One of the most coveted awards in the food industry is the title of Best New Chef, an honor bestowed upon 10 young chefs each year by Food & Wine magazine. Now, the editors of the magazine are taking the accolade — along with sophisticated dining — to the next level, with a new dining adventure called Chefs Club. The concept? Build a restaurant inside a well-respected hotel (in this case, the St. Regis Aspen Resort) and feature a menu with a rotating guest list of current and former Best New Chef winners. Behold: a new way to afford diners a chance to eat the food of Best New Chefs from around the country.

The menu will change according to season, with Spring/Summer and Fall/Winter menus, each featuring dishes from four chefs. Since Chefs Club's been in the works for over a year, the inaugural menu won't include the Best New Chef class of 2012 just yet. "We didn't know who they were until a month ago, but it's possible we'll use one or two of them for the second season," said Christina Grdovic, Food & Wine's publisher.

Food won't be the only item to write home about. "We'll have 10 cocktails from 10 different bars, based off of Food & Wine Cocktails," Grdovic added. In addition to this program, curated by deputy editor of Food & Wine Cocktails Jim Meehan, there'll be a wine list, too. The list, developed by executive wine editor Ray Isle, will include specific wine pairings for each of the Best New Chef dishes.

In an era of food truck meetups and Fashion Week pop-up shops, Chefs Club could be the next frontier in dining. "People want to be able to go out and have a high-end, innovative experience, but also a quick, affordable meal. Chefs Club is going to do both of those things," Grdovic said. "It'll be the kind of restaurant where you want to go back over and over again. That's what people want."

Source: Thinkstock, Food & Wine

• Make Rick Bayless's chilied tortilla soup with Swiss chard — Food52
• Miller's new cans make shotgunning easier — Grub Street Philly
• Even the Empire State Building's celebrating Monday's James Beard Awards — Zagat
• Cane syrup, 16 ways — Saveur
• T.G.I. Friday's is now serving Korean tacos, too — Eater
• Watch the best food infomercials of the 1990s — HuffPost Food
• Meet Invite For a Bite, a new website that keeps women from dining alone — Delish
• Yessss! Avocado hummus — A Cozy Kitchen

Hosting a cocktail party out of your home is intimate and charming but can sometimes be a source of great stress. The truth is that a little bit of planning and preparation can go a long way. Who wants to spend the party worrying about things like running to get more ice or salvaging burnt hors d'oeuvres? We've got five tips to help you host a smooth soiree.

Make sure to have enough ice.
The last thing you'll want to do is run to the store for more ice while your guests' drinks run dry. Make sure to get enough ice ahead of time for the number of guests you're inviting. Also fill your ice trays earlier in the day for backup.

Stock a variety of mixers and garnishes.
You may be set on serving a signature cocktail for the evening, but just in case it's not everybody's style, keep a variety of drink mixers on hand. We recommend tonic water, cranberry and orange juice, a variety of sodas, and margarita mix. Set out basic garnishes like lemon peels, lime wedges, and maraschino cherries, but don't be afraid to get creative as well: fresh herbs and berries would be fun and pretty. You may want to have a few bottles of wine and a six-pack of beer in the refrigerator just in case your guests don't drink hard liquor.

Don't forget about music.
Sometimes it can take a while for lively conversation to develop, and nothing is more awkward than a silent room. This is where background music comes in very handy. Spend a little bit of time developing a playlist for the evening that matches the mood you're trying to set. Choose calmer songs for the beginning of the evening, and as people start to warm, the music can, too!

For more tips, keep reading.

Everyone's had potato hash browns — either in patty form at McDonald's, from a mother's stove, or in an American diner where the dish is served up around the clock. One Sunday morning, I awoke with a hankering for hash browns, but I didn't have any potatoes on hand, only sweet potatoes. I figured sweet potatoes make great fries, so why not hash browns?

If you want to pay homage to your grandmother, you can grate the potatoes manually on a grater; for me, my trusty food processor made the job much easier. And with it already out, finely chopping my onions in it left me with less tears too.
With those two ingredients prepped, the cooking process was pretty simple. Don't be tempted to turn them over constantly: if you love a crispy hash brown, just let them sit. Once they start to turn golden brown, carefully flip them over in one pancakelike, solid piece to cook the other side. Since sweet potatoes have more sugar than conventional potatoes, I added ground pepper and thinly sliced chives to cut some of the sweetness. If you're a spicy and sweet fan, add a dash of hot sauce for a bit more kick. Serve alongside your favorite style of fried egg and oven-baked bacon for a perfect Sunday breakfast. Keep reading for this incredibly easy recipe.

A no-knead, whole-wheat Asiago cheese bread is something we definitely want to sign up for. Thanks, CheesePlease!

No-knead bread that is easy to make and delicious.

For the recipe, visit her blog — then come back and share your tasty recipes in our Kitchen Goddess community group.