Choice Cioppino and Chowder at Ray's Cafe

What: Seafood; Italian and American food

Where: Ray's Cafe in Seattle, WA.

Must Order: Ray's Northwest Cioppino; clam chowder soup

The Verdict: I'm a sucker for seafood. More than that, I'm a snob. A slightly overcooked shrimp has me wrinkle my nose and a fishy-tasting fish makes me shudder. Thus, anyone who can adroitly pick out the pin bones in a fish, who knows to yank a just-pinked shrimp off the grill and can properly cook up a fish without charring the skin definitely has my respect. And at Ray's Cafe, they certainly know their seafood. What else would one expect from a swanky (but not too swanky) establishment overlooking Puget Sound?

Two dishes in particular that are the stand-out stars are Ray's Northwest Cioppino and the Clam Chowder Soup. For only $19 you can enjoy all your favorite fish, shellfish and crustacean simmered to perfection in a tomato-saffron broth. The entree comes with manila clams, penn cove mussels, dungeness crab meat, whitefish, salmon, shrimp and two slices of garlic bread neatly tucked in. All the seafood is fresh and and provided in appropriate portions. There's enough of each item to satisfy your palate yet somehow leave you wanting more. As for the broth, the saffron ever so slightly mellows the tartness of tomatoes so that no flavors are lost.

The Clam Chowder Soup, meanwhile, is a dish you expect Ray's to have just right -- and it does. It's thick and chunky, with enough clams and potato wedges to fill you up. I recommend splitting a cup (for $5) with a friend to ensure you're still hungry enough for the entree.

A Guaranteed Show-Stopper: Red Velvet Pancakes

Red velvet pancakes. Need I say more? Whenever I hear the words "red velvet" my ears instantly perk up. Cake? Cookies? And this time, pancakes? A friend of mine linked me to this recipe not too long ago and just by glancing at the ingredient list, I could tell this was a must-eat. So I zipped over to the grocery store and stocked up on the necessities. Even though many of the ingredients weren't already lurking in my kitchen, it was well worth it. It was easy to make and difficult to screw up. The end result is moist, fluffy and absolutely irresistible. I wish I could brag that I made all sorts of changes to the recipe, but I didn't change much at all. The full credit goes to a food blog called From Portland to Peonies.

Serves: About 6 Prep time: 20 minutes Cook time: About 10 minutes

Ingredients: 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons white sugar 2 tablespoons unsweetened cocoa powder 1 large egg, lightly beaten 3/4 buttermilk 1/4 cup sour cream 3 tablespoons unsalted butter, melted 1 tablespoon red food coloring 2 teaspoons vanilla extract Maple syrup or whipped cream (optional)

1. In a large bowl whisk together the dry ingredients first. Add in the egg, buttermilk, sour cream, melted butter, red food coloring, and vanilla extract. Mix until combined.

2. Heat a frying pan or griddle over medium high heat. When hot add non-stick cooking spray, followed by a small scoop of the batter. Wait for the pancakes to bubble, about 2 minutes, flip and cook for a minute or two more. Top with a pat of butter and maple syrup, or whipped cream.

My Notes: Creme fraiche or sour cream? If you're like me, you probably frequent grocery store chains like Ralph's or even Whole Foods. Creme fraiche can be hard to find, so I made these pancakes with sour cream -- and I wouldn't change a thing.

More vanilla and baking soda: I love the fragrant, floral sweetness of vanilla, so in this recipe, I added a little dash extra. I also used extra baking powder to ensure a fluffy yet dense pancake.

Make it dessert: A friend of mine declined the butter and decided to take this treat to the next level. Instead, he added a generous scoop of vanilla bean ice cream. Ice cream makes just about any food better, and these red velvet pancakes are definitely no exception. If you decided to go with ice cream topping, you may want to make your pancakes a tad smaller. The portions will be less filling and ultimately, less guilt-inducing!

Get Old-Fashioned at Top Pot Doughnuts

What: Doughnuts, pastries, coffee and tea

Where: Top Pot Doughnuts in downtown Seattle, WA.

Must Order: Old fashioned doughnuts, including glazed and pumpkin; ovaltine latte

The Verdict: So what? They're just doughnuts. Ah, but often, it's the simpler foods that catch our eye. Certainly, unusual foods pique my interest, but when I hear about an ordinary dish that's served up in a memorable way, I do a double-take.

You may have heard of Top Pot Doughnuts in the news recently; President Barack Obama stopped by in October and treated himself (and, I assume, his sizable entourage) to a few dozen doughnuts. The friendly staff at Top Pot revealed that the president himself enjoyed the Pumpkin Old-Fashioned Doughnut. That, indeed, was one of the establishment's better doughnuts, but my personal favorite was Old-Fashioned Glazed. It was simple, it was sweet and best of all, it packed that ever so slight resistance when I bit down.

Sweet treats aside, another must-order is the Ovaltine Latte. I'm a big fan of both hot chocolate (when it's made correctly) and lattes. Top Pot fuses them together with this drink. With the sweetness of the chocolate and the kick of the coffee, you get the best of both worlds in this velvety drink.

