Food & Party

Every Friday in our "What's In My Fridge" feature, we'll be chatting with a different food blogger, asking them about their favorite foods and kitchen tools.

As a new blogger for The Stir, I'm kicking off this feature with a little shameless self promotion and interviewing, well, myself about my food blog, Get Fork'd. (I gave myself a cool British accent as I played the interviewer.) Check out my double personality as I tell you what's in my fridge, my fave kitchen tool, and what my last meal would be.

Photo by Brianne DiSylvester

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Photo by Jules531

Admit it: Swiping Marshmallow Peeps from the kids' Easter baskets is not above you. And no wonder -- they're addictive! But did you know it's healthier and tastier to make your own?

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Adorable Baby in the Tub cake takes the occassion of "Baby Shower" quite literally. The most amazing part? Everything on the cake is edible!

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Photo from FOX

Here's what's hot in Food News this week:

Gordon Ramsay's Kitchen Nightmares picked up for third season -- Eater

CBS order cooking competition show, Beat the Chefs -- Reuters

Williams-Sonoma introduces cute tiny wedding cakes -- The Kitchn

Weird food references in Lady Gaga "Telephone" video demystified -- Eat Me Daily

McDonald's may sell soda for $1 this summer -- WSJ

Cake vs. Pie Tournament -- Jezebel

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Had your fill (and some) of St. Patty's Day beer? If hair of the dog isn't your style (gag), use your leftover tradish Irish beer for a tasty dessert. These crave-worthy cupcakes incorporate thick, chocolately Guinness and are the perfect mid-morning, noon, and night snack.

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Parmesan cheese is in the spotlight this week on The Stir. Today we're talking about the very best part of Parmesan cheese -- the rind!

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Parmesan cheese -- our Ingredient of the Week -- is an item that people tend to buy in large hunks and use little bits over a period of several weeks or more. Here's how to safely store parm so that it stays fresh and mold-free until you're ready to use it...

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I don't make a habit of eating fried food too often, but if Tater Tots are on the menu -- watch out! They've been a favorite of mine since I was itty-bitty, and I can't get enough. There's a neighborhood restaurant here in Chicago that serves them in different varieties -- original, Ranch, and Cajun -- and I can never decide which flavor to order. Decisions!

Tater Tot Casserole is a family favorite around here. The traditional recipe usually calls for creamed soup and/or condensed milk, and all that creaminess can really add up in the calorie department. If you're looking for a easy dinner with a little less fat, check out this healthier, chili-style version.

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