- Top Chef fans: is your hometown represented amongst the season 10 cast? — Zagat
- A brief history of Tabasco sauce — HuffPost Taste
- Eat like Matt Damon — Grub Street NY
- Lactose-intolerant Starbucks devotees are up in arms over policy change — Eater
- What country is temporarily banning the sale of hard liquor? — Delish
- Five ways to make a panini without a press — The Kitchn
- How to find out if your produce is GMO — Food Republic
We have found your decorating haven. A vibrant, stressless destination filled with never-ending inspiration, friendly (free!) advice, and all the tools you need to make your next painting project a success. It’s called MyColortopia, where a welcoming community of DIY bloggers and fellow decorators are waiting to guide you through the painting process to colorful results you’ll love.
Now in addition to fabulous, hands-on tools like the My Life, My Colors color personality quiz, and the accessible Ask the Colortopia Team forum, MyColortopia is host to an all-new Show Your Colors section, featuring Before & After shots celebrating paint projects from readers like you. Check out some of these amazing makeovers now and get inspired — or start painting (and snapping!) and share your own!
My favorite presentation thus far has been from The Thomas restaurant in Napa. The "California Crudité" features a mix of raw, pickled, blanched, and roasted veggies served with a black truffle baba ghanoush. The pickled green beans and carrots complement the spicy watermelon radish and crunchy jicama. Dipped in a black, nutty cream, the vegetable medley hits all five senses without being overwhelmingly heavy or rich. As an added bonus, the dish features another trending snack food: crisp kale chips garnish the rainbow-colored platter.
Like an intense red wine, many pickled vegetables require an acquired taste, and they aren't enjoyable for everyone's palate. But it seems as though many American diners have developed a love for the acidity of pickled vegetables and are eager to munch on more than just a pickled cucumber wedge alongside a burger. As long as "artisanal" and "house-made" are buzzwords in the food world, we expect to see pickles on the menu.
Kitchenwlittleb's scallop and polenta creation reminds us that the two are a natural pairing.Pan seared sea scallops paired with earthy roasted tomatoes, leeks, and topped over a feta infused polenta is a delicious meal.
For the full recipe, check out her blog and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.
Germany has a serious reputation for its beer and sausages, but it's also one of the world's largest wine producers, with a storied viticultural history that dates back to ancient Roman times. So when the German Wine Institute invited me on a country tour of food and wine, how could I say nein?
My first trip to Deutschland proved to be a mix of fun and educational: there was as much to learn about the German people (kind, and ridiculously punctual) as there was to glean about the food (a blend of old and new) and the wine industry (rapidly evolving). From Frankfurt to Munich to the Pfalz and Baden wine regions in between, take a look at some of the highlights.
Find out what the results were — and how to conduct a similar test yourself — when you read on.
- Good grind: The right grind can make or break your coffee. If you're serious about the ultimate pour, consider purchasing a coffee grinder for maximum flavor. Keep the size of the coffee grind in mind as well, since this corresponds to the brewing method you use. Coffee made with a French press, for example, needs to have a coarser grind, whereas espresso or Turkish-style coffee requires a very fine grind.
- Keep it fresh: Fresh coffee means fresh flavor. For a cup filled with taste, purchase beans from your local roaster. Keep the roast date in mind. The closer a coffee is to its roast date, the more intense the flavors will be. To maintain freshness, store your beans in an airtight container rather than the freezer.
- Keep it simple: From the "coffee pods" to instant packets, the variety of options available to brew a cup can be overwhelming. Rather than spending hundreds on a fancy machine, keep it simple with the French press. Without a filter, the oils from the coffee beans are not absorbed . . . more oils mean more taste!
- Add flavor: Try adding spices to the coffee grounds before brewing. Cinnamon and nutmeg are common additions. If you're looking for a more intense experience, sprinkle a little bit of cayenne pepper in the grounds to give your coffee a spicy kick. If you're a latte lover, flavored syrups will add a sweet splash to your cup!
- Quality is key: For coffee connoisseurs, the details matter. Fresh, filtered water, a quality roast, and rich creamer will make all the difference. And make sure your coffee equipment is clean: if you're going through the effort to make a great pour, the last thing you want is to end up with a cup that doesn't taste fresh because it's been a while since you last cleaned your machine.
What are your tips for perfecting a cup of coffee at home?
- Global warming means a later McRib release this year — Zagat
- Eric Ripert, David Chang, and Wylie Dufresne on the premiere of Treme — Eater
- Starbucks has its own version of Subway's Jared — Delish
- 30 amazing off-menu dishes in New York — Grub Street NY
- Never look at another bread recipe again — HuffPost Taste
- Be a kid again with this superfast alphabet soup — Big Girls Small Kitchen
- It's easy to make pita bread at home — The Kitchn