- Fall TV crush forecast: 10 hot guys from new shows
- Keep lunch fresh and safe at school
- FabSugar editors share their Fall denim must haves
- Make a statement with these necklaces – all under $50
- Shop the farmers market smarter
- PopSugar City LA: taste the city's spiciest jalapeño cocktails
- Hair and makeup looks you should try before Summer ends
- First love: a look back at presidential couple getaways
- Peek inside art-filled homes
- Free things you shouldn't have to pay for
- How to indulge with food the smart way
- Four-legged heroes: Meet Soda
- Learn how to remove your name and photo from LinkedIn's social ads
- Video: Robert Pattinson gets shirtless with Kristen Stewart for Fall movie sneak peek!
- Gisele wears a bikini with baby Ben as Tom preps for play with the Pats
Posts for August 11th 2011
We're at the peak of fresh corn season, and I don't know about you, but I can't get enough of the sweet juicy kernels! However, I do have a confession: corn on the cob is not my favorite way to enjoy corn. It's somewhat boring, boiled corn on the cob with butter, and the silks always get stuck in my teeth!
I prefer to cut the kernels from the cob and use them in a salad, soup, or saute. My recent preparation of choice involved chopping the corn in a food processor, then mixing it with cheese and herbs to make delectable corn cakes. What about you: How do you eat corn? What dishes do you make with corn in Summer?
It's easy to forget that shellfish, like clams and mussels, are an affordable and quick-cooking option for weeknight meals. That's why if you're a fan of shellfish, you should make an effort to add these delectable bivalves to your repertoire! Start with this finger-licking good mussel recipe. The mussels are cooked in a flavorful broth that consists of chorizo, fresh tomatoes, white wine, and garlic. The ingredient list calls for a small amount of cream, but if you want to omit it, the dish won't lose anything. For a complete meal, serve with crusty French bread (for dipping in the delicious sauce!) and a side of mixed greens. Pair the mussels with the wine you used to make the broth. Mussel lovers: add this recipe to your collection now.
From Emeril Lagasse
Chorizo, Mussels, and Tomatoes
8 ounces chorizo, removed from casings and chopped
2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1 cup roughly chopped fennel
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced garlic
1 cup fresh tomatoes, peeled, seeded and chopped
1 cup white wine
1/4 cup heavy cream
2 tablespoons finely chopped parsley leaves
3 pounds fresh mussels, well scrubbed and debearded
French bread, as an accompaniment
- In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.
- Add the butter and when melted, add the onions, fennel, salt, and pepper, and cook, stirring, for 4 minutes.
- Add the garlic and tomatoes, and cook, stirring, for 1 minute.
- Add the wine, cream, and parsley, and bring to a boil. Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
- Remove from the heat and stir in the sausage. Discard any shells that do not open. Transfer to a deep bowl and serve immediately with hot French bread for dipping.
Serves 4 as an appetizer.
This past Sunday kicked off National Farmers Market Week. And what better time to celebrate, given the berries, stone fruit, tomatoes, corn, and other amazing offerings that are at their best right now? Hopefully you'll have a chance to head out to a nearby market — one of our top eight, perhaps? — and buy the season's bounty until your bags are bursting at the seams.
But before you do so, I'd like to offer some pointers on how to be a better shopper at the farmers market. If you follow these tips, you'll save money and time, avoid the crowds, and simply have a more enjoyable experience overall. Shop savvier when you keep reading.
- A review of Eva Longoria's new cookbook.
- A review of Eva Longoria's new cookbook. — KitchenDaily
- America's most outrageous ice cream desserts. — The Daily Meal
- Must make: pepperoni rolls filled with mozzarella cheese. — Food Republic
- The Situation talks about the food he ate in Italy. — Grub Street NY
- The best pie thickener depends on what pie you've chosen to make. — FN Dish
- Is it OK for restaurants to round up on receipts? — Eater
- Entertain on a whole new level with a progressive dinner. — TLC
- An early look at Ink Sack, Michael Voltaggio's brand-new restaurant. — PopSugar City LA
- Why one restaurant critic ended his friendship with Wolfgang Puck. — Christian Science Monitor
All Summer long, we've been screaming for the most beloved beat-the-heat treat: ice cream! Whether it's sandwiched by cookies, lobbed onto a float, scooped into a bowl, or on a stick, there's no better way to cool off. In honor of my immense appreciation for this crowd-pleasing dessert, I'm testing your knowledge of ice cream. Can you tackle these fun facts, or has all of your ice cream knowledge melted way?Take the Quiz
When I think of classic cheeseburgers, orange cheese, like slices of America or cheddar cheese, come to mind. This cheeseburger is found in every fast food joint across the nation, but if you're making a cheeseburger at home, why not think outside the box and melt on a different kind of cheese? Here are some unexpected suggestions:
- Pimento cheese: Spread a liberal tablespoon or two of the Southern condiment, which is made with cream cheese, cheddar cheese, and pimentos, on top of pork or beef burgers. It will melt onto the patty and provide the burger with a nice creaminess.
- Parmesan cheese: It's commonly associated with pasta, but why not shave some of this cow's milk cheese on a burger? Parmesan would pair with a burger that's seasoned, like meatballs, and topped with tomato sauce instead of ketchup. Or, for a special crunch, bake disks of grated parmesan until brown and put the cheese crisps on the burger just before serving.
- Nacho cheese: Bobby Flay's burger, with a creamy nacho cheese sauce, was the talk of Rachael Ray's Burger Bash last year at the New York City Wine and Food Festival. It won him the people's choice award and will win you raves with your family.
As much as love eyeliner, glitter and all things beauty another passion of mine includes making party food. I love the rush of getting it all done in time and seeing people enjoy food. OK, so I like to stroke my ego a bit by hearing compliments about my food... is that wrong? NO.
Anyway, last weekend I attended a party with a Mexican theme and I wanted to contribute in the food dept. The obvious choice was guacamole, which I made, but this story is not about guac. The hostess has an avocado allergy and I wanted to be sure to bring someone she could enjoy without fear of getting itchy. So what's more fresh, delicious and south of the border than ceviche?!
Keep reading to get pointers on making your own ceviche — and see Lesleykat's favorite ceviche recipe