When I first moved to New York City, all I really knew about choosing wine involved the price tag. (Three-buck-Chuck, anyone?) As my palate and budget have grown, so has my interest in the art of flavor pairing. Don’t get me wrong—I rarely buy a bottle of wine over $15 but part of the fun of pairing is finding (and tasting!) libations in your budget. And trust me, there are some delicious options out there for a 10 spot.

To get you started on some budget-friendly pairing, here a few food and drink ideas, that I hope will spark your own concoction creativity.

1. The Not-So-Classic Margarita: When I was bartending we had a mnemonic device for remembering what goes in this bad boy: Tequila Tastes Like Sh*t. Crude, but it helped me remember tequila, Triple sec, limejuice, and sour mix. Fast-forward six years and several bad hangovers from sugary limejuice and sour mix, and I present you with my revised, Bethenny-Frankel inspired version:

•    Silver tequila (My favorite is Patron Silver)
•    Ice
•    Baby splash of Triple sec
•    Tons of fresh-squeezed lime
•    Splash of club soda or Skinnygirl Margarita
•    Garnish with salt and lime

Time-saving cheat: Buy the pre-mixed Skinnygirl Margarita at any liquor store, mix with ice, garnish your glasses and serve.

Best for: Mexican food, ceviche, in a pitcher at parties, cocktail parties with spicy passed hors d’oeuvres, or simply by themselves.

2. Prosecco: Perfect on its own, mixed with fruit, or in a mimosa, this sparkling white wine is my go-to. Cheaper than champagne, and tastier, I find it makes a perfect host gift. (There’s no fuss for your host and they can serve it during appetizers.) Mionetto is my favorite and rings in at a painless $11. I like my sparkling solo, but if you’re in the mood to impress here are a couple ideas—perfect for brunch or pre-dinner cocktails:

• Blackberries and prosecco: As simple as it sounds. Drop two or three berries into your flutes, top with prosecco and serve. To  get a little fancier, add sugar to the rim of the flute before you add your ingredients. (Just remember, this also adds calories.)
• Mimosa: A brunch staple, this is another easy and cheap drink for a mid-day soiree. Orange juice and prosecco is all you need—garnished with an orange slice, of course. (To really impress, use fresh-squeezed OJ.)
• Prosecco sangria: For this, I defer to the master, Martha Stewart. I’ve made this recipe and it is amazing. People are still talking about it. (OK, mostly me.)

Time-saving cheat: If you’re making sangria or mimosas for a party, mix them in a nice pitcher before hand and pre-garnish your glasses with any fixings.

Best with: Eggs Benedict, French toast, all brunch foods really, pre-dinner cocktails

3. Red and white wine: A traditional staple for dinner, and pretty much any social function, wine is always a welcome guest at party. Everyone has their favorites, but the best way to learn about wine is by experimenting. An easy way to do this is by going to food and wine festivals and tastings at your local wine shops. In a pinch, just ask the wine shop clerk. Remember, if you’re taking wine to a dinner party be sure to ask the host what’s on the menu before heading over. (That way there’s a better chance of your wine actually being opened during the evening.)

What are your favorite pairings?

This article previously appeared on Currency. (Please excuse the stock photo!)

Last year, the occasion was housewarming, this year it’s a chance to celebrate fall. We’ve talked a lot about entertaining guests on Currency, and it’s because I sincerely believe surrounding yourself with friends is the most budget-friendly way to enjoy life. In that spirit, here is my guide to throwing the perfect autumn party.

1. Invitations. I’m normally not one to get mixed up with formal invitations, and I’m not suggesting you shell out a ton of dough either. (Disclaimer: I do however love snail mail—this is a hint.) However, an e-invite can really help set the tone of your party. I suggest you check out Paperless Post. I used them for our housewarming party and was really pleased with the results. They track your RSVPs for you—and tell you who has or hasn’t opened the invite so you can harass accordingly. Also, when you sign up your first 25 invites are free!

2. Channel your inner DIY. Fall gives you more time and options for tapping into your crafty potential. This year I’m going to chill hard apple cider and seasonal beers in this homemade pumpkin cooler. I also plan to stretch my baking muscles with some maple-inspired treats. (Tip: To make sure you don’t lose your mind prepping for your party, enlist a patient assistant.) A great source for all things DIY is Design*Sponge. You can find their best DIY projects for entertaining here.

3. Get spicy. As we’ve mentioned before, a great way to save on libation costs is by creating a signature cocktail for your party. For a fall gathering, consider making a drink with bitters or dark berries. Or make a warm drink—mulled wine and hot toddies are always crowd pleasers and warm drinks mean your guests will drink more slowly, which will ultimately save you money.

