- Books to read in honor of National Breast Cancer Awareness Month
- Our favorites from the New York City Wine & Food Festival
- All the pictures of Rob Pattinson and Kristen Stewart's PDA reunion
- Ways to wear something blue this fall
- Play kits for imaginative kids
- A guide to Temperley's Spring '13 bridal collection
- Versatile carafes for every sipping style
- See pictures of American Horror Story season two
- Video: Top pop-culture Halloween costumes — Fifty Shades, Game of Thrones, and more
- Sweet candy dishes for the office
- How to put the fun in running
- CelebStyle: Katy Perry works two fab looks for her NYC date with John Mayer
- Handmade heaven: Etsy launches gift cards
- Cozy pet sweaters to usher in the Autumn elements
- Affordable bags to carry for Fall
Posts for October 17th 2012
After tremendous success with the Food Network, several restaurants, a baby food line, and a handful of cookbooks, Tyler Florence is focusing his attention on wine. At a party in New York celebrating the national distribution of his labels, I had an opportunity to talk to Tyler personally about his venture into the winemaking world.
Despite his interest in wine, Tyler had no prior experience with blending, so he partnered with the Mondavi family, who helped create his signature wines. The chef also used his perceptive palate to guide him: "After years of experience [working with food], I know what tastes good," he declared. This led to the creation of two wine lines: Tyler Florence Wines, a casual, everyday line, as well as TF, a limited-production line.
Tyler worked with a "less is more" philosophy when designing the wine labels, because he claims winemakers put too much on the label, and then "the essence of the wine becomes lost." For the limited-production line, everything is abbreviated; Tyler kept it bare bones to evoke a sense of nonfussy sophistication. A 1930s library card inspired his Tyler Florence wines, as a reminder that these were handcrafted, and features the chef's own handwritten wine notes. Learn more about the wines.
At last weekend's New York City Wine & Food Festival, The New York Times hosted a TimesTalk with Nathan Myhrvold, author of the groundbreaking Modernist Cuisine and a new book, Modernist Cuisine at Home ($130).
In Myhrvold's original Modernist Cuisine, his high-tech methods involve centrifuges, sous-vide baths, and other seemingly space-age kitchen equipment, but this weekend, the kitchen scientist spent a great deal of time convincing the audience that his new cookbook is indeed intended for at-home cooking, using easily-attainable kitchen tools.
His concept? Using everyday appliances in newfangled ideas, like hyper-decanting wine with an immersion blender. Whether you love the modernist concepts or are a complete skeptic, Myhrvold mentioned 10 modernist techniques that seem counterintuitive but are tried and tested to achieve perfection in the kitchen. "The laws of physics and chemistry are involved in cooking, and so shouldn't we know what they are?" he reminds us.
From the Burger Bash to the Grand Tasting to The Next Iron Chef party, there wasn't much to do at the NYC Wine & Food Festival other than eat, drink, and then eat some more. The festival may be over, but keep reading to see the provisions we'll be fantasizing about in the months to come.
Ellie Goulding's new album, Halcyon, is out! To celebrate her exciting release and the opening of our new POPSUGAR Studios in LA, we're doing a LIVE showcase with Ellie tonight. Watch her performance and interview LIVE on PopSugar. We'll be interviewing Ellie before she performs her hit songs and new tracks off Halcyon. Join us here on PopSugar.com on Thursday, Oct. 18, at 11 p.m. EDT/8 p.m. PDT!
Oatmeal is one way to incorporate healthy eating into your diet, but sometimes plain oatmeal can be bland. Here, we show you three ways to make your meal a bit more exciting by introducing sweet, savory, and healthy ingredients. Watch our video to find out how to make an Asian-inspired oatmeal for the adventurous eater, a chocolate and dried cherry mix for those with a sweet tooth, and a heart-healthy version with blueberries and walnuts.
- Pork ramen in under 30 minutes — Big Girls Small Kitchen
- Blue Bottle coffee changes hands for $20 million — Diner's Journal
- Chick-fil-A regrets its fruitcake ad "may have been taken out of context" — Eater
- 2013: the year of toasted bread? — Nation's Restaurant News
- Learn molecular gastronomy from the best, for free — HuffPost Taste
- Dunkin' Donuts will sell doughnut holes made of bagel dough — Delish
- Jamie Oliver loses "about 30,000" napkins to restaurant kleptos each month — Zagat
- When fish tacos become nachos — Yahoo! Shine
- Rick Bayless on building a better food system — Grub Street Chicago
You're probably familiar with meat options like carne asada, carnitas, and even barbacoa. But some bold taco aficionados opt for more exotic tastes such as head and tongue that you might recognize from taqueria menus. They're not for everyone, especially the squeamish, but before you rule them out, get to know what they are.
The music was pumping. Justin Warner was chillin'. "The secret ingredient is . . . gastronomy!" the party pamphlet declared. Where else could we be but The Next Iron Chef party at the New York City Wine & Food Festival? It was Saturday night at the jam-packed Highline Stages in Manhattan's Meatpacking District, and everyone from Iron Chef Masaharu Morimoto to The Next Iron Chef: Redemption hopeful Alex Guarnaschelli was rocking the party, talking to guests and serving their most worthy dishes.
Curious to know what foods make the cut in Kitchen Stadium? Get a preview when you see the provisions plated by stars of The Next Iron Chef: Redemption and Iron Chef America.
Photo: Anna Monette Roberts
Cauliflower and poblano peppers aren't a likely pairing, but Crccooks makes the case for why they're worth combining.
I know, cauliflower is not at the top of many people's list of good eats. However, this soup, from Bobby Flay’s Mesa Grill Cookbook, is really great! It gives the humble cauliflower a starring role, showcasing its soft, smooth, velvety texture and pairing it with the flavorful kick of roasted poblano chilies. Perfect for a cool Fall or Winter day, this thick and creamy soup will warm you through and through!
Click through for the roasted cauliflower-poblano soup recipe, then be sure to share your most surprising soup victories with us in our Savory Sights community group. If you're on Instagram, chime in by tagging your pictures with the hashtag #savorysight.