The Cheesiest Grilled Cheese at Dahlia Lounge

What: American and Italian food; lunch/dinner; appetizers; brunch

Where: Dahlia Lounge in downtown Seattle, WA.

Must Order: Grilled cheese sandwich with tomato soup; coconut cream pie

The Verdict: I first heard about this restaurant a few months ago from The Best Thing I Ever Ate on The Food Network. The moment Giada De Laurentiis named the Lemon Scallion Dungeness Crab Cakes as her go-to crab cake fix I made it my mission to someday visit Dahlia Lounge. So when I took a weekend trip to Seattle, WA, the Tom Douglas establishment was first on my list of restaurants. As much as it pains me to say this, the crab cakes were just average. I appreciated the quality crab meat but overall I found the cakes to be dry -- they were breaded too heavily. $29 is too much to pay for mediocre crab cakes. But enough about those cakes. Let's talk about what truly is delish megish at Dahlia Lounge.

It's the grilled cheese sandwich. Simple as that.

In between two slices of potato bread is thick, gooey cheddar cheese. But what they don't specify about the Dahlia Potato Loaf Grilled Cheese and Tom's Tasty Tomato Soup on the menu is that they lovingly crust the outsides of the bread with parmesan cheese, a salty bite that complements the sharp cheddar. Munch on this with the accompanying side of tasty tomato soup, a thick yet brothy concoction, and you immediately forget the rainy dreary weather outside. For $12 this filling duo is a good deal.

But save room for dessert! The foodie adventure isn't over yet. Be sure to order a slice of the Coconut Cream Pie. It's soft and fluffy, creamy yet light -- truly a decadent treat and well worth the $9.

Gourmet S'mores at Luna Park

What: American and Italian food; lunch/dinner; appetizers; brunch Where: Luna Park in LA, near Miracle Mile

Must Order: S'mores

The Verdict: I've been on a perpetual search for the perfect go-to, moderately-priced, date-friendly, girls'-night-out restaurant for several years. Naturally, I've stumbled upon many great places but none hold a candle to Luna Park in Los Angeles. It's cozy and kitschy, the staff is friendly, the cocktails are tasty and there's a dish for every occasion. What more could you ask for in a restaurant?

Come here for happy hour form 4-7pm and enjoy two appetizers for the price of one, or take your girl friends out for brunch with bottomless mimosas (or sangria) for $11. Not sure what to order for tapas or dinner? You can't go wrong with the Warm Goat Cheese Fondue with Grilled Bread and Sliced Apples (for $8.50) and the Mussels with Stella Atrois, Bacon, Cilantro, Fresno Chiles and Limes with Frites (for $11.25) And for brunch? Try Le Cafe for all your favorite breakfast foods -- eggs, bacon, house made sausage, home fried potatoes, regular toast, cinnamon french toast -- packed onto one plate for $13.50. No other french toast comes close to the Cinnamon French Toast ($10.50 for a hefty helping of just the toast) and Luna Park is one of the (surprisingly) few establishments that knows how to cook bacon -- extra crispy.

But the one item you absolutely must order is the S'mores, a make-your-own dish with molten marshmallow, bittersweet chocolate, and house-made graham crackers. For $8.25 you can enjoy the best part of a campout (and not have to sit through your friend butchering your favorite Beatles songs on his acoustic guitar). Dip a delicate graham cracker into the soft, stick marshmallow, and top it off with a hearty dunk of velvety chocolate whose sweetness doesn't overpower the other flavors.

Tasty Wings and Hearty Fries at Hoagies & Wings

What: Chicken wings; fries; sandwiches Where: Hoagies & Wings (at various locations in Southern California: Downtown L.A., Sherman Oaks, Culver City, La Cienega)

Must Order: Chicken wings; steak hoagie fries

Left: Buffalo hot wings and garlic Parmesan wings; Right: Steak hoagie fries

The Verdict: It's amazing how often restaurants can get this basic comfort food wrong -- really, they're just chicken wings. So how does Hoagies & Wings do it? They take lean, meaty pieces of chicken, fry them up to crispy perfection and slather them in either tasty sauce or just the right amount of seasoning. You can take your pick from 11 different flavors ranging from the typical options to more unusual ones: Mild, Hot, Suicide, Mambo, BBQ, Spicy Thai, Teriyaki, Seasoned, Lemon Pepper, Garlic Parmesan and more recently, Breaded & Spicy (no sauce but with spicy seasoning).  I often stick with two flavors, Hot and Garlic Parmesan. The buffalo sauce is thick and just a little bit sticky (the way every chicken wing sauce should be), while their garlic parmesan wings are coated in tiny grains of cheese with a hint of garlic. Plus, the price is moderate: a 20-piece order costs about $16.

And don't forget the Steak Hoagie Fries. Thin strips of seasoned, golden potatoes are covered in cheese, chopped tomatoes, bits of parsley and of course, slivers of well-done steak. Imagine if someone took your favorite Philly Cheesesteak, scooped out the inside and heaped it onto a hearty helping of french fries. It's it's rich, surprisingly not too greasy and only about $7.

