- Summer lovin' is just around the corner
- Hot new True Blood pictures: sink your teeth into season 4
- See Kim Kardashian take off with her 20.5-carat diamond ring!
- A solid start: a mom-to-mom guide for feeding baby
- Five ways to wear your white shirt for Summer
- Celebrity homes we'd love to live in
- Interview tip: prepare to discuss your full job history
- Get grillin'! Healthy burgers to fire up
- 15 pretty pedestals for wedding confections
- PopSugar City LA: Kate Bosworth shares her favorite jewelry spots and hangouts
- 10 handy things every beauty kit needs
- Weird and wonderful zoo babies: baby tapir
- Facebook forum: would you unfriend someone if. . .
- OnSugar blogger talks Summer and the City with Candace Bushnell
- Video: Beyoncé, Jennifer, Carrie, and Lady Gaga take the stage for Scotty McCreery's American Idol win!
Posts for May 26th 2011
Who's ready for summertime? McDonald's is. Just ahead of Memorial Day, it's added a new Frozen Strawberry Lemonade to its McCafé lineup. "It's a little bit of brrrrrrrrrr mixed with a whole lot of mmmmm," the fast food chain called out. Of course, on the warmest of Spring days, we couldn't resist giving this new product a whirl.
Here's how the frosty beverage comes together: McDonald's starts with a lemonade base (made with, among other things, lemon juice, orange juice, and lemon oil), then pulverizes it to order with ice and strawberry syrup (consisting of ingredients such as strawberry purée and artificial flavor and color).
At $1.59 plus tax and 210 calories for a 16-ounce cup, it doesn't do too much damage to your calorie bank — or your real one. But what about your taste buds? Find out right this way.
Lately, I've been obsessed with homemade pizza. It's my favorite food and now that I've discovered how easy it is to use Whole Foods dough (you don't need a rolling pin; it can be stretched simply with your hands!), I make it all the time. It's a great way to get rid of veggies, meat, and cheese that are in the fridge and comes together in 30 minutes. Inspired by a pie I saw in Everyday Food, I made this pizza with broccoli rabe, pepperoni, shallots, and fontina cheese. There's something about the bitterness of the greens that pairs wonderfully with the spicy pepperoni and salty cheese. It was absolutely scrumptious and hard not to eat the whole thing myself! Ready for the recipe? Read on.
From Katie Sweeney
Pepperoni and Broccoli Rabe Pizza
Olive oil for drizzling
1 store-bought pizza dough
2 cups grated fontina cheese
1 small bunch broccoli rabe, bottom of the stems sliced off, rinsed, and dried
16-20 thin slices of pepperoni
1 large shallot, sliced
2 cloves garlic, coarsely chopped
3/4 cup finely grated parmesan cheese
Salt and freshly ground black pepper
1 tablespoon fresh parsley, minced
Red pepper flakes, optional for serving
- Preheat the oven to 500°F. Oil a large cookie sheet and place in the oven. Make sure all of the topping ingredients are ready to go.
- Using a rolling pin or your hands, roll or stretch the dough into a large, flat, rectangular oval, a little smaller than the size of the cookie sheet.
- Remove the cookie sheet from the oven and place the pizza dough on top. It may start to sizzle, this is OK.
- Sprinkle the fontina cheese evenly over the dough. Top with the broccoli rabe and pepperoni slices.
- Evenly place the shallot circles on top of the broccoli rabe and pepperoni. Sprinkle the garlic over the top.
- Finish, by sprinkling the parmesan cheese evenly over the top of the pizza. Season with salt and pepper.
- Bake in the middle of the oven for 12-15 minutes until the crust is crisp and brown, the broccoli rabe is slightly charred, and the cheese is melted and bubbly. Sprinkle with fresh parsley and red pepper flakes, if desired. Let rest for 1-2 minutes, slice, and enjoy!
The latest trend in supermarket goods is reviving retro packaging in an effort to appeal to consumers' yearning for the past. So it comes as no surprise that, on the season finale of The Celebrity Apprentice, 7Up revealed two new nostalgia-themed cans inspired by the colorful decades of the '70s and '80s. But lovers of the limited-edition bling take note: it's only available for the next three months. What do you think of it?
Two years ago, we partnered with our friends over at Portero.com to give away a fabulous Birkin bag, and just last year, we gave away a coveted Hermès Kelly creation. This time, in celebration of the launch of our fifth annual PopSugar 100, we're giving away another true classic — a gorgeous Chanel! The Chanel is preowned featuring certified black lambskin, a chevron flap, and gold hardware — timeless and guaranteed to match any outfit.
Entering is easy: just enter your email below and then play the PopSugar 100 and create all 12 lists for 12 additional entries. To get started for the chance to win, just:
1. Like PopSugar on Facebook
2. Enter your email address and zip code below!
Adapted from Entertaining Simple by Matthew Mead
Red Potatoes With Tomato-Avocado Salsa
12 small to medium red potatoes, scrubbed and halved
1/4 cup olive oil
1 tablespoon kosher salt
1 tablespoon minced fresh rosemary leaves
8 to 10 plum tomatoes, seeded and finely chopped, about 3 cups
1 cup scallions, finely chopped
1 jalapeño, seeded if desired and finely chopped
3 cloves of garlic, finely chopped
1/4 cup olive oil
1 tablespoon lime juice
2 medium avocados, pitted
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup sour cream, optional
- Preheat the oven to 400°F.
- Line a cookie sheet with parchment or silicon pad. Place the potatoes, oil, salt, rosemary in a large bowl. Toss until well coated. Arrange the potatoes cut side down on the cookie sheet.
- Bake for 30 to 40 minutes until the potatoes are crisp and browned, stir occasionally to ensure the potatoes don't stick.
- Prepare the salsa, in a large bowl combine the tomatoes, scallions, garlic, jalapeño, olive oil, and lime juice. In a separate bowl, smash the avocado and mix in salt and pepper.
- Top each potato with avocado, salsa, and a small dollop of sour cream. Arrange the finished potatoes on a large platter. Can be served at warm or room temperature.
Makes about 24 potatoes bites.