Yesterday, I woke up in New York to a beautiful blue sky and a day filled with fabulous adventure … and sandwiches.

Do you like sandwiches? I do. But not plain, slapped together ones. They need to be built with precision and care. They need to be well-thought out and considered.

So, when the PR team for Hellman’s contacted me about being one of the Club Sandwich bloggers for their new Build the Perfect Sandwich program, I was happy to say yes. Hellman’s is the only mayo I buy, and it’s what I grew up on. That said, I am a little funny about mayonnaise. I don’t like it smeared on a sandwich. But if you mix it up with other ingredients to make an awesome spread, I am all about it.

Yesterday was the big ol’ kick off for Build a Better Sandwich in New York. The Club Sandwich bloggers spent two fabulous days in New York, eating well and picking up some great tips on sandwiches.

The ultimate highlight of the whole thing? Meeting and interviewing Bobby Flay. Oh, yes I did!

In person, Bobby Flay was a lot like the affable man you see on his many shows – funny, charming and filled with fabulous culinary knowledge.

He did a quick sandwich making demonstration, showing us three sandwiches — including a panini where he spread mayo on the outside of the bread (instead of oil or butter … super interesting). He also shared a tidbit on how to make your sandwiches look amazing when you cut them. Instead of just cutting diagonally, cut them diagonally on a bias (meaning at an angle), so that you can really see exactly what’s inside. Pretty cool idea, right?

Bobby Flay has long been on my short list of people who I really wanted to interview. So, you can imagine how excited I was to have the opportunity to have some one on one time with him as well.

I started off with a little story about how his cookbooks have personally impacted my family, and then I asked him about cooking at home (yes, he does cook at home!). Turns out he recently had a dinner party and made paella, tapas, a salad and a coconut cake. Um. YUM.

Flay’s wife, Stephanie March, cooks as well. And when I asked him about her, and he lit right up. It was nothing short of adorable. “She cooks about six dishes that she’s very good at,” Flay said with a smile, describing walking down the hall to their apartment and smelling the aroma of her cooking. “It’s always a nice surprise.”

So, what skills should we home cooks really hone? Here’s what Flay said:

• Knife skills
• How to sauté properly (at high heat with a light oil like canola oil)
• How to season properly
• How to roast

(Sounds like grounds for a great blog series, right?)

Flay also said that if we aren’t using smoked paprika yet, we should be. “The great thing about smoked paprika is that it has a nice heat to it,” said Flay.

As part of the whole experience, I also got to make a delicious sandwich as well. I went with a New Englander. It was turkey, cheddar, lettuce, tomato and cranberry relish mayo on marble rye. So tasty. Unfortunately, I can’t share the recipe for the sandwich I made yet. The cranberry relish mayo that I used on it turned out to be way too complicated for a simple, easy sandwich recipe. So, I am going to work on an equally flavorful alternative that won’t require you to make a whole batch of relish first. Although it was amazing relish.

Look for that recipe soon. Next week, maybe? I’ll also be sharing more from my interview in a few upcoming posts as well.

Bobby Flay’s next book, Bobby Flay’s Bar Americain Cookbook: Celebrate America’s Great Flavors, will be released in September. Learn more about creating delicious sandwiches and get Bobby Flay’s sandwich recipes on the Build The Perfect Sandwich site. Also, be sure to visit the other Club Sandwich bloggers too.

DISCLOSURE: This post was created as part of my association with the Hellmann’s Club Sandwich Program. I was not compensated for writing this, and any opinions expressed are my own. However, Hellman’s did pay for my transport to and stay during the New York trip. Visit www.facebook.com/Hellmanns to share how you build the perfect sandwich.

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Basil. Garlic. Olive oil. Pine nuts. Parmesan. These are the makings of a fabulous, wonderful, delicious pesto — and believe me, I adore pesto. It’s fabulous on so many things: pasta, sandwiches, baked potatoes, whatever.

When it comes to making pesto, I have always been a food processor girl. Seriously. Every pesto I have ever made has either whirled around in my Cuisinart Mini Prep Plus or in my full-sized food processor.

But recently, when I was working on an article for FabulousFoods.com, I tried something new: making pesto the old-fashioned way with a mortar and pestle. Let me tell you: I may never make it in the food processor again. Seriously. It was fabulous. The flavor was as bright and brilliant — and as good as the fabulous pesto that I buy nearly every week in the summer at our local organic farmers’ market.

