I'll be up front and say that Valentine's Day is not my favorite holiday. I'm an idealist who believes that every day should be full of love and affection. But I do appreciate that it's the perfect excuse to eat a surplus of chocolate, and better yet, just about the only occasion when it's acceptable to drink ridiculously girly cocktails.
This week, I couldn't resist the opportunity to create a blushing sangria. It gets its signature color from X-Rated, a vodka, mango, and passionfruit based liqueur, and tastes like a trip to the tropics. For a festive cocktail that'll kick-start any Valentine's Day-themed girls' night out, read more.
Recently, we received a shipment of conversation hearts from Necco, the company that makes Sweethearts. This year, the nostalgic candies haven't just gone high tech in their messaging — they've also got completely new flavors and even a special Twilight version. As a traditionalist, I abhor the new flavors; they're too fancy. Why mess with a good thing? Growing up, I referred to Sweetheart flavors by color: the green flavor, the pink flavor, and so on. I'm devastated there aren't any minty white hearts anymore; they were my favorite. What's always been your choice color?
Whenever I use jalapeños, or any other spicy chile for that matter, I always employ the same simple technique for seeding that ensures my hands and eyes won't burn. Here's how I do it:
Flatten the plastic baggy that the jalapeños come in on the counter next to a cutting board. Place the jalapeño on the cutting board and slice the stem off, then slice in half lengthwise.
Set the jalapeño half in the middle of the plastic baggy. Fold the plastic over to cover the jalapeño.
Taking care not to cut the plastic with your nail, gently scrap out the seeds into the plastic.
Repeat with remaining half and prepare jalapeño according to your recipe.
It's a lot easier than wearing gloves! How do you seed chiles? Share your methods below.
Vegetarians and omnivores unite and make today a meat-free Monday by serving a reassuringly creamy risotto for dinner. Traditional risotto is made with arborio rice, but if you're looking to take it up a nutritional notch, prepare the dish using leftover barley, a chewy cereal grain high in fiber and antioxidants but low in fat. Parmesan cheese and wild mushrooms don't just add in meatiness and substance — they also impart strong umami flavors. See how the quick dish comes together and read more.
This year, instead of picking up a standard box of chocolate, grab a chocolate bar. With a box of chocolates, there's always the inevitable ones you don't like, but if you get a bar, you can select your favorite flavor and enjoy the whole thing! It's also incredibly romantic tearing off a chunk of chocolate while sipping a glass of red wine. We are always sent a bunch of chocolate, but I handpicked these 10 bars to share with you.
Valentine's Day is just around the corner and at this time of year I love to decorate my kitchen with hearts. To ensure that we all have more love in our lives, I asked you to search the Internet for festive Valentine's Day themed kitchenware. When you found a fabulous item, you bookmarked it. You saved them in the Off to Market group in the YumSugar Community, and now I'm sharing your fun finds with everyone.
How cute is this 3-piece, heart-shaped bowl set that lauren discovered? They're perfect for seasonal candies like pink-foil wrapped kisses.
Check out the entire selection of heart kitchenware below and don't forget to keep on bookmarking!
At the Fancy Foods Show, I found myself drawn to paper-thin slices of dark, purple-hued cured meat. I quickly learned that the ultratender, sweet meat was something called bresaola, also known as beef prosciutto. Bresaola is an air-cured, spiced, and salted cut of beef that is aged for several months. The cut comes from the hind leg of the animal and is best served thinly sliced as an antipasto. While the beef cut (usually the eye of round) is very tender, unlike prosciutto, it's extremely lean and has no visible fat. Valtellina, the Alpine valley in Lombardy where bresaola was first conceived, is a protected geographical indication; those made in the same style outside Valtellina are often labeled "viande séchee" instead. The most popular way to serve bresaola is sliced on its own as an appetizer. It is often drizzled with olive oil or vinegar in the style of beef carpaccio, or served on top of salads and pizza. Have you ever tried bresaola?
I'll be up front and say that Valentine's Day is not my favorite holiday. I'm an idealist who believes that every day should be full of love and affection. But I do appreciate that it's the perfect excuse to eat a surplus of chocolate, and better yet, just about the only occasion when it's acceptable to drink ridiculously girly cocktails. 
Recently, we received a shipment of conversation hearts from Necco, the company that makes Sweethearts. This year, the nostalgic candies haven't just gone 
Whenever I use jalapeños, or any other spicy chile for that matter, I always employ the same simple technique for seeding that ensures my hands and eyes won't burn. Here's how I do it: 
Vegetarians and omnivores unite and make today a 
Valentine's Day is just around the corner and at this time of year I love to decorate my kitchen with hearts. To ensure that we all have more love in our lives, I asked you to search the Internet for festive Valentine's Day themed kitchenware. When you found a fabulous item, you bookmarked it. You saved them in the 
While the beef cut (usually the eye of round) is very tender, unlike prosciutto, it's extremely lean and has no visible fat. Valtellina, the Alpine valley in Lombardy where bresaola was first conceived, is a protected geographical indication; those made in the same style outside Valtellina are often labeled "viande séchee" instead. The most popular way to serve bresaola is sliced on its own as an appetizer. It is often drizzled with olive oil or vinegar in the style of beef carpaccio, or served on top of salads and pizza. Have you ever tried bresaola?
Alessi