- Easy Fall decorating inspiration from Instagram
- What young women should do to prevent breast cancer
- Make it a Hunger Games Halloween with these costume how-tos
- Secrets to becoming more confident
- Cook for the cause: how to support breast cancer while you bake
- Rob and Kristen kiss during a romantic day by the pool
- How to look more awake in one minute
- Celebrities open up about losing their virginity
- Cool, modern play tables for kids
- J.Crew's Fall wedding collection has the whole party covered
- Video: Alessandra Ambrosio unveils the Victoria's Secret Floral Fantasy Bra
- CelebStyle: See and shop fabulous styles from The Carrie Diaries
- 10 celestial finds inspired by the stars
- DIY Halloween pet costumes on the cheap
- The evolution of the brow, then and now
Posts for October 18th 2012
All this talk of our favorite childhood cereals has left my stomach grumbling for nostalgic morning treats. Many of these morning meals are no longer available on store shelves, but thankfully their commercials live on — questionable video quality aside.
During the Pickles and Marinades: The Korean Way seminar at the New York City Wine & Food Festival, chef Roy Choi of A-Frame restaurant and famed food truck Kogi BBQ presented the crowd with four different Korean-style pickles. The selection included Persian cucumber, heirloom carrot, jalapeño, and Asian pear (pictured from left to right).
Unlike American pickles, which tend to be really vinegary, these Korean pickles are mild, tender, and slightly sweet. While the chef says his pickling method is less about hard-set measurements and more about the flavor combinations, he did offer the basic ratios and ingredients used in his pickles so you can start pickling the Korean way at home.
According to a 2008 interview, our nation's chief is quite the home chef, and his favorite preparation is his family's chili recipe. This multi-ingredient, all-American stew has apparently made the rounds at family dinners and potlucks and, when you stop to think about it, perfectly embodies our multicultural President and nation.
And given that he's perhaps one of the busiest men in America, it's also rather fitting that this chili recipe is incredibly fast and simple. It may lack that slow-simmered flavor depth that a carefully cultivated pot of chili gains over the course of an entire day on the stove, but we certainly won't veto it as a tasty homemade dinner.
Flexible as a president should be, this recipe is receptive to any fresh herbs and spices you have on hand. And don't forget the toppings: sour cream and cheddar cheese are the classics, but I broke free of those bipartisan politics with some crumbled Fritos corn chips! Read on for the recipe.
- Biscoff cookies made even better — HuffPost Taste
- The Gut-Bust-o-Matic: try it out for yourself! — Grub Street New York
- Schools aim to ban Flamin' Hot Cheetos — Delish
- The Taste, Tony Bourdain and Nigella Lawson's new show, announces final judges — Zagat
- Ladurée and Lanvin team up — Refinery29
- Secrets that fast food workers don't want to tell you — Yahoo! Shine
- Gelato scooped like a flower, and more at Italy's Parma — The Kitchn
October is Breast Cancer Awareness Month, so you know what that means. In honor of the brave men and women affected by breast cancer, add a pop of pink to your kitchen and get cooking! The iconic rose color we have all come to love is making its way into your kitchen via your everyday cooking utensils. With a portion of the proceeds supporting breast cancer research, it is just all the more reason to bake "pretty in pink."
We'd never heard of bolinhos de chorizo (Brazilian yucca fritters with chorizo), but after seeing Sevimel's version, we know we're missing out.
Stuffed with Chorizo and fried to crispy, golden perfection, this is the ultimate bar snack!
For the recipe, check out her blog, and then be sure to share your favorite ethnic foods with us in the Savory Sights community group. If you're on Instagram, chime in by tagging your food photos #savorysight.