- Geek's got their eye on colorful iPhone cases and the Samsung SH100 digital camera
- Yum's indulging on the McDonald's shamrock shake and fresh crab
- Fab's coveting flare jeans and fringe skirts for Spring
- Bella's bringing you a serious moisturizer and an awesome eye brightener
- Très is picking up new reads about Oprah and Joan Crawford
- Lil's loving pint-size swimsuits and washable footwear
- Casa's watching Emily Henderson's HGTV show, Secrets From a Stylist
- Buzz is prepping for the release of Femme Fatale and Limitless
- Fit's heading outdoors with new hiking boots and a hydration pack
- Savvy's keeping you on track with a feel good to-do list
Posts for March 1st 2011
What else is new at Chipotle besides its fast-casual Asian concept? Why, a new gilt look! The Mexican grill announced today that, for the next four months, it'll switch from its well-recognized silver foil burrito wrapper to one that's colored gold.
The point behind the marketing-minded switch? To call attention to its "gold ingredients" and mission statement of "Food With Integrity," made with naturally raised meats, local, organic vegetables, and rBGH-free dairy, as well as the chain's 18th anniversary. What do you think of Chipotle's new gold standard?
We've reached the light at the end of the Winter tunnel! It's March and that means Spring is just around the corner. With it comes longer days, green vegetables, and fun celebrations like St. Patrick's Day. It's also a time for cleaning out the old and bringing in the new. To help you make the most of the next 31 days, we've rounded up our five favorite things. Here are our must haves!
From Food & Wine
Spicy Scallops With Capellini
1 pound sea scallops, quartered if large
6 tablespoons extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon minced garlic
1 small dried chipotle chile with seeds, stemmed and chopped
Fine sea salt
1/2 pound capellini
- Preheat the oven to 400°. In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic, and chipotle. Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.
- Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to a serving bowl. Add the scallops and their juices, toss well and serve immediately.
If you ever have the opportunity to watch legendary bar chef Tony Abou-Ganim in action, don't turn it down. There are several reasons for this: first, he's the definitive expert in mixology and bartending today. Second, his jokes ("what lasts longer: your marriage or a bottle of Angostura bitters?") will have you clutching your gut. And third, he'll make you aware of little details that you might have never otherwise noticed.
At his seminar in South Beach, Tony, who's referred to as the Modern Mixologist, left me — someone who regularly makes cocktails at home — aghast with regards to how many things I do wrong behind the bar. Not only did he set the record straight, but he made sure to explain in detail exactly why cocktails should be made in a certain way.
- What you're doing wrong: Not chilling your glassware. "A cold drink should always be served in a cold glass," he declared. At any given time, Abou-Ganim stores two to three different glasses in his freezer.
- What you're doing wrong: Buying that economy-sized club soda. Always buy small bottles. Tony buys the eight-ounce bottles and keeps them in the refrigerator for use any time.
- What you're doing wrong: Squeezing that lime juice ahead. "Limes are very fragile," Tony explained, "so you should always squeeze them à la minute." They should be used right away, because after 20 to 30 minutes, they become oxidized. Look for fruits with smooth, dark green skin and a soft, pliable touch.
Want to know what else you're doing wrong? Find out after the jump.
With Spring finally on the horizon, we're all looking forward to breaking out our warm-weather wardrobes and kissing our knits goodbye. So, to get you started, we've teamed up with our friends at NET-A-PORTER.COM and our sister site ShopStyle for our biggest giveaway yet — a $10,000 wardrobe courtesy of NET-A-PORTER! How's that for a fresh start to Spring?! Entering is easy — just enter here! Good luck!
- How to grow an edible garden.
- How to grow an edible garden. — Serious Eats
- A photographic look at the best of South Beach. — Metromix New York
- Inside a Top Chef casting call. — The Feast
- Today is the last day to vote for the People's Best New Chef. — Eatocracy
- A review of Arby's new Angus three cheese and bacon sandwich. — SlashFood
- Chef Ludo Lefebvre has scored himself a television show. — Eater
- Jimmy Fallon goes inside David Chang's kitchen. — Fork in the Road
- Mario Batali names New York's most fashionable foodies. — Grub Street NY
Eating the burgers at Rachael Ray's twice-yearly Burger Bash: it's a tough job, but somebody's gotta do it! The event, which took place in a giant tent overlooking the waves of South Beach, was the big party of Thursday night, and everybody, from Spike Mendelsohn (dressed in a Hamburglar costume) to the NFL's hunky Jason Taylor, was there. We tried as many burgers as our stomachs could fit to decide who took top billing when it came to the beef. Here, a few standouts, and why they did — or didn't — work for us.
One of our favorite demonstrations at the South Beach Wine and Food Festival was led by chef Alex Guarnaschelli. If you're not watching her wildly entertaining and informative show on the Food Network, Alex's Day Off, I highly recommend you check out a few of the episodes. Her passion and enthusiasm for food is infectious, and her recipes are creative and delicious-sounding. On Saturday afternoon, in the bright sunshine, Guarnaschelli made homemade pizza. While she whipped up tomato sauce and pizza dough, she provided the audience with tons of helpful hints for channeling your inner pizzioli. Read on for her suggestions.