Looking for some sugar this Valentine’s Day? Whether you are lucky in love or single and ready to mingle, chocolate-dipped delicacies are the romantic remedy for any sweet tooth.

The perfect celebratory sweet for this holiday, chocolate-dipped strawberries seem to have become the poster child of Valentine’s Day, and now you can count yourself in on this craze. Chocolate berries ordered from bakeries, online vendors and candy shops yield price tags that can make anyone wish they were single. But with a quick trip to the supermarket, you will be well on your way to impressing your hunk or honey. If you don’t have a significant other to feed the strawberries to, make a fun day out of chocolate-dipping with your friends.

And strawberries are just the beginning. Other natural treats such as sour green apples, frozen bananas, dried apricots and juicy orange slices also go well with cocoa — but why stop with fruit? Oreos, pretzels, marshmallows, Rice Krispies Treats, almonds, popcorn and even salty potato chips are perfect partners that Cupid would love to match with melted chocolate.

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Nothing quite says “I love you” like sushi.

No honestly, let me explain. If a guy is willing to burn a small hole in his wallet watching me delight over miniature portions of sashimi, to me, that’s dedication. We all know he’d rather be paying $5 to devour a burger the size of his own head, but sushi says, “Lady, I have put you before my growling stomach.” And, if you’re going to woo your woman with an Eastern feast this Valentine’s Day, do it properly and go to Arigato on State Street.

Sit under the twinkling lights and manicured vines that surround the outdoor terrace, share some sake or hot tea and get creative with your ordering. Arigato features all the classic Japanese fare you could want, but it’s the small details of the more inventive rolls that make it superior. The Dijon Ahi Roll boasts thick slabs of top quality Ahi tuna, rolled with asparagus and avocado and finished with Dijon mustard; the Wiki Wiki Roll (don’t ask) pairs crab, shrimp and papaya that’s just sweet enough, but not overpowering; the Magic Mushroom tops five different types of Japanese mushrooms with a dash of white truffle oil. Sophisticated, clever and creative; the only downside is that after a trip here, you’ll never be quite as satisfied with a California Roll again. The crab here is so fresh it tastes like it just crawled onto your plate; it’s worlds away from the mush of pink mayonnaise I usually devour unquestioningly at most sushi houses.

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If you’re planning to clink glasses with your significant other this Valentine’s Day, you should reserve a love seat at Blush Restaurant and Lounge.

Set in the heart of beautiful downtown Santa Barbara, this swanky yet sophisticated hot spot will satisfy all your cocktail cravings. The date night destination is suitable for any occasion, but the sultry ambiance provides a passionate environment to impress your sweetheart. Exposed brick walls lend a New York City feeling, but the hanging lights and star-shaped fixtures create a beachy, yet posh sentiment. Nestle up in a leather booth and enjoy the creations served at your table, or take a seat at the brightly-lit bar filled with top-shelf liquor.

A great getaway for the 21+ crowd of UCSB, you can mingle with a crowd of fun-loving young professionals either indoors or outdoors by the fireplace on the patio. Spending a romantic night under the twinkle-lit canopy while listening to the smooth sounds of a live jazz band accompanying top hits in hip hop and techno is the perfect sweet escape for two lovebirds from Isla Vista. Add in a few drinks, and what more could you ask for?

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For the Brave:

For the courageous souls looking to expand their culinary expertise past Top Ramen and Pizza Rolls, head down to the harbor for some good, old-fashioned seafood shopping. The Santa Barbara Fish Market is not only a one-stop shop for all your ingredients, but also a good reason to wake up early on a Saturday morning. The only direct seafood outlet in the area, the seaside market brings “fresh seafood from the boat to you,” giving you a repertoire of the freshest and highest quality. Besides supporting local fisherman, you will be provided with an abundance of species that swam to the Santa Barbara coast from around the world.

The selection of seafood is huge, ranging from local halibut to spiny lobster. Other selections along the harbor include local opah, white seabass, ridgeback shrimp, swordfish, black cod, oysters and more. The market also boasts a large assortment of sashimi-grade fish, perfect for the amateur sushi chef, in addition to many sauces and marinades. With filets of sole on sale for $7.95 per pound and juicy scallops priced at $19.95, the price tags range from steals to splurges. No matter the market price, you are guaranteed to dive into an explosion of the freshest flavors.