A Spicy Twist On A Classic Finger Food: Cilantro Crab Cakes

We all know that when you're hosting a party or even just a small get-together, it's important to have a decent array of snacks. You'll probably have the requisite meat-and-cheese platter, a bowl of party mix, a tray of pinwheels sandwiches and maybe -- if you're like me, a 20-something year-old junk foodie with other 20-something year-old junk foodie friends -- a punch bowl filled with Doritos. Sure, it's convenient to load the kitchen table with store-bought snacks, but it's nothing compared to homemade treats. I like to offer a mix of both grocery goodies and home-cooked fare -- and this cilantro crab cake recipe from Marcela Valladolid is perfect for parties. It's easy to prep and cook, too: simply mix the ingredients in a bowl and quickly fry the small cakes to golden goodness. They're crabby, they're spicy, and, laced with lime juice and cilantro, they even have a Mexican flair.

Serves: 4-6 crab cakes Prep time: 20 minutes

Ingredients Cakes: 12 oz canned crab meat (usually 2 6-oz cans) 3 tablespoons mayonnaise 1 medium egg, beaten 1/2 cup panko bread crumbs 1/4 cup chopped scallions 1/4 cup finely chopped chopped cilantro leaves 1 tablespoon fresh lime juice Salt and pepper, to taste 1/2 teaspoon habanero hot sauce (optional) Guacamole (optional)

Breading: 4 tablespoons vegetable oil 1 cup panko bread crumbs 1/4 cup finely chopped cilantro leaves

1. Mix the ingredients for the cakes in a bowl. Separate the resulting mixture into 1/2-3/4 inch patties.

2. Brush a thin layer of vegetable oil on each patty, then coat both sides of the patty in pank bread crumbs and cilantro leaves.

3. Heat a drizzle of vegetable oil in a pan and fry each patty until medium golden brown, about 2-3 minutes on each side.

My Notes Extra mayo and less egg. Marcela's recipe calls for a touch less mayonnaise and a large (rather than medium) egg. I added the dash of extra mayo to make the crab cakes creamier, and I went with a smaller egg in order to make the end result less, well, "eggy." Some crab cake recipes don't use egg at all -- but it's important. Egg serves as an adhesive so that the cakes will be more pliable and won't fall apart.

Why habanero hot sauce? The first time I made this recipe I didn't have habanero hot sauce in my pantry; instead, I settled for Cholula. Though it didn't adversely affect my crab cakes, there was no spice. Habanero hot sauce, on the other hand, is strong enough to withstand the cooking process. But if you prefer, you can skip the hot sauce altogether.

Store-bought guacamole? In this dish, the guac serves as a garnish rather than as the star of the plate. While you could mash your own batch of it, it may be a better use of your (limited) time to buy a carton at the store. When I do this, I usually sneak in a squeeze of fresh lime juice and pinch of garlic paste to give the flavor more depth.

Simply Skewered: Salami, Mozzarella and Basil

It's no big deal. I know. But this little snack came as an epiphany to me when I realized it was 5 o'clock and my friends were going to come over soon. I already had the salami, red wine vinegar, extra virgin olive oil, garlic, and salt and pepper. All I needed was to run to the store to grab a package of basil and carton of mozzarella. I knew a common, no-cook appetizer is skewered grape tomatoes, mozzarella and basil -- but what if you swapped the tomato for salami? I wrapped some basil around a wedge of mozzarella, put a folded slice of salami on top and stuck the combination onto a toothpick. Tasty, but not quite right, that is, until I added the red wine vinegar and garlic...

Serves: 8 skewers Prep time: 20 minutes

Ingredients 2-1/2 tablespoons red wine vinegar 2 tablespoons extra virgin olive oil 1 teaspoon minced garlic (or garlic paste) Salt and pepper, to taste 8 mozzarella balls, or 8 slices of mozzarella cut into 1/2 inch wedges 8 basil leaves 8 slices of salami 8 toothpicks or skewers

1. Whisk red wine vinegar, extra virgin olive oil, garlic and salt and pepper in a bowl. Add mozzarella slices and put aside, to let the cheese marinate in the mixture, about 5-10 minutes.

2. Wrap one basil leaf around each slice of mozzarella. Put one folded slice of salami on top and push skewer or toothpick through.

3. Arrange skewers on a plate, drizzle lightly with extra virgin olive oil, and add a dash of freshly ground pepper.

How to fold the salami: Of course, you can fold the salami any way you prefer. I like to fold the round slice in half, then fold that in half so it somewhat resembles a triangle. I fold the point over, then fold the sides across to form a sort of square.

My Notes: Red wine vinegar vs. balsamic vinegar: The plain combination isn't bad. It's mellow, it's pure -- but it's plain. I first tried these skewers with balsamic vinegar, olive oil and garlic but it didn't taste quite right. I normally love the taste of balsamic vinegar but I found it to be overpowering in this recipe. I preferred the light tartness of red wine vinegar. It adds a rich, pungent element without drowning out the freshness of the basil and the heartiness of the salami.

Can I use a different deli meat? Certainly! I imagine this recipe would work perfectly with pepperoni. However, because mozzarella and basil are very Italian ingredients, I recommend using meats common of that culture to finish off this appetizer.

