Earlier this week, I tipped you off to the winners of the Chocolate Adventure Recipe Contest, and while the top three spots do sound delicious, I was more intrigued by the runner-up. The name is Chocolate Ginger Delight, and it's a Guinness stout with sweetened condensed milk, ground ginger, and chocolate. Creator Karen Ariele Imm has really taken this pub favorite to a new level. If it sounds intriguing to you, get the recipe when you read more

While I'm not crazy about a female oriented bottle of Port, I have recently been loving dessert wines. More specifically Chris Pfeiffer's Rutherglen Muscat. If you've never tried Muscat — a fortified dessert wine more luscious than Port — hurry and get your hands on this Australian import. Its smooth, fresh flavor and delicious raisin scent would pair perfectly with a Valentine's Day vanilla panna cotta. The body is voluptuous and the color golden. With a slightly nutty flavor, this wine would also make a wonderful hostess gift.

Yesterday was Super Tuesday and Fat Tuesday, so I decided to celebrate with the super-fat New Orleans sandwich known as the muffuletta. Though lesser-known than the Big Easy's other big-bread creation, the po'boy, today's 'Wich of the Week is just as beloved.

Invented about a century ago by the French Quarter's Central Grocery, this sandwich is made on massive rounds of Italian bread cut into quarters; one sandwich easily feeds two to four people. I've never been able to find the bread outside of New Orleans, so I substitute seeded kaiser rolls.

The key to a good muffuletta — which features piles of ham, salami, mortadella, and provolone cheese — is Italian olive salad. Central Grocery closely guards its recipe, but Boscoli's version is hard to beat. This time I decided to make my own, and I was quite pleased with the results; to get the recipe for the olive salad and the sandwich, plus lots of photos, read more

• Come eat Tet for the Vietnamese New Year. — Boston Globe
• Hungry for a morning meal? Here are 14 memorable movie breakfasts. — Entertainment Weekly.
• If lentils sound unappealing to you, think again. Special lentil varieties are finding their way into kitchens of chefs and home cooks. — San Francisco Chronicle
• Ever wonder how folks with obsessive-compulsive disorder cope with restaurants? Plus, Mark Bittman has a new blog and Marcus Samuelsson's African eatery opens this week. — New York Times
• Learn how to make your own butter. — Tuttifoodie
• LA's Little Saigon is home to a revitalized dining scene. — Los Angeles Times
• Usually eaten during Lent, capirotada is a Mexican bread pudding full of flavor. — Houston Chronicle
• Celebrate Chinese New Year with the symbol of long life: noodles. — Chicago Tribune
• Is this the banh mi of my dreams? — Washington Post
• Discover the bold bites of Spanish flavor, including a Spanish Corrida Lemon Drop. — Seattle Times

Instead of baking the Chinese New Year Cake — Nian Gao — for your Chinese New Year dinner, why not modernize the tradition and serve a sweet version of spring rolls? Fill spring roll wrappers with a luscious mixture of bananas, brown sugar, ginger, and mangoes. Paired with a caramel rum dipping sauce, this is a truly decadent dessert.

Guests will have fun with this finger-licking-good treat, so get the recipe and read more