- It's wedding season! Take a look at these beautiful celebrity engagement rings
- Get inspired: integrate the vintage '30s-circus look into your home
- Angelina debuts 7th coordinate tattoo — do you think there's a new Jolie-Pitt baby?
- Skin care secret: the $20 at-home peel
- Don't become a victim of phishing: how to protect yourself
- What do you know about the history of the wedding ring?
- Perfectly practical baby shower gifts for under $20
- Running shoes to brighten any mood
- Featherless penguin keeps warm in a wetsuit!
- Inside scoop: new Gossip Girl and The Vampire Diaries pics!
- Short sleepers: people who thrive on less sleep
- How to revamp your shopping cart for a healthier you
- 5 Springs foods and what to cook with them
- Video: Katie Holmes reveals Suri's big plans for turning 5
- PopSugar City NYC: 5 fabulous and fresh florists
Posts for April 5th 2011
After the James Beards, the next most coveted award in the food industry is the title of Best New Chef. Each year, since 1988, Food & Wine has bestowed the honor on a different crop of young chefs. Among past honorees? Tom Colicchio, Rick Bayless, and Thomas Keller. Over the past couple of days, the magazine's editor in chief, Dana Cowin, tweeted 10 clues to declare the winners.
Tonight there's the formal announcement and blowout bash (which 50 Cent is rumored to be attending) honoring the Best New Chefs in New York City. To find out which lucky chefs made the cut — it's the first time a Top Chef contestant has been recognized! — read more.
Whenever I pick up hummus from the grocery store, I buy the spicy red pepper varietal rather than the regular kind. But while I've made the regular many times, I've never made red pepper hummus at home. Until recently! With the help of a food processor, it's super easy to assemble. You simply blitz everything and then season to taste.
In this version, there are three kinds of peppers: roasted red peppers, which provide sweetness and color, jalapeño peppers, which add fiery spice, and for a rich smokiness, chipotle peppers in adobo. Don't be afraid to use my recipe as a guide and adjust the heat to your liking. Do serve with homemade pita chips! Get the quick and crowd-pleasing recipe here.
From Katie Sweeney
Spicy Red Pepper Hummus
1 (15-ounce) can garbanzo beans, drained and rinsed
2 tablespoons tahini
Juice of one lemon
1/2 jalapeño, seeded and roughly chopped
1 chipotle in adobo
6 ounces roasted red peppers, roughly chopped
4 cloves of garlic, peeled
1 teaspoon smoked Spanish paprika
Salt and freshly ground black pepper, to taste
Homemade pita chips, for serving
- In the bowl of a large food processor, combine the first 8 ingredients. Process until a smooth, thick paste forms.
- Taste and season with salt and pepper. If too thick, add more tahini or lemon juice.
- Process again and enjoy, or place in the refrigerator until you are ready to serve with pita chips.
Makes 2 1/2-3 cups.
Living an active, healthy, and sporty lifestyle requires some serious hydration, and the new Brita Bottle is the perfect reusable way to drink up while respecting Mother Earth. This BPA-free bottle comes in two vibrant colors and filters tap water, leaving you with great-tasting, refreshing water while you're on the go.
Because we're so excited about reducing water bottle waste, we're giving away five Brita Bottles and five Brita FilterForGood Trek bikes with Bontrager helmets to help you work up a thirst! To enter for your chance to win, simply leave a comment below telling us where you'd like to take the new Brita Bottle. Don't forget to log in and read our rules here. Good luck!
Like nicotine, alcohol, or heroin, is food a habit-forming substance? New research says yes, and suggests pathological eating belongs in the category of addiction.
A recent study at Yale University claims to be the first to differentiate food addicts from mere overeaters. Before subjecting 39 women to magnetic resonance imaging, the study asked participants to complete a questionnaire designed to identify pathological eaters. When shown an image of a milkshake, those who scored high on the questionnaire also had dramatically greater neurological activity in the same regions of the brain where cravings for drugs and alcohol are experienced.
The conclusion? Among dependent eaters, "the current emphasis on personal responsibility . . . may have minimal effectiveness."
The proliferation of junk food could be part of the issue, too, as they're packed with more salt, sugar, and fat to enhance their flavors, sending more immediate messages of gratification to the brain. Where do you stand in the debate? Could you see the possibility of certain foods being habit-forming?
- The complete guide to ribs of the world.
- The complete guide to ribs of the world. — Serious Eats
- Richard Blais chats about his Top Chef All-Stars victory. — Eatocracy
- Would you eat these super spicy dishes? — Woman's Day
- Menu prices are on the rise. — Wall Street Journal
- Critic Michael Bauer names the Bay Area's top 100 restaurants. — The San Francisco Chronicle
- Food & Wine's Dana Cowin chats about the chefs who weren't named Best New Chef. — The Feast NY
- How to find and cook with morel mushrooms. — Huffington Post Food
- The next season of Scott Conat's 24-Hour Restaurant Battle debuts on Thursday, April 21. — Grub Street NY
- Paula Deen makes a hysterical appearance on Rachael Ray's daytime talk show. — Eater
- Amazing: a breakfast sandwich with a runny egg surprise inside. — Chez Us
My fellow food lovers, I have a confession to make. There's only one food that I loathe, but it's seemingly the biggest fixation in the food world today. That'd be uni, otherwise known as sea urchin roe. From sea urchin pasta to pizza and even flan, this stuff is everywhere.
Don't get me wrong: I'm adventurous and have even managed to enjoy all manner of bugs. Whenever I read a new rave, I decide to give the delicacy yet another go. But every time I've ever tried it, I've
disliked hated abhorred it.
"Maybe it wasn't fresh enough?" my foodie friends ask, quizzically, as they watch me spit it out. Nope — my palate just really doesn't take well to it. What do you think of this popular yet polarizing ingredient?
Source: Flickr User SpecialKRB
According to her profile, taaduh is "an aspiring food photographer," but from the looks of the gorgeous photo she shared in the community, we think she's ready to ditch the aspiring and refer to herself as an awesome food photographer!
Amazing steamed clams......
In case you haven't noticed, we've gone grilled cheese crazy! We're celebrating National Grilled Cheese month by sharing our favorite recipes, and now I want to hear all about the best grilled cheese sandwich you've ever ate. Channel your inner Giada de Laurentiis from the Food Network series, The Best Thing I Ever Ate, and tell me what made the sandwich memorable.
I'll start: the best grilled cheese sandwich I ever ate was my attempt at re-creating Hog Island's amazing sandwich. The real recipe for the sandwich is in Laura Werlin's book, so I'm hoping to experiment with it soon. How about you? Finish this sentence in the comments below: the best grilled cheese sandwich I ever ate was . . .
Source: Flickr User fotoosvanrobin