An Easy, Elegant Drink: Bourbon and Sprite

I first tried this drink during my recent trip to Europe and now, each time I drink it, I'm immediately reminded of the cool, crisp air of Switzerland, the rustic beauty of Lake Lucerne. After a full day of sightseeing, my uncle had gone to the store and purchased some cocktail ingredients to help us unwind and prepare for dinner -- an apéritif, if you will.

Fortunately, he kept it simple: Four Roses Bourbon and Sprite. No elaborate lime twist, no paper umbrella perched on the glass. It was just a sophisticated, clean cocktail. I was delighted to taste both ingredients without the rough burn of the bourbon rushing down my throat.

The best thing, though, is that you can easily tailor this drink to your tastebuds. If you like the full, strong flavor of bourbon you can use less Sprite. But if you find the liquor too much to handle, you can pour more Sprite. And of course, you can always serve this as a mixed shot.

Ingredients (for a not-too-strong drink)

• 1-1/2 oz. Four Roses Bourbon (chilled)
• 6 oz. Sprite or 7Up

Ingredients (for a mixed shot)

• 3/4 oz. Four Roses Bourbon (chilled)
• 3/4 oz Sprite or 7Up

1. Combine ingredients and stir. Cheers!

For a drink/cocktail, build ingredients over ice. If you want the bourbon to stand out more, you can try 1 part bourbon for 3 parts Sprite.

Bourbon and Sprite

My Notes:

Why Four Roses Bourbon? I've also tried Sprite with Jack Daniels whiskey and though I enjoyed that, I found Four Roses to make for a better, more universally-liked drink. The end result is a bit sweeter, and more floral-tasting than the Jack Daniels version. Also, because the only other component to this concoction is Sprite, you should be sure to use a bourbon or whiskey you really like.

This "Kentucky bobo," as my good friend likes to call it, can be found at your local BevMo and at most liquor stores. It's a good quality bourbon with a fair price, about $20 for the 3/4 liter bottle.

Beer for the Bold: Lobotomy Bock and Blueberries

I'll say it first: It's weird. Truly. Beer with lemonade is unusual enough, but mixing it with blueberries? I stumbled upon this little drink/snack mix the other day. I had some friends and family over to watch the Lakers-Celtics game, and seeing as how it was Game 7, I knew I had to have a decent array of goodies. I bought beer, ordered hot wings and put out a bowl of fruit for some cool refreshments.  As we closed in on the second half of the game, I popped open a cold bottle of Lobotomy Bock and anxiously noshed on food within arm's reach -- the bowl of blueberries. I was instantly blown away by deep flavors, the contrasting tones. Somehow, this combination makes the booze 'n berries taste earthy and vibrant, with a new layer of richness. The blueberries become sweeter and the beer tastes more comforting, almost like chocolate-flavored coffee. This is definitely a must-try -- snack on the berries while sipping on beer, or mix the two for a thick, robust drink.

Ingredients (for a mixed drink) 1 bottle of Lobotomy Bock 1/4 to 1/3 cup of blueberries

1. Add blueberries to an empty pilsner and pour beer over it. Muddle the berries by smashing lightly with a spoon or whisk, then stir gently.

Where do I get Lobotomy Bock? So far, it seems this dark Californian beer is available only at Whole Foods.

Fresh, Salty and Simple: Prosciutto-Basil Crostini

This quick little recipe combines three tasty, savory ingredients: prosciutto, basil and French bread. It's light, it's salty, it's herby, it's crunchy. Would more could you want in a finger food? Just be sure to use the freshest ingredients so each one can stand out on its own. Since it's a Martha Stewart recipe, I'll have to admit it's perfect. I didn't change a thing -- the only thing I did differently was use a toaster oven (and write up a simpler ingredient list).

Serves: 4-6 Prep time: 5 minutes Cook time: 10 minutes

Ingredients 12 slices of baguette (1/2 small baguette, cut diagonally into 1/2-inch-thick slices) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon sea salt (or to taste) Freshly ground pepper 24 fresh basil leaves (at least about 1/2 the size of each bread slice) 4 ounces thinly sliced prosciutto (or 12 slices of prosciutto)

1. Lightly brush both sides of each bread slice with oil. Season with salt and a little bit of pepper.

To heat, using an oven: Preheat oven to 400 degrees. Transfer bread to a rimmed baking sheet. Toast in oven until pale golden, about 5 minutes per side. Transfer sheet to a wire rack or plate; let crostini cool completely.

To heat, using a toaster oven: Preheat toaster oven to 300 degrees. Toast bread until pale golden, about 3 minutes per side. Transfer sheet to a wire rack or plate; let crostini cool completely.

2. Place two basil leaves and a folded slice of prosciutto on each bread slice. Drizzle lightly with oil. Season with a little bit of freshly ground pepper.

My Notes: Oven or toaster oven? I'm sure most chefs and many foodies would insist you use a regular oven. But if you have a small kitchen like I do, you probably don't want to heat up that corner of your living space for a few slices of bread. I prefer to use the toaster oven because it uses less energy and the bread heats faster.

