- Triple threat: 13 men who swept award season
- Three sites Gilt groupies should check out
- If you're craving Girl Scout cookies, try these instead
- How to get a free iPhone 4 from Verizon
- Hottest trends from the 2011 NYC Toy Fair!
- Tabatha Coffey's top tips for growing out your hair
- Victoria looks pretty pregnant in pink for her date night with David
- 10 things to do with a rotisserie chicken!
- Would you trust men to take birth control?
- Sneak peek: Target's GO International designer dress collective
- Top kitchen trends from HGTV's Kelly Edwards
- Heidi the cross-eyed opossum to predict the Oscars
- Blast from the past: '70s wardrobe inspiration
- Jennifer Lopez's most adorable American Idol moments
Posts for February 15th 2011
1-12 oz. jar Thai Green Curry Simmer Sauce
1-8 oz. pkg Cumin and Chili Chickpea mix
1 medium zucchini, sliced, then quartered
1-15 oz. can chickpeas (garbanzo beans), drained and rinsed
Optional: Tofutti sour cream, fresh cilantro
I sautéed the zucchini and can of drained chickpeas for about 3-4 minutes. Add the bag of seasoned chickpeas and jarred curry sauce. Stir well to combine. Reduce heat to low and simmer covered for 20-25 minutes.
Serve in a flour tortilla with sour cream and cilantro and enjoy!
- Main Dishes, Beans
The drink's proportions are disputed — some argue the vodka-liqueur should be 1:1, while Kahlúa maintains it's 3:2 and the International Bartenders Association, 5:2 — but my vote's with Mr. Boston's recipe. Serve it at an Oscars viewing as a sultry sip while you root for Black Swan. For my favorite Black Russian, read more.
I like to build flavor by first sautéing the aromatics, then adding a small amount of curry powder, which foils the natural sweetness of carrot with earth and smokiness. If you're not in the mood for spice or simply don't like curry, you can omit the spice; it tastes great with or without it. A healthy, satisfying Winter soup, right this way!
- A major freeze in Mexico will significantly increase tomato prices. — Wall Street Journal
- Also expect to see a rise in the price of cheap beef. — The Consumerist
- Learn how to keep salad greens fresh. — The Kitchn
- Saveur magazine is now reviewing restaurants. — Eater
- Gourmet's Italian Kitchen has hit newsstands. — Gourmet Live
- Must make: spinach, provolone, and pepperoni calzone. — Serious Eats
- What model Selita Ebanks eats in preparation for Fashion Week. — Grub Street NY
- Vote now for the People's Best New Chef. — Eatocracy
- An easy way to take your food to the next level? Use good salt. — The Atlantic
There's no better meal than roast chicken. After all, chicken is the go-to protein for many of you, and well, what's easier to enjoy than a plump rotisserie? While I love savoring the chicken's crispy skin and succulent meat right out of the rotisserie oven, here are a few ways I also incorporate it into my weeknight meals.