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- Learn how to decorate like a man
- The Oscar nominees: here's who they missed
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- Hotel exercises to try when you're on the go!
- What do you know about Border Collies?
- 4 reasons to wait for the iPhone 5
- Easy tips for planning your weekday work lunches
- How well do you know your Oscar nominees?
Posts for January 25th 2011
When I made this recipe, I doubled it and used two chickens. It served 10 people.
1 garlic clove, minced
4 tablespoons unsalted butter, softened
2 navel oranges (preferably organic), 1 zested, both cut into 2-inch wedges
2 teaspoons finely chopped fresh thyme, plus a few sprigs
1 whole chicken (4 to 4 1/2 pounds)
2 red onions, peeled and cut into 1 1/2-inch wedges
- Preheat oven to 450 degrees. Mash garlic and 1 teaspoon salt into a paste.
- Combine garlic paste, butter, zest, and chopped thyme. Gently separate skin from breast of chicken, and rub half of the butter mixture under the skin on each side. Season with salt.
- Fill cavity with 2 orange wedges, 1 onion wedge, and thyme sprigs. Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Scatter remaining oranges and onions around chicken. Dot oranges and onions with 1 tablespoon butter mixture.
- Roast for 30 minutes. Brush chicken with remaining butter mixture. Flip oranges and onions. Rotate sheet, and roast for 15 minutes more. Remove oranges and onions if caramelized. Roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 10 to 15 minutes more. Let rest for 10 minutes before serving.
- Main Dishes, Poultry
- North American
My latest Saturday a.m. staple is this unusual omelet, filled with cumin-laced black beans and crumbled feta. It's everything one could ask for in a breakfast — salty, creamy, and filling — but it clocks in at under 350 calories and about $1.50 per serving. You can't beat that! Want the recipe? Then read on.
It’s Super Bowl season, and Katie Sweeney, editor of YumSugar, shows you how to get your hostess game on with two delicious beer cocktails. The Clara, also known as a Shandy in England, is a refreshing, sweet mix of lager and sparkling lemonade. If you prefer a full-bodied beertail, combine equal parts of Bass and Guinness for a Black & Tan. But there’s a trick to this mix, so watch our video to see how it’s done.
According to legal documents, the product contains only about 15 percent protein; the rest consists of water, isolated oat product, wheat oats, soy lecithin, maltodextrin, anti-dusting agent, autolyzed yeast extract, modified corn starch, and sodium phosphate. Holy cow!
Parent company Yum Brands responded by saying, "Taco Bell prides itself on serving high quality Mexican inspired food with great value." They've defended their USDA-inspected beef and have insinuated plans to countersue. Do you take offense to the meat at Taco Bell and other fast food restaurants? Or will you gladly accept it as inexpensive greasy goodness?
Source: Flickr User Like_the_Grand_Canyon
- Packaged chicken is more likely to give you salmonella than fresh chicken.
- Packaged chicken is more likely to give you salmonella than fresh chicken. — The Telegraph
- An inside look at America's team at the Bocuse d'Or. — Eater
- The newest Iron Chef, Marc Forgione, has lost his first battle in kitchen stadium. — The Feast NY
- New coffee words you should learn in 2011. — Esquire
- Natives of Vermont will get real maple syrup in their McDonald's oatmeal. — The Consumerist
- Speaking of McDonald's, as its profit increases, so will its prices. — The New York Times
- DiGiorno has released new packaging that combines pizza with cookies and wings. — Huffington Post Food
- Thomas Keller is planning a pop-up restaurant to open at London's Harrods. — Big Hospitality
- Grant Achatz's memoir is now on sale for preorder. — Grant Achatz Memoir
- Good news: alcohol doesn't actually kill brain cells! — The Atlantic
The tome, cheekily titled If It Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons, is cowritten by Chuck White, her personal chef who's been cooking for her ever since she was diagnosed with breast cancer. It will contain about 125 recipes, designed for Sheryl's hectic schedule, that are grouped by the seasons. Although it won't drop until March 29, it's already available for preorder on Amazon at the price of $29.99.
"I've wanted to do this for a long time," she explained in a video about the book. "I'm not that comfortable in the kitchen . . . so it's great to have recipes that even I can cook." She adds that, in addition to taste, the recipes are about "wellness, and fortifying my immune system."
The recipes — which will include the likes of mojito-braised pork and basil and apple marinated chicken — don't sound run-of-the-mill, and I'm glad that they're being cowritten by an actual chef. Will you buy this book?