By Rachel Wilkerson, Lover.ly

Photo by: Insight Creative on Polka Dot Bride via Lover.ly

The morning wedding has fallen out of favor in recent years; when most people think weddings, they think dinner and dancing. But while an evening ceremony has tons of great perks (a wild dance floor! yummy cocktails!), that doesn't mean a morning ceremony and breakfast or brunch reception can't be amazing. Here are some reasons to re-consider the early-bird wedding.

Photo by: Marianne Wilson Photography on Wedding Chicks via Lover.ly

1. You'll save money.
Not only do most venues offer discounts on Sunday mornings, you can also save a lot of money on the food. Even the most generous bride or groom can feel stressed by what it costs to feed loved ones dinner, but you can splurge on breakfast or brunch food and still come out ahead. And you can still serve alcohol (we recommend mimosas and Bloody Marys!), but people are likely to consume less drinks overall. But even though it's

by Brides

Whether you're rooting for the Baltimore Ravens, the San Francisco 49ers or just want a surprise Beyonce-Jay Z halftime duet (put us in that category!), Super Bowl XLVII is the perfect excuse to put on your fat pants and have the gang over. To secure your status as the host with the most (and throw the biggest and best bash in town), stock up on entertaining essentials like a genius wine chiller, super simple corn popper, and more. Newly engaged? Add 'em to your registry check list and you'll be ready for the big game next year!

introduction by Alyssa Bereznak, Vanity Fair

All Nate Silver Super Bowl predictions, Beyoncé halftime rumors, and Kate Upton commercials aside, one of the most important things about this Sunday's game is what you will be mindlessly munching as the Ravens and the 49ers battle it out in New Orleans for the championship. We, the American people, have advanced Super Bowl cuisine to astounding heights. What was once a day to eat overly chewy chicken wings and watery celery has now become a gastronomical event of epic proportions, where sauces are extra tangy, fries are soaked in truffle oil, and the beef is Kobe. To honor this sacred feast, we asked America's famous chefs to share what they'll be eating this Sunday--see personal, camera-phone shots of everything from Mario Batali's "eggs in hell" to Michael Ferraro's merguez lamb sausage and truffle corn dogs.

For more celebrity food photographs visit Food Porn at VanityFair.com.

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By Bon Appétit

Baking wings yields crisp skin without the mess and constant tending of frying. Divide the wings between our two sauces, or double one sauce recipe and use it on all 60 wings.

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Crispy Baked Chicken Wings
Recipe by The Bon Appétit Test Kitchen
Makes about 60

Ingredients
Buffalo Sauce
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup hot pepper sauce (such as Frank's)

Ginger-Soy Glaze
1/4 cup honey
2 tablespoons soy sauce
3 large garlic cloves, crushed
1 2x1" piece of ginger, peeled, sliced

Wings
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper

Read More: 24 Pasta Recipes to Try Right Now

Preparation
Buffalo Sauce
Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm. DO AHEAD:

The buttery, creamy indulgence of mashed potatoes meets the joy of digging into a baked potato in this iconic side dish: crispy potato skins are filled with soft whipped potato mixed with cheddar cheese, bacon, sour cream, butter, Tabasco, and herbs, topped with more cheese, and baked until golden brown and bubbly. It's the perfect accompaniment to game day wings, chili, or pulled pork.

SERVES 4

INGREDIENTS
4 russet potatoes (about 2½ lb.), scrubbed
1 cup grated aged cheddar cheese
1 cup grated Gruyère cheese
½ cup sour cream
4 tbsp. unsalted butter, softened
2 tbsp. finely chopped chives
1 tbsp. finely chopped parsley
¼ tsp. Tabasco hot sauce
¼ tsp. Worcestershire sauce
8 slices cooked bacon, cut into ¼" strips
Kosher salt and freshly ground black pepper, to taste
¼ tsp. paprika

RELATED: Perfect Super Bowl Party Snacks »

INSTRUCTIONS
1. Heat oven to 450°. Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour. Transfer to a rack and

CheeseBarb Stuckey, author of Taste: Surprising Stories and Science About Why Food Tastes Good, shares why we think "mmm" or "eww" for certain foods, and what our preferences really mean.

Do you abhor stinky cheeses? You might be a "tolerant taster" who sports fewer tastes buds. Tolerant tasters are generally unfussy eaters, unless they happen to also have an excellent sense of smell. Then strongly scented foods like blue cheese are out of balance: The taste doesn't match up with the smell, which leads to dislike.

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Would your dream meal be french fries and ice cream? You might be a survivor of multiple ear infections, which can damage the "taste nerves." Instead of experiencing sensations like bitterness and fattiness in balance, you may perceive a more pronounced fatty sensation, making rich foods extra tempting.

Does dark chocolate remind you of coal? You could have damage to your trigeminal "touch nerve," which often happens during mouth surgery. In

In the bleak midwinter, it can be tough to get inspired by the veggies that are in season. Root vegetables are traditionally served in the winter, being hardy enough to withstand months in a cool place. Fortunately, although they're not often celebrated for their fresh, lustrous image like other seasonable veggies tend to be, root vegetables are sweet and delicious, perfect for roasting, braising, sauteing, grilling -- even grated into salads and baked goods. - By Julie Van Rosendaal

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Whether you're cheering for the Ravens or the 49'ers, one thing all Football fans share is their love of great food! If you're playing host this Super Bowl Sunday, spice things up with these awesome football-shaped foods that are just as much fun to make as they are to eat! - By Jenn Gimbel and Melinda Carstensen

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