What kind of prosciutto? Because this recipe calls for so few ingredients, it's important to make sure you use good quality ones. You could go with a pre-packaged prosciutto but I find those sometimes tend to be a bit slimy. I prefer to use freshly-sliced Canadian prosciutto from the Whole Foods deli. It's definitely not soggy and is quite lean -- just the way I like my prosciutto.

Why freshly ground pepper? Believe it or not, freshly ground pepper tastes different from the more commonly-used coarse grind pepper. Grinding the peppercorns releases their oils and greater flavor. Plus, this fresher variety makes your finished crostini look even more beautiful.

A Refreshing Summer Drink: Lemonade and... Beer

Picture this: It's a blistering hot day. The sun is beating down directly on you to the point where your scalp is itchy. What drink are you craving? As much as you love a cold brewski, you're probably thinking of a tall glass of lemonade, or even a bottle of ice water. I love a good beer: blonde Hefeweizen, maple-colored Jeremiah Red, easy and cheap Bud Light -- as long as it's not Newcastle, I'm happy. But in the sweltering heat? No thanks! This fun and refreshing drink, however, changes that attitude completely.

I first tried this concoction in Germany and Austria, where they called it a "Radler" or a "Russian." It's so simple I couldn't believe I hadn't come across it sooner. All it is is beer and lemonade. That's right, just two ingredients. But it's amazing how the two complement each other. The drink retains the fizziness and "hoppiness" of the beer, but laced with notes of sweet and sour from the lemonade. Use as much beer or as much lemonade as you'd like. Cheers!

Ingredients 3/4 to 1 bottle of Miller Genuine Draft (or a medium-bodied beer) 1/4 cup Newman's Own lemonade

1. Pour beer into a pilsner. Fill with lemonade. You can use more or less lemonade, depending on how you prefer the taste.

My Notes: Does it have to be Miller Genuine Draft? Not necessarily, but it's the one I most highly recommend. I just found MGD to taste similar to some of the German and Austrian beers I had during my trip. I've also had this drink made with Bud Light Lime; the result is an even lighter, almost floral flavor.

Does it have to be Newman's Own lemonade? If not Newman's Own, you should use a lemonade that's tends to be less sweet and more sour. The key is to utilize that oomph you get from a lemon. You can also use a carbonated lemon water if you want to infuse even more fizziness in the drink.

Editor's Note: In case you were wondering, yes, that is a small Yoshi toy in the picture.

Cooking Tip: The Difference Between Fresh and Dried Herbs

Bottled dried parsley, fresh flat-leaf parsley. Tomato, tom-ah-to? Not quite. It can be difficult to determine when to appropriately substitute fresh herbs for dried herbs and vice versa. Here are two important questions to ask yourself before you make that choice: How much of the herb do you need? If you're making a dish that spotlights a particular herb, you'll want to use a fresh one. Take pesto, for instance. You'd never pour 2 cups of dried basil into a food processor and hope for a luscious green pesto sauce -- you'd use fresh basil leaves, no doubt. For something robust and savory like pesto, it's important to use fresh herbs for that earthy bite. But, if you're making chicken ratatouille, a dish that requires several ingredients, it's safe to use dried herbs. After all, you'd only use a few tablespoons of dried marjoram.

How many kinds of ingredients are needed? A good rule of thumb to keep in mind is, the fewer ingredients a recipe calls for, the fresher and finer they should be. When you're whipping up something like frico, a crunchy treat that needs only parmesan cheese, lemon zest and basil, fresh leaves are an absolute must. This way, you taste the sharp saltiness of the cheese, the fragrant lemon and of course, the basil, that initial peppery flavor that ultimately dissolves into minty sweetness.

So now that you've decided on either fresh herbs or dried herbs, how much should you use? It all depends on what you like best, but generally, you should use one-third the amount of a dried herb as you would a fresh one. So instead of 1 cup of fresh parsley, you should use 1/3 cup. Also, it sometimes helps to lightly grind or chop dried herbs to re-release some of the flavors and oils.

One last thing to keep in mind is that sometimes dried herbs have a stronger bite than fresh ones do. However, they tend to go stale quickly. Just be sure you keep your dried herbs in an airtight container in a cool, dry place.

Baking Tip: How To Make Whipped Cream

Yeah, yeah, you could just as easily run over to the market and by a can of Cool Whip, but what's the fun in that? When you have a few moments to spare, making your own whipped cream is worth that bit of extra effort. Pour heavy whipping cream into a mixer and 10 minutes later you've got delicious dollops of cream. Here's what you need:

Ingredients: 1 cup heavy whipping cream 3 tbsp powdered sugar 1/4 tsp pure vanilla extract (optional)

1. Pour the whipping cream into a mixer and beat until it starts to thicken and form bubbles on the sides, about 5 minutes. Add vanilla (if desired) and slowly add in the sugar. Beat faster until you get stiff peaks, or until the mixture looks like, well, whipped cream, about 5-7 minutes.

Once you get stiff peaks, be sure to stop beating. If you don't, the overwhipped cream will start to turn into butter.

