- Lunch box surprises for the first day of school
- All the details on Sony's Tablet S
- Eight spectacular sangria recipes
- Video: Matt Damon on being an overprotective dad
- How far have you traveled with your pet?
- Five cute looks for Labor Day Weekend
- The most flattering bangs for your face
- See Barbie and Ken's wedding pictures
- Tour the gorgeous Gansevoort Park Hotel
- See Henry Cavill as Superman on the set of Man of Steel
- Fashion's Night Out for foodies!
- How friends can sabotage your weight-loss goals
- Six personal finance tips for forgetful people
- George Clooney kicks off the Venice Film Festival
- An easy recipe for avocado ice cream
Posts for August 31st 2011
We can't wait for ABC's new daytime food talk show, The Chew! Although it doesn't premiere until the end of September, we've got an exclusive preview of what we can expect on the show. It's going to be packed with interesting discussions and helpful cooking tips, like the one Iron Chef Michael Symon (he's one of the program's five hosts!) shares with us here. Watch the video now and learn his secret to perfect tomato sauce.
They range from the hefty, irregularly shaped, explosively juicy cherokee purple to the tiny, tart, and firm green zebra. Because heirloom tomato cultivars come in early-, mid-, and late-season varieties, pay attention to what's available at your local market that day. Generally speaking, select tomatoes that are firm, heavy for their size, and free of any open cracks or wounds. For ideas on how to cook with them, read more
The last holiday weekend of the Summer is just around the corner and if you plan on hosting a party, you might be in need of a pitcher drink. My all-time favorite cocktail that can be made in a large quantity is sangria. It's super easy to put together and tastes better when it's made a day in advance, which is perfect for entertaining. I've been experimenting with different kinds of sangria since falling in love with Spain nine years ago; here's a roundup of the best sangria recipes out there.
Hot off the heels that its fiscal performance is up, Krispy Kreme's announced it's getting into the java business, with three new signature coffees: a house blend, a dark roast, and house decaf. It's also debuted a trendy line of doughnuts for London Fashion Week, a so-called "capsule collection . . . of glossy, stylish, and fruity-flavored doughnuts for fashion lovers everywhere." It's expanding rapidly in Mexico and Japan, and will launch a new marketing campaign this Friday with the tagline "worthy of our doughnuts."
It'll be interesting to see how Krispy Kreme fares in such a competitive breakfast environment, especially since it has a track record of being late to the game with new products. Does Krispy Kreme have what it takes to make a comeback?
2 cups chilled heavy cream
6 tablespoons granulated sugar
8 ounces softened cream cheese
1 9-ounce package chocolate wafer cookies
9 Oreo cookies, crushed
- In a medium bowl, add 2 cups cream and 6 tablespoons sugar and whisk, using a hand mixer, until soft peaks form, 3 to 4 minutes. Slowly add the cream cheese and beat until fully incorporated.
- Spread some of the cream cheese mixture on the bottom of a springform pan covering it evenly. Arrange a layer of wafer cookies on top. Cover with a layer of cream cheese mixture and more wafer cookies. Repeat until you have used all the cookies. Spread the remaining cream cheese mixture on top, making sure you have a smooth top.
- Cover the pan with plastic wrap, making sure it touches the top layer, and place in the refrigerator to chill overnight.
- To serve, top the cake with the crushed Oreo cookies, remove the outside of the springform pan, and slice into wedges. Serve cold.
- Desserts, Cake
- North American
I asked our resident cheese expert, Laura Werlin, what the reason is behind that. Turns out there are several possible historical explanations. "In England, a golden-hued cheese was an indication that the cows were out on pasture and therefore a superior cheese. The beta carotene they ingested translated to the color of their milk and therefore the cheese. So, to get the same price for cheese year-round, cheesemakers began adding drops of a natural dye, annato," she explained.
Another theory is that the orange coloring helped to set regional cheesemakers apart. "When cheesemaking was developing in the United States, cheddars from the East Coast were always white. In order to distinguish their cheeses on the market, Wisconsin cheesemakers made their cheeses orange, says Werlin. To this day, there isn't much orange cheese to be found along the eastern seaboard; some states, like California, produce both.
Are you partial to white or orange cheese?