- Going against the grain: 10 alternatives to throwing rice at weddings
- Video: Justin Bieber goes country at the CMT Music Awards!
- Classy bites for your wedding cocktail hour
- Hot deals and discount sites you should be using
- Baby items you should always buy new
- Wear Summer eyelet, all under $150
- Celebrity pets made famous via Twitter
- PopSugar City NYC: ice-cold (un)guilty pleasures for Summer heat wave survival
- Summer gardening ideas to steal from Sunset Magazine's headquarters
- Get ready for Summer with the ultimate outdoor entertaining cheat sheet!
- Prince William and Kate Middleton dress up for the black tie Ark dinner!
- Savvy tip: save money by hand washing your clothes
- Get amazing arms with these advanced yoga poses
- Beyond sunscreen: sun protection alternatives
- Vampire Diaries doppelgangers: can you tell the difference between Katherine and Elena?
Posts for June 9th 2011
Although you can purchase a pint at practically every gas station in America, I prefer to make homemade ice cream. It tastes so much better and once you've mastered the basic technique, it's not that hard to make, as the process is similar for most flavors.
You do need time: the base has to chill before being put into an ice cream maker and the final churned mixture should freeze a couple of hours before serving. To kick-start the series, I've got an amazing recipe for coffee ice cream. Get started on it today and enjoy a bowl or two this weekend. Here's the recipe.
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee granules
6 egg yolks
- Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.
- Beat the egg yolks in a medium bowl.
- Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream.
- Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes.
- Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
- Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.
Makes 1 quart.
- Desserts, Ice cream
- North American
While promoting the new tome, he took the time to talk about his restaurant, El Paseo, and the second season of Food Network's The Great Food Truck Race.
He weighed in on the latest in beef, why vegetables are superior, and the drama that goes down in his reality TV show's second season. Find out what he had to say when you read on.
My favorite part of any wedding is the cocktail hour! It's after the ceremony, but before the dinner, so it's the first time that all the guests mingle. Plus, there are plenty of drinks and tons of delicious hors d'oeurves to nibble on. If you're planning your wedding and are looking for inspiration when it comes to the appetizer hour, I've got you covered! Here are 10 of our most elegant finger foods.
I've always known that wholesome food is more costly than junk food, and I expect to pay a premium on it. I'm shocked by America's lack of willingness to pay more for something that's of higher value, and — in today's goat cheese salad day and age — even more surprised that the desire to dine out healthfully has actually declined over the past few years. What do you have to say about it?
It is so ridiculously easy and delicious to braise a whole chicken that I do it almost every week, just to have on hand for last-minute meals. I've posted my recipe for chicken braised in coconut milk before, but not some of the other variations I play around with, so hopefully this post will round things out.
If you've made the coconut milk version, you know that a braised chicken achieves a silkiness in texture that a roasted chicken just doesn't achieve. It's almost obscene the way it falls apart into a pile of intensely-flavored goodness, ready to eat as is or perfectly happy to sit in the fridge for a few days getting better and better (that's why I make one so often).
The recipe — and her favorite variations on it! — when you keep reading.