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- How to get a graffiti nail art look
- Say I do, again: get inspired to renew your vows
- Tori Spelling shares the secrets of stealing time with your kids
- Back-to-school special: Fab's college intern shares her Fall shopping list
- New ways to complete a successful speed cleaning
- Buzz discusses why the Sex and the City prequel will work better as a TV series
- Quick tips for negotiating a salary for a new job
- Stand up and dust yourself off: ways to get back on the fitness wagon
- What do you know about your dog's eyes?
- Calorie counter wants to be your only diet app
- See a Sugar reader's before-and-after kitchen remodel
- Video: Ryan Reynolds vacations with Sandra Bullock — are they dating?
- The road to Kim Kardashian and Kris Humphries's wedding!
Posts for August 17th 2011
Meet Areeba, our I'm a Huge Fan: Anne Hathaway winner! Areeba is a big fan of Anne Hathaway, and now she's off on an adventure in NYC to go through a series of challenges to get into the mindset of the Oscar-nominated actress before interviewing her. Areeba and her sister are whisked off to the Big Apple and immediately immersed in the world of Anne with a trip to her favorite bakery, BabyCakes. Then, it's time for a fashion makeover thanks to the fabulous 25 Park boutique. When she has the perfect outfit picked out, Areeba has to conquer her fear of performing by learning a Broadway number at Cap21. Big thanks to La Gazzetta, the Andaz Hotel, and Virgin America. Check out episode one, stay tuned for the rest of I'm a Huge Fan: Anne Hathaway, and check out Anne's movie One Day, which is out on Friday.
Yet, as someone who's new to the world of cooking live lobster, two things still haunt me: the memorable kitchen scene from Annie Hall, and the lore that lobsters scream in agony when you boil them. I can't do anything about the former, but I sought out sources to either corroborate (or negate) the latter. Keep reading to find out if lobsters really scream when boiled.
Hurry — before you know it, the end of September will be here and fresh, in-season blackberries will be gone. Like the lingering warm nights of the Summer, the last of the blackberry pickings should be delightfully savored. Here are our favorite ways to enjoy them.
1 cup quinoa
1 1/2 cups water
14 mint leaves, minced
1 tablespoon capers, minced
2 tablespoons fresh-squeezed orange juice
1/4 cup olive oil
Salt and freshly ground black pepper
1 mango, peeled and diced into 1/4-inch chunks
1/2 cup roasted red peppers
1/2 jalapeño, seeded and minced
1 cup packed greens (spinach, arugula, mixed lettuces), chopped
- Place the quinoa and water in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan, and cook until all the liquid is absorbed, about 10 to 12 minutes.
- While the quinoa cooks, make the vinaigrette: in a large bowl, whisk together the mint, capers, orange juice, and olive oil. Season well with salt and freshly ground pepper.
- When the quinoa is cooked, fluff with a fork and transfer to the bowl with the vinaigrette. Stir well to combine.
- Add the mango, red peppers, jalapeño, and greens. Stir until the vegetables are incorporated into the quinoa. Chill until ready to serve.
- Salads, Grains
- North American
At the market, look for cucumbers that are firm, vividly colored, and absent of wrinkles, bruises, or discoloration. Store them in a warmer corner of the refrigerator (you don't want them to freeze!) and use them within two to three days. If you want to enjoy them with their skins still on, select thinner-skinned varieties like Kirby, Persian, Japanese, or English cucumbers. If you find a cucumber's skin too thick, waxy, or bitter, simply peel it off.
Read ahead for a few of our favorite ways to enjoy the cucumber.
These combinations, like the Caprese, don't call for more than a few ingredients. Many of them take inspiration from other traditional flavor combinations around the world. To see a few more simple tomato salad ideas, keep reading.
Jelly-filled? Bavarian Kreme? Maple-frosted? While I love all these flavors, I'll probably go with my all-time favorite doughnut: old-fashioned chocolate. Since everyone has a different preferred doughnut type, I'm wondering what is yours? Which doughnut can you not resist?