- Take a first look at Wreck-It Ralph, Flight, and The Man With Iron Fists
- 12 cute toggle coats to cozy up in this season
- Video: Find out which stars are winners in our Hollywood Halloween costume contest
- What to keep at home to prepare for natural disasters
- Celebrity couples get cute with their costumes
- Bottled seasonal flavor that's not a beer
- Why strong brows are a strong beauty statement
- Ways for busy moms to speed up their morning routines
- CelebStyle: Lea Michele goes glam in a one-shoulder Michael Kors dress
- Gallery walls inspired by Instagram images
- October's 50 best candid celebrity photos
- Lauren Conrad supports Adopt a Shelter Dog Month with her new puppy
- See how the Windows Phone 8x stacks up
- Learn how to make parmesan crips with zucchini perfect for parties
Posts for October 29th 2012
If you're forced to stay indoors thanks to the storms and hurricanes that are taking over a good portion of the country, take advantage of the situation by practicing your cooking skills. We've rounded up delicious food and drink recipes that will be sure to comfort you through the roughest of weather. Some require little preparation, some can be cooked from food you already have, and some might be a little more complicated, but hey, what else do you have on your, err, plate? Stay hungry, stay dry!
There are hard-core beer drinkers, and those who prefer sweeter fizzy stuff — hard apple cider, that is. Cider fans who want the added bonus of a seasonal flavor: look no further than Ace Hard Pumpkin Cider ($10 for a six-pack). Ace Ciders has been around for 15 years, brewing next door to its wine-making neighbors in Sonoma County.
The fermented apple cider tastes more of green apple than it does of pumpkin, but allspice shines through, offering a hint of Fall flavor. Big, bold beer fans thought the cider was "too sweet," but others loved the cider for its syrupy sugar content. A few tasters described the flavor as "unexpected" and could imagine the cider used in a cocktail or a Halloween punch. If you are gluten-free, don't like beer, or are a sucker for sweet alcoholic beverages, then Ace Hard Pumpkin Cider is the bottle for you.
While we're not ones to judge if there are beans in the chili, a few things are key: the chili must be laden with tons of spices, served piping hot, and garnished with a heaping handful of toppings. These seven chili recipes pack some serious flavor while using lesser-known chili ingredients like smoky sweet pepper seasoning, beer, and cocoa powder. There's a chili for all, so vegetarians, omnivores, and even pollo-tarians can get their steamy fix.
Cake pops are a festive touch to just about any occasion, from weddings to birthdays — and that includes, of course, All Hallows' Eve. Learn how to make and decorate a these basic treats on a stick, along with a few of our kitchen techniques for making these treats like the pros. Once you've mastered the technique, discover how to disguise your pops like jack-o'-lanterns for a bite that's truly befitting on Halloween. On Brandi: Jessie Steele Apron.
- Dos and don'ts when hitting the bars on Halloween — Zagat
- An interview with chef-of-the-moment Yotam Ottolenghi — HuffPost Taste
- Check out this butter bust of Obama — Delish
- Just how tough do women have it in kitchens? — Grub Street New York
- Thomas Keller almost opened a sushi restaurant — Eater
- The best use for leftover rice yet — Chow
- The latest critique of Anthony Bourdain — The New Yorker
When it comes to natural disasters, it's best to prepare for the worst, then hope for the best: experts recommend storing enough emergency resources for at least three days. This includes food and drink!
Here are seven shelf-stable provisions that I recommend you have on hand:
- Canned fish. This isn't just limited to tuna, but also includes salmon, herring, sardines, anchovies, and shellfish; it's rich in calories, protein, and healthy fats like omega-3s. Keep a manual can opener around for the good-quality stuff from Matiz España. Can't stomach those little metal cans? Try making a fresh homemade version.
- Nut butters. Peanut, almond, cashew, and sunflower seed butter make for great sweet and savory plant-based protein sources given their extended shelf life.
- Crackers. What else are you going to eat alongside peanut butter and tuna? Stock up on the most whole-grain, nutrient-dense crispbreads you can find, with a high amount of fiber and/or protein and low sodium (so you won't constantly be hogging that water supply).
- Ramen. Instant ramen is delicious, whether there's an impending earthquake or not. Keep a box favorite brand (mine's Nong Shim Neoguri) around just in case.
- Dehydrated fruits and vegetables. Where else are you going to get your daily dose? Have packs of dried apricots and bananas at the ready for quick access. Those dehydrated vegetables will come in handy for snacking — and those packets of ramen, too.
- Sports bars. High-protein sports bars are easy to keep on hand, light and compact, and already preportioned. Get busy buying up your favorite.
- Canned meals. There's nothing like sauce-laden comfort food to get you through tough times. Best bets: barbecued beans and ravioli.
- Water! The most important provision of them all. Account for one gallon of H20 per person, per day. Drinking water tablets, for portable water purification, aren't a bad idea, either.
What foods are in your natural disaster preparedness kit?
If I had to pick a desert island dessert, these very well may be it. Two perennial favorites (chai tea and caramel) combine for a sweet that is both over-the-top decadent and comforting at the same time. Chewy, well-spiced, and sweet, but never cloying (thanks to a heavy-handed dusting of fleur de sel), these are easily the best thing to come out of my prolific kitchen in months.
Yes, making caramels is a time-intensive proposition, but with this recipe, it's a near foolproof procedure, provided you use a candy thermometer.
While sweet and salty are obviously sought after in the food department, bitter's a flavor that gets a bad rap. True, there's a sort of astringent quality to bitter foods that can make them unpalatable when served plain, but everyone has a different threshold for bitter foods.
For example, editor Susannah Chen loves Sanbitter when a negroni's not close in sight, or a double espresso to sip slowly after a large meal. I, however, find those drinks too bracing to be palatable on their own. In my opinion, bitter foods need to be complemented by creamy, fatty foods like dairy or red meat for balance. For instance, I enjoy a cup of green tea with peanut butter toast, or endive leaves topped with a hefty chunk of blue cheese. What about you? What bitter foods do you love — and which ones are too strong for you to eat plain?
If you haven't attempted a soufflé before, sevimel urges everyone to try it at least once, starting with her raspberry and molten chocolate soufflé.
Soufflés are scary. Or at least that's what I'd always thought. Turns out that they are pretty easy to make, and if you do it right, you'll come off looking like a culinary genius to all of your friends. It's a win/win! So if you've been too intimidated to try making a soufflé in the past, give this one a go — you won't be disappointed!
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.