- Check out Fab's top 25 must-buy Fall shoes — at every price
- Vegan recipes to try for your next meatless meal
- Video: Scarlett, RDJ, and more talk Avengers, Muppets, HIMYM, and Grey's Anatomy!
- PopSugar LA: Tour the LA salon of Kim Kardashian's hair colorist
- Beehive revival: stars who've created a buzz around the vintage style
- How well do you know VMA-nominated love-song lyrics?
- Fun back-to-school party ideas anyone can re-create
- Tips for creating an efficient laundry room
- Get climbing on Photovine, Google's new photo-sharing service
- Meet the castaways of Survivor: South Pacific!
- 10 of the coolest jobs in the movies or on TV
- Save your back and correct your posture with a guide to smarter sitting
- Cats and dogs can be the furriest of friends
- Johnny Depp sets sail on a romantic cruise with Vanessa and gifts Lily-Rose with a Justin Bieber surprise!
Posts for August 22nd 2011
This past weekend saw the third annual San Francisco Street Food Festival, a gathering of San Francisco's most sought-after street merchants, food trucks, and restaurants, organized by nonprofit incubator kitchen La Cocina. The occasion — "a celebration of vendors and entrepreneurship," according to the organization — helped increase awareness (and funds) for up-and-coming food businesses. It was also just plain delicious. See what you missed when you click through.
Adapted from Plymouth
Splash of simple syrup
2 ounces gin (recommended: Plymouth)
2 ounces lemon juice
Splash of blackberry liqueur
Mint, for garnish (optional)
- Place 3 of the blackberries in a cocktail shaker. Add the simple syrup and muddle the fruit.
- Add the gin and lemon juice and fill with ice. Shake well to combine. Strain into a rocks glass that is filled with crushed ice.
- Add a splash of blackberry liqueur and garnish with the remaining blackberries and mint, if desired.
Makes 1 drink.
Regardless of whether you think she hosts the best Italian cooking show, Giada De Laurentiis has made a tremendous mark on home cooking in America. Over the years, Giada's evolved from fresh-faced home caterer to full-blown celebrity TV personality — and today, the Food Network star turns 41 years young. To pay tribute to her influence, I thought I'd show you a glimpse of her best moments over the years. Check it out when you keep reading.
Lee Schrager is the mastermind behind the nation's biggest food events, including the upcoming New York City Wine and Food Festival. Here's what he did on Saturday, Aug. 20.
6:00 a.m.: I was up and ready for the day in East Hampton, waiting for my yoga instructor to begin our morning class. I’ve been doing yoga at the house for the last three Summers with Corey, who is the ex-boyfriend of my regular yoga instructor in Miami. I’ve been coming out to the Hamptons since 1980, when I worked in the cheese department of the first Dean & Deluca on Newton Lane, and used to spend my days at the beach with Edie Beale (of Grey Gardens fame). We've rented this same house for the past six Summers — it’s a gorgeous run-down farm house on a great piece of property, literally three minutes from the center of town.
7:45 a.m.: I headed over to Levain Bakery in Wainscott to pick up some goodies for our house guests. I try and keep away from Levain if possible, as it’s truly addicting. This morning, I waited in line behind Russell Simmons, who literally buys every one of the mini brioche I wanted. I ended up bringing home some scones, blueberry muffins, Nutella-stuffed sourdough rolls and, of course, some walnut chocolate chip cookies for later in the day.
10:00 a.m.: I went over to Bridgehampton for a meeting at the Gilt City Hamptons House regarding the afternoon’s Burger Blood Bath that Ben Leventhal, from NBC Feast, is producing. I am the Chief Lifestyle Advisor for Gilt City and the Hamptons House is a project I proposed months ago, that includes bringing out over 30 of the nation’s top chefs to cook at the house this August. The morning meeting was to discuss set-up, weather back-up plans, sponsorship fulfillment, and registration.
Keep reading to find out whose beach Lee goes to!
