• Two different ways to make pea soup.
• Mmmm...cinnamon rolls.
• O Ya was named the best new restaurant in the country by Frank Bruni of The New York Times.
• Behind the scenes of the Mayflower Brewing Company.
• Restaurant reviews: Whatta Wing and Sixty2 on Wharf.
• Are you a Starbucks Democrat?
• This week's recipes: Lemon Curd, Chocolate, Pistachio, and Pecan Muffins, and Tartiflette.

Molly Wizenberg, the Seattleite behind the lyrical food blog, Orangette, is now appearing in Bon Appétit. Wizenberg's first monthly "Cooking Life" column is in the March issue, on stands now. In it, she tackles fear of baking with yeast, providing readers with a yummy-looking recipe for cinnamon rolls with cream cheese glaze.

If you haven't read Orangette, you should start - it's like reading a novel. A novel that's mostly about food. While her posts can sometimes get a little too folksy with the "oh goshes" and "darns," others, like the one about cooking with her father, will make you cry with their brilliant, raw emotion.

Molly's also got one of the great foodie love stories of the modern era. Her now-husband, Brandon, was introduced to her blog by a friend, tried her recipe for lemon cake and was so inspired he emailed her offering to take her out to dinner. Problem was, he lived in New York, she in Seattle. Three weeks later he flew out and they fell in love over gelato and strolls through Pike Place Market. When they got engaged a year later Molly got nearly 200 well-wishing posts on Orangette. Sweet, no?

• The cover this month is food porn for those of you who love corned beef.
• Five ways to make potatoes, including Sicilian-Style Potato Gratin, Mustard and Coriander Roasted Potatoes, Twice-Baked Potatoes with Two Cheeses, Baked Potato and Carrot Mash, and Potato Soup with Kale and Chorizo.
• Easter dinner, Southern style.
• And let's not forget St. Patrick's Day.
• This month's recipes include: Caramel-Walnut Upsidedown Banana Cake, Pasta and Broccoli, Marinated Baby Vegetables, Pear and Raisin Crumble, and Cinnamon Rolls.
• Also in this issue: Why it's hard to get kids to eat their vegetables, rolling pins, Piedmont wines, and an interview with Michael Jordan.

• Sheryl Julian and Julie Riven end their Globe column after 25 years.
• What is roti?
• It's picnic time again.
• Has Wal-Mart been caught selling conventional food under an organic label?
• Local fruits and veggies can make all the difference in recipes.
• Hey, Mother's Day isn't over yet! Maybe the kids can make her this.
• This week's recipes: Easy Cinnamon Rolls, Curried Chicken Salad, Asparagus and Gruyere Frittata, Chicken Tagine, and Ham-wrapped Scallops with Vegetable Medley.

It only took two years, since Carvel bought Cinnabon back in 2004, but the ice cream company is releasing an ice cream version of the famously decadent breakfast buns with its brand new Cinnabon Ice Cream flavor. It is a decadent mix of vanilla ice cream, vanilla crunchies, pound cake pieces, cinnamon and swirls of Cinnabon's cream cheese frosting. It would be hard to go wrong with a flavor combination that sounds that good, and since mix-ins are so popular at so many ice cream shops, consumers are probably more accustomed to the idea of having chunks of cake in their ice cream than they once might have been

The flavor will be going into limited release for the time being, but since 90% of test audiences said that they woulg definitely buy the flavor, it could make it onto the permanent menu before too long.

A holiday, like Labor Day, calls for the same indulgent and relaxing breakfast that is normally reserved for Sunday brunch. Cinnamon rolls may not seem relaxing, since they require a fair amount of time in the kitchen, but the results are well worth it. These rolls have the adorable name of iced cinnamon snails and were made by JenJen of Milk and Cookies. The buttery snails are loaded with currants, raisins and brown sugar, and are finished with a simple vanilla powdered sugar icing that adds an extra bit of sweetness. The recipe used to make these came from Sydney Food, which has been the source of several recent examples of food porn. If it's not on your wish list already, count this as another reason it should be.

The difference between a sticky bun, cinnamon bun and cinnamon roll has always been a bit confusing. So far as I can tell, a sticky bun has a gooey topping (or bottom) that is baked in the pan right along with the buns. One thing I know for sure is that sticky buns are not treats for everyday eating, loaded with butter and sugar. Jennifer, the very innovative Domestic Goddess, made up a batch of these gorgeous buns that are light enough to enjoy without forcing yourself into the gym later to compensate. Her banana sticky buns are rich with banana flavoring and, while they still have a bit of butter (primarily in the filling and the topping), they also have a bit of whole wheat flour in the dough and use egg whites instead of whole eggs. It's still not health food, but since they're sure to put a smile on your face, who could say that they're not good for you? The recipe can be found here.

This is easily the most creative thing I have ever seen done with cinnamon rolls. Brynna, the extremely talented chef and author of Vegan Feast, made this adorable Cinnamon Roll Lamb out of sweet dough. It is no wonder that such delicious breakfast fare would be a hit with kids - and I have no doubt that it would be a hit with adults, too. Brynna's recipe is posted online if you would like to try it out yourself, but if you are not vegan and pressed for time, I am sure that you can use the prepackaged cinnamon rolls (from the grocery store) to similar effect . I wish I had thought to do this on Easter, but there is always next year. Not to mention next weekend!

Perusing the latest issue of Cook's Country, a publication I quite enjoy, I was astounded when I came to the "When Things Go Wrong in the Kitchen" section at the back of the magazine. It is intended to be funny, but what it really shows is that people need to learn when to throw things away. No matter how thrifty you are or how closely you need to watch your wallet, sometimes it is simply best to throw away your mistake and start over from scratch. A good time to consider this action is when food is burnt, bad or if you have been eating leftovers for more than a couple of days.

Witness the following incidents, all harvested from the kitchen disaster stories in Cook's Country:

• A woman wanted to make homemade noodles the way her grandmother did. The recipe looked like it would not make enough, so she added to it until it was several times the original size. She and her husband ate noodles for more than two weeks and it was years before they wanted to eat them again.

• What do Matt Dillon and Gisele Bundchen have in common? They vacation in the sexy and exclusive Brazilian vacation spot of Trancoso. Chef Eric Ripert investigates.
• Carbs, carbs, carbs, carbs, carbs. Everyone seems to be cutting down on them, but Food & Wine celebrates them.
• Vegas, baby! A new, very non-Vegas restaurant has opened in the city, and the mag predicts success. 
• A profile of Oregon's snowboarding-obsessed winemakers.
• It's the February issue, so you know there's an article about Valentine's Day dining.
• Mmmmmm...fluffy, buttery cinnamon rolls.

Now, any family celebration of the mundane or spectacular variety centers around bacon, biscuits and good coffee (this year's pick is Thundermuck from Columbia River Roasters). In the morning, I'll be mixing flour and baking powder and cutting in butter while my husband keeps letting our oldest son sneak slices of bacon as they come off the pan. What do you make for Christmas breakfast? Do you make it the night before, or is it a family cooking ritual? Or do you just skip breakfast and go straight to the chocolate (which I've done many a Christmas morning)?

[Photo Sarah Gilbert]