Although it's a simple component of dessert, you can always tell when it's homemade. Your friends are bound to notice the difference and they'll be amazed that you took that extra step. Plus, you can add a bit less or a bit more sugar depending on how sweet you like cream. Remember, you can't substitute powdered sugar for granulated; otherwise, you'll get the wrong consistency and you'll be stuck with tiny crystals of sugar. If you want a slightly milkier, richer flavor, add that dash of pure vanilla extract.

The Sweetest Thing: Double Chocolate Cupcakes with Chocolate Ganache

Warning: for chocolate lovers only. This recipe was so easy, so delicious, I mastered it in one try. The result is a sweet, soft chocolate cupcake with a glossy, smooth chocolate ganache top. I'll have to credit Giada de Laurentiis with this one, though I'm proud to say my version has a few substitutes, ricotta cheese and a little extra sugar. Though this cake may take awhile -- about 3 hours total, including prep, cooking and cooling time, it's sure to be a party favorite. The recipe makes at least two dozen treats that your friends won't be able to turn down.

Makes: About 25 Prep time: About 1 hour Cook time: About 1 hour

Ingredients: Cupcakes 5 ounces unsweetened chocolate, chopped 1 cup water 1/2 cup ricotta cheese, at room temperature 2-1/4 cups sugar 1 cup vegetable oil 3 large eggs 1 tablespoon pure vanilla extract 3 cups all-purpose flour (sifted, preferably) 1 teaspoon baking soda 1 teaspoon fine sea salt 1/2 teaspoon baking powder 1 cup semi-sweet chocolate chips

Ganache 1 cup semi-sweet chocolate chips 2/3 cup heavy whipping cream 1 teaspoon vanilla extract 1 tablespoon sugar (optional)

1. Line cupcake pan with paper liners (or arrange foil cupcake wrappers on a baking sheet) and preheat oven to 325 degrees.

2. Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the ricotta cheese until the mixture is smooth.

3. Beat the sugar, oil, eggs, and vanilla in your mixer. Stir in the chocolate-ricotta mixture. Then add the flour, baking soda, salt, baking powder, and chocolate chips. Stir until just blended.

4. Transfer the mixture to a large mixing bowl with spout and pour into the cupcake pan. Alternatively, you can use an ice cream scoop or large spoon to add the mixture to your pan. Allow batter to rest for about 10 minutes.

5. Bake cupcakes for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out with a very thin -- barely visible -- layer of chocolate. Cool the cupcakes completely before dipping in ganache, about 1 hour.

For the ganache: 1. Combine the heavy cream, vanilla extract and sugar in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture in a bowl, over the chocolate chips. Whisk gently until all the chocolate is melted and the mixture is smooth, about 2-5 minutes.

2. Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 20 minutes. Allow cupcakes to return to room temperature before serving.

My Notes: Mine vs. Giada's: The first time I made this I had trouble finding mascarpone at the store, so I substituted it for ricotta cheese instead. Ricotta is light and airy and creamier than it is cheesy -- three very important elements when baking a goodie. Also, when I was making the ganache and taste-testing it, I felt it wasn't quite sweet enough. I prefer it with a tablespoon of sugar. If you choose to add it too, make sure you add it in the saucepan while you're heating the cream and vanilla in order to make sure the grains are incorporated well.

Why go semi-sweet and unsweetened? The reason it's a good idea to stick with the semi and un-sweetened chocolate is so you can control the level of sugar that goes into your cake. I love sweets just as much as the next person, but there's no greater buzzkill than when you realize you can't finish a cupcake because your teeth start hurting halfway through.

Why let the cupcakes "rest?" I learned this one from Giada! Allowing the batter to sit in the baking pan before popping it in the oven results in puffier cupcakes. This recipe should result in a puffy top so it best holds the ganache -- plus, you want a wider surface for that sweet chocolate casing.

When do I use foil cupcake wrappers? When you don't have a cupcake pan, of course. I only have one cupcake pan so sometimes it's easier for me to use the foil wrappers and arrange them on two baking sheets rather than waiting for my first batch of cupcakes to cool before baking the next one.

Must-Have Macarons at Paulette Beverly Hills

What: Macarons Where: Paulette Beverly Hills

Must Order: Rose; caramel

The Verdict: I'll start out by saying that I'll never post a negative review on this site. I figure, if it's not delish, it's not worth writing about. But just how delish are Paulette Koumetz's and Christophe Michalak's macarons? Delish megish, indeed. These little masterpieces had me raving that macarons are the new cupcake.

I didn't know much about macarons before I tasted several different kinds at Paulette, but it was definitely love at first bite. Though they're pretty pricey (individual macarons are $1.60 each; 1 dozen is $19) they're well worth the occasional splurge. These kosher dairy delights are light and airy with the right amount of richness. The exterior has the slightest crunch and the center is perfectly gooey.

I haven't tasted a single one I didn't like but my favorite one was the rose macaron. Fluffy and floury, these little puffs are made with a little bit of rosewater for that unique flavor. Chocolate lovers will enjoy chocolate-stuffed chocolate shells and pistachio aficionados will marvel at the soft, smooth centers of the green macarons. If you want an even sweeter treat, try the caramel, which has a sugary, sticky filling.

