With Memorial Day on the horizon, it is officially ice cream season again, we taste tested new products from Three Twins Organic Ice Cream: four new pint-sized flavors ($5) and one new ice cream sandwich ($2). Read on to see whether the likes of chocolate malt and butterscotch pecan deliver — and if they're worth stopping for in the supermarket freezer aisle.
A combination of eggs, tomato, eggplant, fish sauce, and Edam cheese might sound bizarre — unappetizing, even — but before you shy away, let me implore you to give this savory and satisfying breakfast bite a chance. A ramekin-bound spin on poqui poqui, a Northern Philippines eggplant and egg scramble of sorts, this exotic option tastes fabulous rather than funky, as the fish sauce and Edam cheese add an umami punch rather than a domineeringly cheesy or fermented flavor.
Add to its virtues a solid dose of Summer vegetables, its ease of preparation, and a brunch-friendly nature, and it quickly becomes clear why you'll be singing its praises on first bite. If this creative take on an Ilocano classic is any indication of the quality of content tucked between the pages of The Adobo Road Cookbook, then I'll be coming back to this cookbook for further inspiration with fervor, and you should follow suit.
Sure, your Easter eggs might be colored bright pink or have flower stickers on them, but that doesn't mean you have to throw them out. Whip up delicious dishes with these ideas on how to prepare them — grated, stuffed, you name it. Click on and get cracking.
Leavened with baking soda rather than yeast, this quick and enticing version of cinnamon raisin bread from Running to the Kitchen comes together in next to no time.
Cinnamon bread you can feel good about eating for breakfast.
For more — and the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.
Simple, spicy, and satisfying, this weeknight-friendly kale and egg dish is just the sort of fodder I eat on an average night in. Sure, it's fun to fuss around prepping a more involved meal whose effort is worth the while, but when it comes to everyday dinners, I, like many, prioritize speed, relative wholesomeness, and a large payoff for relatively little effort. This recipe ticks all three boxes.
Even better, this versatile vegetarian option can serve dual duty. Here, gussied up with a couple poached eggs and a slab of hearty toast, it's a well-rounded meal in its own right. Omit the eggs and toast and it's a stellar side, perfect for pairing with roast chicken, steak, and the like.
Father's Day is just around the corner, and you're in luck, because we have the perfect gift — our POPSUGAR Must Have Special Edition Summer For Him box! We've already revealed one of the exciting items inside — these cool wooden Proof sunglasses — and there's lots more to help your dad, grad, or any guy in your life tackle Summer looking sharp, drinking well, and getting into BBQ mode. Sign up by May 28, and we'll make sure to get the box there in time for Father's Day!
Find out more and sign up for our POPSUGAR Must Have Special Edition Summer For Him box!
Bring a taste of the taqueria home with our recipe for salsa verde, a tangy tomatillo-based dip that's a perfect pairing for everything from chips to tacos and burritos. Little more separates you from this smoky-spicy Mexican-fare favorite than a minimum of prep work and a blitz in the food processor, so what are you waiting for? Watch the video and get the easy recipe.
Put a box or two of cereal in our office kitchen, and it's rarely long for the world; the latest offering from Barbara's Bakery, Barbara's Snackimals Cereal ($5), was no exception. As soon as we set these adorable animal-shaped breakfast bites out for a taste test, the hungry masses descended like a pack of wolves to see if they were up to snuff, and — spoiler alert — they were, and then some. Keep reading to see which flavor will break you out of a breakfast rut.
