The holidays are always a little hectic, and there's definitely some added pressure for those of us who volunteer to play host for a Hanukkah celebration, Christmas dinner, or New Year's Eve party. We caught up with entertaining expert Katie Lee as she toasted her role as Clos du Bois wine ambassador in LA, and couldn't resist asking for some advice on how to make throwing a successful seasonal Read more

Four awesome Kenyan coffees to seek out right now. — Serious Eats Giada will prepare a meal for the newlywed royal couple! — Food Network Dish Taste-test results for the best hot dogs. — Kitchen Daily Martha Stewart is getting her own comic book. — Eater National Wealthy meat eaters stomach the idea of eating vegetables. — Grubstreet NY Katie Lee dishes on her best Read more

The dish that I've probably made the most in my life is guacamole. When I started cooking, it's the first thing I mastered; I still remember learning how to make it from my dad. It's a dip that I never get tired of because there are tons of different variations and it's just so good! My latest favorite involves a whole head of roasted garlic. It's amazing how creamy and rich this guac is. The Read more

Sometimes it's nice to prepare a big bowl of beans; then, you can use the beans over and over again to make different dishes throughout the week. Tonight I suggest you throw together a pot of these fragrant and flavorful black beans. The recipe calls for canned beans, so you don't have to worry about overnight-soaking or cooking for a long period of time. Serve the beans in a crispy taco shell, Read more

If you're in the mood for Mexican, but don't want to go the taco-enchilada route, I have the perfect dish for you: fish Veracruzano. It's a fragrant recipe from Katie Lee that was inspired by a meal she had in Veracruz, Mexico. The fish is cooked in a lip-smacking good sauce that's full of onions, jalapeños, and tomatoes. Green olives and capers give the sauce an irresistible salty and briny Read more

Although they are traditionally associated with Hanukkah, latkes or potato pancakes, make a delicious appetizer even after the holiday. The thin, crispy shredded potatoes can act as a scrumptious base for everything from sour cream and smoked salmon to spicy apple chutney — as is the case with this recipe. When making latkes, it's important to squeeze the excess water out of the potatoes. It's Read more

A look at Katie Lee's everyday diet. — Grub Street NY Poultry is the leading food poisoning culprit, followed closely by beef. — Huffington Post Food Everything you ever wanted to know about boiling water. — Serious Eats The food you should give new parents. — Chow Meet Remy Mumby, the ten-year-old boy who eats balut. — Feast NY Gearing up for back to school. — The Epi-Log Mario Read more