- Kiss-friendly New Year's Eve date ideas
- Workouts for your every mood
- How to go on a digital diet
- The lowdown on Champagnes and sparkling wines
- Adorable pictures of celebs with their furry friends
- Editors share their fashion resolutions for 2013
- Video: The most shocking celebrity couple moments of the year
- How to organize your home, room by room
- Runway hair and makeup looks perfect for New Year's Eve
- Tips for hiring a New Year's Eve babysitter
- Designer Jon Call shares his favorite things
- Work Rihanna's all-black courtside style for day or night
- The biggest movie headlines of 2012
- Eric and Maxwell Johnson hit the beach with the Simpson clan
- A tasty recipe for chicken with olives, oranges, and new potatoes
Posts for December 27th 2012
When it comes to trendy bites, this year brought back old classics like Jewish deli cuisine and mixed up savory cocktails with unorthodox ingredients. We recently asked you to vote for your favorite food trend of 2012 — Korean food seems to be a sure favorite! Now with 2013 just a few days away, we want to know what foodie trends you think are here to stay. Let us know what food you still love — from desserts on a stick to pickled veggies — and those you want to leave it in 2012 for good . . .
If you've ever tasted a gougère — essentially savory cheese-flecked cousins of cream puffs and eclairs — then little needs to be said in order to convince you to head to the kitchen to whip up a batch of these luxurious appetizers. If not, I'll keep it simple: airy and light, with just enough nutty cheese to keep things lively, these pâte-à-choux party favorites will go fast if included in a party spread.
Put off by the slightly strange method of cookery that's outlined in the recipe below? Don't be. It may be a slight step outside of your baking repertoire if you've yet to try your hand at any treats in the choux-pastry family, but their assembly is actually quite simple and intuitive and can be made in large party-friendly quantities in precious few minutes. Keep reading for the easy yet impressive recipe.
This year shocked us with food headlines from the snarky (Pete Wells's infamous slam of Guy Fieri's Times Square restaurant in The New York Times) to the truly disgusting (the "pink slime" controversy). Click through for the top 10 stories that made the news this year and make sure to vote in our poll for whichever you found most significant (dastardly or not).
- Sparkling wine: A catchall term used for any bubbly without a specific regional designation, this is often applied to American wines.
- Champagne: Sparkling wine produced in the French region of the same name. The "Champagne" definition was protected by the Treaty of Versailles, but since the US never officially signed it, some older American producers use the Champagne name, too.
- Cava: Spain's contribution to the sparkling family is named for the cellars in which it is produced.
- Prosecco: A sparkling wine produced in Italy, mostly in the Veneto region.
Read on for a closer look at all the adjectives you may see on a sparkling wine label.
- Starbucks's political coffee cup statement — Zagat
- An early look at Gwyneth Paltrow's second cookbook — Eater
- The year in made-up food words — Grub Street New York
- Find out if Flavor Flav is opening a restaurant near you — Delish
- Winter soups so thick you can stand up a spoon in 'em — HuffPost Taste
- 7-Eleven's new focus: sell healthier food items — The New York Times
- Sazerac jelly shots for New Year's Eve — Chow
- Must make: Cadiz-style clams in sherry sauce — Saveur
This year, serve a classic cocktail that'll whet your guests' appetites before the next big feast. For a drink that'll truly kick-start the appetite, we recommend the bitter Italian drink known as the Negroni — and a two-ingredient appetizer to go along with it. Though this cocktail (which was purportedly invented by a Florentine count!) isn't for the faint of heart, we'd argue that once you fall for it, there's no going back. Watch our latest episode of Happiest Hour for an easy drink (and bite) to add a punch to this holiday's entertaining.
If you're still debating on whether or not you should have guests over this New Year's Eve, we suggest giving it a go with the help of three-ingredient appetizers that make entertaining easy. These favorites are loaded with flavor but not with prep time. Cut back on time in the kitchen and enjoy the last day of the year with friends, not fuss.