We hope that you are all having a delightful last day of 2008!

Need some last minute help in ringing in the New Year?  Check out our Champagne Primer to make sure you’re serving the perfect bubbly for your taste and budget.  Having guests over?  Take a look at our Entertaining with Wine and Cheese guide.  And remember, above all else – celebrate safely and responsibly!

Confused about so many supplements on the shelves? Tune in and let us help! We’re going back to the basics and answering some common questions. Nutritionist Malia Curran talks about various benefits and forms of supplements, things to know about regulation and explains a few terms that are often confusing.

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Join us for this week’s encore presentation of the Secret Ingredient and celebrate the New Year with an easy, yet impressive brunch recipe that’s definitely worth repeating! Tune in as Scott Simons prepares Baked French Toast with Pine Nuts and Baked Apple Slices and shares his secret for a sweet and rare garnish of Royal Hawaiian Organic Lehua Honey, prized for its silky creaminess, ivory color and delicate floral flavor.

Get the Recipe: Baked French Toast with Pine Nuts, Baked Apple Slices and Royal Hawaiian Honey

Kwanzaa is an African American and Pan-African holiday that celebrates family, community and culture. Celebrated from December 26th through January 1st, its origins are in the first harvest celebrations of Africa from which it takes its name. The name Kwanzaa is derived from the phrase “matunda ya kwanza” which means “first fruits” in Swahili, the most widely spoken African language.

A traditional Kwanzaa celebration feast includes rich and comforting dishes such as fried okra, chicken & sausage gumbo, cornbread and collard greens.  If you’re looking for some new inspiration, check out some of these recipes from our expansive recipe collection:

• Chicken Gumbo with Fresh Okra
• Buttermilk Cornbread
• Spicy Collard Greens
• Roasted Pumpkin Bisque
• Sweet Potato Pancakes
• North African Style Grilled Vegetable Salad
• Caramelized Plantains

What are your favorite dishes for Kwanzaa?

Jen Powell, our Wine Specialist for the Lamar Street Store in Austin, Texas, cut her teeth in the wine industry in Chicago, then moved on to own her own wine shop in New Orleans.  She has a passion for food and wine pairings with a deep love for cooking.  Jen views wine as living art – “Each bottle is like a little painting that you are able to see, smell, taste, touch and if you listen closely, it will speak to you.”

As we wrap-up 2008 and quickly approach New Year’s Eve, my palate dances with glee in anticipation of all of the delicious bubbly waiting to be discovered or remembered. The pop of the cork, the gentle bubbles in the glass, the beautiful elixir that we sip as the clock strikes midnight and the hope of the New Year fills us all. From Champagne to Cava, here is a bit about the bubble and some of my favorites for 2008.

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Here’s wishing you and your loved ones a joyous and healthy Christmas Day!

Need last minute help on your holiday meal prep?  Check out our recipes and tips pages!

Using a controlled greenhouse environment near Sweetwater Creek in Canton, Georgia, James Dault of Sweetwater Growers cultivates fresh culinary herbs and microgreens year-round, hand-picks them daily and delivers them within 48 hours, in an effort to bring the freshest herbs and greens to Whole Foods Market.

Note: Our Farm to Market slide shows currently feature farmers and producers from our South and MidAtlantic Regions. We hope to expand to others in the future.

And the winner is….

Heather Hultzer! Choosing a winner wasn’t easy, but after carefully reviewing over 150 entertaining ideas from Secret Ingredient viewers, including family recipes, quick tips, nostalgic food memories and more, we agreed that Heather Hultzer’s recipe for Zucchini, Avocado and Pomegranate Salsa with Pita Chips was festive, unique, healthful and the winner! Here is the award-winning recipe. Try it and let us know what you think!

Thank you for all your comments and mouthwatering appetizer suggestions. From everyone at the Secret Ingredient, we send you warm wishes for a very happy holiday season and we look forward to sharing more Secret Ingredient Cooking Shows with you in 2009!

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It’s two days before Christmas (as if you needed me to remind you!). Are you ready? We know this day is coming all year long but it somehow it manages to sneak up on us. To help reduce that last minute stress, here are a few things that just might help.

Got your food sorted out for a wonderful meal? Check out our online Holiday Ordering and find out what your store’s holiday hours will be for those last minute “oh I forgot the…!” quick dashes to the market. We’ve got lots of great Christmas dinner recipes in our Holiday Recipe Collection.

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Chicken soup may be the “Jewish penicillin,” but latkes are the “Jewish soul food.”  And there’s nothing I’m craving more this Hanukkah than a plateful of earthy, humble, pan-fried potato pancakes – warm and crispy on the outside, soft and savory on the inside – shared with friends and loved ones, with a little sour cream on the side.

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