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- Project Runway contestants: where are they now?
- Video: George Clooney, Brad Pitt, and more are headed for the Toronto Film Festival!
- Delicious barbecue sides worth the spotlight
- The ravishing (and often disturbing) history of red hair
- Closet essentials: comfortably chic loungewear
- Steve Carell: next great romantic lead of our time?
- Seeing double: celebrities with twins
- Mistakes made in the bedroom: why you wake up exhausted
- Ideas for a hip, cliché-free beach house
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- What do you know about Tibetan Terriers?
- Planning a trip to Paris? Download these helpful apps!
- Penelope and Javier take baby Leo to the beach with Uncle Eduardo and Eva Longoria!
Posts for July 26th 2011
I turned to a couple of wine experts to find out why the Riesling grape works so well on its own but doesn't seem to play well with others. "Some grapes just don't seem to be as friendly to blending as others," explained Ray Isle, executive wine editor of Food & Wine magazine. "Riesling simply has a nuanced purity of expression that's easily stepped on or gets lost when combined with other grapes."
"It's also partly historical, too," he added, citing the fact that certain grapes, such as Pinot Noir, have stood alone over the years, while others, like Bordeaux, are blended wines by nature. Economics also play a part. Says Jardinière assistant wine director Jai Wilson: "It's probably more valuable to put Riesling in a bottle by itself than, say, wasting it in a big blend."
That said, it's not unheard of to come across a low-cost blend of Riesling with Chardonnay. Have you ever tasted Riesling in a wine with other grapes?
Source: Flickr User Michal Osmenda
Hosting a bridal shower this Summer? Here's a menu to inspire you! Most of the dishes are vegetarian friendly, and they all feature in-season produce. The best thing about this menu is that it works any time of day — be it a bridal shower brunch, lunch, or cocktail affair.
- McDonald's is shrinking fries and adding fruits and veggies to its Happy Meals. — Huffington Post Food
- French macaroon recipes to make your mouth water. — TLC
- What not to eat during a heat wave. — Food Republic
- The 10 best restaurants to watch the sunset. — The Daily Meal
- Learn to frost cupcakes the right way. — KitchenDaily
- Whole Foods launches an Edible Schoolyard copycat. — Grub Street SF
- Papaya's the source of the latest salmonella outbreak. — Eatocracy
- Get to know the fishermen behind Red Lobster. — Eater
Generally, croissants are too messy and too large for my liking. I'm not a fan of sending shards of pastry every which way when taking a bite. But these slightly petite pastries are pillowy soft and already split, and at 160 calories each, they're just fattening enough without putting you over the top.
The croissants also an ideal vehicle for any sort of sandwich. Lately, I've been skipping my reduced-fat turkey bacon sandwich at Starbucks in favor of making my own at home, like the aged cheddar and salt-and-pepper scrambled egg sandwich pictured here. If you're into breakfast sandwiches, what's your bread of choice?
Items like St. Louis ribs, beef brisket, or grilled sausage may technically be the stars of a classic barbecue, but finding the right food elements to serve on the side are just as important. After all, nothing complements a pulled pork sandwich like a side of cabbage slaw! This Summer, we've got a few ideas — some tried-and-true, others a bit more contemporary — to set you off on the right course for your next meat-smoking extravaganza.
- Using a vegetable peeler, peel off the skin of the citrus. Try to get as little of the white pith as possible.
- Place the peel on a cutting board and use a large knife to finely mince it into small, zest-like pieces.
- Use the minced citrus peel according to your recipe.
Have you ever made your own zest?