I was browsing around looking for a fun drink when I noticed that Absolut's website lets you pick your drinks by color. Since St. Patrick's Day is just around the corner, I figured I'd hunt us down a nice green drink. Usually I just consume a lot of beer — green or Guinness — but this year I might mix it up by shaking up a few of these Blarney Stones. To get the recipe, which is minty fresh, yet tough, just read more
Posts for March 7th 2008
Take the Quiz
This week we covered everything from record-breaking biryanis to home-roasted coffee. Have you been paying attention? If so, then take our weekly quiz! All of the answers can be found in this past week's posts, so let's find out how well you fare! Ready to start?
Last night celebrity chef/restauranteur Todd English and actress Eva Longoria celebrated the opening of their new restaurant Beso. The restaurant has been in the works for some time, and Eva has been involved in every level including the menu. In fact, she has even contributed recipes to the menu. Two of the house specialties are Eva's guacamole and her tortilla soup. She says:
I make the best guacamole in the world. And my tortilla soup . . . I am renowned for.
If you're curious to try Eva's tortilla soup, but can't quite make it to Beso then make it at home. Get the recipe, just read more
Last week I had my first asparagus of the season! I was surprised to see it in the local supermarket and couldn't resist serving it at an impromptu dinner party. In my opinion, asparagus is best roasted or grilled rather than steamed or blanched. To see my tips for enjoying Spring's asparagus to the fullest, read more
I will not eat green eggs and ham. I will not eat them . . . Oh, who am I kidding, you guys know that I will eat just about anything, so of course I would eat green eggs and ham. Now I could either make them myself, or I could head to IHOP.
To tie into the release of the new Horton Hears A Who movie, IHOP is offering a Dr. Seuss-inspired menu. From now until April 20, you can chomp down on Who-Cakes (the sort of sickeningly sweet-looking pancake stack), Beezlenut Splash (a lemon-lime soda with colored Jello bits) and Green Eggs and Ham. I think it's a fun idea — well at least I'm sure I would if I was seven. However, when I think green eggs and ham, I usually think of the sunny-side up eggs whose yolks are green. Their interpretation seems to be herb-infused scrambled eggs, which is a little bit disappointing, but still fun.
So tell me, would you head to IHOP to try these dishes? If you do, be sure to snap a pic, I'm curious to see how they look in real life!
Rachael Ray Feeds Your Pets This Saturday!
North and I are psyched to learn what's cooking on Rachael Ray Feeds Your Pets, an hour-long special airing tomorrow at 9 p.m. on Food Network. In addition to watching Rachael prepare three homemade recipes for her beloved dog, we'll follow her on several other wild adventures including meeting some hardworking dogs on a Colorado cattle ranch, hiking with llamas, and checking out a fashionable New England pet bakery!
With Spring around the corner, there are lots of cheaper alternatives to fresh cut flowers. You could use petals, or you could skip the flowers all together. How simply elegant is this vibrant wheatgrass and lemon centerpiece?
I came across it last weekend while at a crab-feed fund raiser for the 49ers. Instantly hundreds of varieties come to mind: place limes in the middle for a St. Patrick's Day party or scatter dyed eggs in the grass for an Easter brunch. At only $11.00 a tray, fresh wheatgrass is affordable and fabulous.
I love making a classic sandwich — in this case, the BLT — more exciting. I almost always add avocado to my BLTs and I jazz up the mayonnaise with herbs or spices. For this kicked up BLT, the mayo is mixed with garlic, fresh lime juice, and chili powder. The recipe has you cook the bacon on the stove, but for a mess-free variation, bake it in the oven on a cookie sheet covered with parchment paper for 15 minutes at 375°F. To make this filling and comforting sandwich tonight, get the recipe, read more