This week The Kitchn looks at classy doilies for cakes, in case you needed another reason to eat that delicious slice.

Also on The Kitchn, a discussion of American wines for the Fourth, jalapeño pepper recipes, indigenous New England flavors and how cheese ages in the Vermont cellars of Jasper Hill Farm.

• July 4th Celebrations: The Importance of American Wines: Globally speaking, America is new to the wine scene but has quickly become the world's largest market by value. So embrace these home-grown reds and whites (sorry, no blues) at the weekend barbecues.
• Good Question: What Do I Do With A Basket of Jalapeños?: Since it's hard to say no to a cheap bundle of jalapeños, maximize the green guy with these recipes. Grill them, stuff them with chorizo, or add them to a cornbread batter.
• The Flavors of New England: Given the annual chilly weather, New England only sees a brief growing season. Check out what "locavore" Puritan settlers used to eat under these conditions.
• The Cheesemonger: The Cellars at Jasper Hill: Read how Mateo Kehler behind Jasper Hill Farm is changing the face of American small-scale cheese production.