• Casa's craving pretty coffee-table books and vintage camp stools
• Buzz is gearing up for Lawless and Shark Week
• Yum's experimenting with a french press and speculoos
• Bella's excited for pretty palettes, heavenly foundations, and magical nail colors
• Tres's reading Motherland and The Dog Stars
• Lil's lining up for tiny Toms and The Odd Life of Timothy Green
• Fab's falling for fringed boots and studded shirts
• Savvy's investing in a Fall wardrobe and keeping tabs on their AC
• Fit is getting into a groove with Camelbaks and mirrored goggles
• Geek's giddy over Mac OS X Mountain Lion and Splendid iPad cases

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When one of country's top sommeliers invites you to a tasting of little-known Champagnes, how do you say no? That's the predicament I found myself in yesterday, when Eugenio Jardim, wine director of Jardinière, invited us to join a tasting with Champagne importer Esprit de Champagne. Thankfully, I had no reason not to accept.

Photo: Susannah Chen

Although certain brands, like Moët & Chandon or Perrier-Jouët, are prevalent in America, there are thousands of wines from the region of Champagne that have never made their way stateside. Wine importer and Esprit de Champagne founder Neil Michael Dixon saw this gap and, in an effort to bring high-quality labels to the United States, spent years honing relationships with growers across the region. "It was quite a lot of hard work," Neil said of getting his foot in the (famously tight) Champagne door. There, most business is conducted locally, and many excellent producers don't even ship to other parts of the country, like the South of France.

Photo: Anna Monette Roberts

One prime example of this is Eric Isselée, a domaine out of the village of Cramant that produces a style of Champagne that's starkly different from what's available on shelves now. The 2009 Cuvée des Grappes d'Or Blancs de Blancs ($35) is more creamy than crisp, thanks to a secondary process of malolactic fermentation. Rather than the yeast-tinged bouquet that so many classic French Champagnes offer, this bottle possesses a certain quality that can only be described as a deep earthiness, followed by a minerally, almost salty finish. Since it's currently sold only at a handful of retail stores and restaurants on the West Coast, this vintage Champagne is still relatively scarce. If you see a bottle of this, hop on it.

• Try polenta made with fresh and sweet Summer corn — Food52
• Meat Monday: the National Cattlemen's Beef Association's counter movement — Delish
• Recipes that use the rejects from your pantry — Kitchen Daily
• Insanely easy desserts to make right now — Refinery29
• The top 10 biggest chains in the United States — Eater
• Drink orange wine, the wine world's darling of the moment — Grub Street NY
• Pickles: so hot right now — Zagat

This week, I've passed most of my time watching athletes compete from every country around the world. Between that and the frenzy that is Summer travel, there's little I can do to curb the intense cravings I have for all sorts of global fare, be it Japanese tonkotsu ramen or Greek souvlaki.

If there's one cuisine I crave the most, though, then it's Eritrean. As with Ethiopian cuisine, Eritrean cuisine's mainstay is the fermented, spongy, sour flatbread known as injera, which gets topped with vegetables, meat, and seafood, then eaten out of hand. Unlike Ethiopian food, Eritrean cooking incorporates a number of seafood items and warmer-weather vegetables, like tomatoes and eggplant. In my house, misir wat, a berbere-spiced lentil stew, is the most frequently requested ethnic dish of all. I order it from my favorite restaurant at least once a week, and it's not unheard of for me to eat it for dinner three nights in a row.

Tell me: what cuisine is your Eritrean equivalent? Spill the beans on your favorite ethnic dish below.

Rumored to hail from the seaside town of Capri, Italy, Caprese salad is the perfect way to enjoy the untainted, fresh taste of Summer tomatoes. This recipe from gabi29 utilizes colorful heirlooms and quality extra-virgin olive oil for an extra flavor kick.

Caprese Salads are one of my favorite summer salads, but it's important to use the freshest ingredients possible. Enjoy!

For the full recipe, check out her blog, then be sure to upload your latest food-related obsessions with us in the YumSugar Community! If you're on Instagram, join us by tagging your pictures with the hashtag #savorysight.