- Try some terrific recipes from Tyler Florence
- Fit over 40: why time is key (even for celebrities)
- Cute alert: twin baby red pandas
- A closer look at the Kindle Fire
- Foolproof steps to covering up a breakout
- Actors over 50 who are hot for any age
- PopSugar NYC: who makes the best pumpkin pie in town?
- Morning sickness relief: helpful products for mamas-to-be
- Must-have Fall boots for every girl, at every price
- Video: George Clooney reveals the secret to Ryan Gosling's charm
- Take a tour of Rachel Zoe's gorgeous new home
- Watch Joseph Gordon-Levitt's spot-on Axl Rose impression
- Gwyneth Paltrow celebrates 39 with a birthday stroll alongside Apple and Moses
- Can you guess some of the weirdest economic indicators?
- Freshen up your front door for Fall
Posts for September 28th 2011
So many people in my life are terrified when I bring up the idea of going out to my favorite Indian spot in the city. Indian flavors are not for the faint of heart, but most people think that Indian food is just about a super-spicy curry; that couldn't be further from the truth. Indian food is bold, flavorful, and indicative of the country's rich and vibrant history.
The regional flavors are as valiant and varied as the different, beautiful layers of culture coexisting in the Indian subcontinent. If you're a little nervous about what to order, or you've never considered enjoying some Indian cuisine, here's a quick primer on some flavors you can probably find at your neighborhood haunt. Continue reading to get to know a few staples of Indian cuisine.
When the colors of Autumn beg us to return to the golden hues of root vegetables, the first in line to blossom is the beet. From the crimson-red sugar beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues. They add a punch of color — and a sweet, mildly buttery flavor when cooked — to just about any course and are at their most tender during the Fall months, peaking in October. To find out how to select, store, and enjoy these versatile veggies, keep reading.
I've always envied the chairman and all the judges on Iron Chef America. After all, who doesn't want to sit down to live entertainment and not one, but two, incredible dinners made by star chefs?
Naturally, when I was recently approached to judge the Macy's Mystery Basket Battle in San Francisco, I couldn't say no. The event featured two local celebrity chefs, Staffan Terje from Perbacco and Hoss Zaré from Zaré at Fly Trap, facing off in a 45-minute battle to create at least one dish that incorporated the following six ingredients: kabocha, mint, fennel, cocoa powder, anchovies, and animal crackers.
The event wouldn't have been complete without a live audience of about 50 and a judging panel (which included myself, Masterchef finalist Alejandra Schrader, blogger Carolyn Jung of Food Gal, and SF City Dish founder Kevin Blum). But judging a competition wasn't anything like I thought it would be. Read more for some surprising postcompetition observations.
Without a doubt, Chef Tyler Florence is one of the coolest Food Network stars on the scene. There's something so tough and cool about Tyler, and it's coupled with that teddy-bear charm that's hard to resist! Best of all, his flavorful recipes stand up to the hype. Check out eight of the delicious recipes we've re-created and loved from Tyler's kitchen over the years.
It's hard to make the mental transition to Fall, but Eatswimshop's sweet potato and pecan cupcakes topped with marshmallow meringue can help make the move a little less painful.
It doesn't feel like fall yet, but I wanted to try something autumnal for an event I was attending. I used some sweet potatoes I got in my CSA and decided to add marshmallow meringue on top because I love sweet potatoes with marshmallows. They turned out really well -- not as dense as I had expected, and good with or without the frosting.