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With the start of 2012 comes all of our new year’s resolutions … work out more, quit smoking, spend more time with family and friends, find a job. This list also includes a few food-related goals: become a vegetarian, stop buying pints of Ben & Jerry’s, consume more locally grown produce, cook at home more often. Now that we are back in Santa Barbara, away from grandma’s chocolate chip cookies and homemade-gravy-drenched goodness, we have considerably more control over stocking the pantry. Making healthy eating and lifestyle choices now will have a positive effect on our futures.

Here are some small, quick steps to changing your eating habits for the better:

Set reasonable and measurable goals.
I would love to be a Victoria’s Secret model, but sometimes reality holds you back a bit. Consider where you are now and how much effort you will actually put into this. You are much more likely to follow through on a goal that is realistic.

Eat smaller portions five times a day.
Forget about the three core meals. Eating lean meals including (but not limited to) poultry, fish, beans, eggs and nuts a few times a day boosts your metabolism.

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Although Thanksgiving is right around the corner, winter break is a near glimmer in the future, and students are anxiously anticipating the heart of the holiday season this December. While the vast majority of students are looking forward to a Christmas Eve feast, a small percentage of us at UCSB are ready to enjoy not just one, but eight nights of holiday feasting for Hanukkah.

Jewish Gauchos all around campus can’t wait to indulge in latkes, beef brisket, jelly doughnuts and matzo ball soup. And while those observing Christmas will be sipping on eggnog, others will be consuming kosher Manischewitz wine. Regardless of your religious affiliation, you can enjoy celebrating the Jewish way in Isla Vista. So forget about the Ugly Sweater party this year and start cooking for the holiday soirée of the season: Latkes and Vodka.

Latkes are potato pancakes typically eaten during Hanukkah, which is also known as the Festival of Lights. Deep fried in oil, these scrumptious snacks symbolize the oil that miraculously lit the long-lasting flame that brightened up the holy temple in Israel for eight days.

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Christmas in Southern California isn’t like a Target holiday commercial. Excitement over winter swells outweighs hopes for snow, scarves are a fashion statement rather than a necessity and stop-and-go traffic is much more common than dashing around in sleighs. But there is one item unique to the southland that easily makes up for the iceless roads and frostless windows: the tamale. Thanks to our Latin American neighbors, the tamale has become a staple in the holiday diet of Southern Californians. But why tamales at Christmas? More importantly, why not all the time?

Tamales are thought to have originated in Mesoamerica as early as 7,000 BCE. Aztec, Incan and Mayan women created the portable, nutrient-packed dumpling as a convenient food source for traveling armies. While away from home, warriors could steam pre-wrapped tamales for a quick meal on the go. Although no longer used as a wartime provision, the modern tamale still assumes a significant role in Latin American culture. Today, the tamale, or tamal, is a celebratory dish made for special occasions, with nearly every Spanish-speaking country across the globe commemorating holidays with some form of tamales. No holiday seems to get more tamale-lovin’ than Christmas though, as yuletide tradition entails vast tamale-making parties in which women come together just before the holidays to crank out these South American delicacies by the hundreds. While no set conclusion has been drawn about why tamales are linked to Christmas, many speculate that their lengthy and intricate cooking process is too monumental to be repeated more than once a year. Still, others assert that the process is a bonding experience for family and friends that reinforces the true meaning of the holidays.

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“Enter ye who hunger for a little cheer and something more.”

Upon stepping into The Cold Springs Tavern, you are greeted by a candle-lit interior and hearty fireplace. Four square wooden rooms, each with its own spectacular view of the 26 natural springs and rustling trees, warmly invite you in. The windows are jazzed up with picnic table print curtains, and white Christmas lights float from the ceiling. The walls are adorned with a rather odd assortment of items: rifles, spoons, cups, old coca cola bottles, horseshoes and cattle branding irons, to name a few. These, along with an entire forest of animal wall mounts, give The Cold Springs Tavern a surefire mountain man vibe.

