- Mad Men may lose two cast members: who would you cut?
- Surprisingly fun facts about Starbucks
- Run lightly: minimalist shoes for Spring
- PopSugar City NYC: off the vine places to get wined up this Spring
- Tips for making a scrumptious salad
- Spring beauty essentials (and what to toss)
- Brooklyn Decker breaks out a new bikini for a day in the Miami sun
- How happy couples talk
- 10 geeky cards that show you care
- Nontoxic kids' nail polish brands ready for the Spring trends
- Play PopSugar's Retail Therapy for your chance to win a Rebecca Minkoff wardrobe!
- Ideas for styling Spring's sheer maxiskirt
- Add whimsy to your wedding with joyful pinwheels
- Fashionable finds for Rachel Zoe's son Skyler
- Video: David Beckham and swimsuit-clad Sofia Vergara hit the beach!
Posts for March 29th 2011
I never thought I'd say this, but these days, I'm more of a tea person than a coffee person. Ever since getting hooked on ginger tea, I've slowly made my way to other herbal teas and, most recently, black and green tea. Not that I wasn't able to drink them before, but now I actually like them.
Snapple must've known. They shipped over a giant container of their latest drink, Papaya Mango Iced Tea, a new limited-edition beverage released in partnership with CBS's The Amazing Race, and "inspired by the exotic flavors and rich tea tradition of India." We tried both the regular and diet versions, which are, according to the label, "naturally flavored with other natural flavors." What does that even mean?
"The regular tastes good!" Katie remarked on first sip. It's true: the fruity-floral initial notes, mildly bitter black tea, and sweet ending are inherently satisfying. As a longtime Diet Coke drinker, I preferred the aspartame version. It tastes similarly refreshing and doesn't have the lingering aftertaste of some diet beverages. Neither had distinctly mango or papaya notes, but generally tropical, almost pineapple-y flavors.
I don't buy bottled iced tea often, but this would be the perfect drink to get into gear for Spring's warmer days. What's your favorite iced tea flavor?
From Susannah Chen
Collard Greens With Bacon and Tomatoes
2 tablespoons canola oil
1 slice thick-cut bacon, diced
1 cup grape tomatoes, halved
1 small bunch collard greens, roughly chopped
1 cup chicken stock, homemade or store-bought
Salt and freshly ground pepper
Millet or rice, for serving
- Heat canola oil in a large pot over medium heat; add the bacon and cook until the fat has mostly rendered and it begins to crisp, about 4 minutes.
- Add the grape tomatoes and collard greens to the pan and sauté until leaves turn bright green and begin to show signs of wilting, about 5 minutes.
- Add the chicken stock and reduce heat to medium low; cover and let simmer for 20-30 minutes, or until leaves are completely wilted and have turned dark green in color. Season to taste with salt and pepper. Serve atop a bed of millet or rice.
Apparently, today is National Girl Scout Cookie Day, and I figure there's no time like the present to get something off my chest. I don't like Girl Scout cookies. There, I said it! They're just processed packaged cookies, and I've never really seen the appeal. That being said, if I had to pick a favorite, I would go with Thin Mints. I've always wanted to try making them from scratch. How about you? What's your preferred Girl Scout cookie? Samoas? Tagalongs? Do-Si-Dos?
Source: Flickr User amylovesyah
No, that isn't your eyesight going bad on you: while you're paying the same old price for your favorite packaged foods, many of them are getting smaller. According to The New York Times, food companies, still sensitive to the country's high unemployment rate, have adjusted for rising costs of materials by camouflaging foods in smaller packages rather than simply hiking prices.
Among the guilty party? Chicken of the Sea tuna, bags of Doritos, Tostitos, and Fritos, Nabisco saltines, and Honey Maid graham crackers. This phenomenon's nothing new — we first noticed it in 2008 with ice cream containers (case in point: Haagen-Dazs), then cartons of Tropicana orange juice. Still, it's maddening to think that consumers can be fooled by smaller sizes. What have you noticed shrinking in size?
