- Sweet pumpkin treats fit for Fall
- Orlando Bloom talks playing a bad boy in The Three Musketeers
- Cute and creepy nail art ideas for Halloween
- Michelle and Barack have a state dinner date night
- Welcome to the wicked woods: a Halloween party for boys and ghouls
- Rachel Zoe answers our Resort 2012 style challenge: get her tips!
- Create a spooky mantel for your own haunted mansion
- Which Fall freshman TV shows are you loving?
- Dress up and keep costs down for Halloween
- Learn how to breathe when running
- Spooky and sweet black cats
- A closer look at Apple's iOS 5 apps
- PopSugar SF: local spots that are sure to scare you silly
- Heidi, Seal, and the kids have fun exploring a Halloween pumpkin patch!
Posts for October 16th 2011
It's Baltimore Beer Week, and while I don't really like beer, I do like cupcakes. I decided to celebrate by making cupcakes with the beer most associated with Baltimore: National Bohemian (or Natty Boh).
Natty Boh tastes similar to Corona to me, so I added some lime along with the beer in the cake batter and frosting. I topped them with Mr. Boh's mustache (made with Baltimorean Duff's black fondant). The cupcakes turned out really well — very light and fluffy, with a faint taste (and smell) of beer. See the recipe and more photos at Eat. Swim. Shop.
OK, so we've already established that celebrity chefs really aren't just like us. Not only do they lead fabulously glitzy lives, but they also generate some of the most reliable recipes that we've found to date. Here, we've curated some of our all-time favorites, from Wolfgang Puck's four-cheese pizza to Scott Conant's dulce de leche cake.
Tyler Florence's Meatball Soup
Jamie Oliver's Pesto Salmon
Thomas Keller's Grilled Cheese
Wolfgang Puck's Cheese Pizza
Cat Cora's BBQ Beans
Scott Conant's Dulce de Leche Cake
Like coffee, the all-encompassing category of tea includes everything from the most basic and low-quality to the really expensive, high-end stuff. One of my personal favorites is oolong ("black dragon") tea, a partially oxidized, semi-fermented tea that has a storied history in Chinese and Taiwanese tea culture. Truly fine oolong is made from unique plant cultivars that are picked, left out to wither in the sun, partially fermented, roasted, then rolled or twisted and dried. Depending on their variety and level of fermentation, oolongs can range in flavor and aroma from warm and nutty to sweet, fruity, and floral.
To further enhance my appreciation for oolong, I spoke to tea expert Lawrence Lai, who founded Naivetea, currently the only company in the country to focus on Taiwanese oolong teas. Keep reading for his suggestions on how to embrace America's latest tea trend.