The process of making the pesto turned out to be so much simpler than I imagined it would be. Pounding the basil leaves really does bring out flavor and rip them into tiny pieces — no knife required. Toss in the other ingredients, pound and mix and before you know it, you have a fabulous, fresh, homemade pesto. You really need to try it. For my recipe, check out my Pesto 101 article on FabulousFoods.com.

And, if you are looking for something delish to make with pesto, check out my Chicken Pesto Wraps recipe on AmazingMoms.

Now, an exciting thing …

My recipe for Garlic Scape Carbonara was featured in Saveur’s email newsletter and on their website today. Welcome to new readers who found my site through Saveur! Be sure to check out some of my other delicious recipes like Parmesan Rosemary Sweet Potato Fries, Sauteed Brussels Sprouts with Lemon Vinaigrette, Salmon Cakes and Sundried Tomato and Red Pepper Meatballs.

Also, thanks to everyone who gave me a thumbs up at Babble’s Best Mom Food Bloggers. If you haven’t already, you still can!

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Before it does though, I wanted to tell you about a great organization that brings a little something extra to the lives of people who are down on their luck. While it might not fill a clear-cut need, I think something that brings a smile to faces fills an absolute need of delivering a little happiness … a little feeling of being special … to people who really need it.

Last year, I had the pleasure of meeting Lydia Walshin of The Perfect Pantry at the BlogHer Boston conference. She is a food writer and founder of Drop In & Decorate, a Rhode Island-based, tax-exempt nonprofit organization. This organization provides support for cooking decorating events held around the country and abroad, with the cookies produced being donated. This year, the nonprofit has support from some major companies who are making it easier than ever to just drop in.

What’s it all about? Here’s the basics, direct from Lydia:

The idea behind Drop In & Decorate is simple: bake some cookies; gather a group of family, friends, neighbors, co-workers, your worship group or book group to decorate the cookies together; donate the cookies to a nonprofit agency serving basic human needs in your own community. It’s a simple idea in a complicated world, and  something anyone can do.

If you’d like to host your own Drop In & Decorate® event, Pillsbury and Wilton would like to help. Pillsbury has donated 50 VIP coupons, worth $3.00 each, off any Pillsbury product — including sugar cookie mix, icing and flour — to be distributed, first come, first served, while supply lasts, to anyone who plans to host a Drop In & Decorate event (max. 5 coupons per person). And we’ll include a Comfort Grip cookie cutter, donated by Wilton, while our supply lasts.

Write to lydia AT ninecooks DOT com for more info on how to get your free coupons and cookie cutters.

It’s such a simple thing: to bake and decorate cookies. But it can mean so much. If you are looking for something charitable to do as a family, group or school this holiday season, check into Drop In & Decorate.

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So, what was it? Starbucks has just launched Via, an instant coffee. Yea, I know. You are probably smacking your lips in disgust and shaking your head. I have some wonderful memories of traveling in Europe that are dotted with drinking way too much horrific NesCafe instant coffee … blech. It had this burnt, dirty taste that still makes me cringe.

The strange thing was that when I tried the Via, I actually liked it. It won’t replace the brewed coffee that my husband makes me every morning (thanks, honey!) and it won’t stop me from occasionally feeding my nonfat Caramel Macchiato habit. But it’s good and I wouldn’t hesitate to make it when Shawn forgets to brew me coffee once in a while.

Back to the event. It was held at Craftbar – one of Tom Colicchio’s New York spots. Sadly, I didn’t see Tom, but believe me, I looked. I have a huge chef-crush on that man. Seriously. That smile …

I digress.

The food, which came straight from the Craftbar menu, was out of this world. The mixed greens salad might have looked simple, but the shallot vinaigrette was extraordinary. I want that recipe (Tom, dear, would you send it over? If only it were that simple). I don’t even know that I can adequately describe the flavor — it was slightly sweet, full and salty, in a very good way. I could have stopped eating there and been a very happy woman … but I am glad I didn’t.

For my entree, I had Fried Organic Chicken, Collard Greens, Watermelon and Picholine Olive. If you read New York Magazine with any bit of regularity, you probably know that fried chicken is the “it” food of the moment in New York. Well, I can tell you that this chicken was to die for … Every crunch just screamed with flavor. If I was at home, I would have happily picked up the bones and sucked every bit of breading off. It was just so good.