But the weathered atmosphere is not the only reason why people come back to this restaurant. The Cold Springs Tavern specializes in delicious hearty BBQ and wild game. Some traditional favorites include tequila chicken, sautéed medallions of rabbit, charbroiled rack of lamb, filet mignon and wild boar tenderloin.

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October. For UCSB students, it is a month of play along the Pacific, panic over ParScores and of course, plenty of parties. But it seems one more iconic addition is missing in this autumnal alliteration: the pumpkin.

This symbolic squash is the undisputed champion of October, seen throughout supermarkets, highways and oceanside porches. While the enjoyable traditions of choosing your jack-o’-lantern pattern, holding carving parties with friends and (drunkenly) throwing your neighbor’s creative masterpiece in the roadway are routinely celebrated, UCSB students may be missing out on the many valuable nutritional benefits that pumpkins have to offer.

This low calorie squash is an antioxidant powerhouse, full of alpha carotene and beta carotene and known to promote healthy vision and slow the aging process. Additionally, studies indicate that diets rich in this delectable gourd can curb appetites, allowing for more food with minimal calorie intake. In addition, pumpkin stores vitamins A, B5, C and E, all of which have shown to aid the body in maintaining healthy cholesterol levels, reducing the risk of high blood pressure, managing stress and supporting healthy immune systems. The tasty fruit is also an excellent source of dietary fiber, key minerals and unsaturated fatty acids such as omega-6 and omega-3.

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While Halloween in I.V. translates to three nights of costumes and cocktails, the more traditional experience includes carving the perfect jack-o’-lantern. So where will you find your perfect pumpkins for this spooky night? Lane Farms!

Lane Farms is a fifth-generation farm in Santa Barbara that has been growing fresh fruits and vegetables since 1868. The pumpkin patch was established in 1974 by owner John Lane, who said the pumpkin-picking setting is a “real friendly atmosphere all about the harvest season.”

With pumpkins of every size ranging from $3.00 to $20.00, the fresh produce includes strawberries, tomatoes, sweet corn, squash, green beans, cauliflower, broccoli and lettuce that are reasonably priced and grown all year round.

Screaming Halloween, the patch also features acclaimed seasonal treats. Pumpkin seed brittle, roasted sunflower seeds and caramel cashew crunch popcorn are some of the tantalizing specialties available for purchase.

Lane claims his favorite treat is the all natural pumpkin butter, made especially for Lane Farms. Infused with pumpkin, cane sugar, brown sugar, lemon juice and spices, the authentic autumn condiment — which sells for $3.75 — is best enjoyed on bread, crackers or cookies, and can be used for cooking.

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Scrumptious, delicious and warm happiness overwhelmed me as I plunged head first into my sandwich. A bite into South Coast Deli’s special will propel you on your own journey to a clear mind. The Marin, with strips of chicken between an Italian Roll smothered in creamy basil mayonnaise, is sure to put a smile on anyone’s face. Needless to say, the tastes are off the chart, and the ingredients’ freshness resonates with every bite.

If you’re not in the mood for the classic Sammie, plunge into the massive Asian Greens with Chicken Salad with two type of crispy cabbage, chicken, sweet and spicy sesame dressing and a special little crunch that I dare not mention.

South Coast Deli’s newest location is experimenting with a range of new features including breakfast specials, beer on tap and outdoor televisions. Whether you are looking for a Walk of Shame pick me up on the weekend, or a scrumptious toasted Sammie — this fine establishment offers it all with over 50 options on their menu. I have been waiting for a top-notch deli to make their presence in Isla Vista, and the heavyweight champion has just entered the ring. Delicious beers on tap combined with the best sandwiches in Santa Barbara have allowed me to find a new home in I.V. Now I will be able to knock boots with the DeliBoy himself while trading food advice and superhero fashion secrets.

Apparently pumpkins are good for more than smashing. Via Maestra 42, a tiny Italian trattoria on State Street, is serving up their famous pumpkin ravioli that will make you lament the scattered gourds along DP come Halloween.

