While I am a big advocate of how most foods and wines are pretty flexible when it comes to wine pairing, there are a number of foods that are known to be challenging in this domain. However, do not give up! Read on to find out what wines work well with salad vinaigrette, hot and spicy foods, dessert, asparagus, artichokes and even Brussels sprouts. 

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Although spring is upon us and we should be taking full advantage of farmers' markets and fresh grocery store offerings, sometimes the frozen veggies still come in handy for last-minute dinner convenience. back is what's for dinner. In an effort to make them taste, less, well, frozen, here are five ways to help get the most flavor from our freezer friends! 

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Earlier today Dana offered some thoughts on organizing your cookbook collection. She admits that how you choose to organize your cookbooks is all about personal preference, but if you need some visual inspiration, where better to look than our Kitchen Tour archives? Here's a quick peek at how 15 different cooks find ways to store their beloved cookbooks in the kitchen.

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From ras el hanout to herbes de provence, herb and spice mixes are essential to many cuisines around the world. Bringing these blends into your own kitchen can lend authenticity to international dishes and provide creative inspiration for your everyday cooking. Ready for this trip across the globe? No passport required!  

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I cook a lot. These past couple of weeks, for instance, I've been cooking through all the un-photographed recipes in Bakeless Sweets and shooting them for the book's website. The amount of dishes generated by these 75 recipes has been mountainous. So this clutter of dishes expresses how my kitchen looks, most of the time (and actually, this isn't too bad, in comparison! I will under no circumstances, however, show you my stovetop right now.). And yet I have an open kitchen, with the mess on display for everyone to see. (See my whole kitchen renovation reveal here.)

So can you guess what the most important element of my open kitchen is? 

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I am a huge fan of the slow cooker. It's not for everyone, but for me, I love being able to assemble a slow-cooker meal in the morning (when I have time) and know that it will be hot and delicious by dinner (when time is in short commodity). I've gotten pretty good at spotting recipes with slow-cooker potential over the years. Here's my best advice.

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Do you live with roommates? If so, you know that sharing the kitchen can have its challenges. How do you keep the peace when you're dealing with different dietary needs and storage styles? One simple way to keep the lines of communication open — and foster a little good will at the same time — came to us from Lauren in Portland. We recently photographed Lauren's kitchen for The Kitchn's upcoming cookbook, and here's the tip she offered for sharing a kitchen with two housemates:

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Mixing up the breakfast routine with a favorite smoothie can be a truly satisfying and nourishing way to begin the day. But like anything, ruts can happen easily and the time may come when you find yourself reaching for the same bag of frozen berries and soy milk. Day after day after day. Here are a few ways to break through the boredom and amp up your smoothies with flavor (and nutrition). 

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Spicy roasted cauliflower, dairy-free chai ice cream, and more! 

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Q: Everyone loves creamy mac and cheese, but I'm the opposite — I love boxed mac and cheese because I can have a "dry" mac and cheese that still tastes cheesy. Is there anyway to replicate that "dry but cheesy" pasta with real foods?

Sent by Celeste

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