San Antonio is a wonderful place to shop for fresh produce and specialty ingredients. Our city is very ethnically diverse and we have food markets of every description, from Lebanese to Vietnamese to Greek - and you can find traditional Mexican staples such as tomatillos and bunches of epazote pretty much year-round. Two of our favorite grocery stores/specialty shops are the Texas-based Central Market and Whole Foods. Both sites have maps to their stores. On a recent visit to Central Market, I took this picture of pecks of peppers! The chocolate habañeros looked great. Tip: buy an extra pepper, save the seeds, dry them for a week or two on a layer of paper towel, plant and grow your own.

A recipe from Central Market's home page: Leek and Sweet Onion Casserole 2 tbsp. unsalted butter 2 c. leeks, white and light green part only, thinly sliced 8 c. sweet onions, thinly sliced 2 tsp. fresh garlic, minced 2 tbsp. fresh thyme, chopped 1 c. heavy cream 3/4 c. grated Parmigiano Reggiano cheese 2 1/4 c. toasted fresh bread crumbs Salt and pepper to taste In a large, heavy saucepan over medium heat, melt butter and add leeks, onions and garlic. Sauté 5-7 minutes, or until translucent. Add thyme and sauté another minute. Add cream and 1/2 cup Parmesan, stirring constantly until thickened. Stir in 2 cups bread crumbs. Salt and pepper to taste. Place mixture in a buttered, ovenproof baking dish. Sprinkle with remaining bread crumbs and cheese. Bake at 350° for 30 minutes. Serve warm. - Recipe by Chef Roger Mollett

And here are some wine notes from the same page about wines that go well will spring lamb: A perfect accompaniment to roasted lamb is Zinfandel wine. The California grape, boasting spicy flavors, is an American favorite. These red wines range from casual, lighter styles to heartier bottlings. Popularly priced Zinfandels such as Ravenswood and Cline are a good place to begin your exploration. Both are spicy with a lingering finish and pleasantly balanced acidity. "No conversation about Zinfandel is complete without discussing the Ridge winery," says Jeff Jamail, director of beer and wine procurement for Central Market. "It's one of the oldest producers of Zinfandel, and its big, bold wines have the classic characteristics you expect from a Zinfandel: spice, cedar and pepper." One standout from Ridge is the Zinfandel from Geyserville vineyard, blended with other varietals to add complexity; supplies of this great Zin will be limited. Zinfandels pair well with other red meats and full-bodied cheeses, as well as fish or poultry prepared with heavier sauces.

Gingerbread is really cake with a virtuous name, which is great because you can feel so angelic while eating something so yummy. It's incredibly easy to whip some up, and there's nothing like a piece of warm gingerbread to make someone feel fussed over an d cozy.

• 1 1/2 cups each unbleached white flour and whole wheat pastry
• flour
• 1 tsp each baking powder and baking soda
• 1/8 tsp each of ground allspice, mace and cloves
• 1 tsp of ground cinnamon
• 1 1/2 Tb of ground ginger
• 2 eggs
• 1/4 cup canola oil
• 1/4 cup (1/2 stick) butter
• 1 cup brewed coffee
• 1 cup of molasses
• 1 lemon

1.Preheat oven to 350 degrees.

2.In a large baking pan, melt the butter in the oven. Tilt the pan to completely coat the inside with butter, then set it aside to cool slightly.

3.Mix together the dry ingredients in a large bowl. It's a good idea to sift the baking powder and soda to remove lumps.

4.In another bowl, beat the eggs and mix in the oil, the cooled melted butter, the coffee and the molasses.

5.Add the liquid ingredients to the dry ingredients and mix just to combine. Pour the batter into the buttered pan and bake until firm and springy (the length of time will depend on the dimensions of your pan).

Have this with a cup of hot tea or a glass of cold milk, and if you want to create a real sensation, serve it to your friends with a spoonful of whipped cream on top.