- Even chefs make mistakes in the kitchen: 10 reveal their greatest flops — Zagat
- A first look at Twitter sensation Ruth Bourdain's first book — Eater
- Yikes! You'll never guess the latest variety of flavored vodka — Grub Street NY
- A love letter to Nutella — Kitchen Daily
- Inmates who were served pet food get justice — Delish
- How best to store fruits and vegetables: from asparagus to kiwi — The Kitchn
- Breaking news: the Muppet Swedish chef might be Norwegian? — Slate
- How long can you really refrigerate a steak, and other recommendations — Yahoo! Shine
Most people never see salmon anywhere but in the store or on a plate. In the supermarket, salmon is typically filleted, with the scales (and most times skin) removed, so only the beautiful, coral-colored flesh remains. Though we read the labels about the fish's origin and whether it's wild or farmed, we really know very little about the journey of that fish.
To share the story of how fish travels from sea to table, Whole Foods Market invited food writers to meet a salmon fisher and explore a fishery at Fisherman's Wharf in San Francisco, CA. Beyond just a tourist destination, the wharf is actually a busy, active dock, where fishermen unload fresh fish off their boats, pack them in ice, and distribute them to purveyors like Whole Foods Market.
Click through to learn more about the fishing rules and regulations and how wild salmon travels from the sea to your dinner table.
There's nothing like the great outdoors . . . with a latte in hand. Unfortunately, having that combination when you head out on your next camping adventure isn't really an option. But if you can handle the kitchen and the campfire, you can surely have your caffeine the next time you hit the trails. With a few creative, shortcut, or back-to-basics methods, you won't be yawning or missing that perfectly foamed milk.
- The French method: A French press is a quick method for brewing smaller amounts of coffee. Aside from the press, all you need is the coffee itself (medium grind) and a pot to boil water in. Try this GSI Outdoors Java Press ($110) or get personal with a Bodum Travel Coffee Press ($40) that you can take with you on the trails.
Like some sort of mad fryentist, give me a pan of hot oil and I will riff on and on an on... See — Fried Cheese Curds — for what was really Part II of my latest fry tear (and a delicious one at that).
Part I began last Friday night, when my cousin Kelly and her husband Jomo came for dinner, and I spied leftover risotto in the cooler. The vision of arancini leapt into my head and while I really didn't have time to make them, I did anyhow, and gosh were we glad that I did. Risotto is lovely fried (le duh), especially with a little square of mozzarella cheese pressed into the middle (le duh), and just beautiful to snack on with a glass of prosecco.
In fact, I would happily have just that for dinner, with sliced tomatoes and a light salad to finish.
Tea towels are an adorable (and useful) addition to any kitchen because they are an inexpensive way to decorate towel racks, dry delicate dishes, and bundle up hot scones or muffins. Take a look at these 10 printed tea towels featuring tasty foods and beverages we love.
Kitchenwlittleb's recipe for sausage roasted alongside cherry tomatoes and basil is incredibly simple yet utterly satisfying.
Using a simple technique, tomatoes roasted with sausages makes for a great dinner. This meal uses only five ingredients but tastes much more complex!
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.
Hi, my name is Tina Haupert. I'm the blogger behind Carrots 'N' Cake and the author of Carrots 'N' Cake: Healthy Living One Carrot and Cupcake at a Time. I'm 32 years old and live on the South Shore of Massachusetts with my husband, Mal, and my adorable pug, Murphy. I love all things related to fitness and my favorite way to stay in shape is CrossFit. I just started taking classes this past December, but I am already hooked! I'm a Fitfluential Ambassador and my work has been featured in a number of national publications, including Health, Shape, Fitness, Boston Globe, People StyleWatch, Women's Day, Prevention, and Glamour. I'm also a weekly contributor to Health magazine's News & Views, and you can find me on Twitter and Pinterest.
Never heard of Julie Foucher? She's the women's runner-up of the 2012 CrossFit Games, which means she's the second "Fittest Woman on Earth." I actually had the chance to meet Julie at the 2012 CrossFit Games afterparty, and she was everything I expected and more. She was kind, humble, and sweet, and definitely a role model for female athletes everywhere. Julie works hard in every aspect of her life, and seeing this motivates me to become a better version of myself. Here are three reasons why Julie Foucher inspires me.
Keep reading for more tips on CrossFit and using Pinspiration for fitness.
We've been on a bit of an Italian wine kick lately at Sugar HQ, imbibing everything from spumante Rosé to smooth Valpolicella. Now, you might think that this recent surge would quell my interest in the region (at least temporarily), but rather, I've found myself lingering longingly in the Italian section of the wine store, plotting my next exploration by glass.Today's find was a happy accident of sorts, plucked off the shelf by my beau at random — or so he says — to pair with a home-cooked Italian feast. The 2008 Fattoria del Cerro Vino Nobile di Montepulicano ($20), demarcated with an official, purple DOCG label, signifies this wine is truly sourced from Tuscany. Further establishing its authentic Italian origins, the wine is a blend of Sangiovese, Colorino, and Mammolo grapes. Although it sounded foreign to our taste buds, the first sip had us sold. We found that its light body and velvety-smooth texture paired exceptionally well with a range of Italian cuisine, from bucatini coated in vodka sauce to pork ragu.
One last note: while we relished this bottle in its relatively young state, this is the sort of wine that's worth aging. So if you're feeling particularly canny, snap up a bottle or two, and hold tight. I can only imagine what wonders a few years will add.