Source: Flickr User Asiatic League
Breakfast sure seems to be a popular subject, especially on Instagram. We were thrilled by how many of you shared your delicious and (mostly) nutritious breakfasts with us for our last photo challenge. We selected five that made us crave breakfast foods all day long! Click through to get hungry.
Monica Bennett proves once again that the most incredible meals can come from ingredients prepared very simply.If you have not had the opportunity to try burrata, I warn you, this cheese is utterly amazing and completely addicting. I served it alongside crusty multigrain bread, topped with prosciutto, tomatoes, feta cheese, and watercress. Believe me when I say that this combination of flavors was pure perfection!
If you were to stop and go through the quarters, dimes, nickels, and pennies weighing down your purse or cluttering up your car cup holder, how much do you think you'd collect? $10? $25? Well, according to the experts at Coinstar, the average amount cashed in for eCertificates and/or gift cards at their coin kiosks is a whopping $56 — twice as much as people think they have. Talk about a nice, unexpected chunk of change as we head into the holiday season (especially since so many of us go over budget on holiday shopping!).
Our advice to you: make every coin count! Take a few minutes to grab all the spare change "jingle-belling" in your purses, pockets, car, and desk drawers, then hit your local Coinstar kiosk, where you can turn the contents of your coin jar into cash or no-fee eCertificates from popular brands, including Amazon, iTunes, Gap, and Starbucks. Click here to find the Coinstar kiosk closest to you.
Now that you know there might be more change lying around than you think, what would you do with those extra pennies this holiday?
- A lovely lavender baby shower
- Geeky wedding cake toppers
- Mario Batali shows off his home kitchen
- What grocery stores don't reveal about generic goods
- See Spring's adorable zoo babies
- Does The Avengers live up to the hype
- Celebs adore Theodora & Callum scarves
- Zooey Deschanel on her signature bangs and the ultimate haircut
- Classy couples at the White House Correspondents' Dinner
- How to create a stylish gender-neutral dining space
- The ultimate Spring dress guide
- Glee's greatest guest stars
- Signs you're sleep deprived
- See all the stars at the White House Correspondents' Dinner
Make the most out of the rest of this season by hosting a Spring-themed soiree. Each course reflects seasonal colors and flavors, and the result is satisfying, both for your taste buds and visually. Find our menu below!
Fizzy Gin and Lavender Lemonade
Onion Jam and Goat Cheese Crostini
Roast Chicken and Spring Vegetables
Asparagus With Grated Egg and Vinaigrette
Warm Artichoke and Mushroom Salad
- If you like sweet potato fries, you'll love sweet potato hash browns.
- Olympian Natalie Coughlin tells us why she loves food just as much as we do.
- Watch Mario Batali show off his kitchen, his "second favorite room" in the house.
- Chefs Club: the next frontier in dining.
- A few kitchenwares we wish we'd registered for — and a few more we wish we hadn't!
- Our top five Spring fruits and what to make with them.
- Secrets to throwing a smashing cocktail party at home.
- Twenty-two wild and wacky wedding cakes on Flickr.
One of the most coveted awards in the food industry is the title of Best New Chef, an honor bestowed upon 10 young chefs each year by Food & Wine magazine. Now, the editors of the magazine are taking the accolade — along with sophisticated dining — to the next level, with a new dining adventure called Chefs Club. The concept? Build a restaurant inside a well-respected hotel (in this case, the St. Regis Aspen Resort) and feature a menu with a rotating guest list of current and former Best New Chef winners. Behold: a new way to afford diners a chance to eat the food of Best New Chefs from around the country.The menu will change according to season, with Spring/Summer and Fall/Winter menus, each featuring dishes from four chefs. Since Chefs Club's been in the works for over a year, the inaugural menu won't include the Best New Chef class of 2012 just yet. "We didn't know who they were until a month ago, but it's possible we'll use one or two of them for the second season," said Christina Grdovic, Food & Wine's publisher.
Food won't be the only item to write home about. "We'll have 10 cocktails from 10 different bars, based off of Food & Wine Cocktails," Grdovic added. In addition to this program, curated by deputy editor of Food & Wine Cocktails Jim Meehan, there'll be a wine list, too. The list, developed by executive wine editor Ray Isle, will include specific wine pairings for each of the Best New Chef dishes.
In an era of food truck meetups and Fashion Week pop-up shops, Chefs Club could be the next frontier in dining. "People want to be able to go out and have a high-end, innovative experience, but also a quick, affordable meal. Chefs Club is going to do both of those things," Grdovic said. "It'll be the kind of restaurant where you want to go back over and over again. That's what people want."
We thought there was nothing more enviable about Mario Batali than his signature orange clogs — that is, until we saw his kitchen. On Monday's The Chew, the Italian culinary maestro offers a lens into his home life, showing off an enviably enormous cooking space with not one, but two stoves (one for baking and roasting and the other for keeping things warm). Keep watching to spot his kitchen quirks, learn about the most important appliance in his house, and learn all about his favorite room in Casa Batali.