- Winter boot sales you don't want to miss
- Classic and quirky Christmas cookie cutters
- Victoria and the kids house hunt in London as David preps for his Galaxy farewell
- Update black nail polish with a sparkling top coat
- Laugh along with our favorite 2012 videos from Jon Stewart
- The best family gifts to give
- Tour stunning Santorini villas with classic Greek style
- Catching Fire set pics: See Jennifer Lawrence and Josh Hutcherson dive into action
- Video: Kate Middleton's "not sure" about her new hairstyle in Cambridge!
- Unexpected DIY gift-wrap ideas
- Ways to save calories on cocktails
- CelebStyle: Add Kate Middleton's ladylike beige coat to your Winter mix
- Perfect gifts for science geeks and lab lovers
- Adorable NFL dog gear perfect for game day
Posts for November 28th 2012
Hearts, flowers, and Paris all have a place in your girlie friend's heart, and now they have a place in her kitchen, too. Gift her these dainty presents this holiday season — not only will they make her life easier, but they'll add an extra dose of femininity to her cooking space. It's a match made in culinary girlie heaven.
So you went out and bought a dedicated coffee grinder to blitz up custom spice blends at a moment's notice (or even just grind pepper en masse), but now what? Sure, the prep work itself was easy (a mere push of a button) and your meal is undeniably more flavorful, but the residual scuzzy bits of spices aren't exactly the most intuitive to clean up as few grinders are dishwasher safe. Thankfully, only about a tablespoon of uncooked rice and 15 seconds separate you from cleaning bliss.
To clean your spice grinder:
- Tap out any loose bits of spices still in the grinder, then add about 1 tablespoon uncooked rice to the grinder and process until powdery. The ground rice is abrasive and will loosen up the stuck-on spices and absorb undesirable odors.
- Put the lid in the dishwasher (if dishwasher safe) and tap out the rice powder from the grinder body, then wipe out anything left over with a damp paper towel.
That's it! Do you have a dedicated grinder for spices?
- Fight a cold with Spanish garlic soup — Bites on Today
- The scientific way to shop for pans — Chow
- Dunkin' Donuts tries to trademark "Best Coffee in America" — Zagat
- Guess where Starbucks is opening 800 new stores? — Delish
- Gross: 13 ways to get drunk without actually drinking — Eater
- 13 ways to cook Jerusalem artichokes — HuffPost Taste
- The leader of America's new postlocavore movement — Grub Street New York
When Anthony Bourdain and Eric Ripert joined with Éclat Chocolate to create the Good & Evil 72 Percent Dark Chocolate Bar ($18), the question on everyone's mind was this: what could possibly cause such a skinny chocolate bar to have such an astronomical price tag? Is it embellished in gold? Do half the proceeds go toward a respectable charity? Does the bar contain youth-restoring properties?
The high expense is due to the fact that the bars are made using pure Nacional, a single-origin Peruvian cacao bean, which the bar claims to be the rarest variety in existence. In addition, the chocolate travels to three different countries before it makes its way to your doorstep: the beans are hand-selected in Peru, then shipped to Switzerland, where they roast in a 135-year-old Swiss conching machine. The chocolate is blended with cacao nibs made from the same Peruvian beans, then molded into Good & Evil chocolate bars in the United States. While it's more common to dole out more dollars for a Premier Cru wine, splurging on chocolate is a lesser-known phenomenon. We sought to find out if the chocolate bar is worth its steep price tag. Our conclusion, when you keep reading.
When the fire is ablaze, your feet are snug in your favorite pair of fuzzy socks, and your stomach is full from a heavy Winter dinner, there's only one thing that's missing from this equation: a little Baileys. The makers of this Irish cream whiskey recently released a new flavor you can enjoy this season: Baileys With a Hint of Hazelnut. The nutty flavor combines effortlessly with the chocolate and tastes like Nutella in liquid form. My absolute favorite method of preparation is quite simple: just pour the syrupy chocolate liquor over large cubes of ice and allow the Irish whiskey to work its warming magic.
When it's even too cold to serve iced beverages, the next best offering is combining Baileys with hot coffee. There's no need to add any milk; the spiked cream rounds out any bitterness from the coffee and offers sweet, chocolatey notes. Keep it this way if you're looking for a more robust after-dinner drink. Otherwise, boost the creamy, chocolate flavor and mask the liquor by adding a few tablespoons of hot cocoa mix. This hot drink, made from the new Baileys flavor and brewed coffee, might be as close to a Nutella latte as we'll ever get.
This holiday season, skip the scented candles, and concoct an air freshener that serves double duty: warmly spiced maple pecan granola.
As its exotic yet comforting perfume wafts from the oven, rest easy knowing that you're simultaneously setting yourself up for a week of enticing and low-fuss breakfasts (just add Greek yogurt), with plenty of granola on hand for snacks, or even jazzing up a bowl of store-bought ice cream.
Need a break from holiday eating? This salad from GraceDickinson will leave you feeling satisfied and healthy.
Lighten up in between the holidays.
For the whole story (and the recipe), check out her blog, and 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.