- Fit's getting in shape with running snowshoes and new activewear
- Yum's cooking up homemade waffles and fresh baked baguettes
- Bella's resolving to get rid of flaky skin and under-eye circles
- Tres can't put down The Accidental Feminist and Girl Land
- Fab's feeling asymmetrical hemlines, neon, and leather accents
- Lil's lusting for designer crib sheets and bright booster seats
- Casa's updating interiors with bright tile and artful pieces
- Buzz is saying hello to midseason replacements and farewell to Chuck
- Savvy's setting their spending goals and checking their credit reports
- Geek's going gaga for camera gear and fitness trackers
Posts for January 3rd 2012
1 ounce Kahlua
1 ounce crème de cacao
1 ounce brandy
1 cup freshly brewed coffee
- Combine Kahlua, creme de cacao, and brandy in a large mug or heat-proof glass.
- Add one cup of fresh brewed coffee and stir.
- Top with whipped cream.
Makes 1 drink.
- Drinks, Cocktails
I skipped the endive and instead served the hummus with celery sticks and pita chips.
2 10-ounce packages frozen shelled edamame (soybeans)
2 10-ounce packages frozen peas
1/2 cup fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
3/4 cup extra-virgin olive oil plus more for drizzling
1/4 cup chopped fresh cilantro plus more for garnish
1/4 cup chopped fresh mint plus more for garnish
Freshly ground black pepper
- Cook edamame in a large pot of boiling salted water until tender, 3–5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
- Working in batches, pulse edamame and peas in a food prcoessor until a coarse purée forms, about 30 seconds.
- Transfer to a medium bowl. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well. Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
- Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.
Makes about 6 cups.
- Appetizers, Dips
For years, I've been connecting through Houston airport and longingly passing by a Schlotzsky's counter, but I never seem to end up there at meal time. This year, our stop en route to Pensacola fell around lunch hour, so we finally got to enjoy one of the muffuletta-inspired sandwiches.
It's judgment day for this deli sandwich! See its deli board score when you keep reading.
Even though we scored some awesome culinary loot over the holiday season, we can't help but add more stuff to our must have list! Our taste is clearly varied this month as we're wanting everything from waffle makers to iPad apps to tea infusers, but what can we say? There are just so many cool culinary happenings out there! We can tell it's going to be a tasty month.
- 5 party ideas to keep the holiday spirit alive – The Daily Meal
- It's the end of an era: Charlie Trotter's will close — Grub Street Chicago
- Another Rachael Ray term to add to your vocabulary: "eaties" — Eater
- What to do with extra ricotta — Food Republic
- More auspicious meals for the new year — Saveur
- Simple ways to cut calories — MyRecipes
- Reviewing Elisabeth Hasselbeck's gluten-free cookbook — KitchenDaily
- Would you drink Scotch from a can? — Esquire
Now that we've rounded the corner of a new year, we're looking back with nostalgia at some of our favorite recipes of 2011. First up: our most impressive sugary standouts from the past 365 days. Want to end your meal in an outstanding way? Click through for some sweet inspiration.
We can't wait to spruce up our salads with this creative dressing from CheesePlease.Amp up your salad dressing with chia seeds! This recipe is a healthy take on the classic poppy seed dressing.