Cheesy Yet Healthy Pasta: Spinach & Ricotta-Parmesan Stuffed Shells

In seeking out new, tasty recipes, you'll probably find that constantly whipping up rich and creamy foods gets old pretty fast. Sometimes you just want something a little lighter, and this spinach and ricotta-parmesan stuffed shells is just the meal. I'll admit, it requires a considerable amount of prep and cooking time, but it's got plenty of easy-to-use ingredients that make the time whiz by. I found this recipe on EatingWell.com, but added extra ingredients here and there to achieve the tomato-laden, cheesy goodness of a gourmet baked pasta.

Serves: 6-7 Prep/cook time: 1.5-2 hours

Ingredients: 24 jumbo pasta shells, (8 ounces) 2 teaspoons extra-virgin olive oil 2 onions, finely chopped 2 pounds fresh, trimmed spinach, or two 10-oz packages frozen chopped spinach, thawed 2 cups part-skim ricotta cheese 3/4 cup freshly grated Parmesan cheese, divided 1/4 teaspoon ground nutmeg 1 large egg white, lightly beaten 4 cups prepared marinara sauce, or two 8-oz jars 1 cup plain dry breadcrumbs Salt and pepper, to taste Optional: 1 can diced tomatoes with 1 teaspoon of sugar (if you want more marinara sauce)

1. Preheat oven to 375 degrees. In the meantime, boil water for your pasta, and be sure to add  a few tablespoons of salt just before you drop the pasta shells in. Cook shells until al dente. Drain and rinse under cold water. Set aside.

2. Heat oil in a nonstick skillet over medium-high heat. Add chopped onions and cook until softened, about 3 minutes. Then add the spinach and toss to mix well, seasoning with a pinch of salt and pepper. If you're using fresh spinach, be sure to drain the excess moisture after you've washed and trimmed it. Then add it in batches, adding more as the cooked spinach wilts. Let cool and set aside.

3. Mix all the ricotta, breadcrumbs, 1/2 cup Parmesan and nutmeg in a bowl. Add your cooked onions and spinach and season with salt and pepper. Stir in egg white.

4. Stuff each the reserved shells with a generous 2 tablespoons of your cheesy-and-veggie filling.

5. Spread 1 1/2 cups marinara sauce at the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 1/2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until the top has a nice, golden crust, about 30-35 minutes. Let cool for a few minutes before serving.

My Notes: Mine vs. EatingWell's: EatingWell has a ton of really great recipes -- you can search by low-sodium, low-carb, heart-healthy, you name it, it's there -- but some of them are too dry for my liking. I prefer pasta with a rich, hearty marinara sauce, and with the sharp, salty bite of Parmesan cheese. I added extra of both, and made sure to season my onion and spinach with salt and pepper. I also used more breadcrumbs for more crunch.

More marinara? If you really can't get enough marinara sauce, try adding a small jar of diced tomatoes to the mix. Make sure you counter the bitterness of the tomatoes with a teaspoon of sugar. A whole extra jar of prepared sauce is too much as it isn't likely to fit in your baking dish and would drown out the taste of the cheese.

A Strong, Sweet, Sparkling Cocktail: Bloody Orange Vodka

It's tangy. It's sweet. It's fizzy. But the best thing? It's strong. The problem with most cocktails is that the high sugar content and trace amounts of alcohol often leave you more jittery than tipsy. A typical concoction would have you drink pineapple juice, orange juice, cranberry juice, grenadine and a splash of rum -- two if you're lucky -- all in one glass. The Bloody Orange Vodka, however, will change how you feel about "girlie" drinks. It satisfies your sweet tooth and gives you the best buzz for your buck. Just don't skimp on the star ingredient: Blood Orange Bitters. It somehow is able to ease the bite of the Stoli Razberi while enhancing the flavor. If you don't have a jigger, you can use a shot glass to measure out your portions. This drink doesn't need to be precise -- just make sure you add equal parts Stoli Vodka and Blood Orange Bitters.

Serves: 1 Prep time: A few minutes

Ingredients: 2 oz. Stolichnaya (Stoli) Razberi Vodka 2 oz. Blood Orange Bitters 2 oz. Cranberry Juice 3 oz. Ginger Ale

1. Add the Stoli Razberi, Blood Orange Bitters and cranberry juice over ice in a shaker and then, well, shake.

2. Pour mixture into a glass, then add the ginger ale. Serve!

My Notes: How exact do you have to be? Not very! I love that this drink is so easy to make. Depending on how strong you like your drinks, you can probably stand to use a little less cranberry juice. And, if you're not a carbonated cocktail fan, you can skip the ginger ale altogether -- instead you may want to add an extra splash of juice.

Do I really need that Blood Orange stuff? I said it earlier and I'll repeat it here: YES. C'mon, don't be cheap; Blood Orange Bitters is only $4-5 at your local BevMo.

The Quickest Dinner You'll Ever Make: Panko-Crusted Honey Mustard Salmon

Homemade dinner? Who actually has time for that these days? No matter the situation -- whether you work full-time, go to school full-time or take care of kids full-time -- there's always an excuse to grab the takeout menu and order your usual chicken teriyaki with brown rice. But this salmon recipe, adapted from Simply Recipes, may well be the quickest, easiest fish you'll ever make. Just 10 minutes of prep time (5 minutes, once you've mastered it!) and pop this sucker in the oven for several more minutes. It's so simple that if you mess up the ingredient proportions, you still wind up with a delicious baked salmon. It's healthy, it's elegant and it's oh-so-tasty.

