- 10 homemade movie snacks
- Video: Diane Kruger talks romance with Joshua Jackson at her latest premiere
- Go backstage at Derek Lam with the designer and Vogue's André Leon Talley
- Ann Curry's surprising trick for hiding dark circles
- Brad Pitt takes a sexy break from studio time
- 5 myths about love and relationships corrected
- Ensuring a safe ride: how Bugaboo strollers are tested
- Healthy cauliflower recipes to brighten up Winter
- Meet the ladies of Facebook's consumer marketing team
- Budget travel: how to be a tourist in your own town
- Devilishly dapper dude: Ryan Reynolds
- For fashionable furballs: Studio Legohead pet portraits
- House tour: modern Oakland loft
- Love in the Oscar press room through the years
Posts for February 17th 2011
Where's the beef? Well, it might be in your drink: right now, meat cocktails are all the rage. I had the chance to try one at local restaurant Gitane, where bar manager Alex Smith experiments with creations such as his La Convivencia ("the Coexistence"), made with bourbon, sherry, vermouth, nocino, and — yes, that's right — chorizo bitters. Smith infuses Angostura bitters with cured Spanish chorizo, then strains out most of the fat. What's left behind is a heavier mouthfeel and a smoky essence. I loved the concept so much, I wasn't bothered by the trace amounts of oil still floating in my glass. What do you think?
Every picnic deserves a special drink, and for a Winter picnic, I recommend a warm cocktail like a hot toddy. This classic libation is a combination of hot water, whiskey, lemon juice, and honey.
Prep the beverage at home by juicing the lemons and combining the liquid with honey, sugar, anise, and cloves.
Then, at your party destination, heat water on the grill and pour into mugs with the whiskey and the prepared honey-lemon mixture. Sound like fun? Check out the recipe now.
A recent article on The Kitchn titled 5 Reasons Why a Recipe Might Fail left me thinking about some of my biggest disappointments in the kitchen. One of them was many years ago when I was at a friend's house, and we decided to go a bit overboard on the baking substitutions, using applesauce instead of butter, Splenda in lieu of sugar, and baking powder rather than baking soda.
Needless to say, the end result above looked nothing like we'd anticipated. Top takeaway: be sure to know which replacements are tried and true, and don't sub in too many things at the same time! Hopefully I'm not the only one who's ever left the kitchen feeling a bit defeated. What's been your biggest recipe fail?
What is more popular than cookies and Cookie Monster? Well, my niece will argue it is Elmo — and we got both last night on Top Chef All-Stars for none other than a COOKIE Challenge.
Dale is so ready to dis on Mike Isabella for being a chubby. Yo Dale, I love ya, but you too have been eating some dozen or so cookies by the looks of you!
OK cute challenge: too cute.
This morning, the James Beard Foundation unveiled its 2011 semifinalists for the James Beard Awards, a nod to restaurateurs, chefs and pastry chefs, wine and spirits leaders, and service professionals that are often referred to as the "Oscars of the food world."
The preliminary list is quite lengthy, but notable contenders include two Josés (Andrés and Garces — can you tell them apart?), Michael Symon, and Suzanne Goin for outstanding chef. In the best new restaurant category, Stephanie Izard's new eatery, Girl & the Goat, and Jean-Georges Vongerichten's ABC Kitchen in Manhattan have both received accolades.
The semifinalist announcement is the first round before each of the 19 restaurant and chef categories is cut down to its final five nominees on March 21. The actual accolades will be announced at an awards gala on May 9 in New York's Lincoln Center. Check out the preliminary list. Who do you think is poised to win this year?
The Oscars are almost here, and that means you may be catching up on all of the nominated flicks leading up to the golden statue showdown. If you're at the movies, pick up your fave theater snacks, and if you're at home, why not try something a little more on the wild side? I've handpicked 10 snackable goodies — from the unusual like bacon trail mix and s'mores on a stick to the more traditional like soft pretzels — that will make your movie-watching experience as tasty as it is entertaining. Check 'em now!
There's no better time for lemons to star as the main ingredient in a dessert than now. The sunny citrus is in season, and if you love their bright and refreshing tartness, you've got to try this recipe for lemon ginger cheesecake. It's quite possibly the best cheesecake I've ever made! It's creamy, light, and fluffy with an intense lemon flavor that's accented by bursts of fragrant ginger. There are both crystallized ginger and fresh ginger in the batter, which results in a cheesecake that has a super thick texture. This cake is a stunning finish to a dinner party, so get the recipe now.
Ever since he almost won The Next Iron Chef, we've been huge fans of Italian cooking king Marco Canora. Looks like we aren't the only ones who love him because our friends at Slashfood asked him to reveal his delectable-sounding meatball recipe. Wondering what key ingredient makes these meatballs amazingly creamy and deliciously juicy? To find out, head over to Slashfood and watch a video of the chef making the meatballs now!