- Fast and easy comfort-food dinners to make this week
- Bikini-clad Courteney Cox fits in a preholiday beach getaway with Coco
- Grooming gifts for the men you love
- A look at the best holiday photo cards
- Shimmery embellished pants to wear to your next holiday party
- Gorgeous gifts for the minimalist
- A movie sneak peek at Hitchcock, Life of Pi, and Rust and Bone
- Chic gifts for your favorite Francophile
- Video: Make your own pyrite jewelry inspired by Chanel
- Job hunting sins to avoid
- Work out like the stars to top song picks by celebrity trainers
- CelebStyle: Olivia Wilde rocks two pairs of printed pants — shop them both
- Headphones for every listener
- Turkey treats for pets
- A killer Winter hair care regimen
Posts for November 19th 2012
In one of the most surprising taste tests we've had to date, tasters exclaimed that the Tofurky's flavor is "totally unexpected" and "straight-up delicious!" Everyone gushed over the crispy, crackly "skin" of the Tofurky, which is arguably the most authentic-tasting part of the veggie roast. Bursting with salty umami flavor, the skin paves the way toward even more enticing fare — the actual veggie meat.Many were shocked by how similar the Tofurky's texture and flavor is to a brined turkey. A few felt like the "bouncy, thick texture is a little off-putting," but the remarkable flavor surpasses any textural shortcomings. In the very center, the rosemary rice stuffing has an herbal fragrance and moist, grainy texture that some described as comforting, familiar, and definitely a surprise bonus that enhanced the faux bird.
Ultimately, would people be willing to swap a this roast out for a turkey? Many would, but some wouldn't. A few claimed they wouldn't miss the turkey if they made a tofurky roast, while others were a little hesitant. One or two commented that the roast wasn't 100 percent like turkey, so even though their opinions have changed about Tofurky products, they're likely to stick to the bird this Thanksgiving.
We think this tofurky is surprisingly good — as in good enough to secure a spot on our Thanksgiving table. Gone are the days of funky mock meats that check our gag reflexes. If there's a vegetarian at the table or if you're looking to forgo the bird for a more cost-efficient alternative, the tofurky roast may turn more heads than the turkey itself. Are you ready to change your opinion of tofu?
Travelers don't flock to South Africa for its grub so much as they do its game drives. But on a recent trip there with the South African Tourism Board, I discovered why South African fare has famously been dubbed "rainbow cuisine": the food and drink in this country are as diverse as the people themselves.
South Africa's geographic location and its intricate colonial history have resulted in a cuisine that draws heavily not only from indigenous Africa, but also the Dutch, German, French, Indonesian, English, Indian, and Portuguese. Keep reading to learn more about the various influences on rainbow cuisine and what might go into a well-stocked South African pantry.
- Meet the veggieducken — HuffPost Taste
- Jamie Oliver burned his copy of Kitchen Confidential — Zagat
- Bourdain: Guy Fieri is fine, but Pete Wells should be worried — Grub Street New York
- Chefs wax nostalgic about Hostess baked goods — Bites on Today
- Pumpkin pie for everyone, from vegans to the gluten-free — Refinery29
- Burger King Japan offers 30 minutes of all-you-can-eat — Delish
- Watch SNL's Guy Fieri segment that didn't air — Eater
This is one of my new very favorite caramel corn recipes! Perfect way to avoid digging into your extra Halloween candy.
For the recipe, check out her blog, then be sure to share your food photos through our Savory Sights community group or by starting your own blog. If you're on Instagram, chime in on the conversation with the hashtag #savorysight.