• Shake off postholiday blues with new wardrobe pieces
• Old fave, new twist: edamame hummus
• Take better care of your nails this year
• JT's off the market! Take a look back at his boy band days
• 10 online maternity stops for the expectant fashionista
• Get organized! Inventive shoe storage solutions
• Check out a sneak peek of The Vampire Diaries' return episodes!
• Reassess your job search for the New Year
• Get ready to lose 5 pounds in 5 minutes
• Journal apps to help you document 2012
• Try an Asian-inspired sweet potato lentil loaf
• Olivia Palermo tans her bikini body in St. Barts with her boyfriend

What do tart cherries and drinking vinegars have in common? If you ask me, they're both foods that are destined to blow up in the new year. Also among my predictions: the comeback of fine dining, cocktails on tap, a takoyaki takeover, and much more visibility for the kouign-amann.

Nailing the next hottest food is sort of like panning for gold: you've got to do a lot of sifting, and even then, your chances of triumph are slim. (Last year, we were spot-on about sardines being bigger than ever, but not so right about roasted grapes hitting the mainstream.) That said, it sure is fun.

A couple months ago, Mario Batali looked into his crystal ball and told us that cinghiale will be the next trendy meat. Chime in alongside Mario and tell us: what foods do you think will make it big this year?

Source: Flickr User pamlau

• What to do with hemp seeds — Vegetarian Times
• Starbucks is raising coffee prices, again — Eater
• Big hopes for mustard in the new year — The FN Dish
• Brand-new critic Pete Wells tackles his first review, Wong — New York Times
• How to sub honey for sugar when baking — MyRecipes
• Ring in January with a cold-weather Mexican feast — Saveur
• 5 ways to get into wine this year — Serious Eats

Hummus is one of my party-spread staples, but the beige-colored chickpea spread doesn't exactly brighten up a table. For a fresh, green take on this Middle Eastern classic, swap out the blah-looking garbanzos for vibrant edamame and frozen peas.

Perked up by mint, cilantro, and plenty of garlic, the flavors will appeal to fans of traditional hummus without feeling too familiar. Serve it alongside endive, celery sticks, or pita for dipping or use the healthy vegan dip as a spread for sammies. The recipe makes a whopping six cups, so you'll have plenty for a party and then some.

Get the edamame hummus recipe now.

We've got a new partnership with Padma Lakshmi! The host of the Emmy-winning Top Chef, writer, and designer started Padma Lakshmi, a social-networking site that celebrates our favorite topics including food adventures, recipes, and party planning. She'll be dishing up goodies for us here on YumSugar monthly. Today Padma shares a unique citrus salad from her cookbook that combines basil with in-season blood oranges.



I first tasted a version of this salad on a farm at the base of the Alpujarra mountains in Spain, while filming my documentary "Planet Food" for the Food Network. A sweet woman named Mercedes cooked all day long while her husband, Paco, tended the animals. The salad is not only glorious to eat but beautiful to look at. The glistening oranges, jeweled with dried cranberries, sit regally in a luxurious bed of dark green spinach that's laced with the spiky fragrance of basil. The nuttiness of the pepitas complete the odyssey of taste and texture. It never fails to be a hit.

Keep reading for the basil and blood orange salad recipe.

It hasn't been so easy getting back into the swing of things post-holiday madness. These lattes from Cibo in Sausalito that Angelica shared with us look like the perfect remedy to get us back on our feet.

Blue Bottle lattes from Cibo in Sausalito.

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