Who's excited about the return of Mad Men on Sunday? We are! Kick off season six in style with an intimate viewing party. Invite family and friends over for an evening that will take everyone back to the early '60s. Serve up old-fashioned eats and play music from the era like Ella Fitzgerald and Etta James. Ask that women dress up like Joan or Betty, and that the men wear suits and hats or sweater vests.

Retro Cocktails
Pick classic cocktails from the Mad Men era like an old fashioned, Campari with a twist, or a gimlet to serve up all night long.

Updated Appetizers
Serve updated versions of more traditional eats. Start with marinated olives to go with your first round of drinks. Then bring out shrimp cocktail with three dipping sauces: cocktail sauce, peanut sauce, and barbecue sauce.

Steakhouse Favorites
A crisp and classic wedge salad is a perfect first course. Follow that up with a hearty meal of New York strip steak and potato gratin.

Chocolate Fondue
Retreat to the couch to watch the premiere and set up a chocolate fondue spread on the coffee table, complete with fresh fruit and marshmallows. After dessert, break out your tumblers and your favorite whiskey (we suggest Redbreast Irish whiskey) and toast to a successful '60s premiere party.

How do you plan to celebrate the return of Mad Men?

— Additional reporting by Anna Monette Roberts

In addition to Pi Day, March 14 also happens to be National Potato Chip Day. While it's easy and satisfying to eat them right out of the bag, it's even more fun to come up with creative ways to add some crunch factor to your food. There's no doubt about it that potato chips are dangerously addictive on their own, but incorporated into other dishes, like sandwiches or even baked goods, they reach an entirely new level of awesome. So grab your favorite bag of chips and get creative!

• Add them to your burgers or sandwiches as a contrast to all of the soft textures. Bobby Flay refers to these burgers as "crunchified."
• Crumble them up and toss them in salads for an unexpected and unusual flavor combination.
• Use them in your next Spanish tortilla in place of sliced potatoes.
• Sprinkle them on top of ice cream for a sweet and salty treat.
• Swap out pretzel sticks for chocolate-dipped potato chips.
• Bake with them! Potato chip cookies are all the rage these days.

What do you love to add potato chips to?

If you're looking to celebrate St. Patrick's Day with a big traditional Irish corned beef and cabbage feast, there's just one problem. As it turns out, corned beef and cabbage is not actually a traditional Irish dish. The meal features salt-cured beef, which gets its name from the large "kernels" of salt that covers it during its curing process. But beef was rare and incredibly expensive in Ireland, hardly something that farmers would readily have access to. It was more likely that these boiled dinners would feature some kind of bacon cooked with cabbage.

When the Irish immigrated to the United States, beef was more available and certainly more affordable, and corned beef in particular became an important part of the culture, as it took the place of bacon in the boiled meal. So don't feel disheartened if you had planned to enjoy a boiled dinner of corned beef and cabbage on Sunday, because not only is it a part of the Irish-American St. Patrick's Day tradition, but it's also wholesome and full of slow-cooked flavor.

If you want something a little more creative, enjoy your corned beef on pizza or in a grilled cheese.

Love the texture and flavor of nuts? Then take the time to toast them before adding them to dishes. The difference between regular and toasted nuts is noticeable: a short period of high heat will release the oils within the nuts, enhancing the nutty flavor and the crunchy texture.

If you're toasting a small amount of nuts, a cup or so, use a pan on the stove over medium-high heat. There's no need to add oil to the pan, as the nuts have enough themselves. Be sure to stir them around frequently so they don't burn. If you plan to toast up a bunch of nuts, spread them evenly on a baking sheet and roast them at 350°F for about 15 to 20 minutes. Use your toasted nuts however you want, like tossed in a salad, or just enjoy them on their own. What nuts do you toast?

This Valentine's Day, we've got you covered with recipes for every occasion, whether you're poised to create a casual night in or preparing to host a classic dinner with a special someone. From sexy, healthy aphrodisiacs to sultry chocolates, there's sure to be something to fit your bill. Here are a few of our all-time love-conducing courses.

