- Creative and cute costume ideas for couples
- See Bella and Edward snuggle up in new Breaking Dawn Part 2 pictures
- Put the boo in baking with these Halloween essentials
- Jennifer Lopez continues her busy PFW day with Valentino and Casper
- Breast Cancer Awareness buys that actually give back
- See how easily Hollywood soccer moms go from the red carpet to the sidelines
- Oxfords that will charm the pants off your Fall style
- What you need to make last-minute Autumn entertaining easy
- Video: Kristen and Rob schedule press together — where we'll see them
- Tips for politely requesting a job referral
- Kelly Ripa's fit philosophy
- CelebStyle: Celebrity tip for Fall: don't put away your retro floral skirts
- Kitties squash the great pumpkin debate
- A case for color: neon Pantone iPhone gear
- How to tie a headscarf the Marc Jacobs way
Posts for October 2nd 2012
A quick preface: we get it; cider isn't exactly a beer, but hard cider has been going through a bit of a renaissance lately. No longer is it simply a last resort on tap for those who eschew beer; it's something to prize and seek out. Arguably, few places are doing it better than Wandering Aengus in Salem, OR, whose fruity brews are helping hard ciders shed their reputation as candy-sweet. If you're new to the hard-cider category, then Wandering Aengus Ciderworks Wanderlust ($8) is an excellent introduction. Made from organically farmed heirloom apples and fermented with a champagne yeast, this libation has all the seeds necessary for those looking to branch out.
While most of you would rather eat black figs, I love all figs equally and will jump at the chance to try something new with them. This weekend, on a lovely Fall afternoon, I preheated my oven and got to work baking my first fig tart with both Calimyrna and black mission figs.
Making a crust can be a nerve-wracking experience, but this one is incredibly easy. The addition of vanilla extract really enhances the crust's flavor. While it is a simple recipe, it's time-consuming since the crust must be precooked before you assemble the tart.
Once the crust is cooked, just quickly arrange the figs and carefully pour in the fragrant orange blossom custard. If you can't find orange blossom water at your local market, you can order it online, or substitute orange zest. The finished tart is perfect with its flaky crust, creamy custard, and slightly caramelized figs. Fig season is fleeting, so get the recipe now.
Anyone who’s ever spent a night in a five-star hotel or received V.I.P. treatment at an event knows that true indulgence is all in the details—fresh flowers, incredible views, oh-so-comfy seating. And while it seems impossible to replicate that same pampering atmosphere at home, you can surround yourself with easy, affordable luxury just by focusing on the “little things”—simple ways to treat the senses.
For starters, try Renuzit® brand’s new Tempting Indulgences™ air fresheners, a guilt-free way to surround yourself with warm, inviting, and scrumptious-smelling scents like Chocolate Covered Cherries, Crème Brulee, and Red Velvet Cake.
Then, consider other easy ideas for bringing opulence home. Give an old dresser a fancy makeover with dressy new drawer pulls. Add candles to a cake stand for an elegant centerpiece. Create a playlist of classic or light jazz music to enjoy while dining.
Feeling crafty? Get started on an a DIY project of your own!
- Chefs share their dream meals — Zagat
- Make a banana split for breakfast — HuffPost Taste
- Must see: MRI scans of vegetables — The Kitchn
- Every onscreen drink in Mad Men in less than five minutes — Grub Street NY
- Michelle Obama upsets Ann Romney in Presidential Bake-Off — Delish
- Real Italians test out Nigella Lawson's new Italian cookbook — Food Republic
- Are these the most beer-centric cities in America? — GQ
We've tried quite a few bottles of wine, so when an organization called The Label Project reached out to us to participate in a wine tasting challenge, we readily accepted. The rules were simple: we received a shipment of three crates, each containing a different bottle of wine and written and physical clues as to its varietal and country of origin. Take a look at the clues we received and our experience discerning the varietals and region where the grapes were grown.
Photos: Nicole Perry
As soon as I enter a grocery store, I'm pulled like a magnet to the cheese section. Each week, my eyes scan the mountains of cheese to find the right one to satisfy my hankering, whether it's for something dry and crumbly or most recently, for a soft and runny cheese like this Fromi Brebirousse d' Argental. As soon as I saw this washed-rind sheep's milk cheese from France, it was love at first sight, or rather first whiff. Mostly, it was because it reminded me of my all-time favorite cheese, Epoisses, with its bright orange rind and oozing interior.