- Festive braids perfect for the holidays
- Video: Gwen Stefani on Kingston's "temperamental" style and her new line
- Best picks: Walmart's Black Friday door-buster deals
- Healthy habits to prevent weight gain at work
- Watch the awesomely intense new trailer for The Hunger Games!
- Exceptional Thanksgiving food and wine pairings
- Great gadget gifts for your BFF
- A Tel Aviv zoo welcomes baby giraffe
- Miss Piggy's advice for single girls
- Baby bump: Thanksgiving foods to avoid while pregnant
- Fashion inspired by the big screen — Breaking Dawn, The Rum Diary, and more!
- Bobbi Brown snags a penthouse in West Chelsea
- Victoria and David cuddle close watching their boys play soccer
- PopSugar NYC: 7 cookbooks from the city's finest
Posts for November 14th 2011
A confession: after an entire season of eating Summer salads, lettuce leaves are feeling a bit tired and passé. So lately, I've been utilizing a bevy of nutrient-rich Winter greens instead. Inspired by the raw and sweet crunch of a brussels sprouts and kale dish, I tossed together medley of red swiss chard, young kale, toasted hazelnuts, and jewel-like pomegranate seeds. With a natural sweetness and plenty of pleasing crunch, it's my new favorite salad — and sure to be a hit on this year's Thanksgiving table. For a different Fall salad, keep reading.
3 cups raw sweet potatoes or yams, grated (about 2 large potatoes)
1/2 cup melted butter
3 tablespoons all-purpose flour
1/4 teaspoon allspice
1/3 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon cinnamon
1-1/2 cups white sugar
1 cup milk
1 cup pecans, toasted and coarsely chopped
- Preheat oven to 350ºF.
- In a mixing bowl, combine ingredients in order listed.
- Transfer to a well-greased 9-inch by 9-inch baking pan and bake until firm, about 45 minutes.
- Serve hot or at room temperature.
Makes 8 servings.
- Side Dishes, Potato
- North American
- How cute are these turkey cupcakes? — KitchenDaily
- An exit interview with the latest exile on Next Iron Chef: Super Chefs. — The FN Dish
- Determine what sized bird to order this Thanksgiving. — MyRecipes
- Here's a thorough recap of last night's Simpsons food episode. — Eater
- We've been dying to know the answer to this asparagus burning question. — Food Republic
- Dominique's: a New Orleans restaurant worth a visit. — Saveur
- Would you eat casu marzu, aka Sardinian insect larvae cheese? — Grub Street NY
1/2 tablespoon mustard
2 tablespoons pomegranate molasses
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large bunch (about 6 cups) Lacinato kale leaves, stemmed and sliced into a 1/4" shred
5 large Swiss chard leaves, (about 4 cups), stemmed and sliced into a 1/4" shred
1 cup hazelnuts, toasted in the pan
1 cup fresh pomegranate arils
- In a medium mixing bowl, whisk together mustard and pomegranate molasses with oil; season to taste with salt and pepper.
- In a large salad bowl, toss together kale and chard leaves, hazelnuts, and pomegranate arils. Drizzle in dressing, one tablespoon at a time, using your hands to massage the dressing evenly into the greens until dressing is well-distributed. Serve immediately.
Makes 6 servings.
- Salads, Vegetables
- North American
Can you picture yourself on an island getaway? How about climbing Mount Everest? Well, with Downy’s Facebook Mashup application, you can mash up your photos to see what it would be like!
Downy Simple Pleasures is mashing up unexpected fragrances and wants you to mash up your favorite photos. All you have to do is sort through your favorite Facebook photos using Downy’s Mashup application and share with your friends. They’ll get a kick out of it! Maybe you’re in a bikini standing in front of a snow-covered mountain or riding a bicycle on a deserted island. Whatever you mash up, have fun with it and keep on experiencing the unexpected!
Ten years ago, Emeril Lagasse was one of the world's first celebrity chefs and today, he's still a culinary trendsetter. Recently, we sat down with the chef for a quick chat about the direction of the food scene. To find out what food trend he's loving at the moment, watch the video!
Rather than the usual green bean casserole, I'm reaching for a neo-Southern riff on the creamed spinach standby, and plan on impressing guests with creamed collard greens. Unlike creamed spinach, this vegetable side isn't swimming in heavy cream; the cream adds subtle body, while smoky bacon rounds out the collards' bitter character.
But the pièce de résistance is really the crispy, cheesy crumb topping. Be sure to make a generous amount, because the more, the better. Add a new tradition to your meal when you keep reading