- Geek's wild about Lomo's new chrome and leather camera
- Savvy suggests changing your post work routine and donating to charity
- Fab's feeling florals, bright colors, and sleek, graphic accessories
- Casa's craving chic Moroccan home accessories
- Buzz is excited about the return of Mad Men and new music from The Shins
- Yum's yearning for high-class new kitchen gadgets
- Bella's hoping for Hunger Games-inspired nail polish
- Tres's diving into tomes by Rachel Dratch and Kristen Johnson
- Lil's loving travel essentials and baby care products from Jessica Alba
- Fit's hyped up on Lululemon's riding blazer and chocolate coconut water
Posts for March 1st 2012
Besides holding the champion title and being $125,000 richer, Qui now faces a higher public profile than he's ever held before. Whether you watch the show or now, there's no doubt you'll be seeing much more of him — so here are a few things you should know about the newly crowned Top Chef.
- He's a James Beard Award semifinalist. Qui's been nominated as a semifinalist for the Best Chef: Southwest award and will find out if he's a finalist come March 19. Qui was named a semifinalist in the Rising Star Chef award category last year but didn't make it to the finalist round. Perhaps this year's TV win will give him the extra edge?
- He hopes to expand his culinary presence. Qui has expressed interest in opening an eatery in New York someday.
For more on Qui, keep reading.
Top your fresh pasta with your favorite sauce or toss it with sautéed vegetables and sprinkle with Parmesan cheese.
12 heaping "Italian" tablespoons of flour
Salt and pepper
1 tablespoon extra-virgin olive oil
- Quickly beat eggs in the food processor with a pinch of salt and pepper.
- Add heaping “Italian” tablespoons of flour and olive oil to the food processor and mix until the dough begins to form into a ball.
- Pass dough through the pasta press twice until 1/4 inch thick. Roll the dough onto itself into a burrito shape and chop width-wise to create fettuccine.
- Add the fettuccine to boiling water over high heat, stirring occasionally until it floats, approximately five to eight minutes.
- Main Dishes
By now, you've probably seen just about every food and behind-the-scenes photo from the South Beach Wine & Food Festival, but there is one thing you haven't seen yet: some of the craziest moments from our time in South Florida. Presenting . . . the biggest ZOMG moments from this year's festival. Go ahead — you know you want to.
If you find yourself feeling a little bit left out because you didn't get to party in Miami with your favorite chefs and culinary personalities, don't worry. YumSugar has got your back. We have put together the ultimate 2012 SOBEWFF experience, complete with all the events we attended and the awesome people we had a chance to meet and learn from. After clicking through these photos, you'll be able to chat with your friends about how hilarious Bobby Flay was after he chugged his second mojito and how buttery and amazing stone crab really is. It'll be like you were there with us! And don't worry. We'll obviously keep your secret . . .
It seems like just yesterday we were ringing in the start of 2012, yet today we've just descended upon the third month of the year. (Time flies when you're having fun!) On top of celebrating St. Patrick's Day and March Madness, there are a bunch of other new happenings and provisions we're looking forward to. See what's at the top of our covet list when you read ahead.
- First interview with the winner of Top Chef: Texas — Bravo
- Sprinkles launches a 24-hour cupcake ATM — Devour
- Alton Brown will host this year's James Beard Foundation Awards — Eater
- Try this: roasted whole head of cauliflower — Food Republic
- America's most caffeinated cities — Yahoo! Shine
- San Francisco Chronicle critic Michael Bauer opposes the foie gras ban — Inside Scoop
- The beauty of shad roe — Honest Cooking
Photo courtesy of Bravo