- Float through the air with the greatest of ease for a fun, new way to exercise
- Get on your feet in Fall's best designer shoes
- 10 easy, no-cook dishes for hot Summer nights
- Prince William and Kate Middleton have a hand-in-hand walk in the park
- Why a less-is-more approach could cure your skin
- A look back at vintage tampon and maxi-pad ads
- Are you hovering dangerously close to helicopter mom territory?
- Look inside Miley Cyrus's new $3.9 million Studio City home
- A chat with Community cutie Donald Glover
- Video: Jennifer Lopez talks about her split from Marc Anthony
- How to shop Whole Foods without spending your whole paycheck
- See how much you know about Dalmatians with this canine quiz!
- City: Expert tips from a Chicagoan on how to survive Lollapalooza
- Geek out for the chance to win an iPad 2!
- How to make sweet and savory butterscotch coffee blondies
Posts for August 2nd 2011
With Spanish cuisine being a huge trend these days, you may have come across Spanish paprika on a recipe's ingredient list. Also known as pimentón, this spice is becoming very popular in the United States. But what exactly is Spanish paprika and what makes it so special?
Well, there are two kinds of Spanish paprika: smoked and nonsmoked. Smoked paprika is known as Pimentón de la Vera; it's named after the region where the peppers (that are used to make the paprika) are grown. Before the peppers are ground, they are smoke-dried with oakwood for two weeks. Pimentón de la Vera is essential to giving Spanish chorizo its characteristic smokiness.
Under each kind, there are three flavor varieties: sweet (dulce), semi-sweet (agridulce), and spicy (picante). The paprika's heat level depends on the original pepper's heat. Spanish paprika can be found in some grocery stores, and McCormick makes a smoked version that is similar to Pimentón de la Vera. Have you cooked with Spanish paprika?
Source: Flickr User wlayton
Farro is the latest ancient grain to make a mainstream comeback, and I've been cooking up a storm with the wheat variety, using it in place of rice to make "farrotto," adding it to soups, and utilizing it as the base for Asian-style vegetable bowls.
My favorite way to employ it during hot weather is with this ingenious seasonal salad by Melissa Clark. Start by toasting farro, until it's nutty and golden brown; toss in parsley, scallions, lemon juice, and cherry tomatoes, for a meatier riff on tabbouleh; then top with crumbled cheese fricos for a crispy, salty finish.
For more substance, I served this salad with a side of grilled shrimp and Italian salsa verde, but you could add other seafood like scallops or lump crabmeat. Or, as Melissa suggested, bits of salumi: "Cubes of pancetta or sopressata would be killer!" she told me. Great — I've got an excuse to make this again sometime soon. Keep reading for the basic recipe.
- Salads, Grains
- North American
1 cup semipearled farro
2 ears sweet corn, shucked
1/4 cup pine nuts
4 ounces (1 cup) young pecorino, coarsely grated
1-1/2 cups cherry tomatoes, quartered if large
1/2 cup chopped fresh parsley
1/4 cup thinly sliced scallions
1 fat garlic clove, finely chopped
5 tablespoons extra-virgin olive oil, plus more for serving
1 teaspoon fresh lemon juice, plus more for serving
Coarse sea salt, to taste
Freshly ground black pepper, to taste
- Preheat the oven to 350° F. Spread the farro on a rimmed baking sheet. Toast until fragrant, 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Add toasted farro and boil until grains are tender but chewy, 20 to 35 minutes. Drain and transfer to a large bowl.
- While the farro boils, preheat the broiler and arrange a rack 2 inches from the flame. Place corn on a baking sheet. Broil, turning occasionally, until lightly charred all over, 6 to 8 minutes (you can also do this on a grill). Let cool, then slice the kernels from the cob and add to the bowl of farro.
- In a small skillet over medium heat, toast the pine nuts, tossing occasionally, until golden, about 5 minutes. Add to the bowl of farro.
- Preheat a large nonstick skillet over medium-high heat. Divide the grated cheese into four equal-sized mounds. Sprinkle two mounds into the skillet (to form two crisps). Cook until the cheese is lacy and slightly set, 1 to 2 minutes. Flip with a thin, flexible spatula; cook until crisp and golden, about 1 minute. Transfer crisps to a paper towel-lined plate. Repeat with the remaining cheese. Let cool. Break crisps into bite-sized pieces.
- Add the tomatoes, parsley, scallions, garlic, oil, and lemon juice to the bowl of farro. Season with salt and pepper. Spoon into bowls; drizzle with oil, sprinkle with lemon juice, garnish with cheese crisps, and serve.
Serves 4 to 6.
Happy National Ice Cream Sandwich Day! Is there any better way to celebrate than with an ice cream sandwich? We think not! These recipes for decadent ice cream sandwiches are sure to tantalize your taste buds and get you straight to the kitchen. Check out the 10 ice cream sandwiches that will have you screaming for ice cream again and again.
- Thomas Keller's Bouchon Bakery is now serving pizza!
- Thomas Keller's Bouchon Bakery is now serving pizza! — Inside Scoop SF
- Can drinking wine prevent sun damage? — Delish
- How to throw a gluten-free dinner party. — TLC
- Ramadan fasting: what's true and what's not. — Food Republic
- Why more men should enjoy rosé. — KitchenDaily
- Iron Chef José Garces will open his next restaurant in Arizona. — Grub Street Philly
- Buzzed-about diner M. Wells has shuttered in Long Island City. — Eater NY
- An eyewitness account of the last day at El Bulli. — The Daily Meal
Despite the fact that there are already too many food reality competitions on television to keep track of, two new culinary programs are searching for talent.
The first, a concept titled The Big Time, comes from the producer of The Amazing Race. Details surrounding the program are minimal, but chefs will compete in a series of exciting challenges and "one talented culinary artist will have the chance to work alongside a world-famous chef."
The second show, from Bravo, is being called Around the World in 80 Plates. It will take up-and-coming chefs around the globe and throw them into acclaimed restaurant kitchens in different cities. They'll be expected to not only learn the customs and cultures, but also the menus of these world-renowned eateries.
Although both shows are still in the production phase, I can't help but wonder: what kind of chefs will these shows attract? What do you think about them? Are you interested in watching more food competitions?
Sometimes after a long day I love to cook up a storm, but other nights I wish that I could blink my eyes and have a beautiful dish that's ready to go. Whether you're playing hostess for a slew of unexpected Summer guests or you just want to whip up something that's fast but delish, these 10 recipes have such a depth of flavor you'll have to remind yourself midbite you weren't slaving away all day in the kitchen.
Visiting a friend this weekend and wondering what to bring as a hostess gift? How about a gorgeous chunk of fresh honeycomb? We would love to receive this edible treat like Lauren recently did!
My good friend stopped by my house this weekend with a delicious present of very fresh honey! Some of the best honey I have ever had!
If you've enjoyed something extraordinary lately, be sure to share it with us in the YumSugar Community.