- Must-have Summer bags: Fendi, Marc Jacobs, Givenchy, and more!
- Geeky Mother's Day gifts for $50 or less
- Learn the secret to storing your perfectly ripe strawberries
- Tips for easily creating more edge within your hairstyle
- British mag photoshops Kate Middleton?
- I'm a Huge Fan: stripping lessons and badminton before meeting Kate Hudson!
- Preview the San Francisco Decorator showcase!
- 10 contestants who should appear on Project Runway All Stars
- Sunny days: great toys to take kids outside
- Budget bride: exercise tips to keep you and your wallet in shape
- Fire up the grill with hot dogs that vegans can enjoy
- Pan the hiking Bengal is back!
- Throw your own Spring soiree
- Kristen Stewart lands her prince and takes Robert Pattinson's dog Bear out in NYC
- PopSugar City Chicago: How to celebrate the Kentucky Derby — mint juleps and all
Posts for May 4th 2011
1∕4 cup olive oil
2 large yellow onions, finely chopped
6 garlic cloves, minced
3 jalapeños, seeded and minced
1∕2 cup dry white wine
28-ounce can diced tomatoes, with juices
1 tablespoon sugar
1∕4 cup minced flat-leaf parsley
2 tablespoons drained capers
1 cup large green olives, pits removed and coarsely chopped
2 bay leaves
Salt and freshly ground black pepper
8 4-ounce fish fillets
Cilantro sprigs and lime wedges, for garnish
- Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and jalapeños. Sauté until the onions are soft, about 10 minutes.
- Add the white wine and use a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Stir in tomatoes, sugar, parsley, capers, olives, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce the heat to low, cover, and simmer for 15 minutes.
- Season each side of the fish with salt and pepper. Place each fillet on the sauce and use a spoon to cover the fish with sauce. Cover and cook for 8 to 10 minutes, until the fish is opaque.
- Place the fish on a serving platter and spoon sauce over each fillet. Remove the bay leaves. Serve garnished with cilantro and lime wedges.
- Main Dishes, Fish
Instead of taking my mom out this Sunday, I'm cooking her a delicious homemade brunch. I suggest you do the same! You'll save money and skip the wait at restaurants, which are sure to be crowded on Mother's Day. To inspire you, I've come up with an awesome menu complete with a scrumptious breakfast pizza and bubbly cocktail.
This twist on the French 75 incorporates muddled strawberries for an even more Springlike feel, and the inclusion of gin and elderflower liqueur makes it more evening-appropriate than its brunchy cousin the mimosa.
For optimal flavor, enjoy it as a pre-dinner drink on a sunny deck. Sound enticing? Get the recipe!
Source: Flickr User stu_spivack
3/4 oz. gin
1/2 oz. fresh lemon juice
1 strawberry, muddled
1/2 oz. St. Germain elderflower liqueur
3 oz. Champagne
Tools: shaker, strainer
- Shake first four ingredients and strain into flute.
- Top with Champagne and serve.
Makes 1 drink.
- Drinks, Cocktails
Eight food trucks from across the country will compete in a "coast-to-coast culinary road trip" through cities like Denver, Memphis, and Atlanta. Although the Food Network hasn't released an official list of the participating food trucks, our friends at Eater have some guesses.
Did you watch The Great Food Truck Race? Will you tune in for its sophomore season?
On Saturday mornings, I often enjoy watching Marcela Valladolid's Mexican Made Easy on Food Network. She cooks authentic cuisine with traditional ingredients. One ingredient that she always uses is Mexican crema. Somewhere between sour cream and crème fraîche, Mexican crema is a slightly sour, cooling, and creamy condiment.Although you can purchase it at many ethnic markets, it's super easy to make at home. It's also wildly delicious: I couldn't stop myself from dunking chips into it and eating it like a dip. It pairs wonderfully with all types of Mexican food, from steak tacos to cheese quesadillas — basically anything you would have sour cream with. Ready for the recipe? Keep reading.
Well, first things first, don't wash the berries until you're ready to eat them. Excess moisture could cause them to spoil quicker. Start by removing the berries from the store-bought package. Discard any that are starting to look bad.
If you've got a large fridge with plenty of space, store them in a single layer on a paper towel lined cookie sheet or plate making sure that none of the berries touch. Don't have a lot of room in the fridge? Place them in a glass container with a lid. If you're lucky, they will stay fresh for up to a week!
What's your tried-and-tested technique for storing fresh strawberries?
Source: Flickr User Emily CarlinTake the Quiz