- Summer movie preview: the action flicks
- Exclusive clip: shirtless Kellan Lutz and Mandy Moore in Love Wedding Marriage
- Classic tomato salsa is super easy to make!
- Fresh hairstyle ideas for Spring
- The Bachelorette predictions by the numbers
- Alyson Hannigan shares about life on HIMYM and her mommy must haves
- H&M makes a splash with its wallet-friendly swimwear collection
- Get the look: ivory sofas and silver side tables
- Thrifty, meaningful gifts for mom
- 5 airlines that offer healthy food fare
- Fashion after bark: a collection of pawdorable doggie designs
- Pump it up: tools and sites to help you get fit for your wedding
- Brighten up your manicure with a neon nail polish
- Brad Pitt and Courteney Cox reunite at a party in LA!
- PopSugar City LA: where to find bottomless sangria brunch specials
Posts for May 5th 2011
Considering their extensive use of all kinds of chiles, Latinos really know their hot sauces. Since I stock my fridge with several kinds of hot sauce (each one has a different use!), when it comes to Mexican cuisine, I have one brand I can't get enough of: Valentina salsa picante. This slightly smoky, thick, and spicy sauce is wonderful on everything from eggs to tacos.
How about you? What's your favorite kind of Mexican hot sauce? Tapatio? Cholula?
When it comes to European wine regions, France and Italy hog all of the spotlight. However, Spain has been producing quality wine for the past 700 years, too. The Iberian peninsula's most popular wine making appellation is the Rioja. Situated just below the Pais Vasco in the central Northeast of Spain, Rioja is known for one grape in particular, Tempranillo. Over 90 percent of the wine produced in Rioja is red and 85 percent of this is Tempranillo. Don't be intimidated if you're not a huge red wine drinker, Rioja also produces plenty of rose and white Tempranillo. To find out why you should be asking for Rioja at your local wine shop, read on.
- The history of tequila.
- The history of tequila. — Salon
- Speaking of tequila, is the margarita ready to reclaim its cool status? — Grub Street NY
- Five things you don't know about Daniel Boulud, Dan Barber, and Wolfgang Puck. — The Feast
- Dunkin' Donuts is going public. — Huffington Post Food
- Must make: roasted jalapeño tomato salsa baked goat cheese. — Chaos in the Kitchen
- If you love tea, here's an app for you. — Daily Dish
- Watch a preview of PBS' new show Kimchi Chronicles. — Eater
- Learn what foods Giada de Laurentiis makes for her daughter. — Today
- What exactly is coconut milk? — Baking Bites
If you're in the mood for Mexican, but don't want to go the taco-enchilada route, I have the perfect dish for you: fish Veracruzano. It's a fragrant recipe from Katie Lee that was inspired by a meal she had in Veracruz, Mexico. The fish is cooked in a lip-smacking good sauce that's full of onions, jalapeños, and tomatoes. Green olives and capers give the sauce an irresistible salty and briny quality. The ingredient list calls for red snapper, but since it's on the avoid list in terms of sustainability, I opted for another white flaky fish. For a complete meal, serve with Spanish rice and a cold beer! Get the scrumptious recipe now.
Having fresh herbs on hand is essential if you're an avid home cook — or bartender! But unless you have a flourishing herb garden, it can be frustrating to purchase bunches of fresh herbs every week, only to watch them wilt and dry out in a couple days. Luckily, there are a few easy tweaks you can make to your herb storage to keep them fresher longer, allowing you to add more flair to your dishes and drinks!
- Parsley and cilantro: These delicate herbs are a lot like fresh flowers, so treat them the same way. Trim their stems as soon as you get them home, and stick them in a small glass full of water (bud vases or empty milk or cream bottles work well). Spritz them with water, cover them loosely with a plastic ziplock bag, and put them in the fridge. Every couple days, change out the water and give the stems another small trim to keep them fresh.
- Mint and basil: Follow the same steps as above, minus the plastic bag-fridge step. Mint and basil do better at room temperature; mint, in fact, is so weed-like, if you put it in front of a sunny window, it may even start to send roots down into the water and sprout new leaves.
- Rosemary, thyme, and oregano: These hardier herbs will brown and mold if kept in water. Wrap them loosely in damp paper towels and then in plastic wrap, and keep them in the crisper or in your fridge door — the warmest spot in the fridge is ideal. Swap out the paper towels for fresh ones every couple days.
Any tips to add for storing fresh herbs?
Source: Flickr User suzettesuzette
Just in time for Cinco de Mayo, zacatecanita has shared her images of homemade gorditas! Don't they look delicious?
Gorditas literally means "Fattie." It's like a fat tortilla freshly cooked and opened to be filled with all kinds of tasty filings.
Have you made something awesome recently? Upload the photos in the YumSugar Community so we can all see your masterpiece; we may just feature your story here!
Cinco de Mayo is mañana, and there is no better time to try your hand at simple homemade salsas. The combination possibilities are truly endless, and this salsa mixes the crunchy texture of jicama with the sweetness of mango. It is perfect to serve with tortilla chips or as a topping for tasty tacos. If you want a little extra heat, be sure to include the jalapeno seeds! Time to start planning your fiesta so keep reading for this incredibly easy recipe.