! If you've never made butterscotch before, don't be intimidated; it's much easier than making caramel. You simply put brown sugar, butter, and vanilla in a saute pan and heat it until the mixture magically turns into a rich golden brown syrup. The ice cream base is made in the traditional custard method with egg yolks, cream, and half and half. Like most ice cream recipes, you'll need to get started a couple of days before you want to enjoy it. It's worth the effort especially when served with peach pie. Read more to look at the recipe.

• 50 inspiring omelet filling ideas. — KitchenDaily
• You might still have a chance to dine at El Bulli. — The Daily Meal
• Nonshocker: Gen Y eaters prefer Chipotle to Subway. — New York Daily News
• What makes sticky rice sticky? — Food Republic
• Should critics wear microphones? — Grub Street Chicago
• The 10 craziest things Fabio Viviani said on Jimmy Fallon. — Eater
• How to make Italian-style fried bocconcini balls. — TLC
• Everything you needed to know about cooking with anchovies. — FN Dish

Source: Flickr User nathanmac87

What do you make for yourself on Sunday mornings? Hea729 pampered herself by making homemade eggs benedict!
I hadn't made these since I was pregnant 2 years ago. So yummy! And easy too!

When was the last time you made eggs benedict? If you want to share your recent brunch adventures, upload photos to the Savory Sights group in our community!

When it comes to cooking, there's nothing more rewarding than serving your friends and family at a party. Whether it be a dinner, baby shower, or birthday bash, crafting the perfect menu is crucial to an event's success. From your guests' dietary needs to the occasion to the season, there's a lot to consider when planning a menu. Don't be overwhelmed, I've got a handful of suggestions to keep in mind the next time you're deciding what to serve.

• Being a good hostess means that you make guests feel welcome and comfortable, that's why it's important to think about their diets. Don't serve a meat-heavy menu if you have vegetarians in attendance. A friend allergic to gluten? Offer a gluten-free meal. While you may have to think outside the box, there are millions of dishes in the world; it can be done!
• If it's easier for you to cook with a theme, like rustic Italian, casual Californian, or traditional Spanish, do so!
• Unless you are highlighting a special item on purpose, (like serving a blood orange meal, where each course features blood oranges), make sure there isn't too much of one ingredient. Too much cheese or starch or vegetables will result in an unbalanced meal.

Get the rest of my tips — and share yours! — after the jump.