- Guilt-free pasta dishes that are perfect for Winter
- 8 cute cases for your new iPad mini
- Get ready for New Year's Eve with these champagne cocktails
- What to do with those gifts you don't want
- Cute pictures of pets stuck in Christmas trees
- Miranda Kerr's best street-style moments
- Video: The year in Rob Pattinson and Kristen Stewart
- Simple lifestyle changes to get better skin
- The Obamas celebrate Christmas in Hawaii
- 9 great apps for traveling with kids
- Control your closet clutter with these stylish accessories
- Get Jessica Alba's surprisingly versatile plaid pants
- Your favorite TV shows of 2012
- Celebrities share their private Christmas photos
- New Year's Eve dresses that cost less than a bottle of champagne
Posts for December 26th 2012
You may not have thought the coldest season of the year is something to look forward to, but we're here to prove you wrong: Winter offers some of the year's most rewarding dishes. From oven-baked cioppino to chicken pot pie, here are a few standout dishes we're truly looking forward to making.
Crisp sparkling wine is elegant and festive enough on its own; a splash of mouth-puckering pomegranate liqueur and a fragrant lemon twist simply elevate it to the next level. It's sure to start your night off right, whether you choose to make these cocktails to order or decide to place the requisite ingredients next to the simple recipe for a self-service cocktail bar.
For a complete chip and dip experience, serve guacamole with tortilla chips that have been tossed with lime juice and a sprinkling of salt, a signature at Chipotle Mexican Grill.
6 large ripe avocados, peeled and pitted
1/4 cup citrus (lemon and lime) juice
3 cups fresh cilantro, chopped
1 1/2 cups red onion, finely chopped
12 large serrano chiles, seeded and finely chopped
1 1/2 teaspoons salt
Tortilla chips, for serving
- Using a fork, mash avocados with citrus juice in small bowl.
- Add cilantro, chopped onion, serrano chilies, and salt. Stir to combine. Serve with tortilla chips, if desired.
Makes six to 10 servings.
- Dips, Appetizers
4 racks baby back ribs, silverskin removed (optional)
1 cup coarse salt
1/2 cup black pepper
2 tablespoons ground white pepper
1 tablespoon cayenne pepper
1 tablespoon sugar
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
For Shiner Bock BBQ sauce:
1 ounce canned chipotle peppers in adobo
1/4 cup of mushroom soy sauce (or regular soy sauce)
1 cup tomato paste
1/4 cup chicken broth
1/3 cup ketchup
1/4 cup apple cider vinegar
6 ounces Shiner Bock beer
1/2 cup orange juice concentrate, such as Minute Maid, thawed
1/4 cup water
1/3 cup minced garlic
1 tablespoon chili powder
1/8 cup onion powder
1 tablespoon kosher salt
1 tablespoon black pepper
3-1/2 cups light brown sugar, packed and leveled
- Prep the ribs: Check to make sure silverskin has been removed from rib racks. If not, remove the silverskin by sliding the end of a spoon under the translucent membrane that covers the bone side of each rib rack; loosen skin, pull off, and discard.
- Season the ribs: In a small bowl, combine salt, peppers, sugar, and garlic and onion powder until will mixed; apply spice rub evenly across meat side of ribs, using roughly 1 tablespoon plus 1 teaspoon per rib rack.
- Cook the ribs: If using a grill, preheat grill to medium; grill-roast ribs, uncovered, on an oiled rack for 40 to 45 minutes, turning every 15 minutes.
- If using a smoker, wrap ribs loosely with aluminum foil; lay them bone-side down. Cook in a pecan wood smoker for 2 to 3 hours, or until tender.
- If using an oven, preheat oven to 275ºF; wrap ribs loosely with aluminum foil; lay them bone side down. Roast pork for 2-1/2 to 3 hours, or until tender.
- Make Shiner Bock BBQ sauce: Puree chipotle peppers, soy sauce, tomato paste, chicken broth, ketchup, vinegar, beer, garlic, orange juice concentrate, and water in a blender or immersion blender until smooth; transfer to a medium saucepan. Whisk to mix thoroughly.
- Whisk in chili powder, onion powder, kosher salt, black pepper, and light brown sugar. Simmer until sauce darkens and flavors have melded together, about 25 to 30 minutes, stirring sauce every 4 to 5 minutes so sauce will not stick or burn the bottom of the pot.
- Brush ribs with sauce: If using a grill, brush ribs with 1 ounce of sauce per rib rack side, flipping twice on the grill, until ribs have been caramelized.
- If using a smoker, remove ribs from foil and transfer rib racks to a griddle or grill. Brush ribs with 1 ounce of sauce per rib rack side, flipping twice until ribs have been caramelized.
- If using an oven, remove ribs from foil; brush ribs with 1 ounce of sauce per rib rack side. Return to oven broiler; broil for a minute per side, repeating again if necessary, until ribs have been caramelized.
- Main Dishes, BBQ
- North American
Keep reading to learn how to make a vermouth-infused cranberry martini.
It's almost time to ring in the new year, and we're thrilled to share what was in our sixth monthly POPSUGAR Must Have box. Your response over the past half-year has been overwhelming, and we can't wait to show you everything we put in our December box. Whether you're hosting a party of your own this year or getting ready to hit the town in your favorite sparkly dress, we have just what you need. Plus, it wouldn't be the holidays without a sweet treat and something to help warm you up. Happy holidays from the POPSUGAR Must Have team!
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I don't know where I was or what I was looking for, but I stumbled upon a Joy the Baker recipe that sent my heart in a flutter of wild palpitations. It involved puff pastry, brie, and preserves, and I knew I had to create my own version.
Instead of puff pastry, I opted to use pie crust. I envisioned creating little Pop-Tarts pastries, filled with brie and fig preserves. Rather than cut the rectangular shapes by hand, I used a round cookie cutter, because it makes for an easier, faster prep than measuring and hand-cutting the dough squares.
Pie dough thaws fast, so you really need to cut it quickly and throw the pieces back into the fridge to firm up before stuffing and closing them.
The round shape, fork crimping, and "X" on the top give the impression that these are miniature pies! Upon biting into the flaky, layered crust, the salty brie and sweet fig preserves ooze out. It was everything my fluttering heart had hoped for, and these bites disappeared quicker than they were made. Now it's your turn to make these adorable brie bites.
- Alex Guarnaschelli wins Next Iron Chef: Redemption — Eater
- Yes, please! 15 pull-apart bread recipes — HuffPost Taste
- 10 food predictions for 2013 — Zagat
- Make this your first "cocktail" of 2013 — TastingTable
- Guy Fieri's Rock of Ages Broadway debut — Grub Street New York
- Pigs in a blanket gets fancy — Yahoo! Shine
- France welcomes back this fast feeder after a 15-year hiatus — Delish