- Take a tour of Million Dollar Decorator Nathan Turner's home decor boutique
- Ten favorite sci-fi dads
- What to eat on your wedding day
- Video: The 15 most memorable movie wedding scenes
- A look at wet and wild aquarium life
- The best Father's Day gift guide
- Easy Summer hair tips for blondes
- Breathtaking pinups from the '40s and '50s
- H&M launches charitable kids collection for UNICEF
- A sneak peek at 70 Park Avenue's fantastically flirty interiors
- The Oscars change up the best picture category
- How to use friends to help your weight loss goals
- How to do more in a workday
- Angelina Jolie takes all six kids out to play in Malta
- A recipe for chicken sausage with rabe and white beans
Posts for June 15th 2011
Pasta is one of my favorite weeknight dinners. Most sauces, whether it be something classic like carbonara or different such as sun-dried tomato cream, come together in no time at all. The latest recipe to be added to my pasta rotation? This vegetarian-friendly lemon spaghetti. The just-cooked pasta is tossed with a creamy lemon-garlic sauce, tons of grated parmesan cheese, and a heavy sprinkling of fresh herbs. On its own, it's a delightfully light dinner; however, it would make an excellent side to grilled chicken or shrimp. I prefer to enjoy it with a chilled glass of sparkling Rosé. Here's the uncomplicated technique!
Welcome to the 2011 PopSugar 100! It was so much fun to watch how you all voted, and there were some huge surprises on this year's list. Click through to see the amazing fifth annual PopSugar 100! Robert Pattinson scored the number one spot on the PopSugar 100 in both 2009 and 2010, but it was down to the wire and he ultimately slipped to the number two spot this year behind beloved A-lister Johnny Depp. Last year's runnerup Sandra Bullock maintained her status near the top while Kristen Stewart made a huge leap into the top 10. Jennifer Aniston, Reese Witherspoon, and Beyoncé Knowles are once again some of your favorite ladies while Blake Lively made a big jump into the top 20. There are a ton of newcomers making their first PopSugar 100 appearances as well, and we're breaking down all the individual categories you voted on. Thanks to everyone for all your votes, and once again putting together a list like no other — enjoy your PopSugar 100!
1 large eggplant
2 small zucchini
1 large head of romaine lettuce
1/4 cup olive oil
2 teaspoons kosher salt
2 teaspoons freshly-cracked black pepper
1 teaspoon red chili flake (optional)
Dijon Vinaigrette: place the lemon on the grill and cook until brown, about 5 minutes before juicing to make the vinaigrette
- Thoroughly wash all the vegetables and pat dry. Slice the eggplant into 1/2-inch thick rounds. Slice the zucchini into 1/4-inch rounds, and place on a baking sheet.
- Slice the romaine lettuce in half lengthwise and place on a separate baking sheet.
- Drizzle all the vegetables with olive oil, about 1/4 a cup total, and generously sprinkle with salt and pepper, and chili flakes, if you feel like some heat.
- First grill the eggplant and zucchini until brown and soft, about 5-7 minutes on each side over medium heat. Note that the zucchini may cook quicker than the eggplant.
- Remove from the grill and place them back on the baking sheet to cool.
- Put the romaine lettuce cut side up and roast for 5 minutes on each side until grill marks appear and the leaves just start to wilt. Remove from the grill and place back on baking sheet to cool.
- While the vegetables cool, make the Dijon Vinaigrette, but use the grilled lemon to make the lemon juice.
- Cut the vegetables into 1/2-inch pieces and place into a large bowl. Pour the vinaigrette over the veggies right before serving. Toss to combine and enjoy with your favorite grilled entree.
- Salads, Vegetables
- North American
This sponsored post was written by Olympic skater Kristi Yamaguchi.
Like most other kids, I tried my hand at a lot of extracurricular activities before finding my niche. From basketball to baton twirling, you name it; I tried it. I was lucky enough to find my passion when I first stepped into an ice rink at age 6. From that point on, I spent years learning physically demanding jumps, spins, and perfecting my technique, but triple axels aside, I also learned some fundamentals that have stayed with me long after I hung up my skates.
Give ‘em a show. In figure skating, a great smile and eye contact with the judges can mean the difference between a forgettable performance and a memorable one. In everyday life, putting on a smile and making eye contact with others helps convey confidence and might take you further than you might think. Do it even when you’re not feeling your best, and it just might change your attitude.
Find your balance. Being able to balance yourself on nothing more than two thin blades is no easy feat – and neither is balancing your work and personal life. It took a bit of trial and error for me to find the right balance between my time at the rink and my time with friends and family. However, once I did, I felt the difference it made not only in my life but in theirs as well. Start by keeping a calendar nearby or even on your smartphone. When making plans, be sure to jot them down, and leave enough room for plans that start before and after. This way, you won’t be stretched too thin and you can fully enjoy your plans without rushing or worrying about what’s next.
My latest fixation is Midas Touch, a year-round specialty from craft brewing pioneer Sam Calagione of Dogfish. I was drawn to its unique ingredients — barley, honey, white muscat grapes, and saffron — but also discovered its uniquely storied history.
Dogfish's Midas Touch recipe is based off of chemical analysis of residues found in clay vessels belonging to King Midas and dating back to the eighth century BC. At the time of its release, it was the oldest fermented beverage in the world. If what King Midas was drinking tasted anything like what I've been sipping, then he had it pretty good. The liquid is half aromatic wine, half beer, with a nice honey nose and a lingering finish, thanks to the addition of the floral and fruity muscat grapes. A glass makes me feel like ancient royalty, too. What's your craft beer of the moment?
1 pound spaghetti
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
2 lemons, zested and juiced
1/2 to 3/4 cup heavy cream
1 cup grated Parmigiano Reggiano
Handful flat-leaf parsley, finely chopped
1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced
- Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.
- Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.
- When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.
- Drain pasta when it still has a good bite to it, al dente.
- Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat.
- Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce.
- Top the plates of pasta or platter with remaining cheese, parsley and basil.
- Main Dishes, Pasta