Sure, it's been a busy week. So you may have missed some of the great stories put out by The Daily Meal's talented editors and their fantastic special contributors. But you wouldn't want to head into the weekend having missed some of the best food stories on the Web. So here's a second serving of some of the great food and drink stories that you definitely shouldn't have missed.
Let's Just Deep-Fry Some Champagne for New Years Specifically, we're going to make some wine jelly deep-fried with champagne batter.
What You Might Have Missed: 2012 in Eat/Dine A roundup of our favorite articles of the year.
Recipe-Inventing Computer in Development IBM working on computer than can develop healthy, delicious flavor combinations.
The World's Most Extravagant New Year's Eve Celebrations The 9 most expensive New Year's parties.
4 Super Snow Vacations From dogsledding to snow golf, these super snow vacations go beyond skiing and skating.
A Taste of Both the New and the Old New England The exquisite Ocean House resort’s new cookbook gives you a lay of the land through elegant yet comforting recipes.
What You Shouldn’t Have Missed From Cook in 2012 Remember when these things happened on the Cook channel of The Daily Meal?
Edamame Guacamole Recipe Made with avocado and edamame, this guacamole variation is both creamy and fresh.
Bison and Black Bean Chili Recipe Bison has a rich beef flavor, similar to that of grass-fed, organic beef.
Caterers Predict Event Trends for 2013 Popcorn, ancient grains, food carts, beers and more: caterers have predicted an array of new trends.
The Year in Entertain 2012 What you may have missed and what was awesome this year.
How to Properly Open and Pour Champagne Don't go for the big pop, instead let Rita Jammet of La Caravelle Champagne teach you the proper steps.
What is Paella? Chef Jesús Núñez explains the secrets to a Spanish favorite.
17 Variations on the Bloody Mary Leave behind the watered-down Clamato mix and vodka, and whip up a Bloody Mary you'll not soon forget.
What to Do With Leftover New Year's Eve Champagne A jelly recipe using the bubbly you have leftover.
FROM THE DAILY MEAL'S CULINARY CONTENT NETWORK
Tyler Sullivan is the Assistant Editor at The Daily Meal. Follow her on Twitter @atylersullivan