4. Be flashy. If you’ve sent invites and decked out your place, you’re going to want pictures. (The assumption being your guests put their party best on!) If you don’t have a camera—or if you know someone who has a great one—ask him or her to bring it and play paparazzi for the evening. You could even designate one of your walls as the official photo-shoot spot. Your friends will love their built in party favor and giving the assignment to a guest will take a task off your list.

What’s your favorite part of hosting a soiree in the fall and winter?

This article previously appeared on Currency. (Please excuse the stock photo!)

Fall is great for many things: oversized sweaters, drinking red wine, chillier nights, and, of course, heartier fare. Seeing the vibrant colors of autumn’s fruits and vegetables start to appear at different booths always signals to me the ending of one season, and the beginning of my favorite.

So what can you expect to find in these next few weeks, before winter shows up and you’re forced into hibernation? Emily Peterson, a chef and culinary instructor who teaches seasonal cooking at the Greenmarket in New York City, gave me some inside tips on what to keep your out for on your next market excursion.

“Every fall, I look forward to the staples that signal the cooling of the weather: Apples, Brussels sprouts, and late season zucchinis,” she said.

You can expect to see these delectable staples starting now and winding down around the end of Thanksgiving. If you’re new to Brussels sprouts (last year, I was) here is my favorite, painless sprout starter recipe.

What else should you throw into your shopping bag? “I encourage home cooks to experiment with the myriad selection of colorful, odd-shaped squashes!” Emily said. “They’re easy to bake with butter and maple syrup, or steam and puree into soup, mash with other root veggies, or keep it simple and serve just cubed and roasted.”

You will most likely come across gourds you don’t recognize. One of my favorites is spaghetti squash, or “the dieter’s pasta,” as it’s sometimes called. This is a healthy (and cheap!) substitute to traditional starch. You just roast it, shred it with a fork, top it with tomato sauce, and there you have it. (Just make sure you poke holes in the squash and that your oven is hot enough—trust me an exploding squash is not something you want to deal with when you’re hungry and waiting for dinner.)

Another great thing about gourds: You can use all of parts of it. “Don’t forget the seeds!” Emily explained. “All squash seeds can be cleaned up of the stringy flesh, tossed with some olive oil and salt and roasted for a crunchy snack.”

And her most important farmers’ market tip: Ask the farmer what they do with what they are selling. “You get to converse with the person who raised your food all season and get a tip or two you might never have thought of.”

Want to try a recipe from Emily? Here’s a sample:

Simple Steamed Spaghetti Squash

1 spaghetti squash, split lengthwise, seeds removed (reserve and roast like pumpkin seeds* for a snack if you with, otherwise discard) water

1. Heat oven to 350º

2. Place squash halves cut side down in a glass-baking dish with enough water to come up the sides of the squash by about an inch.

3. Into the oven they go for about 40 minutes, until a knife pokes through the skin and flesh easily.

4. When done, remove from the oven and carefully pour off the water. Use a clean tea towel to lift the very hot squash and turn cut side up on a cutting board.

5. Drag a fork firmly across the cavity where the seeds were and viola! The flesh of the squash shreds into spaghetti. Serve with fresh tomato sauce or just a simple pad of fresh butter and sprinkle of salt and pepper.

*Like pumpkin seeds, all squash seeds can be separated from the net of flesh they are suspended in (compost that) and tossed with some oil, salt, pepper and spices of your choosing. Smear into a single layer on a baking sheet and toast at 400º until golden. Let cool completely and store in an air-tight container until using for snacking or salad decorating.

This article previously appeared on Currency. (Please excuse the stock photo!)

Sure, tailgating is a blast. Who doesn’t love hanging outside a stadium with your favorites drinking cheap beer and eating junk food? (No, seriously, who doesn’t love that?) The same can be said for football parties: wings, burgers, chips, dips, Silver Bullets. All delicious; all diet destructive.

So what’s a healthy eater to do when faced with the tastiest of temptations? First, breathe—especially in between your bites. Next, steal my three tips for a (almost) guiltless Football Sunday.

1. Be prepared. If I know I’m going to an event where food will be served, and it’s not a formal sit down dinner, I always offer to bring a salad. It’s easy to make and ensures that you won’t find yourself sustaining on beef sliders all night.

Also, a great trick to portion control at food–centric events: Fill half your plate with salad (or veggies if they’re an option) and use the rest of the space for sampling tasty treats. You are not at an all-you-can-eat buffet—hate to break it to you. If you stick to snacking on the protein-rich options you’ll find yourself full in no time. As my co-worker always says, “Everything in moderation”

2. Be a little sneaky. If you’re hosting a football party, there’s no reason why you can’t make a few subtle substitutions to your dishes that your guests likely won’t even notice. (Their waistlines, however, will.)