Sitting unassumingly next to a post office in an old strip mall, the restaurant is incongruous in all the right ways. Its interior happily fulfilled my stereotyped notions of how Italian restaurants should look; shelves and deli counters piled high with cured ham and fresh pasta, whole wheels of Parmesan next to a display case of fluffy hazelnut, blood orange and peach gelato. Nestled amongst the terracotta dishes of whole artichokes and grilled eggplant are rows of specialist desserts: “cannoli” from Sicily and sticky “baba al rum” from Naples, all handmade and imported weekly from Italy … I was won over, and we hadn’t even got to the pasta yet.

The restaurant’s most celebrated ravioli arrives glistening with butter and sage, filled with rich pumpkin and a hint of nutmeg. Decadent and warming, it deserves its fan base.

But manager Mickey is quick to point out a hidden gem, boasting a Penne alla Bolognese “you couldn’t find anywhere else … the meat is slow cooked for 7-9 hours before serving — it’s an old grandma’s recipe.”

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Hundreds of local fruit fanatics flocked to Goleta’s 20th Annual Lemon Festival this past weekend in Girsh Park to delight in one of the region’s most abundant crops.

Among carnival booths, live music and pony rides, the abundance of lemon-laced dishes took center stage at the event and left all other dining options — including teriyaki bowls, bulging burritos and hotdogs — in their zesty dust.

The lemon fare started off with Bacara Resort chef Ben Galang’s petite lemon tarts, which packed a ton of tang in every tiny morsel.

While the younger crowd sipped on fresh squeezed lemonade made by the Santa Barbara Rotary Club, older festival-goers splurged on a specially brewed lemonade beer. The hearty body of the brew mixed with a squeeze of the citrus pleased all the bingers’ sweet teeth.

The ice cream table was the next stop, featuring Santa Barbara’s well-known McConnell’s Ice Cream Parlor’s California lemon zest à la mode. Just as sensationally creamy and light as the local shop’s additional 37 premium ice cream flavors ranging from Russian Nesserlode to Swiss Chocolate Chip, it left taste buds wanting more.

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Red wine has been fabled as the heart-healthy and weight-reducing drink. We’ve all heard the old adage, but is it true?

To an extent, research does support the rhyme. Studies have shown that wine boosts your body’s defenses, guards against some cancers, boosts estrogen levels and preserves memory (obviously beneficial with midterms fast approaching).

When mixed with food, wine (and possibly beer) may even decrease the amount you consume, potentially burning extra calories for as long as 90 minutes after a glass.

But before running to Keg-N-Bottle for your new health regiment, consider that moderation is key. For those of you I.V. veterans, a bottle to yourself might not produce these health results; the 2005 Dietary Guidelines for Americans recommended ONLY one drink a day for women and two a day for men.

While many believe wine to be rich in antioxidants, spinach and other vegetables are a considerably better source. According to contributing editor and writer for IDEA International Health and Fitness Association, Alexandra Williams, dark chocolate may also have some of the same flavonoids as red wine.

But hell, if you already drink a glass a day, the experts agree it can’t hurt. Might as well throw the apple in for good measure.

If you are looking to go big and burg hard this fall, look no further than Fat Mo’s Burgers and Car Wash. Granted, the Car Wash part only comes in a few times a year to raise money for charity, but the specialized burger menu should keep you satisfied until then.

Mo’s offers a narrower range of options than many Isla Vista establishments, focusing on their weighty hamburgers. Mo Rahseparian, the counterfactually slim proprietor of Fat Mo’s, said he wanted to focus on being a burger joint first and foremost, as opposed to other IV restaurants who serve a broad variety of dishes.

Mo’s opened recently in the space between Blenders in the Grass and the former Alternative Copy Shop location on Pardall Road, after taking over the site from Flaming Grill. Though their menu has become much more focused than Flaming Grill’s, Rahseparian decided to retain the popular Boba teas.

Additionally, Mo’s offers a veggie burger, a turkey patty and a few chicken sandwich and wing options, as well as salads and desserts.

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