Today in the New York Times dining section, The Minimalist food personality Mark Bittman shares a recipe for asparagus prosciutto rolls.

Shortly after reading his column, I came across a critique of it on The Kitchn that makes a good point: Although the dish looks delicious, asparagus is completely out of season. Instead, The Kitchn suggests, why not opt for something lighter on the conscience, such as squash or roasted beets?

I'm curious to know how you stand on this issue. While it's not in season, the vegetable in question is available in most supermarkets, where it's often been flown in from Guatemala, Peru, and other warmer locations. Importing produce from South America more than likely leaves a larger carbon footprint than eating locally. Even if it doesn't, it goes against the progressive Slow Food philosophy of eating locally, seasonally, and sustainably. Is it unethical to cook an item when it's out of season? Or is it simply unrealistic to expect us to do otherwise? Where do you stand: Will you only cook with items that are in season?

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On Tuesday night I was invited to the Gorgeous and Green benefit in San Francisco.

The event was hosted by Global Green, an environmental nonprofit that focuses on global climate change through green initiatives. Not only did I taste an amazing eco-friendly wine, but I also got the chance to speak with the hostess of the night, actress Kate Bosworth. Here's what the stunning starlet, who was wearing a dress with recycled zippers, had to say:

On her abilities as a home cook: "I do a little bit, I am getting into it more and more. I'm OK. I'm not advanced at all."

On eating organic: "I try to as much as possible. I guess you can't be so rigid. Do what you can. Clearly you can't eat all organic all the time, but you just have to do as much as you can."

It was a pleasure speaking with Kate. She reminded me that it's important to do what we can to better the earth — I'm going to follow her lead and add a compost pail to my Christmas list! I hope she takes my cooking advice and starts to read YumSugar.

Photo courtesy Drew Altizer.

The holidays are a great time to break out the old punch bowl. I'll be dusting off mine Friday for a tree-trimming party and filling it with this sparkling pomegranate punch. Made with Prosecco and no hard alcohol, this red-hued concoction is a sublime blend of pomegranate juice, fresh squeezed orange juice, and limeade. You can mix the ingredients in advance and stir in the bubbly the moment guests arrive. Since it is the holidays, consider getting a sparkling jasmine tea for those who don't drink. Also have beer, water, and eggnog on hand. To look at the punch recipe, read more

Is your brother or your best friend a perpetual heartbreaker? If his gastrosexual self already knows that the way to a woman's heart is through her stomach, browse the options below, which fit in perfectly with his impossibly smooth pad.

His George Foreman deserves a long-overdue upgrade; try this indoor grill. If he's a serious gourmet, he'll love an at-home meat grinder. For those last-minute dates, Zagat to Go is a perfect reference.

Want more gift ideas? Browse the selection below or check out all the gift guides on HolidaySugar.

Bulgur, the grain common to tabouleh, makes a scrumptious staple in this quick vegan recipe. Leafy green Swiss chard provides nutrients, while mushrooms add an earthy heartiness to the one-pot dish. Although the recipe is simple, the flavors are rich and filling. Pair with a glass of red wine and some cheese for a luxurious weeknight meal. To look at the recipe, read more