• Fab's falling for girlie dresses and Summer shades
• Yum's taste-testing Greek froyo and sour cherry spread
• Bella's tracked down dreamy moisturizers and exotic aromas
• Tres is dishing on Summer's best reads
• Lil's loving smart rash guards and umbrella stroller storage
• Casa's enjoying the great outdoors in outdoor showers and chic Airstream trailers
• Buzz is pumped for Breaking Bad, The Dark Knight Rises, and Passion Pit
• Savvy's celebrating the Fourth with financial independence
• Fit's getting into Naked juices, lightweight hammocks, and post-yoga Mary Janes
• Geek's giddy for the Google Nexus 7 Tablet and Lego Batman 2

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We're usually so fond of wines that we showcase our favorites from each week, but lately, the frenetic energy of Summer's caught up with us, and we're faced with a serious first-world problem: too much wine.

Our solution? Each day during the month of July, we're going to pop the cork on a new bottle, be it bubbly, Beaujolais, or a Bin 555 Shiraz. We promise our tastings will include a wide span of varietals, vintages, and prices, too. Drink along with us if you like!

Pizza on the barbecue makes a great Summer meal: it's fast and easily customizable to your guests — and, let's be honest, who doesn't love pizza fresh off the grill? So after your guests have finished their savory pizza pie, satisfy everyone's sweet tooth with a strawberry and chocolate pizza à la mode.

To make it easy, pick up premade pizza dough at your local market and chocolate chips since they melt so easily. Right before grilling your pizza, intensify the flavor of the strawberries by lightly sautéing them in a pan with a pat of butter.

Top with a scoop of vanilla ice cream and watch everyone gobble up this delicious treat. If you're feeling even more adventurous, let your guests select their topping like peaches, nectarines, or other berries, and try Nutella or other varieties of chocolate chips for your pizza topping.

Grill up your pizza dinner and save a little dough for this indulgent sweet pizza pie.

• Bon Appétit teams up with Banana Republic for a clothing line — Eater
• Taco Bell airlifts 10,000 tacos to a small Alaska town — Grub Street NY
• Cheap chicken curry for a weekday night — Food52
• Forget macarons; it's all about macaroons — Zagat
• How to extend the life of your Summer produce — Kitchen Daily
• Party olives don't have to be the pits — Real Simple
• Why you shouldn't succumb to late-night snacking — Delish

Milk's favorite cookie has a new pair of friends.

Beginning today, Oreo is teaming up with both Dunkin' Donuts and Baskin-Robbins to offer a new line of menu items inspired by the creme-filled cookie.

The Kraft Foods cookie, which turns 100 this year, will play a starring role in two Dunkin' Donuts doughnut flavors (Oreo Donut and Oreo Crumble Donut) as well as two drink flavors (Coffee Oreo Coolatta and Vanilla Bean Coolatta). Baskin-Robbins customers will see the cookie in a flavor-of-the-month Oreo-flavored chocolate ice cream, Oreo ice cream cake bites, a soft serve mix, and a layered chocolate sundae.

Oreo's collaborations with Dunkin' Donuts and Baskin-Robbins are hot on the heels of Nestlé's new rollout of Girl Scout Cookie-flavored Crunch bars. The candy bars inspired by favorite Girl Scout cookie flavors have been so popular that they're expected to sell out by September, and it's hard to imagine the beloved Oreo cookie not experiencing the same success. Does the future hold more food collaborations like these? All signs point to yes.

Source: Dunkin' Donuts

Between the Bread muses that while there's a time and a place for everything, a sandwich (or any meal truly) with a polished pedigree does not always beat out its simplified counterpart.

I've been on a salmon sandwich kick lately, and suddenly I'm finding them everywhere, including on my first visit to Wayfare Tavern. During a rainy lunch, I ordered the salmon club sandwich and a Pimm's Cup.

Featuring avocado-basil aioli, roasted tomato, and bacon on brioche, the sandwich was pretty yummy. Frankly, I'd pay $17 to spend every rainy afternoon at this cozy, bucolic tavern.

But while the fish was outstanding, the sandwich itself didn't seem worth $17 — especially compared to this salmon sammie I enjoyed at an impromptu barbecue in a friend's backyard.

Yes, it's much simpler, but the salmon was just as well-cooked, grilled just enough by my personal chefs, and served on a soft bun with avocado.

I'm not saying one sandwich is necessarily superior to the other — just that simpler and cheaper can be just as good.

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