- Geeky cookies for an out-of-this-world party!
- Check out the Gossip Girls' stylish outfits before the new season starts!
- Sneak peek: Missoni Home for Target
- Jessica, Hilary, Kate, and Tina share big baby news
- Make the most of tomato season with ripe recipes
- Three (nearly) effortless ways to get gorgeous hair when it's hot
- Detective dames prove mystery-solving can be sexy
- Take a seat: kid-sized chairs to covet
- What's the best book you've read this year so far?
- Report card: study says the best job training happens in preschool
- 45 never looked so good: Halle Berry's arms and shoulders bikini workout
- Does your pooch ride with its head out the car window?
- PopSugar City NYC: all the details you need for a fun Fashion's Night Out
- Reese wears a bikini and shows her stomach tattoo during a Hawaiian vacation
Posts for August 15th 2011
There's something irreplaceably interactive about Jell-O shots, which is why they've made their way onto New Year's Eve soirées in years past, or why I even enjoyed a few at a party at this year's Aspen Food & Wine Classic. But by far the coolest rendition I've ever encountered comes from Donatella Arpaia, who envisioned a classier shot made with ice wine and topped with half-frozen grapes.
For a greater departure from the world of red party cups and paper Jell-O shot holders, I offered shot "squares" at my last party in ceramic spoons topped with half-frozen Champagne grapes. Want to do the same? Then keep reading.
2 teaspoons powdered unflavored gelatin
1 (375-milliliter) bottle of ice wine
Seedless Champagne grapes, for serving
- Sprinkle the gelatin over 2 tablespoons of cold water in a small saucepan. Soak for about 5 minutes, until softened.
- Add 2 tablespoons of ice wine to the gelatin mixture and warm the mixture over low heat, just until the gelatin melts and the mixture is completely smooth. Remove from the heat and transfer to a metal bowl. Add the remaining wine. Cool to room temperature, then ladle into 4 to 6 small glasses. Chill until set, about 2 hours. Alternatively, pour the mixture in a shallow square pan. Chill until set, then cut into 1" cubes.
- About 25 minutes before serving, rinse the grapes with cold water and spread them on a parchment-lined baking sheet without touching one another. Place in the freezer until serving time. Arrange the ice wine shots on a platter (or, as I did, in carefully cut squares on ceramic soup spoons), and surround with the partially frozen grapes.
Serves 4 to 6.
- Drinks, Other
The Massachusetts-based doughnut and coffee chain plans to open up to 250 new stores in the next two years — and to hit the 15,000 mark in the next 20 years. (To put things in perspective, McDonald's currently operates 14,000 locations in America.) So far, research analysts have been skeptical of Dunkin' Donuts's success outside of the Northeast, given the disproportionate number of coffee and snack stores in the West.
As someone who's long been enamored with the chain's unique items, like cocoa yeast doughnuts and sausage pancake bites, I'm hoping that's not the case. West Coasters, what do you think of a new Dunkin' Donuts in your neighborhood?
Sandwich chains are all the rage, and they're only going to get bigger. Earlier this Summer, Flip video camera founder Jonathan Kaplan announced a new mobile-driven grilled cheese concept The Melt, with plans to spawn 500 national locations by 2015. If that weren't enough, 100 Montaditos, which is being described as a "Spanish Starbucks for sandwiches," will roll out 4,000 US locations in the next five years.
While there's no denying that the sandwich is essential to American cuisine, it remains to be seen if it can shrug off its brown-bag lunch image and venture into serious dinner territory. Are you excited about the new era of sandwiches — and do you see them being appropriate to eat for every occasion?
Source: Flickr User diekatrin
If you prefer crispy bacon, precook the bacon: Place a large pan over medium heat, and cook the bacon until it is just starting to crisp. Set aside until it is cool enough to handle, then wrap it around the stone fruit.
2-3 nectarines, pitted, halved, and sliced into 1-inch wedges
5-6 slices of bacon, at room temperature for chewy results (for crispy bacon, see note)
1 pound large shrimp, cleaned, deveined, and tails removed
- Preheat a gas or charcoal grill to medium heat. Wrap one shrimp with one slice of nectarine with raw or partially-cooked bacon; trim to size if necessary and spear with a toothpick to hold in place. Repeat with the remaining shrimp, nectarine, and bacon slices.
- Place the bacon-wrapped shrimp and nectarine slices on the grill, flipping once, until the shrimp are pink and the bacon is fully cooked, about 5-7 minutes per side.
- Appetizers, Finger Foods
- North American
- Makes 15-18.
Does hummus make you happy? It makes us happy and it makes CheesePlease happy, too.
After years of perfecting this recipe, I think this one is a winner! It is always a great idea to whip up a batch at the beginning of the week to have on hand for sandwich spreads, or when you need a low-calorie snack! Hummus makes me happy.
That's where the fun comes in: use whatever herbs and citrus you want! When I recently made it, I used lemon juice and parsley, but the possibilities are endless. Orange juice and tarragon, lime juice and cilantro, lemon juice and basil, even grapefruit juice and rosemary would work! Want to experiment with citrus and herbs? Read on for the technique.