- 10 ways to add a nautical theme to your wedding
- Fab quiz: how well do you know your shoe designers?
- 360 degrees of Diane Kruger's coolest plait yet
- Apps and sites to help you choose wine wisely
- Miley Cyrus and her mom break out their bikinis in Brazil!
- Tips for an enjoyable — and hopefully successful — first date!
- Egg in a nest, meet the grilled cheese
- PopSugar City NYC: Visit these local spots to earn your sun-worshiper status
- Building blocks rock! Construction sets for your small fry
- April showers bring May flowers
- Meet the America's Next Top Model all stars!
- When to stash or trash important papers
- 5 foods that help kick PMS to the curb
- Video: Angelina makes Cannes a family affair and laughs it up with Jack Black!
Posts for May 12th 2011
Although this recipe calls for nonfat plain yogurt, I used Greek yogurt for a thicker consistency.
From Williams-Sonoma: Essentials of Healthful Cooking by Dana Jacobi
1 cup sweetened cranberry juice
1 cup nonfat plain yogurt
1/2 cup ice cubes
- In a blender, combine the 1 cup mango, cranberry juice, yogurt, and ice. Blend until frothy and smooth. Divide between 2 tall glasses and serve.
Makes 2 servings.
The last time Ginnifer Goodwin visited Jimmy Kimmel Live, she was a devoted vegan. But lots have changed: from the sound of it, it seems these days the Something Borrowed star is more about burgers than beans. The actress, who's been animal-free for a couple of years, revealed she's been working meat back into her diet: "I'm always learning and growing and changing," she told Jimmy Kimmel. Check out the clip below to hear the story behind the first animal product she ate and why she's given up veganism.
With 1.3 billion tons of food wasted annually, I do my part to cut the losses. At home, this means utilizing every ingredient in my fridge — and, of course, never scraping the rest of my plate into the trash.
It used to be that when I cooked too much food, I'd send my friends, neighbors, and co-workers home with Tupperwares of the leftovers. But those reusable containers didn't make their way back to me, and eventually, I had nothing to pack my own lunch with! That's when I discovered another use for those pesky plastic takeout boxes that are designed to be disposable. Rinse them out with tepid water, dry them with a clean towel, and ta-da! They become a convenient way to transport goods and accomplish one more task with a single-use container. What do you do when you're faced with a surplus of food?
Yesterday, the United Nations revealed a shocking statistic: that 1.3 billion tons of food is wasted every year — roughly a third of all the planet's food that's produced for human consumption. The findings come from a report commissioned by the UN Food and Agriculture Organization, and are designed to address the causes behind rising prices, declining food production, and world hunger, among other issues.
Wasted food, or excess or unwanted food being tossed away, amounts to 222 million tons of refuse a year. It doesn't just apply to home cooks and finicky diners; according to the report, retailers in developed countries are as much to blame for throwing out food simply for its appearance. Then there's the issue of food loss: deficits that occur as a result of inefficient food production and processing, particularly in developing nations. Are you shocked by these numbers?
Source: Flickr User jbloom
The economic recession has changed America's consumer behavior not only in the realm of dining out, but also when it comes to cooking and eating at home. One way to cut costs would be to purchase packs of frozen fish, rather than splurging on those pricier, ready-to-cook fillets available at your seafood counter. Discerning pescaphiles will throw up their hands in opposition ("I never buy frozen fish!" Katie exclaimed), but it's one way to enjoy seafood on a shoestring. When, if ever, do you buy frozen fish?
A recent preoccupation with Brazilian recipes has led me to discover a number of South American pantry staples that aren't commonly used in the United States. Manioc starch is one of those; this powdery, flour-like ingredient comes from the cassava (also known as yucca or mandioca). In many tropical countries, this root vegetable gets pressed in order to make cassava meal, thereby releasing starchy juices that, when dried, is called manioc starch.
In Brazil, the starch comes in two forms: polvilho doce, or sweet manioc starch, is made from fresh juice; polvilho azedo, or sour manioc starch, is the byproduct of fermented manioc juice. Both are crucial ingredients to making the culture's famous cheese bread. (Don't confuse it with manioc flour, a more coarsely ground version.) Manioc starch can also be used as a thickening agent in gravies or sauces, a gluten-free replacement in baked goods, and in desserts such as banana poe. Have you ever cooked with cassava?
The grilled cheese sandwich is one of life's simplest pleasures, while an egg in a nest is a deliciously nostalgic breakfast. What happens when the two come together? You get one spectacular sandwich! Although this recipe is a little more complex then making the two dishes separately, it's worth the effort. It has you discard the center portion of the bread, but I decided to make a mini sandwich and serve it with the larger grilled egg and cheese. If you enjoy bacon in your egg sandwiches, sauté a couple of diced pieces and cook the spinach-onion mixture with the bacon. Interested in the amazing recipe? Read more.
Are you a fan of classic French cuisine? Judging by her scrumptious-looking photo of escargot, My Fare Foodie is!
Be a total Francophile and enjoy this delicious escargot dish! Yes, they are snails, but they are swimming in a fantastic garlic herb butter. Bon appetit!