- The great big gorgeous Fall hair preview
- PopSugar City NYC: best juice bars around town
- Midsummer night's treat — inspiring pie recipes!
- A history of Barbie in pop culture
- Cute as a button: cool crafts you can make with buttons
- 15 pieces under $50 that'll change your working wardrobe
- Get decorating with retro ideas from the set of The Help
- See Jennifer Garner in The Odd Life of Timothy Green trailer
- Job hunting? 7 ways to make your résumé rock
- A day in the life: How a vegetarian eats 25 grams of fiber
- Must love dogs, and beer?
- Learn how to back up your Facebook data
- Angelina Jolie takes her little pirates and princesses on a creative playdate
- Anne Hathaway talks turning 30 and gushes over her "heartthrob" costar
Posts for August 9th 2011
From In the Kitchen with a Good Appetite by Melissa Clark
Ridiculously Easy Maple Walnut Ice Cream
2/3 cup maple syrup, preferably grade B
2 cups heavy cream
2/3 cup whole milk
Large pinch kosher salt
3/4 cup chopped walnuts
- Toast walnuts: Cook walnuts in a skillet at medium-high heat for 3-5 minutes, stirring frequently.
- Make ice cream: In a large saucepan over medium heat, bring the maple syrup just to a boil. Reduce the heat to low and simmer to thicken for 5 minutes. Take the pan off the heat and whisk in the cream, milk, and salt. Transfer the mixture to a bowl to cool to room temperature, then chill until quite cold, at least 1 hour and up to 2 days.
- Freeze ice cream: Freeze the mixture in an ice-cream maker according to manufacturer's directions. When the ice cream is almost at the desired consistency, stir in the nuts and continue freezing for another 5 minutes. Transfer the ice cream to an airtight container and store in the freezer.
Makes 1-1/2 pints.
We've been wondering for some time: how will Bravo top last season's Top Chef All-Stars? The answer, we're assuming, lies in the location. After more than a month of speculation in the blogosphere, the folks at Bravo have finally confirmed that Top Chef is headed to Texas.
According to the announcement, the season will take place in "not one, but three cities — Austin, Dallas, and San Antonio." Houston is glaringly missing. In addition, the show will feature not only the regular cast of characters (Padma Lakshmi, Tom Colicchio, and Gail Simmons), but also Emeril Lagasse and and former Top Chef Masters contestant Hugh Acheson.
As a native of the Bayou City, I'm undeniably biased, but it's hard to believe that Houston — the largest city in the state, the fourth-largest in America, and home to Bryan Caswell, Chris Shepherd, and some of the country's biggest rising stars — has officially been snubbed. We should pray that this season won't get caught up in Texas stereotypes, but the announcement — which is already full of cheesy references like "everything's bigger" and "we hope the cheftestants' cowboy boots are made for walking" — almost certainly foreshadows campy challenges and hokey one-liners. I'm already predicting a kill-your-own challenge on a ranch, a guest appearance (or five) from Dallas star chef Tim Love, and a trip to Smitty's, Salt Lick, Kreuz, or another famous Austin-area barbecue joint. Will you tune in?
When planning a party, be it a wedding, baby shower, or milestone birthday, the question "who should I invite from work?" is one that should be answered diplomatically. While it would be easy to say, "invite everyone you work closely with," this is simply not realistic. There are, inevitably, people from your office who you are actually friends with, and others who you are merely friendly with. How do you invite some to your big day without offending the others? Read on for my office invitation etiquette tips.
San Francisco's biggest food event, SF Chefs, took place this past weekend, and it was larger than ever. When I entered the festival's third-annual Grand Tasting, there was a line around the block to see some of the country's brightest names in cooking, from Martin Yan to Hubert Keller. Check out the talent we bumped into — along with the best bites and sips we tasted.
- How to build the perfect BLT.— Bon Appétit
- All things Jell-O are coming back in a big way. — San Francisco Chronicle
- Could eating bugs save the planet? — The New Yorker
- Tips for throwing the ultimate gluten-free party. — TLC
- Check out Anthony Bourdain's appearance on The Simpsons.. — Eater
- Learn a humane way to cook lobsters. — Food Republic
- 10 female chefs you need to know. — The Daily Meal
- A photographic look at SF Chefs. — Grub Street SF
- Here's 16 plum recipes that are juicy, sweet, and tart. — Kitchen Daily
Although pie is a delectable dessert all year round, there's no better season to make it than Summer. From peaches to blackberries, there's an endless array of fresh fruit at the markets. And let's not forget about cream pies: these cooling ice box treats are just thing to end a hot day. Ready to get your pie on? Read on for the sweetest inspiration.
I'm pretty knowledgeable when it comes to fun facts about frozen desserts, but I've always wondered: What exactly causes brain freeze? I searched the web, eager to find out if there's a scientific explanation behind the phenomenon of ice cream headache. Turns out the curious sensation even has a technical name, Sphenopalatine ganglioneuralgia.
When a very cold food hits the palate, nerve response kicks into full gear, triggering blood vessels in the head to contract and dilate, and causing momentary head pain.
Should you have any forethought the next time you tackle a frozen dessert, allay the onset of brain freeze by letting icy treats melt in the front of your mouth first. If it's too late and you already have a pounding head, nip the occurrence by pressing your tongue to the roof of your mouth to warm everything back up.