Let’s slim down nachos, shall we? They’re pretty much a given at any good football party—and I know you’d only throw a good one. For a healthy makeover, try substituting reduced-fat cheese for the normal. (As a cheese connoisseur, and someone who has done this before, go with reduced not fat-free, which lacks taste and texture.) Next, hide your regular sour cream in the back of the fridge. Buy a small container of Greek yogurt (in 2 percent or zero) and a lemon—squeeze, mix and serve. Finally, up the protein by adding beans and, if you’re topping with meat, try lean-ground turkey instead of beef. Tell no one.

3. Be booze-friendly (if you want to). You don’t have to drink at football parties, but if you’re like me, you’re going to indulge in a least one. I’m not a huge beer fan, so on occasions where I’m invited to parties that I suspect will be offering up an overabundance of hops, I bring my own. You already know I swear by Skinnygirl Margarita, so that’s what I’ll typically bring. (Unless, of course, I’m feeling fancy—then prosecco is my go-to.)

And worry not—if you think you’ll want to drink or eat something different than what’s being served, it is totally appropriate to bring your own beverage or appetizer to share. Your host will appreciate it and you wont be “that guest” sitting on the couch being picky. Yup, you know the one.

What are your secrets to staying fit during football season?

This article previously appeared on Currency. (Please excuse the stock photo!)

One of the easiest ways to cut expenses out of your monthly budget—and inches off your waistline—is by taking a homemade lunch to work. It seems so elementary, but it’s true. Buying lunch daily can easily add up to $60 a week depending on where you live, adding up to a whopping $2,000 a year. Not to mention, when you’re buying something that someone else made, you have no way to control (or knowledge) of what’s actually in it. (Hint: Vegetables taste so good at restaurants because they are doused in butter.)

Bringing lunch doesn’t have to be time consuming or boring. All it requires is a little planning and prep work—and a trip to the grocery store. You know…that place with the bright lights, fruits, and vegetables.

To get you started, here are some easy-to-make staples that can be paired with almost anything.

1. Quinoa. This grain is considered a super food because of it’s high protein content (more than any other grain) and the levels of vitamins and minerals it contains. I’ve used quinoa as a base for countless recipes, which keeps things interesting and challenges me to try new recipes. Aside from being healthy and versatile, it’s easy to cook. Here are a few ideas and recipes to get you started:

• Tomato, basil, red onion and feta quinoa salad: This is great for summer, and the feta can easily be switched out for tofu for a vegan lunch.
• Quinoa chili: This is definitely going to be time consuming, but could be worth it in the long run since chilis are usually freezable. If you’re feeling ambitious, take a stab at this recipe.
• Quinoa and black beans: If you’re looking for a protein packed lunch this is sure to do it. You can easily add meat if you’re looking for extra flavor (or veggies).

2. Chicken. This bird is one of the most versatile animal proteins on earth. It is high in protein and low in fat, and, if grilled or baked, low in calories. Do yourself a favor and go with free-range and organic options—your body and mind will thank you. Cooking multiple breasts at a time will have you set for the week. You can throw it over salad greens, turn it into a sandwich, put it in quinoa, or eat it by itself with sautéed vegetables. (And those are just the things I thought of this second.) First time roasters? Try this.

3. Soups. The weather is starting to change and that means the arrival of soup season. Yum. For about as much as it costs to buy a cup of soup (at least in Manhattan) you can get most, if not all, the ingredients you’ll need to make a bulk soup. Here are some easy starter recipes:

• Tomato and bread soup with basil: This one is a bit time consuming but completely delicious and worth it. Plus, the spices will build up as it marinates in the fridge over the course of the week, so the flavors are always changing. Try this recipe.
• Egg drop soup: This version is healthier than what you would get at a basic Chinese takeout and adaptable. (Can you see a trend towards adaptable and versatile?) I make this one a lot especially when I’m not feeling so hot.

I went dress shopping recently with one of my oldest friends (and bridesmaid) and future mother-in-law. We planned a day of dresses, brunch, and many glasses of champagne, which started in the West Village at the charming Lovely Bride. If my wedding dress shopping trip was transcribed into a movie montage, Lovely Bride would have been the perfect backdrop. The shop was in an old house, where you could only imagine the dinner parties and gatherings that must have occurred there over the years. The dresses matched the interior: Charming, soft and pretty. If you want to feel like Goldilocks, go wedding dress shopping.

