We started our week off just exactly right: with 31 different preparations of coffee. Once that buzz wore off (nope, still there), we dove into the secret car-related vices of some of our favorite chefs and watched two seasons of Anthony Bourdain: Parts Unknown on Netflix without stopping. Okay fine, we stopped for bag wine, which is nowhere near as preposterous as it sounds. This week's top stories, after the jump.

Award-winning food educator and cookbook author Jennifer McGruther's The Nourished Kitchen not only teaches how to prepare wholesome, nourishing foods, but also encourages a mindful approach cooking and a celebration of old-world culinary traditions. But don't think that means these highly nutritious recipes are for dieters: this salmon in cream sauce is about as satisfying as it gets. 

From James Beard Award-nominated cookbook author Michele Scicolone, who brought us New York Times' bestseller The Soprano Family Cookbook, comes The Italian Vegetable Cookbook. No gabagool here, folks. But none needed, either. Italian vegetable preparations are superb on their own, particularly when they're tossed with lemon and baked.