From Lauren Hendrickson, YumSugar
BBQ Veggie Tacos With Grilled Guacamole
For grilled guacamole:
2 cloves of garlic
1 tablespoon olive oil, plus more for drizzling
1 large avocado, cut in half and pitted
Salt and pepper to taste
1 red onion, cut into 1-inch chunks
2 ears of corn, husked and cleaned
2 bell peppers, cut into 1/4-inch strips
2 zucchini squash, cut lengthwise into 1/4-inch strips
2 pattypan squash, cut into 1/2-inch slices
1 Japanese eggplant, cut into 1/4-inch strips
4 tablespoons olive oil
1 teaspoon whole cumin seed
1/2 teaspoon whole coriander seed
Salt and pepper, to taste
8 corn tortillas
1/2 cup Mexican queso fresco cheese, crumbled (optional)
1/4 cup cilantro, finely chopped (optional)
1/4 cup sour cream or crema (optional)
1 lime, sliced into wedges (optional)
- Preheat the barbecue to medium-high.
- For the guacamole, wrap the garlic cloves in tin foil with a drizzle of olive oil on top. In a small bowl, coat the avocado, scallions, and jalapeño in the remaining olive oil. Set aside.
- For the taco filling, place the red onion, corn, bell peppers, zucchini, squash, and eggplant in a large bowl. Using a mortar and pestle, grind the cumin and coriander until fine. Add 4 tablespoons of olive oil and stir gently to combine with the spices. Pour the olive oil and spice mixture over the vegetables and gently toss until all vegetables are evenly coated.
- Begin by grilling the onions, corn, and avocado halves flesh side down, jalapeño, scallions, and tin-foil wrapped garlic.
- Grill avocado halves and scallions for about 3-5 minutes, remove, and set aside. Grill the jalapeño until browned about 6-8 minutes, remove from the grill. Continue to grill the garlic, occasionally checking it, until the garlic is golden and soft. Set aside the avocado, scallions, jalapeño, and garlic cloves. When they are cool enough to handle, remove and discard the stems from the scallions and jalapeño.
- Continue to rotate the corn until browned on all sides. Add squash, bell peppers, and eggplant to the grill for 3 to 5 minutes, flipping once or twice until cooked.
- While the vegetables grill, prepare the guacamole. Using a mini food processor, add the avocado flesh, scallions, jalapeno (with or without the seeds depending on taste), garlic, juice of one lime, and salt to taste. Puree until smooth and creamy, set aside in the refrigerator to cool.
- Remove all grilled vegetables from the barbecue. In a large bowl, combine the bell peppers, eggplant, zucchini, and squash. Slice the corn cobs in half and using a serrated blade, remove the corn from the cob. Rough chop the grilled onions. Stir the corn and onions into the vegetable mixture. Season with salt and pepper.
- Cook the tortillas on the grill for 1 to 2 minutes per side. Serve the tacos with the guacamole, queso fresco, cilantro, sour cream, and lime wedges.
Makes 8 tacos, or enough to serve 4 people.
Since none other than Bill Clinton recently came out as a proud vegan, on this beautiful meatless Monday, we've decided to highlight some of our favorite delectable recipes that are vegan-friendly. People who have taken on this lifestyle rave about the physical and mental benefits. Have you ever considered a vegan diet? These 10 dishes might urge you to make the ultimate plunge and say bye-bye to meat and dairy!
Every baking enthusiast should learn how to make a scrumptious cheesecake. While I love variations like lemon or ginger, there's nothing like a slice of decadent and creamy vanilla cheesecake. During the Summer, look to a reliable no-bake recipe like this one. There's no eggs, which means you won't have to turn on the oven and heat up the kitchen. It does need fridge time, so get started a day before you want to serve it. Cheesecake makes a wonderful potluck dessert because you can transport it inside a cake box. Remove the springform pan just before serving. Read on for the easy technique to delectable no-bake cheesecake.
The toasted marshmallow milkshakes at Good Stuff Eatery in DC are the best milkshakes I've ever had. So I was super excited when I found the recipe on Joy the Baker's blog. Each milkshake has actual toasted marshmallows in it, plus ice cream and milk and another marshmallow on top. It's super easy and quick to make your own.