We've long known that just about anything tastes better on a stick, and Italian antipasti are no exception. If you're hosting for a crowd, skip the Italian appetizer platters and go straight for these light yet flavorful finger-friendly kebabs of Italian sausage, roasted peppers, basil, artichokes, and sun-dried tomatoes. Serve them on colorful toothpicks with a drizzle of balsamic reduction. Watch the video to see how it's done.
Low-effort yet luxurious, garlic confit (garlic stewed in fat — in this case, olive oil) is my favorite sort of edible gift. In addition to its ease of preparation, it's also a welcome respite from the deluge of holiday sweets — though I'm certainly not denouncing fudge, truffles, or holiday cookies. To top it off, garlic confit is the gift that keeps on giving, thanks to its highly adaptable nature.
Creamy and mellow, garlic confit shines wherever one might use roasted garlic. Try mashing it into butter (or the garlic oil it's packed in) and spreading it on a crusty baguette for extra-special garlic bread, add it to compound butter to top sizzling steak, whip it into mashed potatoes, blitz it with its oil for a pungent salad dressing, or tuck the cloves under the skin of roasted chicken. Its uses are near infinitesimal.
Warm fluffy pancakes are the perfect way to start the morning! These homemade whole grain pancakes are from Whipped.I love warm fluffy pancakes when the weather starts getting cold. And I really love make-ahead meals! These pancakes come together in minutes with this make-ahead batter!
- Polish your look in under a minute
- 5 questions to ask yourself if your cake keeps sinking
- Skip the gift wrapping with pretty packaged gifts
- Victoria's Secret runway looks — would you wear them?
- Check out the best strollers of 2012
- Place-card holders fit for any holiday soiree
- Sneak a peek at Gossip Girl's series finale
- Get through the holidays debt-free
- Kick your abs into action with a new workout routine
- Invest in a high-low tail coat this season like Jessica Biel's
- Record one second of your life every day for a year to make a video
- A ShopStyle editor shares her Winter must-haves
- Stocking stuffers for your furry friends
- Vote for your favorite famous family of 2012
- Miranda Kerr says modeling in front of Orlando can be awkward
Remember last year's big bottled-juice trend? Well, it appears to be moving beyond juice bars and into cocktail bars. At an increasing number of venues across the country, health junkies and boozehounds have a place to convene and enjoy their gin with fresh-pressed ginger.At Soaked in Manhattan's Mondrian SoHo, guests can lounge on the rooftop with "orchard to bar" cocktails, such as the 100 Mile Margarita, made with apple, pear, pineapple, and wheatgrass juice. LA's Parisian-themed cocktail lounge Pour Vous offers a new take on carrot juice with pear eau de vie, and Verveine Velay Jaune.
We had a chance to sample the trend here in San Francisco at Nectar Wine Lounge, which has recently launched a juice-centric brunch with Thrive juicery. In lieu of mimosas and Bellinis, customers can choose between Day at the Spa (apple, cucumber, fennel, and mint), Pink Pearl (strawberry, pineapple, pear, mint), and True Blood (red beets and navel orange), all with Baron de Seillac sparkling wine. "It's a fun way to offer the benefits of fresh-pressed juices and the already well-known benefits of wine consumption," owner Chris Potter told us.
What do you think of the trend? Could you see yourself getting behind, say, a kale margarita anytime soon?
- Did you double check your baking soda and powder? There are easy hot-water tests you can do to see if the powders are still "alive" and reactionary. No bubbles means your baking soda/powder is expired and should be replaced with new, unopened cans.
- Did you read the recipe closely? Measuring a heavy hand of baking soda or overmixing the dough can lead to the cake sinking. Baking is a science, and to achieve accurate results, follow the recipe exactly.
- Did you open and close the oven door? Opening the oven door while baking lets in cold air that makes the cake sink. If you don't have a window to watch your cake grow, set a timer, and keep your hands away from the door until the timer goes off.
- Sriracha oatmeal: the hottest new breakfast trend — HuffPost Taste
- Watch Alinea take over Eleven Madison Park, and vice versa — Grub Street New York
- 20 awesome Winter foodie destinations — Zagat
- This is why Guy Fieri wears backward sunglasses — Eater
- Ice cream that can get you drunk — Delish
- Miniature cocktails: the next big thing? — Wall Street Journal
- Why Michael Symon loves being on The Chew — The Braiser
- Alton Brown on the future of recipe writing — Serious Eats