Serves: about 4 Prep time: 5-10 minutes Cook time: 12-14 minutes

Ingredients: 1 slab of thickly cut, boneless salmon 2 tablespoons olive oil 4 tablespoons honey mustard dressing 2 tablespoons thyme (preferably fresh; I just used dried) 2 tablespoons parsley Salt and pepper to taste 2/3 cup panko bread crumbs

1. Preheat your oven at 400 degrees. Place the salmon on a lightly greased baking sheet, skin side down. Season with salt and pepper.

2. Whisk together the olive oil and honey mustard. Add thyme and parsley (keep whisking!)

3. Spoon mixture onto the salmon, making sure it's spread (at least somewhat) evenly. Sprinkle with a little more salt and pepper then finish it off with the panko on top.

4. Bake for 12-14 minutes, until the panko bread crumbs are a light golden brown and/or the salmon flakes when poked with a fork.

My Notes: Mine vs. Simply Recipes'. I first made this fish when all I had in my pantry was panko and a bunch of dried herbs. All I needed from the store was the honey mustard and salmon. I went ahead and bought honey mustard dressing (rather than the actual condiment) because I knew I could keep it in my fridge for a long time and use it to flavor homemade salads. I didn't bother buying paprika since I rarely cook with it; its absence also helps the thyme and parsley stand out on their own. As for the ingredient proportions, I felt the original recipe was a bit dry and bland. A few tablespoons more of honey mustard gives it the tangy, savory kick and the extra drizzle of olive oil helps the salmon stay moist.

Not too long ago, I tried this recipe with honey mustard (rather than just the dressing) and I definitely wasn't pleased with the results. The salmon ended up being more bland, and I realized the dressing complements the herbs much better.

What's panko? Panko is a Japanese bread crumb. The little, light yellow flakes have less sodium and carbohydrates than regular bread crumbs. You normally see it on tempura, and you can use it when making just about any food that requires breading. Best of all, panko is really easy to work with because it stays on food and it doesn't burn easily.

A Light, Easy, No-Cook Dessert: Strawberry-Ricotta Mousse

I’m actually not the biggest fan of mousse. It’s usually too chocolate-y or too bland, too soft or too sweet. Too something. But this recipe, taken straight from the Food Network’s Giada De Laurentiis herself, has just the right consistency – and with a few of my own tweaks, just the right level of sweetness. It’s super easy and best of all, it doesn’t require any cooking.

Serves: about 10 Prep time: 20-25 minutes

Ingredients: 2 cups whole milk ricotta (or 1 15-ounce container) 3/4 cup of strawberry preserves or jam (can be substituted for your favorite preserves or jam) 1 cup heavy whipping cream 1/4 cup powdered sugar

1. 1 cup of strawberries (or the same kind of fresh fruit as your jam) Either in a food processor or mixer, blend the room temperature ricotta cheese until it’s smooth and fluffy (usually about 30 seconds in a food processor, or 1 minute in the mixer). Add the jam and blend until combined, about several seconds until you get that nice, light pink color. Transfer to a large mixing bowl.

If you’re like me and your kitchen appliances are both small and limited, you’ll probably need to wash and dry your mixer. You’re going to whip the cream, so you’ll want to make sure you have a clean mixer to make sure the cream becomes the right consistency.

2. Beat the cream on medium-high speed until thick, about 5 minutes. Add the powdered sugar and crank up the speed. Blend until the cream holds stiff peaks, about 5-7 minutes longer.

3. Fold (or gently mix) the whipped cream into your ricotta-jam mixture in small batches.

4. Refrigerate 1 hour prior to serving. When ready, use an ice cream scoop to plop a generous portion onto your serving bowls. I use one hefty scoop per serving. Garnish with your fresh fruit and enjoy!

My notes: Mine vs. Giada’s. When I first whipped up this dessert, I followed Giada’s recipe down to the last measurement. While I was happy with the texture, I felt the end result was a bit too ricotta-y and not quite sweet enough. I like a little extra jam and powdered sugar.

Which jam? Giada’s original recipe actually calls for raspberry jam. I’ve also seen this made with blueberries! Feel free to use whichever preserves or jam you like – it’s probably a good idea (for your wallet!) to choose one that’s on sale. Just don’t use jelly! You want the full-bodied taste of real fruit, and that’s a taste you get only from preserves or jam.

Why whole milk ricotta? For a more calorie-friendly treat, you could go with skim milk ricotta. I just prefer using whole milk to get a richer flavor and that perfect mousse-y texture. Also, when you’re making recipes with so few ingredients, it’s important to make sure they’re good quality. Using fewer ingredients means you can’t hide the tastes of cheap items!

Why powdered sugar? Powdered sugar is much lighter than granulated, so it incorporates into the cream much more smoothly. It also gives the cream a tiny bit of weight that lets it puff up. That way, you get a fluffy whipped cream that’s perfectly smooth.