Oysters With Champagne Mignonette	Engagement Chicken	Easy Chocolate-Covered Strawberries
Nutella Pound Cake	French Macarons	Rose Marshmallows

If I had to choose a last meal, it would be pizza. I'm not talking about greasy, cheesy, heavy delivery pizza (which even I can admit is good once in a while). No, I'd choose a pizza made from scratch with the simplest of toppings.

I'm a die-hard pizza lover, so it's never a happy day when I realize I'm out of store-bought dough (which I've stashed away in the freezer in case of pizza emergencies). This was a dilemma I faced over and over, until I learned from Deb that pizza dough is actually incredibly easy to make.


Sure, it takes some time and patience (and overcoming the all-too-common fear of yeast), but the ability to have a meal from just a bit of flour, yeast, and water is completely liberating. It's a great feeling to not have to depend on store-bought dough to get your pizza fix.

What's more is that you can freeze the dough and take it out in the morning, let it thaw all day, and you'll have a fast, easy, and impressive meal ready to go when you get home from work. Find this simple recipe when you keep reading.

Poaching may sound like an advanced technique, but it is actually nothing more than gently simmering food in liquid until it is cooked through. Poaching lends itself best to delicate ingredients that risk falling apart or drying out at high heats. Foods such as fish, chicken, eggs, and fruit poach beautifully; the low heat, kept between 140° to 180° Fahrenheit, preserves flavor, allowing for an incredibly tender and tasty result. Never allow the liquid to reach a rolling boil; rather, keep a watchful eye to make sure small bubbles form as the food gently simmers to perfection.

Poaching an ingredient doesn't require too much liquid — just enough to cover the ingredients.
A few ideal poaching liquids include water, milk, stock, or wine (my personal favorite). Depending on what I'm making I like to add whole spices to flavor the liquid, like bay leaf or peppercorns with salmon poached in white wine. What's your favorite thing to poach? Do you have any tried-and-true poaching recipes or tips?

Cooking en papillote (French for "in parchment") is a method of hand-sealing protein and vegetables in parchment paper, then oven-roasting them. While liquids aren't typically added to the pouch, ingredients seep out their own liquid and effectively steam in their own juices, resulting in a healthy meal that's bound to be filled with both moisture and flavor. In addition, other flavoring agents, like herbs and aromatics, get enveloped in the same steam-filled vessel, amping up the delicious factor.

To create a parchment paper pouch, arrange your ingredients on one half of a large piece of parchment (this method works with aluminum foil, too). Fold the other half on top of your ingredients. Fold up the open edges of the packet in pleats, working from one end to the other. Don't worry too much about how the package looks, as long as it's tightly sealed. When you open your parchment-wrapped meal, you'll find a moist, flavorful, and perfectly cooked meal ready to be plated.

Even though it is most commonly associated with fish and vegetables, other quick-cooking proteins like chicken breast can be cooked the same way. What do you like to cook in parchment?

Steaming is arguably one of the healthiest ways to cook vegetables, but that doesn't mean it's boring. Not only do properly steamed vegetables retain most of their nutrients, but the brightly colored vegetables are incredibly appetizing and full of flavor.

There are a few tricks to perfect steaming — and they don't necessarily involve having to own a steamer!

The Basics
Firstly, the water should be boiling before you add the vegetables to your steamer basket to ensure even temperature throughout the cooking process. Try not to crowd the steamer with too many vegetables and take care to either properly layer your steamer basket according to cooking time or just cook up several batches. Firm vegetables like potatoes and carrots take longer to steam and should be placed toward the bottom of the steamer basket, while green beans and spinach take much less time and can be added later to the top.

Timing Is Everything
The most important part of steaming vegetables is the timing. Oversteam, and you'll suffer through bland, nutrient-poor, dull vegetables. But practice makes perfect; you'll soon learn what timing works for you.

For more steaming tips, keep reading.