- Big-screen inspiration for your big day
- Inside the new Google Music Beta
- Details on Rachael Ray and Guy Fieri's Food Network show
- GMA's Summer Concert Series lineup including Lady Gaga, Rihanna, and more!
- The most adorable baby swans
- The best Summer dresses for under $100
- Video: Alexa Chung shares style secrets at Madewell
- Ten wedding manicure ideas
- Great books for children with working moms
- Nate Berkus shares his resources for color inspiration
- Watch the hilarious trailer for Horrible Bosses
- Want to win goodies from Chanel, Hermes, or Rolex? Play our new PopSugar 100!
- Ten vegan dessert recipes
- Seven budget beauty tips for a glowing bride
- A delicious recipe for chocolate peanut butter cupcakes
Posts for May 11th 2011
2 ripe strawberries, hulled, plus 1 for garnish
1 teaspoon aged balsamic vinegar
1/2 ounce fresh lime juice
1 ounce simple syrup
1 1/2 ounces vodka
Freshly ground black pepper
- In a mixing glass, muddle 2 of the strawberries with the vinegar, lime juice, and simple syrup.
- Add the vodka and top with ice. Shake vigorously.
- Either strain into a rocks glass over fresh ice or into a chilled martini glass.
- Top with a twist of fresh ground black pepper. Garnish with the remaining strawberry.
Makes 1 drink.
- Drinks, Cocktails
- North American
3 tablespoons plus 1 teaspoon butter, divided, at room temperature
1/2 medium onion, finely chopped
8 ounces baby spinach
Salt and freshly ground black pepper
8 sandwich-size slices sourdough bread
8 ounces of manchego cheese, coarsely grated (or use young pecorino, gouda, or gruyère)
4 large eggs
- In a large nonstick skillet, heat 1 tablespoon plus 1 teaspoon butter over medium heat. Add the onion and cook just until soft but not brown, about 5 minutes.
- Add the spinach, cover, and cook, tossing with the tongs occasionally, until wilted but still fairly bright green, 2 to 3 minutes. Add salt and pepper to taste. Transfer to a small plate.
- Wipe out the skillet with a paper towel but do not wash it. Have a small bowl or cup ready.
- To assemble: Using the remaining butter, butter one side of each slice of bread and lace on your work surface, buttered side down.
- Using a 1 1/2-inch-diameter biscuit cutter (or grapefruit spoon or knife), cut a 1 1/2-inch hole in the center of each bread slice. Press the cheese evenly onto 4 bread slices around the hole (it may seem like a lot of cheese, but it's actually just the right amount), followed by the spinach mixture. Top with the remaining bread slices, buttered side up.
- Heat a large nonstick skillet over a medium-low heat for 2 minutes. Put the sandwiches into the skillet (in batches if necessary), cover, and cook for 2 to 3 minutes, until the undersides turn golden brown.
- Turn the sandwiches, and working quickly, separate 1 egg over the small bowl or cup, allowing the egg white to drip into the cup. Pour the yolk into the hole in the bread and then pour the egg white over it. (If the hole has closed up because the cheese has oozed out, just use a spoon to open it back up again before putting the egg in it.) Sprinkle with salt and pepper to taste.
- Cover and cook for 1 to 3 minutes, until the undersides are golden brown and the yolks have begun to set (the egg whites won't have cooked through yet). Carefully turn the sandwiches again (some of the egg white may run off since it is still partially uncooked).
- Cover and cook for 1 to 3 minutes, depending on how you like your eggs. Cut in half diagonally and serve immediately.
Makes 4 sandwiches.
- Main Dishes, Sandwiches
- North American
Much like a sugar doughnut, a malasada is a confection of fried yeast dough that's been showered in granulated sugar. I enjoyed plenty of them during my stay, but the best were from Leonard's Bakery, an institution known far and wide to have the best fried puffs in town. It lived up to its hype: the hot-out-of-the-fryer malasadas were crackled — almost bruléed — on the outside, and just barely cooked in the center, with a moist, custard-like flavor.
Learn more about the famous fried specialty and Leonard's Bakery when you keep reading.
Well, Rachael and Guy took to the airwaves today to formally announce their upcoming show, amid a cheering crowd and a culinary assembly that included Mario Batali, Sara Moulton, and Graham Kerr. Said Fieri: It's going to be "a brother and sister culinary battle. We're going to get some celebrities that are going to come on the show, with different levels of culinary ability but who are all into cooking. Rachael's going to get five, I'm going to get five, and it's going to battle royale."
It remains to be seen who'll win — or, even more important, which stars will face off on the show. We're hedging our bets on former Fieri sidekick Matthew McConaughey, as well as celebs-turned-chefs like Gwyneth Paltrow, Eva Longoria, and Sheryl Crow. Is this new show worthy of your TiVo? Who do you want to see on the competition?
9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter
- Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
- In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
- In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon.
- Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the pancetta, ricotta, salt, and pepper and stir to combine.
- Preheat the oven to 350 degrees F.
- In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.
*When I made this recipe, I significantly reduced the ingredient amounts.
- Main Dishes, Pasta
- North American