- Try this bright and citrusy orange and fennel salad
- Video: Suri Cruise's wild day on set with Katie Holmes
- Katy Perry nails it with her new black shatter polish
- Help! I don't want to be in a friend's wedding
- The best diaper bags for moms of twins
- Behind the scenes with Rachel Roy for Spring 2011!
- Rachel Zoe's 2011 essentials to style up your space
- Print out your own Golden Globes ballot!
- How to deal with an online shopping experience gone wrong
- Tips for first-time skiers or snowboarders
- 25 super cool dogs in shades
- Geeky cookbooks for nerds, comic book, and sci-fi fans
- Portobellos with tomatoes and truffle cheese sauce
- Brad Pitt dines out and gets a pre-globes Weinstein pick-me-up
Posts for January 12th 2011
YumSugarTV is new and better than ever this year! Follow along every week as our editor, Katie, shows you what’s going on in the world of top chefs, new recipes, and traditional favorites. From easy drinks and appetizers you can make at home to interviews and cooking demonstrations with celebrity chefs we love, keep watching YumSugarTV for another taste of what’s cooking in our kitchen.
Although a light and fruity white might not be your typical Winter wine, if you're looking to pair something with a spicy bowl of Asian soup, like I was on a recent evening, pick up a bottle of this affordable German Riesling from Schloss Vollrads. You don't have to properly pronounce its name to enjoy the subtle deliciousness of this easy-to-drink white. Unlike some traditional Rieslings, it's not overly sweet. Instead it's perfectly balanced with a clear, pretty straw color, lovely texture, and crisp apple flavor. There's no cork on the bottle; it's sealed with a glass topper that you can save and use on other bottles, so this Riesling makes a nice hostess or dinner party gift.
Do you drink Riesling?
It's easy to get in a salad rut and make the same salad over and over again. But, as I've vowed to eat more healthy (and, therefore, eat more salads), I'm saying bye-bye to boring salads — and I'm starting with this delicious citrus salad. The combination of oranges and fennel is a classic Italian pairing; I've built upon it by adding creamy avocado and salty black olives. The dressing is a simple mixture of oil, white wine vinegar, and fresh-squeezed orange juice. For a super colorful salad, use a mixture of Valencia and blood oranges. Serve alongside roast fish, a grilled cheese sandwich, or piping hot bowl of soup. Get the recipe now.
From Katie Sweeney
Half of a fennel bulb, core removed and discarded, thinly sliced
1 avocado, sliced into 1-inch chunks
1/3 cup Kalamata olives, pits removed, cut in half
1 tablespoon white wine vinegar
1 tablespoon fresh-squeezed orange juice
3 1/2 tablespoons olive oil
Salt and freshly ground black pepper
- In a large bowl, gently toss the orange rounds with the fennel, avocado, and olives.
- In a small jar, combine the vinegar, orange juice, oil, salt, and pepper. Shake well to combine. Taste and adjust seasonings to your liking.
- Pour the vinaigrette over the vegetable mixture. Toss gently to combine. Enjoy immediately.
Just because the holidays are over doesn't mean you can't have a festively decorated kitchen. Be inspired by the season and give your cooking space a snowy makeover. By simply adding a few new pieces, you can brighten your entire look! I love Le Creuset and didn't even know that the famed French enamelware brand had a Winter white collection ($300). If you're not in the market for new pots and pans, consider decorative accents like a Fleur De Lys teapot ($28), ice bucket ($128), or hurricane lamps ($99). Don't forget the power of a fresh bouquet of flowers! A vase filled with white blooms looks stunning and Wintery.
- Taste tested: Taco Bell's Beefy Crunch Burrito.
- Taste tested: Taco Bell's Beefy Crunch Burrito. — Serious Eats
- Even without access to LA school cafeterias, Jamie Oliver pushes on. — Eater
- Ruth Reichl and Alice Waters will host the first Good Food Awards this weekend. — Grub Street SF
- Dining at Ina Garten's house. — The Hungry Beast
- Sustainable seafood ratings: are they all just marketing baloney? — Salon Food
- Warm up this Winter with an authentic Swiss meal, raclette. — Huffington Post Food
- Animal rights activists have sued the USDA over the food pyramid. — Slashfood
- New in Japan: the McDonald's Miami Burger. — Riptide 2.0
This past weekend, right around the same time that Hungry Girl debuted on the Cooking Channel, the popular show America's Test Kitchen had a little premiere of its own — over the airwaves, that is. According to its creators, America's Test Kitchen Radio "applies the no-nonsense, first-hand testing approach of our TV show to the wide world of food, dining, and cooking — with your voices thrown into the mix." I gave the show's online stream a try, but without the visuals of a cookbook or a TV show, I couldn't get into the food and cooking. Can radio be a successful medium for food and cooking shows? Would you listen to America's Test Kitchen Radio?
Move over, Stefan and Ryan! It's time we got a female's point of view of Top Chef All-Stars. That's why we've asked one of our favorite contestants of all time, chef Jen Beisty, to share her thoughts on tonight's episode.
Since participating in season four, Biesty has been busy doing what she does best: cooking! She's the executive chef at San Francisco's Scala's Bistro. Jen's clearly focused on her career, and her commitment to the craft of cooking is absolutely refreshing.
Will she support fellow fauxhawked chef, Richard Blais? What does she think of Jamie's cook-dodging ways? We're excited to see what she has to say!