- Fill up on homemade Hostess-inspired cupcakes with marshmallow cream
- Worth it or pass? Taste-testing Starbucks's new Hazelnut Macchiato
- Just beet it: how to roast beets, in pictures
- It's not too late to check off 20 culinary resolutions
- Sizzle sesame bok choy tonight
- Care for all your cutting boards — from plastic to bamboo
- Anne Burrell shares her latest TV and cookbook ventures
- Attention, peanut-lovers: March is National Peanut Month
It's been wet and chilly in San Francisco — quite the departure from our recent stay in Miami, where we were in town for the South Beach Wine and Food Festival.
While I was more than happy to return to my element in the City by the Bay, two weeks later, I'm seriously missing the sun, the sand, and the tropical temperatures. I'm dreaming of a weekend spent poolside at the National Hotel, where we stayed, with a trashy novella in one hand and a thirst-quenching cocktail in another.
I can't replicate that without a six-hour plane ride, but throwing back a few of these forager's martinis should help cure a bit of my climate envy. Don't skip the St. George Spirits Terroir gin in this drink; its sage-like notes combined with the rosemary garnish make for resoundingly earthy undertones. If you absolutely can't locate it, try boosting those flavors by replacing classic simple syrup with a rosemary-flavored version.
Before going to culinary school, I remember thinking there were two types of knives: big and small. It was only until I received a knife kit that I understood the names and the purposes of each blade. Whether you own a knife set and have no idea what to do with the different-shaped blades or are in the market to buy all the basics, here are five knives that you should own and why.
If you were to stop and go through the quarters, dimes, nickels, and pennies weighing down your purse or cluttering up your car cup holder, how much do you think you'd collect? $10? $25? Well, according to the experts at Coinstar, the average amount cashed in for eCertificates and/or gift cards at their coin kiosks is a whopping $56 — twice as much as people think they have. Talk about a nice, unexpected chunk of change as we head into the holiday season (especially since so many of us go over budget on holiday shopping!).
Our advice to you: make every coin count! Take a few minutes to grab all the spare change "jingle-belling" in your purses, pockets, car, and desk drawers, then hit your local Coinstar kiosk, where you can turn the contents of your coin jar into cash or no-fee eCertificates from popular brands, including Amazon, iTunes, Gap, and Starbucks. Click here to find the Coinstar kiosk closest to you.
Now that you know there might be more change lying around than you think, what would you do with those extra pennies this holiday?
While we certainly don't eschew a bottle of sudsy brew any time of year, something about March weather and the upcoming St. Patrick's Day celebration has left us with an intense desire to crack open bottles with increasing frequency. Click through for our favorite picks we tried (and loved) this week — we hope you'll enjoy them as much as we did!
- Alice Waters's Chez Panisse damaged by "suspicious" fire — Grub Street New York
- Bobby Flay responds to Gordon Ramsay's jabs — Zagat
- The latest fad that lets you eat whatever you want — Delish
- Meet schnecken, the German cinnamon bun — HuffPost Food
- Noma suffers from norovirus outbreak: was hygiene an issue? — Eater
- A no-fail way to enjoy tomatoes year-round — Tasting Table
- Mario Batali interviews Jim Harrison — Food & Wine
Like with nose-to-tail cookery, there's something about utilizing a vegetable from tip to top — or in this case from root to greens — that is immensely satisfying, and, at least in this case, utterly delectable. The next time you snap up a bundle of beets, think twice before discarding their earthy, leafy greens, and instead make the most of the humble beet's bounty by cooking up the greens alongside the sweet and tender roots. Not only do they provide flavor and textural contrast, but they're also a thrifty, eco-friendly addition.
Jazzed up with a splash of soy, a sprinkling of sesame seeds, and enticing Asian-inspired aromatics, this simple side is one you'll turn to with surprising frequency.
Do you ever cook with beet greens?
The beginning of March is a funny fruit season. Despite living in Northern California, where produce is typically bountiful, the fruit section seems pretty dismal lately, save for the large triangular stacks of citrus fruit. Here's a fruit salad to satiate you until Spring officially begins and brings in apricots and fragrant strawberries.
Your taste buds will delight in the textural roller coaster: first, you'll crunch into the pomegranate seeds and pistachios, which pave the way for velvety goat cheese, and finally burst into the juicy pockets of the citrus fruit and kiwi. This sweet-sour salad is like nature's most succulent bowl of SweeTarts.
Wishing you were on Spring break right about now? Sip one of these refreshing cocktails to pretend you're poolside. Whether or not you're sitting in the sun, a crisp, cool drink can transport you straight to your favorite beach spot. From sweet daiquiris to fresh and simple sips, these 10 cocktails make any day feel like a vacation.