- Say goodbye to Prince William's bachelor days with a look at his cutest moments!
- Simply pretty decorating ideas for a modern Easter party
- How to keep your iPhone and iPad location data private
- Get the skinny on Easter candy calories
- FabSugarTV: 8 eco-friendly finds from silk trousers to fruity purses!
- Kristen Stewart takes off from Breaking Dawn in Vancouver one last time!
- Asparagus crostini is an easy and delicious Easter app
- 5 mistakes that can ruin your skin fast!
- Easter egg nests the whole family can create
- Get 50 personalized business cards for free!
- Royal weddings from the movies
- Su Casa: spice up your living space with new curtains
- Video: Robert Pattinson on losing his "Queen's English" accent!
- PopSugar City NYC: 5 artsy charity benefits for your social calendar
Posts for April 20th 2011
Baked Fries With Sea Salt and Truffle Oil
6-7 small to medium russet potatoes
Preheat oven to 425. Scrub and/or peel the potatoes. Cut into fries and place in a bowl. Coat with the truffle oil. I didn’t measure it out—I used just enough to coat the fries, a little over a tablespoon. Sprinkle with salt—again, to taste and enough to coat the fries. I set the bowl aside for about an hour to let them marinate for a bit.
Line a large baking sheet with foil and lightly spray with cooking spray. After letting the fries sit for a while, the bowl had a lot of liquid from the potatoes. Use a slotted spoons or your hands to layer the fries on the baking sheet. I drizzled a bit more truffle on top and sprinkled a little more salt on them.
Bake for 15-20 minutes, then turn the fries as best you can. There’s no magic way to do this—just flip and move them around so that they don’t stick to the foil. Bake for another 15-20 minutes. For the last few minutes of baking, I switched to broil and browned them a tiny bit. I think they’re tasty on their own without any sauces, but either way, you’re sure to enjoy this decadent treat!
Still wondering what to serve on Easter? I've got the perfect seasonal appetizer for you: asparagus crostini with smoked salmon and cheese. It's crispy, creamy, salty, and delicious. It's also an incredibly versatile hors d'oeuvre that can be offered morning, noon, or night and paired with lemonade, sparkling wine, or cocktails. The different components (crostini, cheese mixture, and sautéed asparagus) can be prepared in advance; assemble the layers just before serving. Keep reading for the recipe.
When a surprise shipment of lava fudge cupcakes arrived yesterday from Georgetown Cupcake, the first thing I noticed were the lollipop sticks in each treat. "What are those for?" I wondered aloud. Katie reassured me that they served a grand purpose: to prevent the icing top of the cupcakes from smudging against their packaging while en route.
Because I usually transport cupcakes in boxes, I'd never thought to do the same — but each dessert was flawless and untouched, even after a cross-country road trip. Brilliant! This won't set you back much, either. Fifty sticks are an affordable $2 online, and a disposable cupcake carrier is only a few bucks from a local bakery. How do you keep cupcakes smear free?
While I've dappled in food and wine pairings, I don't know very much about the emerging trend of pairing food with beer — until now. It turns out that the two are somewhat similar. Like with wine, there are a couple general rules to consider when pairing food and beer.
You should match strength to strength (strong beers with strong foods, light beers with light foods), look for flavors that complement each other (a beer with citrus notes will be good with fish because fish and citrus complement each other), and find similarities (a nutty ale will go with a nutty cheese).
Another way to pair food and beer is to look towards classic beer-drinking regions, like Germany, and consider its cuisine. If you're interested in experimenting with beer and food pairings at home, I've got six easy foods to start with. To see what they are, keep reading.
In honor of Four Twenty, CollegeHumor has compiled a flowchart to help the day's hungry hordes decide what to eat when they've got the late night munchies. It's pretty funny, although I must argue that they've left some pretty crucial late-night snacks off the list: tacos, Chinese food, Thai noodles . . . the list goes on.
Nighttime grazing is the bane of my existence. Although I don't usually have them, I do love jalapeño poppers — or anything salty and creamy, like nachos, for that matter. Last night it was cheese and crackers. What's your favorite before-bed snack?
- Anthony Bourdain admits he's a sellout and "part of the problem."
- Anthony Bourdain admits he's a sellout and "part of the problem." — Eater
- Just in time for 420: a nationwide Domino's Pizza deal. — Groupon
- Beer laced with Viagra is coming to the UK. — Café Society
- Inside the new Whole Foods Cooking launch, and its partnership with Food52. — Food52
- Royal wedding guests won't be sitting down to a nice meal. — Grub Street NY
- Why there weren't more Asian restaurants on the top 50 list. — Wall Street Journal
- Scandal! Major olive oil brands fail quality tests. — Huffington Post Food
- Jamie Oliver may get another chance with the LA school chief. — Daily Dish
The time is ripe for a leisurely and relaxed brunch. Consider hosting one on Easter or in the weeks to come to celebrate the royal wedding and Mother's Day. Here's a delicious menu that's versatile and full of fresh seasonal flavors. The meat dishes are on the side, so there's something for everyone — even your vegetarian cousin.
It's not only wedding season, but it's also the season for showers! Over the weekend, I attended my first baby shower of the year, and I hate to say it, but the party was awkward. No alcohol was served, and the hostess proclaimed that since the guest of honor "couldn't have any fun and drink, none of us should." This declaration definitely put a damper on the mood, and I wondered what the other guests thought of it. Instead of dwelling about it, I decided to get your opinion. Is serving alcohol at a baby shower a do or don't? Moms: was wine served at your baby shower?
Just because you're dairy-free or lactose intolerant doesn't mean you can't enjoy the good stuff, too. Here, be-healthful shares a sumptuous recipe for milk-free mac and cheese.
This dairy free mac n’ cheese is a real crowd pleaser. Keep the kids happy with the deep orange color of the “cheese” sauce and surprise the adults of the group with the smoky, crunchy topping. Or, prepare on the weekend and pop in the freezer for a weeks’ worth of healthy frozen lunches!
Want her recipe? Then read more.