• 10 ways to solve Winter beauty problems
• Start the new year right with healthy breakfast ideas
• Enraged and underage: shocking teen scandals
• Video: Details on Daniel and Rachel's red carpet debut
• Belly laughs: funny movies to watch while expecting
• Get your closet organized for 2012, here's how!
• Trends to try from Serena & Lily's Spring 2012 collection
• Casting update: who's in for Les Misérables
• A simple phone call can lower your utility bills
• Websites that offer free (or dirt cheap) yoga classes
• Angry kitty has his way with a birthday card
• Share your snaps! Easy ways to print your Instagram pics
• Julianne Hough rocks a bikini and hangs in St. Barts with Ryan Seacrest

Did you know January is National Soup Month? It seems fitting as the weather is getting quite cold, and we find ourselves craving piping hot, savory soups of all kinds.

A soup is characterized by meat and/or vegetables cooked together in stock, water, or some other kind of a liquid. There are hot soups, cold soups, and even dessert soups. Traditionally, there are two classifications of soup: clear and thick. Clear soups consist of things like bouillon and consommés, whereas thick soups include bisques, chowder, and cream soups. Then there are stews, which are similar, but stews tend to be thicker. Soup is an important dish all over the world and each culture has their own version that resonates highly with the people. There are plenty of soups that reportedly have healing (and even lucky) properties!

Some of our current favorite soups include cream of mushroom, chestnut soup, and homemade chicken noodle soup (no cold or flu necessary). Stay tuned, as we'll be talking all things soup this month, from regional recipes to soup's role in pop culture. What's your favorite soup?

The holidays are over, but on these short days and cold nights, the need for warm, boozy comfort remains high. Elevate your coffee routine and your after-dinner ritual in one very potent punch, with a classic cup of keoke coffee.

This dessert stand-in combines piping hot coffee with Kahlua, brandy, and crème de cacao, topped off with whipped cream. If that sounds extremely alcoholic, that's because it is.

It's also full-bodied and sweetly complex, so take your time with this one. It's the perfect ending to a dinner party where everyone wants to linger. Get the recipe for keoke coffee.

• 7 quick tips for slimming down comfort foods — The Daily Meal
• The Girl Scouts have a new cookie flavor — HuffPost Food
• Is this the beginning of the end for Martha Stewart? — Grub Street SF
• A single bluefin tuna has just been sold for $736,000 — Eater
• Daniel Boulud on his first-ever Frito pie — Food Republic
• How to turn leftover bubbly into jam — Bites on Today
• An intriguing use for almond butter — The FN Dish

Grillades and grits are a trademark dish in New Orleans. If you can't make the trip to Nola, Food Orleans shows you how to recreate the experience in your own home.

If you've never had or heard of grillades and grits, then I apologize for not mentioning them earlier. They're one of the two most wonderful things to eat for brunch in New Orleans (shrimp and grits being the other). I've never been to anyplace in town for brunch that didn't offer one or both of these goodies. Grillades (gree'-awds) are made of beef, veal, or pork; I haven't encountered a rabbit version yet, but I won't be surprised when I do.  The beef is a thin, flat cut of top round or chuck — something that can withstand a long, slow cooking. It simmers in a pot with the trinity (onion, celery, bell pepper), garlic, and a little jalapeno — not traditional, but I really like it — until the rich broth thickens and intensifies, so what you get is a powerfully flavored beef "stew" that is perfect over creamy cheese grits. This is a great Louisiana recipe to try if you're hankering for some thick, rich goodness but you don't feel up to stirring a roux, because you don't have to. The small amount of flour used in the browning of the beef will produce all the roux you need.

Read ahead for the grillades and grits recipe.

People tend to be rather opinionated about cauliflower. Quite a few people completely abhor it, and some are crazy for it. Either way, there's no denying that cauliflower has a rich and interesting history.

Cauliflower belongs to the same species as cabbage, brussels sprouts, broccoli, and collard greens. Though white is most common, cauliflower also comes in orange, green, and purple; all possess that slightly sulfurous and bitter flavor. It has been an important Winter vegetable in Europe since 600 B.C. and became popular when it was introduced to the French in the 1500s. Throughout history, cauliflower's been prized for, among other things, its anti-inflammatory properties.

Select cauliflower heads that are compact. Heads that have more green leaves tend to be better protected, and thus, fresher. Store cauliflower in a paper or plastic bag in the refrigerator for up to one week. Want to learn more about cooking with cauliflower? Keep reading.

Sevimel's idea for an interesting Asian-inspired appetizer has us all excited.

Steak and Scallion rolls — a delicious low carb appetizer!

For the recipe, visit her blog and upload your delicious recipes and drool-inducing food photos to our Savory Sights community group.