Los Angeles-based bakery Bakelab has come up with these yummy-looking “Alice in Wonderland”-inspired treats which include “Taste Me” cookies, Cheshire Cat macaroons, and Un-Birthday cakes. We say: You’re never too old for a tea party. [Bakelab]

Chef Daniel Angerer once kicked Bobby Flay’s butt on “Iron Chef.” But if you visit his Klee Brasserie in New York City and try one of his signature dishes, you might be a little surprised to hear about one of the ingredients—cheese made from his wife’s breast milk. “I prepared a little canapé of breast-milk cheese with figs and Hungarian pepper,” he told the NY Post. “It tastes like cow’s-milk cheese, kind of sweet.” All I can say is ... eww.

In honor of Daniel, let’s take a look at some other truly questionable ingredients that chefs are pulling off as fine dining.

A typical Saturday night for me can be summed up one of two ways: food or sex. Do I skip dinner and start drinking, adopt the “eating is cheating” adage so I can feel thin and attractive and get tipsy quicker, thus increasing the chances I’ll get naked later, or do I cave and open the box of Triscuits, resigned to an evening of stuffing my face in front of the TV and going to bed with a bloated stomach full of carbs and a phone full of sexually frustrated text messages from potential paramours? 

I made a bunch of resolutions for myself for 2010, among them to attend yoga at least three times a week. For a few months last year, I actually made it to class four times a week, but the further we got into the dark season, my winter doldrums set in and I just couldn’t make it to yoga as often as I used to. At a time when I should have been going more often, I pretty much stopped altogether. And it’s only this week that I’ve gotten back on the wagon, in part because my husband has left town on business for six weeks and I need to do something to keep busy while he’s away. Now that I’m back at it, I wonder why I ever stopped. Perhaps, if my studio played pop music and offered dinner and wine after class, like another New York studio has started doing, I never would have left in the first place. But should yoga studios, of all places, be serving alcohol and grub? A new article in The New York Times explores the deeply divided opinions on the subject.

Low-output shower heads kind of suck and fluorescent lighting can make a girl look tragic really fast, so some of us justify our unwillingness to switch over and help the environment out just a little. But when the rare opportunity to stop taking total advantage of the planet while enjoying ourselves comes along, there’s really no reason to say no. On that front, may we present Partnership for the Environment, a website that helps you find environmentally friendly restaurants in your area and even tells you which exact aspects of the restaurants’ practices are treating Mother Earth so well. Given that we’re huge fans both of food and not watching the ecosystem turn into a flaming ball of terribleness all around us, we’ll be visiting often.

The link to this recipe on Food & Wine‘s website was tweeted by editor-in-chief Dana Cowin, who asked her followers, “Pornographic or artistic? F&W pub’d this pix of Eric Ripert’s salmon app. in Jan issue & have gotten some flack.” Heavens, why? [via Twitter]

Goddamn do I love Taco Bell’s 7 Layer Burrito. Cheese and beans and beef and sour cream and hot sauce and oh-so-much-more wrapped in a nutritionless flour tortilla ... mmm mmmmmm! It has been, oh, three years since I had one of these hot pockets of deliciousness because Taco Bell, my friends, is straight-up NASTY for your insides. I know, because a guy I had a crush on in college worked at one and he told me that the beef comes in liquid form and since then I only ate TB on “special” occasions, i.e., occasions in which I did not mind having The D for a few hours afterward. But why am I telling you all this? Because the lady above, Christine, says you can actually lose weight by regularly including items on TB’s Fresco menu in your diet. Girl, don’t play that.

Ah, the holiday season!  It’s full of presents, family, and best of all food, lots and lots of food. And it’s not your average fare. At parties people really bust out their best recipes. Fat intake flies out the window, and my diet becomes basically, cream, butter, sugar, and pork. Mmm! Although I can’t really cook, I can really eat. While I thought I had basically conquered deliciousness with the yummy stuff I’d eaten to date, this year I ate my way to the peak of perfect mouthfuls. A family friend brought over her honey scallops wrapped in bacon. There are no words in the English language to describe the crispy flavor explosion that those bites brought. Heck, I’d probs give up sex in exchange for a lifetime supply. Is that crazy? Honey, if loving bacon is wrong, I don’t wanna be right! Now, what was the most mind-blowingly awesome thing you ate during the holidays this year?

