The Governors Ball — the glitzy official afterparty of the Oscars — is just over a week away. For the 19th year in a row, all eyes are on chef to the stars Wolfgang Puck, who's created what he hopes to be a blockbuster menu. We tracked down what he'll be serving at this year's soiree. Keep reading to find out the tony tastes he's planning to serve Hollywood's A-list.
Do you believe in love at first sight? I do! Maybe not romantically, but rather in the case of what will please my palate. Specifically, I knew that I was destined to enter a whirlwind romance with this tart and tangy shredded kale and brussels sprouts salad as soon as I set my eyes upon it. In this case, my woman's intuition was spot-on; perfect in its original iteration (it's a favorite amongst our whole team), this salad-slaw hybrid is even better — at least better catered to my proclivities — with a few minor tweaks and additions (reflected in the recipe below).
Now, before you fear that this is all bluster, I've been so smitten that I've already made it three times in the past month — a rarity for someone whose job is to test recipes . . . So as the title says, I seriously urge you to get on board, and make this salad right now!
You won't miss the meat in these barbecue bean tacos from GraceDickinson.I don't like my barbecue sauces overly sweet, especially in tacos, so these barbecue beans err more on the savory side. However, they still have that tomato tang you want and expect, just like with standard tacos.
For more — and the recipe — check out her blog, and then be sure to share your food photos in our community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.
It's one thing to light some candles on Valentine's Day, but why not ignite the passion by setting your dessert aflame? Get the mood going with these torched, fiery, and flambéed sweets that are guaranteed to heat things up — in the kitchen and beyond.
— Additional reporting by Lisette Mejia
Happy Valentine's Day! Regardless of what you have planned, you're sure to spread the love if you whip up this gorgeous lemon raspberry fizz cocktail. We promise the marriage of limoncello, berries, and sparkling wine is not only beautiful, but also delicious — and the festive drink can be easily multiplied if you're hosting for a crowd. Watch the video to learn how to make the cocktail.
I recently made crème brûlée and found myself with several leftover egg whites. I'm apt to skip scrambled egg whites and am a bigger fan of confections, which is why I decided to make meringue cookies. Ever since I made meringue-topped cakes, I can't get the fluffy stuff out of my head. Crisp on the outside and foamy on the inside, a bite of these meringue cookies will satisfy your sweet tooth without overindulging in something butter-filled. While the cookies are excellent on their own (or even with a glass of Champagne), I also recommend pairing them with tart strawberries and raspberries.
If you've never made meringue before, the most important thing to remember is the egg whites must be completely yolk-free. In addition, make sure your bowl and whisk attachment are clean, dry, and free from any residual oil. Fat is the enemy of fluffy meringue and will prevent the whites from whipping, which is why you must take preventative measures. Keep reading to see the recipe.
We hold a lot of taste tests in our office, sampling everything from exceptional bottles of red wine to gingerbread Peeps, but yesterday's sampling of Lay's newfangled fan-generated flavors was easily our most eagerly anticipated taste test to date. In the span of a short morning, not one but 10 of my office mates stopped by my desk to inspect the wares, ready to see if the novel — and quite frankly, a bit out there — flavors like Chicken & Waffles, Sriracha, and Cheesy Garlic Bread could translate well as crisp and crunchy chips.Lay's Chicken & Waffles Flavored Potato Chips
Easily the most wacky flavor of the bunch, these Southern-brunch-staple-inspired chips drew the largest crowd of tasters, likely due to their undeniable novelty factor. Here's the thing: while we'd love to say these were an unmitigated success, it quickly became clear why Chicken & Waffles had yet to be immortalized in salty snack form. More waffle than chicken — many tasters complained of an overpowering fake-maple-syrup flavor — most would relegate these to a late-night drunk munchies snack only. That said, they won over a few with their intriguing blend of sweet, salty, and savory (think maple and chicken bouillon). All in all, they're worth trying at least once simply to say that you did it.
Tasters' average rating:
Though I've made many a soufflé in my years — I distinctly remember tackling goat cheese soufflés at the tender age of 11, oblivious about their diva reputation — each and every time I pull a batch out of the oven, my heart goes aflutter. These lofty, lemony, and all around lovely soufflés are no exception. Something magical happens as they undergo their heat-induced transformation from frothy, fluffy batter to delicate and airy pastry. And while they're utterly lovely unadorned, a drizzle of bright and tangy raspberry coulis takes them over the top, with a minimum of fuss — seriously, if you have five minutes to spare, you have time to make the sauce.
So what are you waiting for? Put your soufflé skepticism aside and whip them up posthaste — they're (and you're) worth it. Experience the magical transformation from batter to beauty yourself.