Super Bowl Recipe: Beer & Cheddar Dip

Happy weekend, folks! What's cooking this weekend in your kitchen? Are you making something hearty and crowd-pleasing for the Super Bowl? Or are you just kicking back with something hot to drink (like a hot toddy or some chai?) Take a look at a few favorite posts from the past week and tell us all about what's cooking in your kitchen this weekend.

This is a good weekend to cook up some hearty, crowd-pleasing winter fare. Perhaps start with a batch of homey raspberry pancakes? And yes, the Super Bowl is on, so may we suggest this slow cooker barbacoa beef, which makes enough to feed a crowd of hungry football fans? Of course we have a drink or two for you as well: Hot, spicy chai with milk, and a boozy whiskey hot toddy with vanilla. Read on for these and all the new recipes of the past week.

Q: I would like to make chile rellenos for our Super Bowl party.

Does anyone have any good recipes and/or tips?

Sent by M

Take a look at this galley kitchen. Looks pretty ordinary, right? It has nice light, and a bold wash of color... and then, turn your head. That's an enormous, gilt-framed painting on the wall, smack dab in the middle of this otherwise modest kitchen. Wow! What a statement! What do you think of this?

Lindsay of the lovely food blog Love & Olive Oil and I have something in common: We like boozy cakes. We also like layer cakes with a serious footprint; if I'm going to eat cake, I want cake — preferably stacked up four layers high. This chocolate cake packs a lot in — red wine, blackberries, buttercream — and it's tall, so it fits the bill admirably.

Star Wars cookies, empanadas for weekend lunches, and more in today's Delicious Links.

Q: Whenever I order Asian takeout, my requirements are simple: some kind of noodle stir-fry with eggs. I love the way the bits of eggs are so chewy and perfect and soak up the sauce, but I can't figure out how they get that way. Whenever I try to make it at home, I just get fluffy bits of scrambled eggs.

What are the restaurants doing differently with their eggs?

Sent by Keri

See these green and perky scallions? They weren't so perky a week ago. In fact, they were chopped down to their roots. But a scant week of water and a windowsill grew them back — did you ever learn how easy this is?

Le Creuset is working in shades of blue this year — remember this purple-blue gorgeousness? Here's their latest release, a rich blue indigo for Sur La Table. Have a peek at the whole collection!

Cheesy mushroom pull apart bread, chicken and rice in one pot, kale salad and more in today's Delicious Links.