- The love stories behind Elizabeth Taylor's jewels
- Who to follow on Twitter for NY Fashion Week
- Giada de Laurentiis shares her favorite Fall recipe
- Shoes-off screening to be phased out of airports
- Hop it up with these talented rabbits
- Street style from NY Fashion Week
- Five great hair gel tricks
- Ten creative first birthday party ideas
- Video: Matt Damon hits the red carpet for Contagion
- Tips for creating an eco-friendly, organized home office
- See Anne Hathaway as Selina Kyle in The Dark Knight Rises
- Where to get the best pizza in NYC
- Five ways being a mom makes you healthier
- Go behind-the-scenes with Gwyneth Paltrow at the Venice Film Festival
- Five mistakes people make with at-home manicures
Posts for September 8th 2011
Top Chef Michael Voltaggio's a busy man, but he managed to find time to make a showing at the Taste event in Los Angeles over the weekend. He took time out from his schedule to talk details about coauthoring a new cookbook, Volt Ink., with his brother Bryan; his forthcoming restaurant, Ink., which will showcase modern Los Angeles cuisine; his surprising new pop-up shop, Ink.Sack ("it was a surprise to me," he says); and why the microwave is so hot right now.
Every once in a while, I come across a recipe and wonder, why didn't I think of this?! Since most fruit tastes delicious on a Summer night with a couple of grill marks, watermelon, naturally, would be the same way. This light and refreshing grilled watermelon salad is an essential to the season.
Prep is easy and only requires a little olive oil brushed on the watermelon to ensure it doesn’t stick to the grill. Don't forget to let the melon cool before chopping it up for the salad. The dressing, a mixture of orange juice, lemon juice, and olive oil, adds a touch of tang and a hint of sweetness to the dish. You could also barbecue a few other fruits, like pineapple or peaches, and make a grilled fruit salad. Keep reading for the simple recipe.
Inspired by Jamie at Home
Caprese Salad With Salted Tomatoes
2 pounds mixed ripe tomatoes, different shapes and colors
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
6 tablespoons extra-virgin olive oil
1 teaspoon red chile flakes
1/2 cup basil, different varieties if available, finely chopped
1 ball of burrata mozzarella
- Slice the tomatoes into bite-size pieces and place in a colander either in the sink or a larger bowl. Season the tomatoes with salt and gently stir to ensure they are completely covered. Set aside for 20 minutes or so.
- To prepare the dressing, whisk together the vinegar, olive oil, and red chile flakes.
- Plate the tomatoes with mozzarella, drizzle the dressing over the top, and sprinkle the basil.
Serves 4-6 people.
We took a moment to savor the sweet side of things at the Taste in Los Angeles, where we caught up with baker extraordinaire Duff Goldman, the star of Food Network's forthcoming Sugar High. We made a pit stop in front of his breathtaking custom angel cake to get his opinion on faddy foods like cupcakes and deep-fried butter, as well as his advice for beginning bakers. Keep watching to find out more.
What do Ben & Jerry's fans and Saturday Night Live viewers have in common? They both love Schweddy Balls.
With the holidays fast approaching, Ben & Jerry's wants you to get up close and personal with its latest flavor, Schweddy Balls, based on Alec Baldwin and Molly Shannon's famously punny SNL Christmastime skit. The creamery starts with vanilla ice cream, which is infused with rum and "loaded" with fudge covered rum and malt balls.
Hopefully, Ben & Jerry's Schweddy Balls are here to stay for your pleasure. I can't wait to taste test this new creation. Will you be able to resist?
- Google has purchased Zagat for an undisclosed amount.
- Google has purchased Zagat for an undisclosed amount. — Eater
- Meet the man who plans to eat 2,011 wings this year. — Food Republic
- Why you should ditch the mayo for other condiments instead. — KitchenDaily
- Shanghai soup dumplings: everything you need to know. — The Daily Meal
- The case against desserts served in jars. — Inside Scoop SF
- One writer goes clamming with the help of Alec Baldwin. — Gilt Taste
- Why nobody in the food world talks trash about Emeril. — Grubstreet Ny
- Turns out the MacBook Air makes a pretty decent cooking knife. — Huffington Post Food
At this past weekend's The Taste in Los Angeles, we took some time in between cooking demos and wine tastings to chat with Food Network favorite Giada De Laurentiis. The cookbook author, Emmy winner, and star of Giada at Home caught us up on cooking for Will and Kate, her latest ingredient obsession, and her go-to recipe for Fall.
The 2011 Emmys are just around the corner, but before the trophies are passed out on Sept. 18, we're giving you a chance to predict the winners. The TV-savvy participant who gets the most guesses correct will win a brand-new TV of his or her very own! Just think — this time next year, you could be watching the show on a beautiful 40-inch Samsung smart LED HDTV! All you have to do is click over to our ballot and start making your picks. You must be a community member to play (click here to sign up if you are not a member yet), and go here for the official rules. Good luck!
And don't forget the day of the Emmy broadcast, you can catch all the red carpet scoop with the PopSugar Network's LIVE red carpet stream and continue to get a behind-the-scenes look at the show with Emmys.com Backstage LIVE coverage!
The crossbreeding of two fruits has resulted in some pretty phenomenal and unparalleled flavors. But it's hard to keep up with all the crazy hybrids that are out on the market. You may never have heard of some of the beauties like a lemato (the cross between a tomato and lemon), but you might be even more surprised about the common fruits that are actually the product of crossbreeding. Do you know the facts when it comes to mixing it up? Test your knowledge of these hybrid delights.