- Yoga poses to try out for a better night's rest
- Vidal Sassoon's former midcentury home hits the market
- 8 foods that are best to buy canned
- Marion Cotillard admits she almost quit acting during her Rust and Bone premiere
- How to turn your shower into a miniature spa
- Celebrity women get out the vote on Twitter
- Make bedtime better with the coziest flannel sheets for kids
- Kick your camo look up a notch with a pop of pink
- Video: Robert Pattinson and Kristen Stewart take their press tour to late night shows
- The top OMG moments from this week's Gossip Girl
- Celebs cover up in chic black and white coats
- Apps that will turn your phone into an ereader
- 15 reasons you need to get a library card
- Whip up a vegan Mexican pizza for a healthy and delicious meal
- Meet the brave dogs of Hurricane Sandy
Posts for November 6th 2012
Do images of gray canned green beans and soup that stands up on its own volition come to mind when you think canned food? Think again. Time and time again we turn to the pantry when looking to pull together last-minute meals or set the foundation for an elaborate weekend project. From the classic to the exotic, here's what we keep in our cupboards.
- Tomatoes: While few things beat a juicy peak-season tomato, the rest of the year, canned tomatoes are the way to go. We're partial to whole over diced: whole tomatoes tend to be higher quality and are more versatile.
- Fish: Keep tuna, anchovies, and sardines on hand to add briny bite to salads, or even eat straight out of the tin. Look for those that are packed in their own juices or olive oil, although the best anchovies tend to be packed in salt.
- Pumpkin: As a general rule of thumb, fresh pumpkin is a better choice in savory applications, but canned is the way to go for baked goods, thanks to its consistent moisture levels and smoother texture. Just make sure to choose plain pumpkin over pumpkin pie filling, which is already sweetened and spiced.
- Beans: Canned beans reign supreme when it comes to whipping up speedy weeknight meals. Just make sure to thoroughly rinse away the briny liquid before using.
- Condensed and evaporated milk: Both of these cooked dairy products are baker's staples, essential for key lime pie, dulce de leche, and fudge.
Tonight will bring discourse about battleground counties and swing states. But when it comes to food, we declare: there are no red states or blue states — only epicurean states!
Despite the growing number of chain restaurants across America, regional cuisine remains as vast as our continent is wide. Some may travel far distances just for a taste of authentic, iconic state dishes, but to know the history behind their creation is another story. For instance, do you know who invented the first Philly cheesesteak? How about the California Cobb salad? We've gathered 50 dishes from 50 states to prime you about the dishes you love. Be forewarned: this slideshow will make you hungry.
- The top five moments in presidential burger history — Zagat
- One-liners from the No Reservations series finale — Eater
- Pippa Middleton defends her new party planning book — Yahoo! Shine
- The crouton cone: yes, that's a thing — HuffPost Taste
- Are Burger King's gingerbread offerings worth a trip? — Chow
- Iron Chef-worthy kale recipes — The FN Dish
- 2012's most grisly kitchen horror stories — Grub Street New York
- Would you be game for smelling like sushi? — Delish
Food policy is perhaps not the sexiest of topics — OK it's the opposite of food porn — but it's an important and often eye-opening subject to follow. In honor of today's vote in California on GMO food labeling, we've rounded up our favorite sources on Twitter for the dirt on everything from food recalls to arguments on how to better shape our current food system.
Want more? Crack the spine on one of these tomes on the subject.
Rich in flavor yet light on the butter and cream, curried pumpkin soup is an easy Thanksgiving starter or a simple entrée that can be stored in the fridge for guests to enjoy during the holiday weekend. This particular pumpkin soup has an Indian twist with the addition of ginger, curry powder, and coconut milk; however, it is not overwhelmingly spicy or palate-burning.
While you might want to forgo using fresh pumpkin in baked goods, it's a must when making homemade pumpkin soup. Yes, it takes a while for the pumpkin to roast, but once the gourd is cooked through, the soup comes together in no time. Plus, roasting real pumpkin lets you reserve the pumpkin seeds and toast them for the topping.
The pumpkin makes the soup thick, fibrous, and slightly sweet, while the freshly toasted pumpkin seeds are fun to munch on. The Indian curry and fresh ginger make this soup plenty spicy, and a dash of cayenne heightens the fiery burn. The fluffy dollop of Greek yogurt gives the soup a tart bite and mellows out the spice.
Depending on how much parsley you use, you can consider it a "dose" of green vegetables before the indulgent Thanksgiving mains are served. I like a large handful, which wilts into an easy-to-chew, spinach-like texture. Learn how to make it.
Being a presidential candidate means a few things: little sleep, lots of handshakes, and on-the-go eating. For Mitt Romney and Barack Obama, it's not all about fast food, though there has been quite a bit of takeout on the campaign trail. Obama treats himself to sweets, and Romney makes his own peanut butter and honey sandwiches. On Election Day 2012, let's take a look back at what's fueled this year's presidential hopefuls.
Don't have fancy barbecue equipment but want to make authentic pulled pork? No problem! crccooks has you covered.
Over the past couple of years, my affinity for making a more authentic version of pulled pork grew hungry . . . especially after attending the Big Apple Barbecue Block Party in NYC and having numerous conversations with some barbecue enthusiast friends. Purchasing a smoker really wasn’t in the cards, being that my now wife and I were saving big time for our wedding and I just obtained a super awesome gas grill. I needed to figure out how to smoke up some pork shoulders in an authentic way . . . on an inauthentic gas grill. The results were . . . well, you take a look.
For the recipe, check out his 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.