This weekend, New York City got its first big blizzard of the winter and I was snowed in. I decided to take the opportunity to test a recipe I was noodling over for butternut squash soup. Typically, when I want to cook something new, I check out different versions of it on the web—usually FoodTV.com—mostly for cooking times and temps, and then adapt it to my own tastes. This butternut squash soup is dairy-free and you won’t miss the leche one bit—squash is super creamy and filling on its own and chicken stock (or vegetable, if you want to keep this totally vegetarian) is a great flavor-boosting liquid. Check out the full recipe after the jump.

You know what second drinks are, right? When the remaining ice in your cocktail melts, allowing you to suck every last drop of alcohol out of the glass? This might be swell if you’re Pam on “The Office” and enjoying a jumbo-sized Blue Lagoon from Applebee’s. But for your finer concoctions, ice can ruin your drink by watering it down too quickly, or giving it freezer-taste (ew).

For the wannabe mixologists (or just those who are just picky about their drinks), the Eternal Ice Drop by Hennessy offers a step closer to perfection. The glass orb contains water, which, when frozen, won’t melt into your beverage (obviously). It’s awfully pretty to look at too. Cheers! [Gizmodo]

In a country that adores cheese and foie gras, vegans in France are a joke in the same way that Lindsay Lohan thinks she’s a designer. So you’d think the French wouldn’t give a damn about politically correct food. However, tensions have risen lately in Paris over the use of horse meat in contemporary cuisine. Last week, the trendy Le Fooding event went down, this year’s theme being “Les Incorrects,” meaning meals filled with indulgent and controversial ingredients. One dish focused on horse meat, and in response, an anti-horse meat group (only term we could think of for them) ramped up its presence in the city with campaign buses and in-your-face subway advertisements. Brigitte Bardot‘s still-existing animal rights foundation has apparently been combating the issue as well.

So now you have something to throw in the face of the next snobby Frog who condemns American food culture. “Hey, Americans might be obese ... but at least we didn’t get fat by eating horses.” [Je Ne Mange Pas De Cheval]

I feel like Jonathan Safran Foer is stalking me. OK, maybe not the actual guy—he’s got a beautiful, ridiculously talented wife, some kiddos, and a new best-selling book called Eating Animals, which Natalie Portman says made her go vegan, so no, he’s not actually stalking me. But I feel like he is, in the same way that I feel like Michael Pollan (who penned The Omnivore’s Dilemma) is, in the same way I feel like Robert Kenner (who made the film “Food Inc.”) is, in the same way that I feel like Barbara Kingsolver (who wrote Animal, Vegetable, Miracle) is. They’ve all created what I hear are persuasive, fascinating, and sometimes terrifying books and films about food that will inevitably change the way I think about every little thing I put in my mouth forevermore. But honestly, I just don’t want to hear it.

If you can stand the heckling—“Hey, I’d like to take a bite out of you, baby!” and the $175 price tag—this silver lame and pink organza cupcake dress by Devani Weaver is sure to be a conversation starter in the fashionable foodie crowd. [The Daily What]

High-class French food emporium Fauchon unveils its limited-edition eclair, featuring a design of Brigitte Bardot. Délicieux. [GoGoParis.com]

Waffle fries are the holy grail of French fries for me, and it’s not always easy to find them when I have a craving (or they’re so weighed down with grease they’re soggy—ugh). Luckily, I came across Alexia Foods’ Crunchy Snacks Waffle Fries at the grocery today. They don’t need fried or cooked, and their texture is a cross between a fry and a chip; mostly crispy, but soft on the inside. The hot pepper flavor is spicy and delicious, and everyone in The Frisky office wanted to steal them from me. While the fries aren’t exactly health food, they are all natural with no artificial preservatives, flavoring, or coloring. So, now I have access to my beloved waffle fries wherever I want, which will be awesome provided I don’t overdo it—I still have three more flavors to try.

During the summer, it stays light well into the night, and I like to meet friends for late, alfresco dinners. But these days, as darkness falls by 4:30 in the afternoon and it’s nearly always raining, I just want to get home, curl up in a blanket, and down comfort foods like there’s no tomorrow. The dishes that make my tummy the most content are a yummy cheese grits casserole my mom used to make when I was little, macaroni and cheese, and buttered toast—but not all at once!

What are your favorite comfort foods? Share your food coma-inducing favorites in the comments, and, if you have a delicious recipe you’re willing to divulge, send it to style@thefrisky.com with the subject line: Recipe. We’ll post the most mouth-watering ones so you’ll have plenty of cozy food ideas throughout the coming cold months.