- Teenage dreams: the boys of Pretty Little Liars
- Liev, Naomi, and the boys beat the heat with kisses and treats
- How to prep peppers for jalapeno poppers
- Simple ways to improve your nails' condition
- Why we should give everyday thanks for the little things
- 5 ways to protect your iPad from tot's hands
- Can you identify the celeb by her fab accessories?
- Instant favorites from West Elm's Fall preview
- How-To: research the salary you deserve
- Hot celeb bikini bums (and how to get one too)
- Father's Day tech treats for $150 or less
- Celebrate National Aquarium month with wet and wild aquatic life
- One blogger's Summer beauty picks
- Video: Blake Lively talks France trip with Leo and relationship rumors
- PopSugar City LA: Sick of June gloom? 5 fun ways to beat it!
Posts for June 14th 2011
From functionally extinct oysters to shark fin cruelty, recent environmental news has suggested a doom-and-gloom future for global aquaculture. A new report, from The WorldFish Center and Conservation International, takes the notion of the world's bleak seafood system a step further, with a chart that illustrates how the mercy of the world's fish supply lies almost entirely in the hands of one country: China.
China accounted for 61.5 percent of global aquaculture in 2008 and is now the single largest exporter of seafood to the United States, thanks to America's taste for shrimp and catfish. But given the country's rash of recent food safety scandals, and the fact that the FDA has only inspected 1.5 percent of processing facilities in China, this statistic has perilous implications for the future of seafood.
Overfished seafood and overfishing have both been hot topics as of late, but there needs to be a greater conversation not only about how fish are disappearing, but also who the world's seafood suppliers have turned to. Are you concerned about the provenance of your seafood for health and safety reasons?
With its bevvy of product offerings, Best Buy is the place to get all your summer essentials when it comes to electronics. But we’ve narrowed down the top three digital cameras to capture all your summer fun and want you to vote on which one you just can’t live without. Is it the Nikon D3100 with its learn-as-you-go guide, allowing you to easily take beautiful pictures and amazing video while lounging poolside with your friends? Maybe it’s the Olympus TG-610, the waterproof digital camera that you can take scuba diving off the coast of Costa Rica. Or is it the Casio Tryx that offers pocket-sized touchscreen technology, so you can easily slip it into the pocket of your bermuda shorts while you beat the summer heat?
Log in and tell us about which product you’re lusting after, and you'll be automatically entered to win a $1,000 gift card from Best Buy.
Happy burger season! Over the weekend I made the most amazing lamb burgers. Well, I assembled the patties and my father was in charge of grilling them. "How come there's no cheese?" he wondered while manning the grill. Little did he know that I had already made a whipped feta topping for the burgers. However, I couldn't agree with him more: when it comes to burgers, I can't have one unless it's a cheeseburger. How about you?
Father's Day is a far cry from its elegant May complement, Mother's Day brunch. In my Texas upbringing, it typically involved a lot of red meat and beer — my dad's favorite being garlic-rubbed ribeye steak with a side of sautéed mushrooms, and at least two cold brewskis to counter the sweltering June heat. What foods have a future in your special Sunday plans?
Gyro Jalapeno Poppers
12 jalapeño peppers
8 ounces cream cheese, at room temperature
3/4 cup cooked ground lamb
2 tablespoons finely chopped red onion
1/2 teaspoon dried oregano leaves
1/2 teaspoon kosher salt
- Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
- Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a "T" by first slicing down the middle fo the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully expose the flaps to expose the interior of the chile, and, using a butter knife or a small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
- Place the cream cheese, lamb, onion, oregano, and salt in a medium bowl, season with freshly ground pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-sized resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
- Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
Makes 4 to 6 servings as an appetizer.
- 17 ways to jazz up a leafy green salad.
- 17 ways to jazz up a leafy green salad. — Kitchen Daily
- No-cook meals perfect for Summer. — TLC
- World leaders' favorite foods. — Mouthing Off
- The best places to eat barbecue in the world. — NY Daily News
- Must make: barbecued chicken pizza with caramelized onions. — The Kitchn
- How to open oysters with style.— Gilt Taste
- Speaking of oysters, here's how chef Alex Guarnaschelli likes to eat them. — The FN Dish
- A baked potato is like a blank canvas. — Food Republic
- It's getting real in the Whole Foods parking lot. — Eater
- The Shake Shack is officially headed to Philadelphia. — Grub Street Philly
Homemade pizza is in heavy dinner rotation around here; we love it! So does Lauren; she recently shared a newfound technique for dealing with difficult dough.
I have been alternating between Trader Joe's pizza dough and another brand. Every time I had used the wheat Trader Joe's pizza dough it was always a disaster: first the dough isn't as easy to stretch and no matter what I tried, flour or cornmeal, the dough inevitably stuck. This time I tried parchment paper underneath while baking. To my surprise it worked like a charm, I always pre-bake my crust before adding the toppings. This veggie pizza was a combination of mushrooms, onions, bell pepper, tomato, fresh mozzarella, a touch of jarred vodka cream sauce, and purple basil! Delicious and now I don't have to give up the wheat crust.
Do you make pizza? Upload your photos to the community!
Our favorite Hasbro character would be thrilled: not only are strawberries at their peak right now, but today is also National Strawberry Shortcake Day! Strawberries, whipped cream, and cake are a seemingly simple combination, yet the three items come together with undeniably magical results. We've compiled five different approaches to re-creating the treat — so all you've got to do is pick your favorite and run with it!