According to Schwartz, true Brazilians prefer to eat their plaintains ripe or semi-ripe, when the fruit has a fuller balance of sweetness and starch and carries more juice.
Adapted from The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook by Leticia Moreinos Schwartz
Chicken and Plantain Moqueca (Moqueca de Galinha e Banana-da-Terra)
1 whole chicken (about 3-1/2 pounds), with skin, cut into 8 pieces
Kosher salt and freshly ground black pepper
4 tablespoons dendê oil
1 medium onion, thinly sliced
2 scallions, white and green parts, sliced on the diagonal
1/2 green bell pepper, thinly sliced
1/2 cup white wine
4 cloves garlic, finely minced
1 small piece of fresh ginger, peeled and finely grated
3 cups chicken stock
1-1/2 cups coconut milk
3 tablespoons tomato paste
2 bay leaves
1 pound ripe plantains (look for yellow and black speckled skin)
3 plum tomatoes, peeled, seeded, and sliced
4 tablespoons fresh cilantro, chopped
- Place the chicken pieces in a medium bowl. Season with salt and pepper and 2 tablespoons of the dendê oil. Rub the chicken all over with the oil, making sure it is well distributed. Cover the bowl with plastic wrap and marinate at room temperature for 15 to 30 minutes.
- Pour the remaining dendê oil into a large Dutch oven and swirl around so the entire bottom is covered. Add the chicken pieces, skin side down, and brown them lightly, over medium heat, for 3 minutes per side, working in batches if necessary.
- Using a pair of tongs, transfer the chicken pieces to a clean bowl and cover with aluminum foil, making sure no steam can escape.
- Add the onion, scallions, and bell pepper to the pan and cook them in the leftover dendê oil, stirring often, until soft, about 4 minutes. Add the white wine and reduce by half, while using a wooden spoon to scrape the brown bits that stayed in the pan. Add the garlic and ginger and cook, stirring, for another minute. Add the chicken stock, coconut milk, tomato paste, and bay leaves and bring to a boil.
- Reduce the heat to the lowest setting. Add the chicken and any remaining juices that accumulated in the bowl. Season lightly with salt and pepper. Simmer, covered, until the chicken starts to get tender, about 1 hour.
- Meanwhile, trim the ends off the plantains and cut 3 to 4 vertical slits in the skin, making sure not to cut deep into the fruit. Peel and cut the plantains into 1-inch chunks.
- Add the plantains to the moqueca after it has been simmering for an hour. Cover and continue to simmer until the plantains become soft but not mushy, 10 to 15 minutes. If the liquid seems too runny, uncover the pan and continue to simmer, allowing the steam to evaporate and thicken the stew. Taste, and season again with salt and pepper if necessary.
- Just a few minutes before serving, add the tomatoes. Garnish with the fresh cilantro and serve over white rice or farofa.
Serves 4 to 6.
- Macaron myths completely debunked.
- Macaron myths completely debunked. — The Kitchn
- A look at Alice Waters's Twitter press conference. — Inside Scoop SF
- What Food & Wine's Ray Isle eats over the course of one weekend. — Grub Street NY
- Putting Anthony Bourdain in his place. — Eatocracy
- The people behind the World's Best Restaurants list have named the best female chefs. — Eater
- Why it might become hard to buy your favorite beer. — The Atlantic
- 25 new uses for kitchen scissors. — The Bitten Word
- An in-depth profile of Sandra Lee. — New York Mag
Source: Flickr User Julien Haler
There's two days left to go before the first-ever winner will be crowned on Top Chef All-Stars, and we're breathless in suspense. It's been a riveting season, with plenty of upsets. Just ask our guest writers, former cheftestants Jen Biesty, Stefan Richter, Ryan Scott, and Fabio Viviani.
As the old adage goes, all good things come to an end — but before that happens, let's take a moment to relive the highlights of this incredible season. Shall we? And be sure to tune in to Fabio Viviani's recap of the finale on Thursday!
Photo courtesy of BravoTake the Quiz