This week we yo-yo'd from yogurt to Mexico: we have our second-to-last yogurt recipe (a very moist muffin), and two nods to Mexico with a soup and a snack, both celebrating cilantro.
And because it's so balmy out, the wine, of course, is a white: Jenny chose a Spanish Viura (also know as Macabeo) in the under $10 category. We hope you try a few bottles this weekend, and don't forget to vote.
• This week's recipes from the New York Times Dining section include The Minimalist's Oven Roasted Ribs, some Feat Cheese Crisps in honor of Feta's new status in the E.U., and Florence Fabricant's Chocolate Whiskey Cake.
This weekend's wine is the 2004 Quinta Hinojal Viura, a Spanish white wine to celebrate this amazing warm weather. Drink up, and vote.
*UPDATE: we just returned from Astor and they're out of the Hinojal, but suggested as a replacement the 2002 Cune Monopole ($7.99) - also 100% Viura.