- Andrew Zimmern's launching a food truck in the Twin Cities — Eater
- California Pizza Kitchen embraces the quinoa trend — Zagat
- Food Network's Diners, Drive-Ins, and Dives on your phone — Grub Street NY
- Jeni's Ice Cream founder offers up the ultimate ice cream base recipe — Food52
- The 10 ice cream flavors you must try this Summer — Kitchen Daily
- Meet the grango, a cross between a grape and a mango — Delish
- A word of warning when borrowing a friend's kitchen — Epicurious
Chances are, if you grace my dinner table anytime between June and October, you'll be digging into a heaping bowl of tomato salad. My weekly farmers market trip practically revolves around their acquisition, and I can predict with startling accuracy my mood for the week based on whether I got my fill or not.
More often than not, the tomatoes are destined for the simplest of salads: sliced (or halved, in the case of cherry tomatoes) and dressed with a hefty sprinkle of sea salt, a drizzle of olive oil, and balsamic vinegar, if that, because the best Summer tomatoes don't really need to be gussied up.
This, however, is a game changer. It's likely that I might have simply skipped over this recipe and kept with tradition, greedily gobbling bowl after bowl of the simply dressed fruit, but something about this salad drew me in. Perhaps it was its provenance (I'll almost always blindly follow recipe advice from Melissa Clark) or maybe it was the addition of fish sauce (I'm a sucker for the briny liquid). Either way, I'd suggest that you too break out of your comfort zone and give this variation on the classic Summer salad a try.
There's nothing better than a scoop of ice cream on a hot Summer day. While I love the convenience of a store-bought pint, homemade ice cream, with its creamier consistency, is simply wonderful. Perhaps part of it is the anticipation of waiting for it to freeze.When it comes to making ice cream, there are two methods: you can churn the milk, cream, sugar, and flavoring (American style), or you can start out using a custard base (French style). A custard-based ice cream is a little more work — use caution to ensure you don't curdle your eggs — and the end result has less ice crystallization and a silkier texture. I'd made plenty of ice creams over the years, but never the classic chocolate ice cream. Coming into it, I had to choose between Dutch process or natural cocoa powder (Dutch tends to taste more like dark chocolate and natural more like the milk variety). For this go-round, I used quality Dutch process cocoa for a rich truffle-like flavor that you could even smell it once frozen. Blend in any topping you enjoy — nuts, more chocolate, you name it — to be your own Ben (or Jerry). Read more to enjoy a scoop of classic chocolate ice cream.
Although roasting a pork shoulder may seem daunting, sevimel shows us how simple it really is.All you need is some time and a handful of spices to make the best roasted pork you've ever tasted!
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.
In the Sport of Fitness, you must be prepared for the unknown and the unknowable. "A key element to a fair test of fitness is the unknown. . . . Athletes can't train for what they don't know." (Source: CrossFit.) This is the philosophy of the CrossFit Games and a typical WOD (workout of the day) at your CrossFit local box.
Yes. I love it. I embrace it. But, what do I wear?!
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As an educated consumer, I try not to read too much into labeling (after all, it's often naught but a marketing ploy) but was nonetheless intrigued by the 2010 Caricature Red Wine's ($15) claim to be a "wine of character with great legs." While from the outset that statement may seem glib, the LangeTwins Family Winery wasn't joking around: we unanimously agreed that this Cabernet Sauvignon-Zinfandel blend possessed great "legs" and a silky smooth mouthfeel to boot.
I don't generally find big reds to be very drinkable on their own, and prefer to enjoy them with a meal, but was surprised by how smoothly the sips went down, despite Caricature's earthy flavor profile and 14.2 percent alcohol content. Perhaps it was due to a case of the Tuesdays (far more vicious that the Mondays, one might argue), but the wine's velvety texture largely contributed to our copious consumption. Still, I'm pretty sure this bottle would be equally appropriate enjoyed under celebratory circumstances, whether sipped solo or enjoyed as part of a sumptuous meal with friends.
I still manage to learn a little something new each day.Today, it was that the memory card from my camera could be inserted directly into my laptop. Yesterday, it was that a manicure can mean the difference between a finger and no finger when you're chopping a lot of vegetables. And earlier this month, it was the revelation that is a layered icebox cake.
I've never seen a dessert that proffers such a large payout, given the minimal effort. Seriously, spread out cookies like tiles, lay them thick with whipping cream, and repeat until towering. If you're feeling particularly mischievous (and I usually am), shower the top with shavings from your favorite chocolate brand.Exhibit a little self-restraint (the hardest part!), stick your masterpiece in the fridge, and the next morning, you'll open the icebox to find the the most gorgeous layered cloud of a dessert that you've ever seen. You know you want the recipe . . .
If you care to join in on the fun, upload your photos to Instagram and include the hashtag #savorysight in your caption; we'll combine our favorite shots and share them with you in a few weeks. And make sure to follow YumSugar on Instagram (username heyyumsugar) for delicious inspiration. If you don't use Instagram, then don't worry! You can always upload your Summer food photos to our Savory Sights community group.