I often feature celebirty recipes here, and most of them I get from Frank DeCaro's very cool site. It's always interesting to see not what celebs eat, but what they actually take the time to make themselves. I think it would be great to see Joan Collins making grilled cheese sandwiches, for example.

This recipe is from musician Moby, and it's chock full of veggies: olives, peppers, onions, tomatoes, arugula, etc. All put inside a nice loaf of ciabetta bread and topped with olive oil and spices. Full recipe after the jump.

• The classic food mag gets a makeover. Here's a letter from Editor-in-Chief Barbara Fairchild explaining the new look.
• The magazine picks the best dishes of the year, including the Indulgence of the Year, the Cuisine of the Year, the Ingredient of the Year, and the Dish of the Year.
• A slideshow on how to throw the best cocktail party this holiday season.
• Radicchio is not your average green.
• The top 20 recipes of 2007.
• They also pick the best puddings.
• If you haven't seen it, check out the Bon Appetit blog.
• More recipes: Baked Apple, Raisin, and Brown Sugar Dumplings, Fried Egg and Sausage Ciabatta Breakfast Pizzas, and lots of holidays desserts.

The fact that you can buy artisan panini breads - good for making any number of sandwiches - seems a bit odd. After all, the image that one usually associated with the hand-crafted and carefully baked artisan breads is of a small, local baker dedicated to high quality and not some online store. In this case, the store in question is Williams-Sonoma and they're offering sandwich panini rolls from New York's Balthazar Bakery. The breads include (3)ciabatta, (3) potato and caramelized onion rolls, (3)multigrain baps and (4)olive rolls, for a total of 13.

Now that we know how foods gain acceptance, there are a few items poised to rise in the eyes of mainstream eaters in the upcoming year. Some of these are just making their way onto the plates of foodies, while others are already beginning to appear in widely available products. The popularity of all of these items is sure to rise over the coming 12 months.
Chimichurri is an Argentinean dipping sauce that has a spicy, intense flavor, though, like salsa, its ingredients and heat are highly customizable. Already a regular at high-end eateries, it is beginning to show up on mid-range menus, too.
Churrasco is a Brazilian style of barbeque in which fire grilled meats are both roasted on and served from a large skewer. The meal also usually includes tapas-like appetizers, which had gained tremendous popularity in the past few years.
Premium breads are fast making their way into homes across the country, with ordinary grocery stores carrying decent baguettes and fast food restaurants offering their sandwiches on ciabatta or artisan sourdoughs. There are whole chains of restaurants that have sprung up around artisan-style bread, indicating that it is only a matter of time before people can properly discern between French and focaccia.
Regional Mexican is developing the same way that knowledge of regional Italian developed over the past 40 years. Spices and dishes from the Yucatan and Oaxaca, including unusual spice rubs and moles, are fast gaining recognition as people begin to view Mexican food as having more than just meat, cheese and hard taco shells.
White Tea is high in antioxidants and has piggybacked into a larger recognition on the tailcoat of its well-known relative, green tea. Lacking the slightly grassy flavor of green tea, which skyrocketed into national sight after being widely publicized by Starbucks this year, white teas are being offered in increasing numbers by purveyors of tea.
Dulce de Leche is a creamy, caramel-like sauce made of sugar and condensed milk. Its rich taste and familiar appearance have led to a growing fondness for the treat, which has already appeared in many high end, but widely available ice creams.