- Unlikely but adorable pet friendships
- Get perfect holiday waves in 10 minutes
- A healthy hors d'oeuvre alternative for the holidays
- Frequently asked questions about Kate Middleton's pregnancy
- The most stylish celebrity pregnancy moments of 2012
- How to become an online shopping pro
- Anne Hathaway, Amanda Seyfried, and more stars at the Les Misérables premiere
- Favorite moments from the modernism project photo challenge
- Try a new twist on your recipe for latkes
- Who is the best TV villain of 2012?
- Affordable DIY holiday decorations
- Add Nina Dobrev's red toggle coat to your Winter wardrobe
- Why the Gmail update for iOS is pretty fantastic
- Go neutral with your Winter makeup
- Suburgatory's Carly Chaikin talks about going blond for the role
Posts for December 5th 2012
Whether she's a casual sipper or a whole-leaf tea devotee, the gift of exotic teas or ingenious brewing gear is sure to add a touch of luxury to her everyday. Keep reading for gift ideas from the practical (an electric tea kettle) to the whimsical (a Death Star shaped tea infuser) and beyond.
Any way you slice it, latkes and other fritters are an indulgent affair. With this in mind, I thought I may as well take them over-the-top and fry them till lacy and crisp-tender in rich and pleasantly gamy duck fat.
Put simply, this wound up being a very good decision. The complex flavor of the duck fat is subtle, but it makes its presence known, adding a savory note that plays off sweet applesauce and tangy crème fraîche as if they were old friends.
2012 saw a resurgence in classic American foods that stem back to our country's roots like Jewish deli cuisine, pickles, and wild game. However, there are a few new revolutions on the rise, including desserts-on-a-stick and savory cocktails with unorthodox ingredients like green juice and foie gras. Tell us which food trend you found most delicious, and explain why in the comments below.
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Living in a small, city apartment, I've learned that I can go without a lot in the appliance department while still managing to create delicious food. The oven, however, is not one of those things; in the modern kitchen, it's the king.
Two cooking methods — roasting and baking — are nearly synonymous with the concept of the oven itself, yet they are seemingly identical techniques. They both take place in the oven; they both use dry heat. So what's the difference? Keep reading to learn the difference between roasting and baking.
- Mouthwatering latke and sufganiyot recipes for Hanukkah — Chow
- Why you should own a pressure cooker — HuffPost Taste
- Sneak peek at Range, Bryan Voltaggio's new restaurant — Zagat
- The latest controversy? Easy-Bake ovens should be gender-neutral — Delish
- A guide to drinking during every Christmas activity — Grub Street New York
- Expect to see 1,500 new Starbucks stores in America next year — Eater
- Bartenders share what booze to buy for the best deal — Serious Eats
We've long known that just about anything tastes better on a stick, and Italian antipasti are no exception. If you're hosting for a crowd, skip the Italian appetizer platters and go straight for these light yet flavorful finger-friendly kebabs of Italian sausage, roasted peppers, basil, artichokes, and sun-dried tomatoes. Serve them on colorful toothpicks with a drizzle of balsamic reduction. Watch the video to see how it's done.
Low-effort yet luxurious, garlic confit (garlic stewed in fat — in this case, olive oil) is my favorite sort of edible gift. In addition to its ease of preparation, it's also a welcome respite from the deluge of holiday sweets — though I'm certainly not denouncing fudge, truffles, or holiday cookies. To top it off, garlic confit is the gift that keeps on giving, thanks to its highly adaptable nature.
Creamy and mellow, garlic confit shines wherever one might use roasted garlic. Try mashing it into butter (or the garlic oil it's packed in) and spreading it on a crusty baguette for extra-special garlic bread, add it to compound butter to top sizzling steak, whip it into mashed potatoes, blitz it with its oil for a pungent salad dressing, or tuck the cloves under the skin of roasted chicken. Its uses are near infinitesimal.