And dessert … oh, dessert. Olive Oil Cake, Black Mission Fig, Rosemary Ice Cream, Pine Nuts … Swoon. First off, I have never had figs before. Heck, I have avoided them. When I think fig, I think Newton’s and they aren’t my fav. So, I just don’t do it … except today. When it arrived, I nervously took a bite. Then another. Then another. Turns out I happen to love figs. Who knew? As if that’s not enough, the rosemary ice cream tasted of fresh rosemary just plucked from the home garden — and I love that flavor. And the pine nuts? Salted and lovely. The cake was lovely too.

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If last season was the season of gratuitous cursing, this season is the season of bad attitudes. Case in point: Eugene saying Team Cougar’s food was obviously better than Team Sexy Pants. Pathetic. Obviously, that wasn’t the case for the Foo Fighters. And at the end of the day, it doesn’t matter what you think about your food. What matters is what the client thinks aboutIf it was the case, then it would have been Team Cougar rockin’ out at the Foo Fighters concert.

Hollywood Jeff, he who thinks hair checks have a place in the kitchen, needs to worry less about his locks and more about his crocks … bad pun, but you know what I mean. Perhaps he’s good in the kitchen … but his vanity is wearing on me.

Where did the eyeliner on Gail Simmons come from? Might she be smitten with the Foo Fighters enough to break out of her usual makeup routine? I sure would be.

Those s’mores looked delish . . . to bad they weren’t. I think that is a dish with promise though…Might have to do a little experimentation in my own kitchen.

Back to the Ariane, she made a mean turkey. That’s very fortunate for a contestant who had such a poor showing in previous weeks. Step up or get out, woman.

So, what’s your take on the episode? I was slightly sad to see Richard go … he was amusing. But at least talent is king. That’s all we can ask for really.

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A lot of the dishes served this episode seemed to fail. And in some of the cases, the chefs knew the dishes weren’t that good before they served them. Why send a not-so-good dish out? And what’s with all the dated plating and presentation? I would think that as Top Chef competitors, you would know enough to strive for innovation every single time.

Furthermore, if this batch of chefs could have learned anything from last week’s elimination, it’s that you do not make something you’ve never used/made before when your spot in the competition as at stake. Jill, are you listening? You don’t use an egg you’ve never used before, in a dish that won’t be enhanced by it … And worse, you can’t give a convincing, sensible reason why you should be given another chance. It’s no wonder that she was the one to go.

And Jill’s regret is not being able to show off a dish she does well? Um, that is exactly what she should have been doing all along.

And seasoning. Every single season a new batch of chefs show up with a new batch of seasoning issues. This episode was wrought with seasoning issues — too sweet desserts, unseasoned dinners … When will these chefs learn? They should have prepared for the show by watching the old episodes. Seriously.

On a lighter note, I laughed when Fabio jumped into his defense of his dish. It couldn’t have been a better defense. And then for him to win the Elimination Challenge made it all the better. It seems like Fabio and Stefan are pretty strong this season.

This season is still in its infancy. I am looking forward to getting to the point where favorites become clear and personalities start to shine. Right now, everyone seems very … bland. But, at least this season is free from the gratuitous use of the F-bomb.

Till next week …

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It’s baaaacccckkkkkkk!

Top Chef returned on Wednesday night, with a whole new cast of characters. This time the chefs are tackling New York, the city that never sleeps.

Did you watch the episode? If so, read on after the jump.

It’s hard to get a grasp on the personalities and talents of the chefs after only one episode. Just think about last season – Richard Blais seemed quite irritating at first blush, but he became a fan favorite by the end.

So, here’s my few thoughts after this premiere:

• Carla really threw me off when she talked about her “spirit gods.” I just wasn’t sure what to make of that. At all.
• I would have liked to see Lauren stay, but was happy to see Patrick go. Nice guy, but I think he needs to stay in school and learn more first.
• Fabio and Stefan add an interesting dynamic to the show with their accents and sometimes hard to understand language.
• Someone needs to tell Jeff that hair and food don’t mix. Forget the comb in the kitchen.
• My early favorites are Radhika, Gene and Jamie. I think Alex won’t last long.

Share your thoughts in the comments below.

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I am over at Mad About Martha this morning. Martha Stewart is having a show full of bloggers today and I am in the audience. Look for me on the right side in pink and follow along as I liveblog the experience on Mad About Martha.

