- 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
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?
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.
- Main Dishes, Shellfish
- North American
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
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
Food festivals are a great place to eat and drink to your heart's delight, but they're also home base for culinary trendspotters! After all, the tasting tents are a logical place for the season's hottest food fads to congregate, and this past weekend's SF Chefs in San Francisco's Union Square was no exception. Here are a few trends I spotted that were big in Fog City — and sure to spread to other parts of the country soon, too.