We brunched at Cafe Cluny, a lovely corner cafe just across the street from Lovely. If you’re in the neighborhood I strongly recommend dropping in. It was a gorgeous late August morning and our delicious food—and mimosas—reflected that.

The next stop was at Nicole Miller in SoHo. The dresses were not what I had expected. Let’s just say, if a Nicole Miller wedding dress was a suitor you wouldn’t take it to meet your grandfather. Like all bad-for-you boys you’ve got to try it. And so I did.

Our final stop was at Bridal Reflections. At first glance, I was convinced I this was not the shop for me. But you know what they say about books, covers, etc. The shop was full of red carpets, champagne and hundreds of dresses and from those I ended up finding the perfect dress. In the end, I ended up picking a dress that in many ways is a lot like Mr. Smith. A little traditional, understated, and sexy. And I couldn’t be happier.

This article previously appeared August 18 on Currency, the website that I write for and edit. I hope you like it and I hope you’ll check out the site—it’s great. (Please excuse the stock photo!)

Last week, DailyFinance featured an interview with Patti Stanger—you might know her as the blunt romantic from The Millionaire Matchmaker. They asked Patti how to go on a cost-effective date. (And who says romance is dead?) She had eight tips that you can read here—some I loved, like going to a BYOB place, and some I didn’t.

Although I wasn’t a fan of all eight tips, her points were valid and I thought it would make a great column for our site—since I assume you fabulous readers are out there wining and dining (and trying not to go broke in the process). We’ve all had our share of bad dates, and I love to hear a your horror stories. But for now, here are few tips from my conversation with Manhattan-based life coach Julie Melillo.

1. Get cultured. Not be harsh, but no one likes a dummy; a date that involves local or international influences is sure to impress. “There are always plays, performances, concerts, and other cultural events available for free, or vey low cost—these aren’t going to be Broadway shows, but they might be entertaining,” Julie said.

Dinner idea: If you’re museuming, grab a glass of wine and some small bites at a nearby bar. For outside events, think picnic—they’re fun, affordable and will show off your creative side. (Your date doesn’t need to know about this article.)

2. Find a hobby. “Find mutual hobbies—if you’ve met each other on a co-ed sports team—perhaps you met while playing soccer—offer to practice your skills together,” she suggests. If sports aren’t your thing, consider taking a class together. Pottery, yoga, cooking, hip-hop dance—any of those are great way to show your open to fun and trying new things.

Dinner idea: If the class is small, like a pottery class, reach out to the instructor and ask if you can surprise your date with dinner there. A few candles, some take-out, and a little libation can do a lot for an art studio. (Think: Ghost)

3. Do lunch. Patti says skip lunch but I happen to love lunch. (Maybe it’s because I spend most of my lunches at my desk.) “Find a casual restaurant (something cute and classy but not an expensive steakhouse) and grab a quick bite,” Julie says.

4. Don’t be cheap. “Regardless of your financial situation, remember that spending a bit of money is romantic and shows you’re interested,” she says. Obviously, go somewhere that won’t break the bank.

“Don’t take a woman to a restaurant you can’t afford—choose something within your means,” Julie advises. “Yes, that might mean a local sandwich shop.” Personally, I’ll never forget the dinner I was asked on where my date didn’t bring enough money to pay—the house salad and water should have been my clue. Thank goodness I brought my wallet or else we would have been washing dishes.

5. Be nice. Someone was nice enough to ask you out, be courteous. Don’t order the most expensive item. When I was dating I would try to see what my date ordered and pick something in that price range. In my opinion, the person who asked for the date should ask for the check but everyone has his or her own comfort level.

What are your money rules when it comes to dating?

Sunday found us feeling particularly lazy so we headed over to the new, beautiful Fairway. I could literally spend hours there. Earlier we discovered a soup recipe we wanted to try so we went a mission for the proper ingredients. The baguette we bought was still warm. Still warm. It took every ounce of self control in my person to not eat the entire loaf while wandering aimlessly around the store looking at food porn.

Mr. Smith came just in time to save me and the baguette from certain doom and we headed home. This soup is great for a day when you have nothing else planned because it’s a bit time consuming—but certainly worth it.

From Williams-Sonoma Simple Italian Cooking — slightly adapted:

3lbs ripe plum tomatoes

3 tablespoons evoo

1 medium-sized yellow onion

lots and lots of garlic

fresh basil “shredded” (I got out the scissors for this one.)

1/4 teaspoon sugar

red pepper flakes

S+P

1/4 cup Italian Arborio rice

6 cups chicken stock

4 slices crusty Italian or French bread

1. Core tomatoes. Cut in half and squeeze out the seeds. (This is actually really easy—I had no idea.) Chop the tomatoes—you should have about six cups.

