- Cozy, design-savvy mountain retreats around the world
- Which actress should star in the Gone Girl movie?
- New Southern cookbooks that do it right
- Cameron Diaz joins Colin Firth for a Gambit good time
- The hottest nail polish shades for November
- Holiday gifts for newlyweds who have it all
- Sweater dresses that stick to the Thanksgiving dress code
- Video: How to wear the season's gorgeous opulent trend
- The best gifts for moms-to-be
- Awesome uses for plastic bags
- A 5-minute energizing warmup
- CelebStyle: All the cool celebrity girls are crushing on Isabel Marant's boots
- Lighting accessories for iDevices
- Kristen Stewart shares pictures of her new rescue dog, Bernie
- How to achieve sparkling skin
Posts for November 7th 2012
We've got Southern cuisine on the mind as of late, which luckily coincides with a glut of newly released cookbooks on the subject this Fall. While all of them include their own takes on the requisite fried chicken, grits, and biscuits, we were excited to find a wide variety of other intriguing bites between their covers. Whether you're searching for a classic Southern recipe or something more newfangled (French-Southern fusion, anyone?), we've got you covered. Keep reading for our picks and the recipes that have our hearts aflutter.
With all of their intricate crimps and folds, dumplings like potstickers can seem intimidating to the home cook. Luckily, Food Orleans demonstrates that while these pretty little packages may be time-consuming, they can be made at home with relative ease. Try her Cajun spin on the Asian nibble, or follow her step-by-step photos using your filling of choice.
Paul and I love to eat treats! Anything small, bite-sized, warm, and savory pretty much does the trick. And the best thing about these potstickers is that they're easy to cook—really, really easy. You have to be in a bit of a crafting mood to fill them and pleat their little edges, but the cooking itself is easy-peasy.
Normally, potstickers are filled with raw pork or shrimp and cabbage, and the filling gets cooked as the dumplings steam. . . but I always have trouble getting the filling to cook through before the wonton wrappers become sad little soggy flaps. Using a cooked filling, such as boudin (sausage made from minced pork and rice), solves the cooking problem PLUS makes great use of local ingredients, or even leftovers. If you don't have boudin or greens, or don't like one or both of those things, use other cooked meats, seafood, or vegetables. Just make sure everything is chopped really fine before stuffing the potstickers.
Can we make a suggestion? The next time you have a spare hour and are looking for a simple kitchen project, brown up a big batch of caramelized onions. While this is a relatively simple task, it does take time — typically 45 minutes to an hour — and requires frequent attention. So catch up on a favorite food podcast, or do the dishes during the downtime, and know that your efforts will be rewarded with a pile of glossy, robustly flavored onions that are sure to add spunk to meals throughout the week.
- A flavorful introduction to delicata squash — Big Girls Small Kitchen
- No GMO food labeling: Proposition 37 fails to pass in California — Grub Street LA
- Has Top Chef Just Desserts been canceled? — Eater
- Sam Adams is now offering a $190 bottle of beer — Delish
- Martha Stewart's new show is called The Tao of Martha — Zagat
- An easier, cheaper way to hack duck confit — The Kitchn
- 2013's big burger trend — Burger Business
Bravo's Top Chef is undeniably the biggest food reality cooking show in America today. So how's it working out for stars of the show who aren't on Life After Top Chef? To find out, we tracked down some of the show's biggest stars at the Food & Wine Classic in Aspen. Chefs from seasons past, including everyone from Harold Dieterle to Ed Lee, weigh in on what's next for them, whether life's really changed since Top Chef, and what advice they have for chefs on the upcoming Top Chef: Seattle.
Just like the way we cook, we all take different approaches to organization, and arranging cookbooks is no different. Whether you have mountains of cookbooks or just a few favorites, here are some ideas for how to make the most out of those palatable pages.
- Don't be afraid to take them out of the kitchen. Instead of keeping all of your cookbooks in one place, prioritize. Try selecting ones that you will be using the most at any given time, depending on the season and the holiday, and have those handy in the kitchen. There's nothing wrong with placing the rest in a different bookshelf and rotating them out.
- Keep it stylish. For the cookbooks that do stay inside the kitchen, place them on a shelf or table alongside some of your cutest cooking tools, like a sugar bowl, for some culinary pizzazz. The more you notice your cookbooks, the more likely you are to use them.
- Know how you cook. When you get ready to make a dish, do you get inspiration from a certain author? A type of cuisine? Depending on your answer, organize along those themes: international, grilling, alphabetical, etc. If you want to take things one step further, you can then arrange by color or size.
How do you keep your cookbook collection in check?
When someone is generous enough to open up her home for entertaining, you probably fall back on an affordable bottle of wine as a hostess gift. But this holiday season, offer something more unexpected — like cork candles or a clever gift that doubles as wrapping — that any wine lover will appreciate. We've gathered 10 gifts under $10 that look like they cost more. At these prices, you might just be able to gift them a nice bottle of wine, too.
Lamenting the long wait till fresh pea season? Take a cue from Aimee3242 and whip up this minty pea dip using frozen peas, a favorite freezer-aisle staple.
This pesto like dip/spread/appetizer literally came out of what I had in my freezer and pantry. We were hosting an impromptu wine Wednesday night and I didn't have time to go to the grocery store beforehand and it was just a small party, so I winged it. This dip was nutty and sweet with a little bit of heat from the red pepper flakes and it had a lovely green color. Perfect with pita chips, toasted bread, or crackers with some cheese.
For 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.