A refreshing take on classic macaroni and cheese, this delicious pasta dinner is a mix of decadent cream, salty cheese, and fresh herbs. Although the sauce is made with cream and cheese, in moderation, this pasta is far from heavy. The fragrant mint provides a tangy coolness and the peas burst in your mouth.

The vegetarian recipe follows a simple technique that's adaptable: Mushrooms, asparagus, and sun dried tomatoes would be wonderful add ins. To see the recipe, read more

While she may not be celebrating a Hell's Kitchen win anytime soon, this week's booted contestant, Corey, is celebrating something: her recent wedding! Corey was in good spirits yesterday when we spoke over the phone. She's enjoying her time out of the kitchen free-lancing and hopes to someday have a cooking travel show. To see what she has to say about HK, Gordon Ramsay, and her fellow contestants, read more

Yesterday I gave you some tips about scoring restaurant reservations on your honeymoon, but how about planning an entirely food-centric getaway? Many galloping gourmets choose a destination city known for its dining — think Las Vegas, New York, and London — but you can also take it a step further and give your whole honeymoon a culinary flavor. Here are five honeymoon ideas for food-loving couples.

1. Plan a getaway at a cooking school. Many of the world's top culinary academies offer vacations that combine cooking instruction with relaxation.
2. Choose a resort with cooking classes. Just interested in a slight food focus? Some upscale resorts, such as the Four Seasons, offer one-off cooking courses that you can take during a stay.

For more tips on planning your wedding go to IDoSugar. To see three more ideas, read more

At the Aspen Classic, PartySugar and I came across Inniskillin, an ice wine maker from Canada. Their Sparkling Ice Wine was unbelievably delicious and a true dessert wine treat. Although it has a rather high price point, around $70 for a 375ml bottle, ice wines cost more than regular dessert wines because they're produced from grapes that have been frozen on the vine. The labor-intensive technique results in a sweeter, very concentrated wine.

The sparkling varietal from Inniskillin has a light hint of apricot and caramel. The tiny bubbles brighten the body, making it less syrupy. It would pair well with fruits, poundcake, or blue cheese, but it's tasty enough to sip on its own.

The folks at Inniskillin call their sparkling ice wine "liquid gold," and I've got to say, they're not far off. Have you ever tried ice wine? What did you think of it?

Every year on the Fourth of July, I like to make a red, white, and blue dessert. It's my personal salute to America. While a flag cake is festive, this year I'll wow guests with a red, white, and blueberry cheesecake tart.

The easy, crisp crust is a mixture of ground graham crackers and almonds. The filling is smooth, creamy, and classic. The red topping is a juicy syrup made with red plums. Garnished with plump, burst-in-your-mouth blueberries, this is one star-spangled dessert.

To learn how it's made, read more