People around the country are prepping for Super Bowl parties, and whether you’ll watch for the game or the commercials, you’ll likely have lots of food options close at hand. According to the U.S. Department of Agriculture, Super Bowl Sunday is the second biggest food day in the U.S., checking in right behind Thanksgiving. And right behind that statistic is another: the Calorie Control Council and Snack Food Association forecast Americans will eat 30 million pounds of snacks on the big game day.

I've finally figured out how to have an amazing Valentine's Day: Treat myself like a princess, wear a pretty outfit, eat and drink what I like -- and oh yes, accept gifts of love from anyone worth my attention. Whether you're focusing on yourself by default this year, or sharing your happiness with somebody special, start preparing for a fabulous day now by making this traditional Eastern European liqueur made with sour cherries. It'll be ready when you are to mix up fun, bright pink cocktails that make delicious antidotes to Cupid's poison arrows.

My first brush with parsnips was unfortunate. A well-meaning babysitter, attempting to fulfill my request for a whole peeled carrot as a snack (I was raised in a household where this was a normal request), rummaged through the vegetable bin, pulled out something that resembled a white carrot, peeled it and handed it to me. I ate it -- she told me not to waste food -- but I did not enjoy it. Luckily, once I reached adulthood, I decided to give parsnips another chance... and I fell in love.

As we long to crawl our way out of the winter months, let's take a moment to stop, wallow a bit (in the best sense of the word) and appreciate one great comfort to come from the ground this chilly time of year: Root vegetables. Hardy and versatile, flavorful and unique, root veggies hold up to all kinds of cooking and can be done both simply or exquisitely. And the blogosphere is rife with creative expressions of the humble root vegetable. Here are just a few ways to get rooted this Meatless Monday. 

Mashed potatoes are one of the most versatile side dishes: perfect with stews, roast chicken or even on all on their luscious own. But as winter trudges on, I start looking for ways to perk up my favorite purée... and perhaps add a few extra vitamins to the starchy side! Whether you're looking for something new and different or trying to hide veggies in a friendly form for picky kids, here are three great alternatives to mashed potatoes.

Everyone knows about the bright red Bloody Mary, the most famous vegetable cocktail in the world that you can even get away with drinking for breakfast, thanks to its healthy properties. But did you know that vegetable cocktails come in almost every color of the rainbow?

While vegetables and alcohol might at first seem to be an unlikely pair, in reality the juxtaposition of savory and spirited provides a fresh slap of flavor that will wake up your taste buds.

As the crisis continues and our pursestrings get tighter, many Americans are moving back into the kitchen with great results. It's times like this that send us looking back to our ancestors -- in this case, my ancestors: Italians -- for inspiration on how to stretch the most basic ingredients and get creative with leftovers. Luckily, cucina povera, or Tuscan peasant cooking, does just that. Here are just a few inspirational ways to use up some of the most common kitchen staples, making sure you get the most out of everything you buy.

Your fridge may be stocked with kale, your pantry with quinoa -- but when it's football time, just try serving leafy greens and whole grains. No really, try it. I'm not saying you should ever, ever mess with the sacred combination of wings and beer. But you can back them up with a few tasty snacks that contain real food. Here's a selection of recipes that are just as snackworthy as chips-n-dip, but a whole lot easier on the ol' arteries.

Back in 1981, "organic wine" was a somewhat outlandish idea. Sure, some growers had committed to growing organic grapes -- but few could turn out a reliably drinkable wine without sulfites, fining agents and other chemical additives. Tony Norskog, a new graduate of UC Davis' esteemed wine program, wound up going organic by default when he decided to interplant his family's vegetable garden with his grapevines.

Today, Tony is the world's largest producer of USDA-certified organic wine.

Who says cowboys have to rough it? Not my pal Spoon (aka Scott), who's spent many years cooking for rafting expeditions, hunting trips and dude ranches. Along the way he picked up a few tricks, like this Mason jar version of Kahlua. It's easy to make and great for gifts. In fact, Spoon gave me a jar this year, and it was so delicious I thought I'd pass the recipe onto you.