These days there are probably just as many stay-at-home dads as there are moms. And while gender roles need not be a throwback to the '50s, it doesn't mean your kitchen can't be! Recently one of our awesome summer interns threw together this retro-chic look and now I want to share it with you. Whether you're adding to your wedding registry or just looking to spruce up your abode, there's bound to be some atomic cool for you. To check out our intern's '50s-chic finds, scroll through below.
Posts for June 4th 2008
A sheet cake is the standard dessert for most graduation parties. However, my party is all about pleasing the eighth-grade graduate, so we're serving ice cream sandwiches! The handheld, frozen treat is perfect for the party because everyone loves them and they have to be made in advance. A variety of ice cream flavors can be used for the filling. Let guests select their favorite.
Wrapped in wax paper, these sandwich resemble fabulous, little gift packages. To take a look at the recipe, read more
When I saw naan, a traditional Indian flatbread, for sale at my local Trader Joe's, I immediately thought "naanwich!" and figured it was high time I experimented with one of my favorite Indian takeout orders, tandoori chicken.
Creating this full-flavored spice rack of a dish is as easy as making a yogurt-based marinade and popping some chicken thighs into the oven. Just slather some storebought chutney on the warm naan, and you've got a new sandwich invention I'm calling the Tandoori Chicken Naanwich. For extra flavor and texture, I added red onions, which bake with the chicken, as well as spinach, another crucial ingredient in my favorite Indian dishes. To get my recipe and more photos, read more
- Meet the professor of beer, plus a review of Eva Longoria's restaurant, Beso. — Los Angeles Times
- Cooks discuss their recipe deal breakers, from deep-frying to wrangling pigs. — New York Times
- Speaking of deal breakers, would you eat Rocky Mountain Oysters at the Testicle Festival? — The Salt Lake Tribune
- Moonshine makers are distilling "boutique" hooch. — Washington Post
- Behind the boom in Mexican beer. — Dallas Morning News
- Are restaurants nowadays just too noisy? — San Francisco Chronicle
- Smart strategies for organizing those growing piles of recipes. —Chicago Tribune
- An upscale wedding cake designer shares her inspiration. — Houston Chronicle
- The "victory garden" is making a comeback thanks to rising food prices. — The Oregonian
Last night's episode of Hell's Kitchen started by removing all of the suspense from the previous episode. The challenge was interesting because it was the first time the chefs had to create solo dishes. The challenge winners' reward trip to Las Vegas — to spend time with last year's HK winner — was uninspiring and awkward. The dinner service was uncomfortable to watch as everyone except Bobby and Petrozza made major mistakes. To chat about the show, read more
Let's all give a special high five to reader aimeeb! She was the top talker here on Yum for the month of May. Aimeeb isn't afraid to express her likes — animal crackers and Thai steak salad — and dislikes — coffee and clams. This isn't the first time she has been our top talker, she left the most comments last November as well. Thanks for being such a fabulous participant Aimeeb! Since she already has a YumSugar T-shirt, we're giving her a YumSugar apron.
Want your own YumSugar swag? Then come out of hiding and start leaving comments! The person who leaves the most comments during May will also be rewarded a YumSugar apron, so start talking! You must be a TeamSugar member to comment, so if you're not a member, please register here for an account.
If you're feeling a bit shy you can always order your own. I've put some of my favorites — like the apron and bib — below, but there are lots more to choose from.
These days a wedding celebration doesn't have to end with the last dance or bouquet toss. Hosting a post-reception bash is an emerging trend in wedding planning. Usually these fetes happen after the majority of the guests have left and a younger, more enthusiastic crowd remains.
The afterparty gives the bride and groom more time with their close friends and the chance to let loose. Unlike the ceremony and reception —which may follow family traditions, cultural customs, or a certain etiquette — the afterparty can be exactly how the couple wants it to be. It's a newer trend so there is no norm to adhere to.
Do keep in theme with your wedding and have the bash at a nearby bar, an adjoining rented room, or hotel suite. Play fun music for late night dancing, and offer guests refreshing cocktails and tasty snacks.
The last wedding I went to there was a fabulously crazy afterparty in the hotel lobby. How about you, have you ever been to a wedding afterparty? Brides: Will you host a post-reception fiesta at your wedding?
For more wedding coverage check out IDoSugar.
I love making quick, Asian inspired dishes because usually they only involve cleaning one pan! For example, this recipe for a fragrant chicken dinner, cooks the meat, vegetables, and sauce all in the same pan. Each ingredient is sautéed individually before being tossed together with the sherry-sesame oil sauce. Served over a bed of steamed rice, this makes a hearty, delicious meal. To look at the recipe, read more
Apparently, frozen yogurt is so popular that it deserves two national days of honor: Both Feb. 8 and today are National Frozen Yogurt Day! Since you enjoyed my last froyo quiz so much, I thought I'd throw another one your way.Take the Quiz