I'm always on the lookout for smart, unbiased wine recommendations, and the folks at Fearless Critic Media have assembled a super little guide called THE WINE TRIALS. 

The authors, Robin Goldstein and Alexis Herschkowitsch, have done a terrific job of examining some of the most popular, value-based (under $15) wines in an easy-to-read format that's sure to be a hit with the novice and enthusiast alike.

I'm not exactly sure why it's taken me so long to write about Château Potelle's (outstanding, well-crafted, easy-drinking, food-friendly...I can go on and on) Riviera Rosé.  I reckon it's because this rosé is such an integral part of my on-hand wine arsenal, I just assume everyone else knows about it.  (All my friends sure do.)

When we decided to organize a small wake for Ed, our friend who died, the first thing I thought about was what to cook. Funerals and food have a long, notable tradition in the South—bringing food is a way of showing caring for the bereaved and respect for the departed. As soon as word of a death is publicized, friends appear at the door, offering comfort with pound cake, chicken, ham, or deviled eggs.  It seems to be written into our DNA.

Q: I recently baked  a cake and something very strange happened along the way.  As the cake  baked, its center rose higher and higher, and once I took it out of the oven  and let it cool, the center collapsed.  Why?  Why?  Why?   
—Maryann G.

A:  Don't  give up, Maryann.  Here are a few suggestions for Assistant Food Editor  Natalie Brown, who just so happens to have a Culinary Arts degree in baking  and pastry. 

Natalie's first  piece of advice is to make sure the sugar and butter are well beaten --  "creaming" is the term we use to describe this process -- you want to make  sure you've done this long enough that the sugar and butter mixture is light  and creamy.  Second, be certain you've properly measured all your dry  ingredients -- particularly the flour and baking powder.  Too much baking  powder can cause the cake to rise, then fall.  We recommend spooning dry  ingredients into a measuring cup or spoon (rather than scooping the cup or  spoon directly into the flour or baking powder, for example); then level off  to make sure you have the correct measurement.  Finally, Natalie suggests  making sure your oven is properly calibrated.  Even if it's off just a  few degrees in either direction, the variance can dramatically effect  everything you bake or roast.  If you have an older oven, you might  consider call a local appliance store to see if the service is  available.

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There are two things that make each of our recipes special at Southern Living and it’s no secret of why you will have success when you make any of our recipes.
1. 100% of the recipes we feature in the magazine are formally tested in a real kitchen (none of this fancy industrial equipment here, just good ol' appliances found at Sears and the like. We even grocery shop like you would.) No exceptions.
2. Each and every recipe is sampled and rated by the Food staff. We want to make sure they cut the mustard and score well before we send them your way.