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Once thing I did find with live blogging was that there wasn’t a whole lot of time to insert opinion and reflection. No matter, I am here to give you my final thoughts now.

Lisa. For all her attitude, rudeness, and disrespect, she did come through tonight. The cutting of the show as undeniably positive towards her, showing that she does indeed have an iota of kitchen proficiency after all. It does make you wonder if we were duped into thinking otherwise all season.

Richard. He brought his A-game throughout the season. But, in all fairness, he’s seemed almost preoccupied over the last two weeks. My guess? The last two episodes were taped more recently –close to when his wife was due to give birth. Having a baby can really take over your mind, so he may indeed have had other things on his mind — like worrying he’d miss the birth while competing. And that humanistic element just made me like him even more . . . I hope someday to eat in one of his restaurants, or perhaps even learn an unusual technique or two from him.

Stephanie. Alright. I will admit it. I was in denial all season about how good she was. She knows front of house, back of house, the whole shebang. And despite faltering in confidence here and there, I think she does have a silent strength that makes her one of those women you want to know — because her drive is just that strong. Go Stephanie, and congrats on the win.

Well, everyone, it’s been a great Top Chef season. I’ve loved all the conversations and debates that have sprung up in the comments and really hope you will all keep reading now that the show is over. I will be blogging about The Next Food Network Star on Sundays/Mondays for the foreseeable future, as well as food, life and family. Thank you all so much for reading these past few months!

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Richard is so right about Lisa having a bad attitude, but it is really refreshing to hear Lisa ADMIT that she’s in the finale “by the skin of my teeth.” Still, it’s disturbing that she thinks she’ll beat everyone else . . . as if.

This is a very cool challenge . . . love the idea of these fantastic chefs being the finalists’ sous chefs.

I would have taken Chef Barber like Richard, no doubt. He had the proteins I would be most comfortable with . . . Well, maybe not. Foie gras freaks me out a little. Honest. Can’t say why.

Liquid nitrogen?!? Richard really does use some unusual techniques.

Stephanie hovering over her chef . . . I would have done the same thing.

Here comes the curve ball — no sous chefs after all.

Yes, Lisa, it is completely on you if you can make that meal. My bet is . . . no. What a boring menu.

Richard has me on that Banana Scallop with Bacon Ice Cream. YUM. But Stephanie’s menu sounds the tastiest. That’s interesting that she has only tested the ricotta pound cake once before. I would think she would have tried it more than that to bring it to the finale.

Richard really seems hyper. Or nervous. Or something like that.

That exchange between Stephanie and Lisa made me uncomfortable. How about you? Hearing Lisa tell Stephanie to have some confidence just didn’t sit well with me.

Wondering about those menus? Here they are:

Lisa – grilled pawns, tom kha gai soup and dumplings, wagyu beef, thai rice pudding

Rich – scallops, guinea hen, foie gras and eggs, pork belly, banana “scallop” and bacon ice cream

Stephanie – seared red snapper, quail with lobster ravioli and quail egg, lamb medallions, ricotta poundcake

It’s the “simple, clean flavors” of Stephanie’s menu that appealed to me . . . But that teacup dish is a little funny looking. Believe it or not, Lisa’s prawns look delish . . . course, that means nothing for the taste.

Richard isn’t off to a good start, it seems. Geez, what was with his face when he was plating? That’s like the push sneer . . .

OMG – They are praising Lisa’s soup . . . and Richard seems to have missed a bit again.

Stephanie is 2/3, Lisa 1/3, Richard 0/3 . . . seeing a problem here. This is so not how we expected this to go, right?!?

Dessert is too close to call. Looks like she should have tested the recipe more than once.

Off to the judges table.

Lisa: “Clearly I am a spicy kind of person.” Complete with air quotes. ‘Nuff said.

Richard and Stephanie have both had looks of shock . . . scary. It was only during the third course that it felt like typical Lisa.

Richard: “I think I choked a little bit.” He looks like he’s already lost . . . total meltdown. Where’s my favorite chef all season gone to?

Oh my. Is Lisa going to win? Is Lisa going to be Top Chef? I might never watch Top Chef again if she does . . .

Y’all ready for this? Here comes the winner . . . I hate suspense.

STEPHANIE! Yay! The first female winner of Top Chef . . . Wonder what Richard is thinking? “I’m glad it’s not Lisa,” perhaps.

This was Richard’s game to lose. But Stephanie was a constant high point during the episodes.

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