• Looks like sexy is the new lady-chef's uniform. I've always thought cooking was sexy, but this does seem a bit sexist - true but sexist... Plus, chef Rebecca Charlees is suing her former sous-chef over intellectual property (aka her menu).- New York Times
• If you live in the Bay Area you're set. There are now over 80 farmer's markets, and with those great fresh ingredients, you can make something tasty like very berry pudding with lavender cream. - San Francisco Chronicle
• Summer is time to savor the smoky spell of Memphis bbq. - Chicago Tribune
• Lighten up in the heat with cool, crisp wines such as champagne, vinho verde, cava and more. - Houston Chronicle
• If you're in downtown Minneapolis, be sure to stop by Mill City Farmer's Market. - Minneapolis-St. Paul Star Tribune
• For the Fourth of July, head outside and keep the food simple and traditional. - Sacramento Bee
• One of these days I will finally get around to making my own paella. Maybe even a paella with a Californian spin. - Los Angeles Times

The magazine Cook's Country recently hosted a recipe contest where their readers sent in their old-school family recipes. The winner, a crafty "Peach Puzzle" looked delicious, but didn't really catch my fancy until I read the recipe. The whole thing is prepared like an upside-down cake - with an empty ramekin placed in the middle - and when flipped over the ramekin is surprisingly full of a sweet liquid treat! It's wonderfully old-fashioned, absolutely tasty, and I actually couldn't wait to tell everyone how it was made. If you're curious yourself, then check out the recipe now, read more

I usually leave the movie reviews for my gal BuzzSugar, however I was lucky enough to catch a preview of Pixar's Ratatouille and based upon the amount of food in it, this is definitely Yum territory.The film, which features over 270 pieces of food, is every foodie's dream cartoon. The exquisite morsels are drool-worthy, and you'll have to remind yourself - more than once - that it's only animation. The fare is a fantastic testament to Pixar's desire for quality and detail. In fact, the folks at Pixar actually studied at The French Laundry aside Thomas Keller, as well as several fine dining establishments in Paris. They also employed our favorite kitchen bad boy Anthony Bourdain as a consultant. To see what I thought (mostly spoiler free) and see a great scene from the film, read more

I like to use basil, summer's most luscious and fragrant herb, as I would a salad green. In sandwiches, I substitute it for lettuce for a delicious, yet distinct flavor. Tonight I propose to use it in a melted, gooey panini: a warm, pressed sandwich. Ready in minutes, this light, simple dinner is scrumptious when paired with a crisp pickle and chilled glass of Rose. The recipe calls for healthy pre-sliced packaged ham, but I'm going to splurge on some thinly sliced Italian prosciutto. You know you're drooling over the picture at left, so look at the recipe and make it tonight, just read more

Yesterday I wrote about the appetizers and several of the side dishes for a 4th of July Barbeque. Today it's time to move onto the classic main course portion of the same menu. Serve guests finger licking good barbequed ribs and grilled corn on the cob with herb butter to pair with a caprese salad and thick cut grilled french fries. Finish the meal with a stunning, cool red white and blue dessert in the form of make ahead ice cream sundaes. Scoop the ice cream in sundae dishes before the barbeque and allow guests to finish them off with their own toppings. To take a look at these perfect 4th of July recipes, read more