- Blast your belly fat workout by Jeanette Jenkins
- Robert and Reese talk about Water For Elephants love scenes
- Meet Twitter's hottest celebrity pup — Giggy the Pom
- Sienna Miller and Tom Sturridge hang out for two nights in London!
- Lancôme model Arlenis Sosa shares her picture-taking tips at NYFW
- You must make this parmesan salsa!
- Discover your flirting style — if you have one
- Strike up the stove: how to make cake pops for a bowling party
- This is how you do bombshell: lessons from Ana Beatriz
- Coveted crib: Kelly Hoppen's haute London home
- Tips for writing more professional emails
- Use TweetLouder to find your favorite bands on Twitter
- Healthy recipe: vegan-friendly broccoli and cheese hummus
- Video: Victoria Beckham says she'd be excited to have a girl!
Posts for February 16th 2011
From Bon Appétit
Lemon Ginger Cheesecake
2 cups finely ground gingersnap cookies (about 9 ounces)
2 tablespoons sugar
1/2 teaspoon ground ginger
1/4 cup (1/2 stick) unsalted butter, melted
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
4 large eggs, room temperature
1 cup sour cream
1/2 cup whipping cream
1/2 cup finely chopped crystallized ginger
2 tablespoons finely grated peeled fresh ginger
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Lemon slices (for garnish)
- Crust: Preheat oven to 325 degrees F. Generously butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty foil.
- Blend ground cookies, sugar, and ginger in processor. Add melted butter and process until moist crumbs form. Press mixture onto bottom and 1/2 inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool. Maintain oven temperature.
- Filling: Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice, and lemon peel.
- Pour filling into crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come 1 inch up sides of springform pan.
- Bake cheesecake until filling is set and golden brown on top (cake will rise slightly above edge of pan), about 1 hour 25 minutes. Turn off oven and prop open oven door with wooden spoon. Let cake stand in oven 1 hour (cake will fall).
- Remove springform pan from water bath. Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight. Can be prepared ahead and refrigerated 4 days or frozen up to 2 months. Defrost frozen cake overnight in refrigerator. Release pan sides from cheesecake. Transfer cheesecake to platter. Arrange lemon slices decoratively around cake and serve.
If you're a cheese lover, brace yourself because you are going to be amazed with this recipe. It's for parmesan salsa. Yes, you read that correctly: parmesan salsa! It's a fantastic dip that's made like any regular tomato salsa — with a food processor. Instead of serving with tortilla chips, pair the chunky cheese spread with toasted bread.
Seriously, this addictive salsa is to die for; I've made it countless times and it always gets rave reviews. It's very easy to put together, so it's great for entertaining. Since it's all about the cheese, it's worth it to splurge on a good quality parmesan and asiago. To learn how it's made — trust me you won't be disappointed with this appetizer — keep reading.
From Michael Chiarello
Parmesan Salsa Recipe
1/2 pound parmesan, not too dry
1/2 pound asiago cheese, not too dry
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes
2 tablespoons chopped green onion
1 1/2 cups extra-virgin olive oil
1 teaspoon freshly ground black pepper
- Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks.
- Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel.
- Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.
Makes about 2 1/2 cups.
You've read it a million times: an in-depth magazine piece about an actress that not only details what she said, what she wore, and what she's really like, but also what she ate during the interview, down to every savory detail. An article in The New York Times gives this phenomenon a name — documented instance of public eating, or DIPE — and wonders why exactly we're so obsessed with what (or whether) an actress eats.
The article surmises that we fixate on what our favorite celebs eat, especially if what they're eating is decadent or unhealthy, because it makes them human. I agree; hearing that Cameron Diaz can't resist a burger and fries or that Drew Barrymore chows down on mac and cheese in bed makes them, and by extension their lifestyles, seem more accessible. It does make me a little uneasy that this obsession seems to mostly involve actresses, and not their male counterparts, but it also doesn't surprise me.
Do you care about what an actress eats? What do you think the reason is behind our fixation?
You've seen the photos, and now it's time for a closer look at the amazing food of the Oscars! Lindsay Miller of PopSugar has a special behind-the-scenes interview with Wolfgang Puck, the master chef who's in charge of doing the cooking for the Governors Ball. To find out what is on the menu, which includes over 25 pounds of fresh black truffles and the iconic chocolate Oscars, watch the video now!
Earlier this week the NPR radio show This America Life claimed to have discovered the secret recipe to Coca-Cola. However, yesterday, Coca-Cola made it clear that the original formula is still safe. Every so often, this sort of news story pops up, where someone says they've found the secret recipe to a certain insanely popular dish, like Coke or Kentucky Fried Chicken's spice blend. But what I'm wondering is: who wants these recipes? With ingredients like "fluid extract of coca" and "neroli oil," is one really going to make Coke at home? What's your take on the matter?
Winter might not be the ideal time for planning a picnic, but once a year I like to dust of the grill and invite friends to join me for a meal in the cool outdoors. The key to a successful picnic, no matter the season, is to plan ahead. Most of the food should be made in advance, and when it's going to be cold out, the menu has to have at least one warming dish like soup. I've looked back at all our amazing recipes and rounded up the best ones to create a meal that's perfect for enjoying outside. Be sure to pack your jackets and blankets!