- Get a taste of New Mexico with enticing green chile recipes — HuffPost Taste
- McDonald's Fish Bites: great or gross? — Zagat
- Ferran Adrià spills details on the forthcoming El Bulli movie — Eater
- Sneak a peek at the new Marc Jacobs-designed Diet Coke cans — GrubStreet NY
- Beyond the bottle: why you should try other maple products — Tasting Table
- Dig into weeknight-friendly hoisin-braised short ribs — America's Test Kitchen
- The best (and least fussy) way to clean mushrooms — Yahoo! Shine
- Will you sample Burger King's latest additions to its coffee menu? — Delish
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.
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?
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.