- Take a first look at Madewell's Spring '13 collection
- Preserve underripe pears by pickling them for a sweet treat
- Gwyneth Paltrow and Chris Martin add Cameron Diaz to their date night
- 3 products you need to get a radiant makeup look
- Get the most out of standing forward bend with these tips
- Celebrities weigh in on the debate on Twitter
- Adorable baby boy socks fit for Fall
- Check out these hip, eclectic hotels across the US
- Watch a Breaking Dawn Part 2 featurette
- Video: John C. Reilly talks working in his underwear and spills his hidden talents
- CelebStyle: Master AnnaSophia Robb's gold peplum look
- Apple unveils the iPad Mini
- Get Dr. Phil's prescription for success
- 6 tips for dynamic pet photos
- Find Blair Waldorf's Marc Jacobs look for less
Posts for October 23rd 2012
While the rest of my garden is toast, the parsley lives on, just begging me to make tabbouleh salad. Except tabbouleh is made with bulgur, which is wheat, which I can't eat. Damn it!
Enter quinoa, the grain that is conveniently a gluten-free seed, hey. I'm not as obsessed with quinoa as some, but in a salad like this, its nutty crunchiness is perfectly tabboulehesque...in fact, you would likely not realize you weren't eating traditional tabbouleh salad if someone (like me) didn't point it out.
And except for all the substitutions I made, because that is one of the best things about tabbouleh — it welcomes just about any vegetable or nut you have knocking around in your kitchen. Zucchini not cucumbers? Fine! Roasted red peppers instead of tomatoes? Lovely! Pistachios in place of pine nuts? Great!
No matter the salad ingredients, I always add lemon zest, toasted cumin and coriander seeds, and toasted sesame oil to the dressing to really pop the flavor. The recipe below is vegan, but feel free to cook the quinoa in chicken stock, or toss in crumbled feta cheese and/or pieces of tender chicken for further popping.
We now know how powerful advertising can be, but it's funny to see how product messages change over time, especially when it comes to what we eat. We've gathered some of the best candy, drink, and food ads from the 1900s to see how beloved brands tried to capture consumers' attentions — and stomachs. You'll find that some are pretty smart and others are just plain ridiculous!
- Denny's is launching a Hobbit-themed menu — Zagat
- Make eggs that look just like spiderwebs — HuffPost Taste
- Domino's offers 500,000 free handmade pan pizza slices today — Delish
- Papa John's pizza and Taylor Swift make a melancholy pair — Grub Street NY
- A look back at the very first episode of Top Chef — Eater
- Rothko art, reinterpreted with rice — Feature Shoot
- Why can't the peanut butter pickle sandwich get a little respect? — The New York Times
Deviled eggs are quite possibly America's most beloved appetizer — so why not whip up a few for a devilishly delicious Halloween? Once you've mastered the basic technique that's shown here in the video, get creative, and add black and orange touches like paprika and caviar on top as a garnish. Ready to see how it's done? Watch now!
Every week, our office receives a CSA box full of seasonal fruit. Recently, it contained a ton of unripe pears, so I knew I had to try out Roy Choi's pickled pear recipe for myself.
The simple pickling brine combines equal parts water, sugar, and rice vinegar and then salt to taste. Weighing down the contents with another bowl prevents oxidation and helps speed up the fermenting process.
These pickled pears will awaken your palate. They retain their crisp, crunchy texture while soaking up the rice vinegar and sugar. Adding a little salt on the outside rounds out the sharp vinegar flavor. Eat them as you would other pickles: a few nested on the side of an egg breakfast, sliced thin and placed inside a sandwich for lunch, or alongside an Asian stir-fry.
We scoured the web looking for enticing and novel uses of drug store candy bars, perfect for using up leftover Halloween (or any day, really) candy. Be warned: these treats aren't messing around. Side effects of flipping through this roundup may include hunger pangs, nostalgia, and an overwhelming impulse to head to the nearest corner store and snap up excessive quantities of candy.
Summer berries have faded away, but you can still add a sweet touch to salads by tossing in colorful butternut squash. Make this Fall-forward recipe for a butternut squash salad with maple balsamic dressing, courtesy of Whipped.
I've seen a bunch of butternut squash salad recipe circulating the food mags and blogs and have been dying to come up with my own. My own version plays up the butternut squash with sweet maple syrup and tangy balsamic. Mixed with raisins, crunchy walnuts, and creamy goat cheese, this salad is perfect for the holidays and just as perfect for a weeknight meal. I cannot wait to throw this together again on Thanksgiving!
For the recipe, check out her blog, and then be sure to upload your best food photos to our Savory Sights group in our community. If you're on Instagram, chime in on the conversation with the hashtag #savorysight.