- The finale of Top Chef Vegas was recently filmed in Napa Valley. — Eater
- The New Yorker get to know Los Angeles restaurant critic Jonathan Gold. — Grub Street NY
- Ubuntu, Napa's vegetarian darling of a restaurant, may start serving meat. — SF Foodie
- Thirteen individuals who are making waves in the food industry. — Chow
- One Houston restaurant critic has dropped his anonymity. — Eat Me Daily
- What your beer says about you. — Serious Eats
- Spanish chorizo adds a richness and flavor to everything it touches. — The Epi-Log
Photo courtesy of Bravo
On chilly weeknights, I gravitate toward one-pot soups and stews. To make them a complete meal, I toss in beans, as they not only add a creamy quality to the meal but are also a great source of protein and fiber. 
Linguine and clams is one of my all-time favorite meals. I've made countless variations, sometimes with cream, other times with a ton of herbs or bacon. However, I've never made pasta with clams and chorizo! This mouthwatering recipe is simple, but luxurious. It's the perfect meal to start the weekend. The quick sauce is made with sautéed garlic, chorizo, white wine, and diced tomatoes. A generous sprinkling of parsley finishes it off. Be sure to serve with a loaf of crusty bread for mopping up the flavorful sauce. To learn how it's done, 
There's something so satisfying about the combination of briny, salty seafood and hearty, juicy meat. While this marriage — surf and turf — is nothing new, it gets cleverly updated in this simple recipe. The shrimp is tossed in a mixture of garlic, chile powder, and caraway seeds. Although caraway seeds aren't the first ingredient that comes to mind when making a quick marinade for shrimp, they enhance the flavor of the shrimp to better complement the chorizo. When grocery shopping for this dish, look for large shrimp, otherwise they won't fit around the chorizo slices. If you can't find chorizo, substitute linguiça or another spicy, robust sausage. To throw these babies on the barbie, get the recipe and 
