Our April monthly award recognized the Top 10 Culinary Inns. These B&Bs offer over-the-top food experiences, from cooking lessons with experts to wine-pairing seminars.

Two BedandBreakfast.com Diamond Collection inns won a place in the top 10:

Elm Creek Manor Luxury B&B & Resort in Gainesville, TX
Farm-to-table dining, five-course gourmet dinners, cooking classes with wine tastings

Hartstone Inn & Hideaway in Camden, ME
"Chef for a day" cooking classes, European culinary tours, award-winning dining

The second annual Best B&B Breakfast Recipe Tournament has been a huge success, and we're excited that several BedandBreakfast.com Diamond Collection inns are participating! Of all of the recipes submitted, the top Sweet and Savory 16 were chosen based on creativity, uniqueness and appeal by guest judges including Anne Banas, SmarterTravel.com; Susannah Chen, PopSugar.com; and Adrien Glover, Travel + Leisure. The contest works in brackets, much like the NCAA Basketball®’s March Madness®, with Facebook® fans narrowing BedandBreakfast.com’s top 16 favorite Sweet and Savory breakfasts into the Excellent Eight, Foodie Four and Final Two. Fans will select the best B&B breakfast on April 8.

The following Diamond Collection properties had dishes that made it in the finals:

• Burlington's Willis Graves Bed & Breakfast Inn in Burlington, KY
• 1851 Historic Maple Hill Manor bed and Breakfast in Springfield, KY
• Hamanassett Bed & Breakfast in Chester Heights, PA
• Inn at Huntingfield Creek in Rock Hall, MD
• Rabbit Hill Inn in Lower Waterford, VT
• Birchwood Inn in Lenox, MA
• Los Poblanos Inn Historic Inn & Organic Farm in Albuquerque, NM
  

Vote now and be entered to win a $500 BedandBreakfast.com gift card! In the mood to cook? See the top 16 recipes here!

This week, we released "An Innkeeper's Guide to Napa," our sixth travel guide based solely on tips from local innkeepers. We love the fact that innkeepers serve as local experts, offering guests the inside scoop on the best spots to dine, shop, and explore, plus where to go on day trips.

According to Russ Herschelmann, innkeeper of Napa Old World Inn, “If you want to truly immerse yourself in this region's wine and food culture, stay with a local. Innkeepers will help you discover wine, food, and truly memorable experiences.”

Other participating BedandBreakfast.com Diamond Collection inns in Napa include:

• The Inn on First

• McClelland Prist B&B Inn

• Churchill Manor

If you are planning a trip to Napa anytime soon, be sure to read our travel guide so you can avoid the tourist traps and experience only the best that Napa Valley has to offer.

Earlier this month, BedandBreakfast.com announced the Top 10 Romantic B&Bs in 2013. These outstanding inns were selected based on their over-the-top romantic amenities, atmosphere, and add-ons. Four of the winning inns are BedandBreakfast.com Diamond Collection members!

Congratulations to the following Diamond Collection inns for earning this recognition:

• Heartstone Inn Bed & Breakfast in Eureka Springs, AR 

• Inn at Riverbend in Pearisburg, VA 

• Island Cottage Oceanfront Inn & Spa in Flagler Beach, FL

• Inn at Sunrise Point in Lincolnville, ME (pictured)

If you're tired of pancakes and cereal, try this easy and tasty breakfast recipe from Lookout Point Lakeside Inn in Hot Springs, Arkansas. The BedandBreakfast.com Diamond Collection inn features views of Lake Hamilton with the Ouachita Mountains in the distance. Relax in your elegant room, take a nap in the outdoor hammock, or stroll the beautiful gardens or labyrinth (pictured). You will love dining on a hearty and freshly-prepared breakfast each morning, accompanied by Lookout Point's special blend coffee.

Eggs Queso recipe:

Servings: 8
Prep time:30

Ingredients:

• 8 slices Italian or French bread
• 16 eggs, large
• 1 can Chopped tomatoes and chilies (Rotel variety)
• 1 pound Velveeta cheese
• 16 asparagus spears

Steps:

1. Steam asparagus spears for three to four minutes. Do not overcook. Spears should remain firm. Immerse in icewater to stop the cooking process. Once cooled, remove to plate for later use.

2. Toast the eight slices of bread. Set aside.

3. Poach the eggs.

4. Mix the chopped tomatoes and chiles with the veleeta cheese until smooth, stirring occasionally.

5. To plate the entree, place two asparagus spears at the top of each place. Below the spears, place one slice of toasted bread. Put two poached eggs on each bread slice. Ladle two ounces of cheese sauce over the eggs and bread. Serve with Polish sausage or sausage links.

By Emily Starbuck Crone