- Get to know these 10 underrated royals
- Rumors about the iPhone 5 that might actually be true
- Four new ways to get in shape this Fall
- Ten picture-perfect potluck dishes
- Celebrities turned politicians from the past, present, and possible future
- Wrap skirts you can wear from the runways
- Nicole Richie's best style moments
- Eight stylish diaper bags for Fall
- Tips for making the most of your small space
- Meet Modern Family's new Lily
- Video: I'm a Huge Fan Taylor Lautner Part 1
- Yoga terms translated for newbies
- See Amy Smart and Carter Oosterhouse's wedding pictures
- Details from a salvage chic wedding
Posts for September 21st 2011
Charlize Theron, Pee-wee Herman, Patti LaBelle, Cat Cora, John Besh, and Tim Love will make appearances — and let's not forget new judges Emeril Lagasse and Hugh Acheson. Keep reading to see all the hopefuls competing on Top Chef: Texas.
The chef's shop, Empire Mayonnaise Co., will open in Prospect Heights in Brooklyn this November, and it will be dedicated solely to high-end aioli and mayonnaise. He plans to serve roughly 40 different types of the condiment, ranging from coffee to foie gras and mushroom.
Specialization in a singular craft is something that's flourished these days; we've seen stores that sell everything from just pickles to just hot sauce. What is newly fascinating here is seeing such a big name focus on such a specific condiment — although given mayo's ability to make burgers, fries, salads, and sandwiches transcendent, it sort of does make sense. Tell me your thoughts: does mayonnaise have the potential to be the next big food trend?
Source: Flickr User jules:stonesoup
Tapenade is a staple in my house, since it does double duty served with a cheese plate or used as a spread on your favorite panini. I must admit, however, I always end up making it with black olives, so I was thrilled when I found a recipe specifically for a tasty green olive spread. Because the olive's flavor takes center stage in this milk-based dip, I recommend using your favorite green olives; I chose castelvetranos since they impart an amazingly buttery flavor and bright green color, and they aren't incredibly briny.
The result was a salty and creamy dip that was perfect served on crunchy crostini, and would also be ideal in pasta or even as a dressing for salad. Move over, olive tapenade; it's all about going green! Keep reading for this simple recipe.
With book clubs reuniting and back-to-school nights on the way, potluck season is in full bloom. My perfect recipe for a potluck dish? One that's fairly easy to make, simple to transport, packed full of flavor everyone will enjoy, with little to no cleanup necessary! Instead of scrambling to figure out what you should create before the big night, take a tip from these 10 picture-perfect dishes that everyone will enjoy.
Although it can be enjoyed all year long, I crave pound cake during the warmer months. Thick slices are transformed into a spectacular dessert when caramelized on the grill. Thin pieces become moist when smothered with fresh berries and fluffy whipped cream. Chunks can be layered with custard and stone fruit in a trifle or simply topped with ice cream and sauce in a sundae. With classic pound cake, the dessert possibilities are endless!
Traditionally a pound cake was made with a pound each of flour, sugar, and butter, but nowadays, the recipe is a little different. Once you've mastered the technique you can experiment not only with the final preparations, but with mix-ins as well. Stir in fresh citrus zest, different flavored extracts or liqueurs, chocolate chips, etc. But first: here's the basic recipe.
Reason number one to be grateful for Fall's impending arrival: apple season and the glorious foods that come with it. Just ask Fresh Tart, who's ushering in a new time of year with a Dutch apple pancake.
This pancake is meant to be served with a dusting of confectioners' sugar, which is lovely, but I'll be honest...a generous drizzle of Sapsucker Farms maple syrup, with a tidy pile of crispy bacon, is a very, incredibly awesome way to usher in fall.