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- See the lineup at this year's SoBe Burger Bash — Zagat
- Rick Bayless talks upcoming food trends — Delish
- Brad Pitt and Angelina Jolie are getting into the wine biz — Eater
- Fabio Viviani: "If you have a brain, you love deep dish" — Grub Street Chicago
- Last-minute aphrodisiac recipes for Valentine's Day — HuffPost Taste
- How to set bananas on fire safely — America's Test Kitchen
- This segment explains everything about Nigella Lawson — The Braiser
- Fashion Week's actually a huge foodie event — Wall Street Journal
It's tradition among many to skip meat on Fridays during Lent, which often means indulging in fish dishes instead. Even if you don't observe the holiday, you can still make easy seafood recipes for morning, day, and night. Whether you're passing up meat on Fridays or all yearlong, here are some tasty recipes to carry you through the 40 days and beyond.
For more — and the recipe — check out his blog, and then be sure to share your food photos in the community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.
When I was first introduced to fondue as a child by my fromage-fiend mother, I simply didn't get it. Granted, at the time I was in the throes of a regrettable melted-cheese phobia, so when we'd dine on this cheesy delight, I'd sullenly munch on cubes of crusty bread and the other accoutrement. Thankfully, I came to my senses in my teens, and have since dived into fondue-fanaticism full force.
Gooey and rich, this Swiss dish is meant to be lingered over with friends or a loved one, and is especially apropos during the chilly Winter months. Better yet, fondue is one of those seemingly fussy dishes that's extremely easy to re-create at home, provided one has the requisite equipment. Here I'm using a vintage fondue stand and a standard saucepan, but if I were to invest in another set-up it'd be this ingenious set-up from Trudeau
($80) that comes highly recommended by the fine folk at Cook's Country. Other than that it's just a bit of minor prep work (cubing bread, assembling other accoutrement, shredding cheese) and a quick turn in a pot and you're good to go. Just don't forget to pair it with good company and a glass (or two) of crisp white wine!
Tempering chocolate can be done at home in about two hours, but you'll need a candy thermometer and the proper couverture chocolate, which has a higher cocoa fat percentage and will melt and coat things easier. If there are any two rules to remember, do not get any water on the chocolate or else it will seize. Also, stick to the exact temperatures or you run the risk of creating a myriad of unpalatable chocolate globs. Keep reading to learn how to temper white chocolate.
What's chocolate looking like as we enter Valentine's Day 2013? Imagine nut-butter fillings, tea-infused ganaches, and bean-to-bar chocolates — to name a few delicious decadences. Get ready to feast your eyes on the most captivating bars, bonbons, and truffles. What are you waiting for? It's time to treat yourself to eight chocolate trends!
This Valentine's Day, create a sweet tablescape inspired by the romance of the holiday. Join our host Brandi Milloy as she preps for a dessert party complete with rose petals, florals, romance novels, and love letters. See what's being served — chocolate-dipped strawberries, sugar-coated candies, white-chocolate-enrobed pretzels, and cherry-garnished flutes of Champagne, for a start! — and learn how to re-create it all when you watch our video.
Special thanks to Edward Marc Chocolatier, Paper & Pigtails by Kori Clark, and Sweet and Saucy Shop. On Brandi: dress by Givenchy from Forward by Elyse Walker, necklace by Capwell & Co, bracelets by Kenneth Jay Lane. Featured music: Showstopper by Brandon & Leah.