Looking for a really cheap date? Baskin-Robbins is kicking off summer early with a special 31 Cent Scoop Night celebration on Wednesday, May 2.

And if paying spare change for ice cream isn't enough, Baskin-Robbins is also making a $100,000 donation to the National Fallen Firefighters Foundation (NFFF), an organization that honors America's fallen fire heroes and their families. The money will help support programs including "Everyone Goes Home," a program that helps to prevent fire fighting line-of-duty deaths and injuries.

Stop into any of their 2,800 locations from 5 pm to 10 pm on May 2, choose any flavor, and ...More

It's spring and half the country is buried under snow. And the weather pretty much sucks everywhere else. Chef Rafael Palomino, executive chef of Sonora, Pacifico and Palomino's Grill restaurants in New York and creator of the Latino Chef food line, says that on New York's dreariest days he makes fruit salsas to bring a smile to his face. This recipe from his new book, Nueva Salsas, calls for a healthy amount of tequila. Which pretty much renders smiling involuntary.

Watermelon, Tequila, and Pineapple Salsa
• 3 cups diced, seeded watermelon
• 2 cups diced pineapple (about 1/2 pineapple) ...More

Here's another recipe from Sandra Lee of the Food Network's Semi-Homemade Cooking. This one takes Jose Cuervo Golden Margarita and uses it as the base for a grilled shrimp dipping sauce.

If you're a less-experienced cook, it's a great dish to ...More

Here's a great recipe for when you fire up that grill this spring. It's from Semi-Homemade star Sandra Lee, and it features a margarita marinade. Tequila is not only good for getting parties underway, but it is fantastic for marinading and tenderizing meat. (I'm sure it's marinaded and tenderized you a few times.) ...More

Grilling season is fast approaching and I'm going to suggest a different, and much healthier, meat to grill this year. Bison.

No longer just for cowboys and Indians, sales of bison meat have more than doubled since 2002, and it is fast becoming the red meat of choice for many top chefs around the nation. Why? It's not only tender (as opposed to wild meats that tend toward gamey) but it has a richer, sweeter flavor than beef. Perfect for marinading and grilling.

Eating healthier? A single serving of bison also provides much of your daily protein, iron and zinc requirements, plus ...More

When I get a press release like the one I just got announcing the 22nd Annual World Grits Festival presented by Quaker Instant Grits, to be held in the "Grits Capital of the World", St. George, SC, two things happen. First, I laugh my ass off. ...More