- What Kanye sent down the runway for Spring 2012!
- Six ways to cook pumpkins deliciously!
- See Elizabeth Hurley's engagement ring!
- Artist Rachel Hovnanian explores the ugly side of beauty
- What we can learn from all kinds of princesses
- Easy and quick ginger recipes for kids
- Salvage Secrets author Joanne Palmisano's elegant, reclaimed style
- Which star-studded October movie are you most excited to see?
- Video: Jay-Z can't wait to be a dad!
- What job hunters should make time for
- Eight ways to get back into your fitness routine on Mondays!
- Adorable cat Maru sure knows how to amuse herself
- City: 10 LA hot spots celebs visited last week!
- Are these Disney Androids the happiest phones on earth?
- How to spruce up your garden with recycled glass bottles
Posts for October 2nd 2011
They all had plenty to say about the state of dining — especially the jocular Batali. Here are just a few of his one-liners.
- On turning tables: "We have loud music at Babbo while you're eating soigné food. From 7:30 to 8:15 p.m. we turn it up and make it faster to get people out of there."
- On tables in New York: "The beauty of New York is, even if five million people on Yelp hate me, there are still eight million left."
- On how far the industry's come: "Thirty years ago, restaurant staffs were people who just got out of jail or people who'd just gotten out of the military and were on their way to jail."
2 small eggplants
2 small zucchini
2 small red bell peppers
2 large whole rosemary branches
4 tablespoons plus 1 teaspoon extra-virgin olive oil
salt and pepper to taste
1 pint cherry tomatoes
2 cloves unpeeled garlic
1 bay leaf
3/4 teaspoon salt
1 cup polenta
1 1/2 cups fresh corn kernels (sliced from 2 ears shucked corn)
Serves 2 as a main course or 4 as a side.
- Heat oven to 400 degrees. Stem and cut 2 small eggplants, 2 small zucchini and 2 small red bell peppers into 1-inch chunks. In a large bowl, toss vegetables with 1 large whole rosemary branch and 3 1/2 tablespoons extra-virgin olive oil and season generously with salt and pepper. Spread vegetables on a large baking sheet.
- In a small bowl, toss 1 pint cherry tomatoes, 2 cloves unpeeled garlic and a second whole rosemary branch with 1/2 tablespoon extra-virgin olive oil; season with salt and pepper. Spread mixture on a small baking sheet.
- Transfer both baking sheets to the oven. Roast vegetables, stirring occasionally, until they are tender and caramelized: about 25 minutes for the tomatoes and garlic; 30-35 minutes for the eggplant, zucchini and peppers. Let vegetables cool for a few minutes. Slip garlic from skins and place cloves in a small bowl. Add pinch of salt and mash to a paste; whisk in 1 teaspoon extra-virgin olive oil.
- In a large bowl, combine the garlic mixture with the tomatoes, eggplants, zucchini and peppers. Taste and add more salt and a few drops lemon juice, if needed.
- Make the polenta: In a medium saucepan, bring 3 cups water, 1 bay leaf and 3/4 teaspoon salt to a boil. Slowly whisk in 1 cup polenta and simmer, stirring frequently, until it is thick and almost tender, about 10 minutes. Stir 1 1/2 cups fresh corn kernels (sliced from 2 ears shucked corn) into the polenta and simmer 5 minutes more.
- Spoon polenta onto serving plates. Top with roasted vegetables, a dollop of fresh ricotta and a few torn basil leaves.
- Main Dishes, Other
It's officially October! And that means pumpkin season is happening. There's nothing that reminds me more of this sweet season or being a kid than heading to the pumpkin patch to pick up a beauty for carving and dining. Not only are those bright orange pumpkins beautiful and festive to decorate with, their taste is absolutely delicious! Whether you're into savory or sweet, we've got you covered with six great recipes starring pumpkins.
Layered Pumpkin Brownies
Savory Pumpkin Puffs
Spiced Pumpkin Bread
Pecan Pumpkin Cakewich