- Harry Potter popularity contest: which characters do you love?
- Jennifer Aniston is joined by Justin Theroux at her Hollywood handprint ceremony!
- Summer-friendly corn recipes
- Easy hairstyles for when your bangs are in limbo
- Monaco's Princess Charlene and Prince Albert enjoy a not-so-private honeymoon
- Celebrities who’ve given birth via c-section
- See why Jennifer Aniston rules the red carpet
- How to get succulents on (and in!) your table
- 12 ways everyone else is cutting back on spending
- Indulge at the diner with diet-friendlier choices
- Take your pup to the ballgame
- Awesome accessories for the photography fanatic
- Bike to work safely and stylishly
- Video: Harry Potter premieres in London as early reviews start coming in!
- PopSugar City LA: Roxy pros share their favorite spots to surf in SoCal
Posts for July 7th 2011
It comes as no surprise, then, that we sought out Milano Melts, the new line of Milano cookies that are filled with a "rich, velvety chocolate creme." Did they live up to their enticing description, or did our enthusiasm for this cookie quickly melt away? See for yourself when you read ahead.
Source: Flickr User star5112
1 14-ounce can sweetened condensed milk
1 cup heavy whipping cream
3/4 cup fresh lime juice
5 teaspoons finely grated lime zest (from about 3-4 large limes)
Pinch of salt
3 cups coarsely crushed graham crackers
- In a large bowl, whisk together the sweetened condensed milk, cream, lime juice, lime zest and salt until well combined.
- If you're using a conventional ice-pop mold, divide the mixture among the compartments, snap on the lid and freeze until solid, about 5 hours. If you're using drinking glasses or other unconventional molds, divide the mixture evenly among the molds, freeze until the pops are beginning to set (1-1/2 to 2 hours), then insert sticks in them and freeze until solid, about 4 to 5 hours. If you're using an instant ice-pop maker, follow the manufacturer's instructions.
- Spread the graham-cracker pieces on a large plate, unmold the paletas and press each side into the graham crackers to coat completely. Serve immediately.
Makes 10-12 popsicles.
- Desserts, Frozen
Meanwhile, others have caught on to the success of the 60,000-square-foot public food market, which includes, among other shops, a fish restaurant, a pasta and pizza joint, a panini bar, and a brewpub. Top Cheffer Bryan Voltaggio has admitted to modeling his upcoming Frederick, MD, venture, North Market Kitchen, on Eataly. The San Francisco International Airport's shiny new terminal includes Napa Farms Market, a food emporium that features locally produced foods, a dining court, and takeout meals to go. And Oakland's up-and-coming Jack London Square has long had a public market in the works.
With its manifold shopping and dining options, is the all-encompassing specialty "public foods market" the food scene of the future? What do you think of the concept of one-stop shops for culinary education, browsing, shopping, and dining?
Source: Flickr User Carl MiKoy
It's been months since I made a pie, but with the bounty of ripe fruit at the market calling to me, I was inspired to try this chocolate raspberry pie. From the ultimate pie queens at Martha Stewart Living, this pie is divine. The dough is chocolate pate sucree and the filling is a layer of chocolate ganache covered with a luscious raspberry topping.
Although I ran into a little difficulty with the dough, it was rewarding to slice into the finished pie. Want to show off your pie-making skills with this decadent dessert? Check out the recipe.
There's nothing I like better on a hot Summer day than enjoying fresh, sweet corn on the cob. If you're looking to take advantage of this in-season vegetable, I've rounded up 10 of my favorite corn recipes for your warm weather enjoyment.
In Texas, much like the cattle that dot the Lone Star State, Tex-Mex dishes like enchiladas, queso, and chimichangas dominate. As a native Houstonian, I've devoured more than my fair share of Tex-Mex fare. Nonetheless, I have a deep, dark confession to make: I've never understood the real difference between beef tacos (like tacos al carbon) and fajitas. After all, they're both hot Mexican plates that involve wrapping tortillas around sizzling meat. So is there really even a difference?
Turns out there actually is. Lisa Fain of the Texas cooking blog Homesick Texan helped set the record straight: "The difference between a fajita and a taco is that the former refers to a type of meat, while the latter refers to a method of presentation," she explained. Find out why this is the case when you read more.
This peach cake, courtesy of Mimikins, is a perfect Summer dessert to share with friends.
This light buttery cake tastes so good with caramelized peaches.