2. In a large saucepan over medium-low heat, warm the olive oil. Add the onion and garlic and saute gently, stirring until transparent, 6 to 7 minutes. Add the tomatoes, half ot eh basil leaves, the sugar, red pepper, and S+P. Stir in the rice, cover partially, and simmer until the tomatoes start to break down, 8 to 10 minutes. Add 6 cups of the chicken stock, re-cover partially, and simmer until the rice is almost tender, 10-15 minutes longer.

3. Remove 1/3 of the soup from the pan. Puree in the food processor with the metal blade or in a blender. Return the puree to the pot, stir well, cover partially, and continue to barely simmer over low heat, stirring occasionally to prevent sticking, until the rice is tender, another 8-10 minutes. Taste and adjust.

4. Preheat your oven to 325°F. Brush each bread slice on one side with olive oil and arrange on a baking sheet, oiled side up. Place in over until the bread is warm, a few minutes.

5. To serve, place a warm bread slice in each of 4 large, warmed shallow soup bowls. Ladle the hot soup over the bread. Garnish with the remaining basil and serve.

At some point in your professional career, your boss is going to take you out to eat. It might be lunch, tater tots at a dive bar, small bites at the latest hot spot, or a formal dinner with clients—regardless the venue, you have to know how to act. This is not a dinner out with friends.

I spoke with Erin Turner, community manager at Chicago-based, public relations firm Golin Harris. In a job that consistently requires her to wine and dine clients, this 29-year-old professional has learned a thing or two.

1. Mind your manners. Manners aren’t just for Thanksgiving dinner at your boyfriend’s mother’s house. Your tableside manners are a reflection of you. “This dinner is a preview for your boss on how you’d act if you were out on your own (with clients, with potential clients, with colleagues, etc).” If you really can’t remember how to keep it together—pretend you’re on a first date.

2. Boozy behavior. Cocktails with your co-workers are not the same as cocktails with your boss. So while tequila shots with your podmate might be a usual weekend occurrence, it’s in your best interest to try to keep your wits about you. Let your boss take the lead.

“You do not want to be sitting there with a Johnny Walker Black while your boss sips an ice tea,” Erin says. According to her, a good rule of thumb to remember: Regardless of how many cocktails your boss orders stop at two. (Trust me, you don’t want to be “that” girl or guy—it’s not pretty.)

3. Meet your fork and knife. If what you order involves sauce and the use of your fingers—think ribs—order something else. Erin suggests picking something that can be eaten with grace. “This rules out crab legs, most linguini or spaghetti dishes, and any oversized sandwich or burger that requires you to use both hands and raise your elbows for balance,” she explained. So what’s safe? Stick to salad, fish, chicken and meat.

4. Time to talk. “This is not the time to reminisce about how crazy you got last weekend at Lollapalooza or your plans for day drinking this coming Saturday,” she says. “Leave the social side of your life out of this unless you’re asked.” Think of this as an out-of-office opportunity to show off the best parts of yourself.

Tell your boss what you love about your new project, what challenges you, where your interests are, and what side projects you’re working on. “This dinner is a chance for you to have some one-on-one time with someone who has real control over your future.”

5. Put your wallet away. Your boss invited you—your boss is paying. Remember that. “He or she is most likely expensing the meal so don’t play the check dance. This isn’t a first date,” Erin says. Do say thank you. It might seem obvious, but it’s important so don’t forget.

Every August the horses come to Saratoga. It’s an exciting time to visit a usually sleepy part of New York. So last Saturday, Mr. Smith and I ventured north for a day of betting and big hats with his sister and her fiancé. The air of the racetrack is full of anticipation and excitement and it’s hard not to get caught up in the energy.

While Mr. Smith went about securing his bets, I went about securing my Bloody Mary and my big hat. The British royals have nothing on the hats I saw at Saratoga. Millinery is such a lost art—like tap dancing, which also made an appearance at the track. I read a quote recently, which said somewhere along the lines of: I wish that everyone else would start wearing hats again so I could wear one, too. (I think it was in GQ.) And I couldn’t agree with that more. Hat wearers, why did you give up the cause? There is something to be said for dressing.

The cigars, the hats, the men in full suits and women dressed to the nines—it transports you to a different time. When you enter Saratoga Race Track, you get the idea that the only thing that has changed in the last fifty years is everything else.

Mr. Smith didn’t win any money on Saturday and I didn’t bet. Mostly because I don’t believe in betting on a horse based solely on liking its name, which was my strategy. (Mr. Smith’s strategy is much more refined.) Maybe next time I’ll try not to get so distracted and actually figure out how it works.