- Drool-worthy shoes from New York Fashion Week
- 10 ideas for decorating with cowhide rugs
- Cheers to the magnificent margarita!
- 5 ways to wear the uberpopular headband braid
- 5 apps you probably shouldn't show off on a first date
- Pics: Gwyneth Paltrow's amazing bikini body!
- Breakup notifier helps you pounce on newly single crushes
- Cakespiration: decadently decorated baby shower cakes
- Hilarious Oscar press room pictures you have to see
- Tax season don'ts
- Found: Sandra Bullock's bright Newton running shoes!
- Su casa: charming door signs
- Video: Matthew McConaughey has a Dazed and Confused flashback!
Posts for February 21st 2011
Taco night is a regular thing in my house since they are an easy weeknight dinner. However, I've gotten bored eating the same filling, so I started exploring more authentic options on Rick Bayless's website. The first one to catch my eye was this quick chicken recipe with a variety of greens including chard, spinach, and arugula — all topped with Mexican sour cream and freshly roasted poblanos. The recipe only calls for two chicken breasts, but the onions, greens, and poblanos bulk up the filling. There was plenty for my party of four and a little left over. I topped the tacos with chopped scallions and a squeeze of lime juice; next time I'll add cilantro. Spice up your taco night with this scrumptious soft taco filling and use the leftovers for amazing quesadillas or enchiladas. Get the recipe and see how the quesadilla turned out by reading more.
During the Winter, there's nothing quite like a bowl of creamy, rich, and comforting soup. However, a cream-based soup, while deliciously decadent, isn't the most friendly of dishes for the waistline.
Luckily, our friends at KitchenDaily have developed an awesome recipe for super creamy soup without any cream. The secret ingredient? Cauliflower! To learn their technique, head over to KitchenDaily for the whole story.
If you're hosting or attending an Oscars party, you'd be remiss not to offer some bubbly to wash down all your homemade movie snacks. My suggestion? Serve up something classic but new to most: the Seelbach Cocktail.
According to cocktailian A.J. Rathbun, this drink has its origins in Louisville, KY's pre-Prohibition years. It makes heavy use of bitters, incorporating two different types. That's not seen too often but results in a pleasant yet intricate sparkler that's ideal for slow sipping alongside awards show commentary. For the recipe, keep reading.
All this margarita talk has got me craving Mexican food! While I love a delicious bowl of guacamole and an addictive queso, my all-time favorite Mexican dish is tacos. Salmon tacos, beef tacos, chicken tacos — I don't discriminate against certain proteins. Hard tacos, soft tacos: what's not to love about this versatile dish that can be filled and topped with an endless array of ingredients? On the eve of National Margarita Day, I want to know: what's your preferred order at a Mexican restaurant?
From Champagne Cocktails: 50 Cork-Popping Concoctions and Scintillating Sparklers by A.J. Rathbun
The Seelbach Cocktail
2 ounces bourbon
1 ounce Cointreau
14 dashes Peychaud's Bitters
14 dashes Angostura Bitters
Chilled brut Champagne or sparkling wine
2 orange twists, for garnish
- Divide the bourbon, Cointreau, and the two bitters between two flute glasses. Stir briefly.
- Fill the flutes almost to the top with the chilled sparkling wine. Stir again, but don't get nutty about it. Garnish with the orange twists and serve.
Makes 2 drinks.
With food needs on the rise, insects are looking more and more like the food fodder of the future. In today's Wall Street Journal, Dutch entomologists Marcel Dicke and Arnold Van Huis make the case for critter consumption: bugs like beetles and grasshoppers are abundant, nutritious, easier to raise than livestock (requiring less water and food), and produce less waste and greenhouse gases. Bug eating's big in developing countries and growing in nations like the Netherlands. And then there's this: the average person already consumes a pound of insects a year, without even knowing it!
After a few rough years, it seems that peanuts are finally making a comeback on menus. According to research firm Technomic, the listing of peanuts on menus has jumped nearly 45 percent between 2006 and 2010.
But according to Nation's Restaurant News, peanuts have begun making a showing across all food sectors, from chains like P.F. Chang's to independently owned upscale restaurants, and in everything from soups to sauces to frozen yogurt and desserts.
I'm glad to see more of this classic nut in San Francisco eateries; for instance, an upscale riff on the Snickers bar at San Francisco's Commonwealth left me blown away. Are you excited for the trend of peanut dishes?