- Try a quick and easy ombre manicure
- Create a chic and unique Easter basket
- Street stylers show us the power of a sleek white blazer
- Try using exposed tableware in your decorating scheme
- Get wedding inspiration from Revenge
- Love lessons inspired by Titanic
- See the latest trends in designer diapers
- What to do if you can't pay your taxes
- 3 moves to help melt away those muffin tops
- Rut roh! Don't leave those yummy Easter baskets unattended
- Dive into the deep with 6 underwater flicks
- See William and Kate's ski vacation with Pippa and George!
- Kelly Clarkson cover Britney Spears — hear more pop stars take on Brit's hits!
Posts for April 4th 2012
I used the dressing from an asparagus and hard-boiled egg side dish for this salad. For a milder onion flavor, substitute half a shallot for the white onion.
1 cucumber, peeled
1 yellow squash
3–4 multicolored carrots
1 fennel bulb
1/2 white onion, peeled
1/4 cup red wine vinaigrette
1 tablespoon fresh parsley, chopped
- With a vegetable peeler or mandoline, shave the cucumber, zucchini, squash, and carrots down to the seeds, or as far as you can go. Toss them in a large bowl.
- Thinly slice the onion and fennel — a mandoline works great for this — and toss this into the bowl of shaved vegetables.
- Add the vinaigrette to the bowl and toss with your hands.
- Place the vegetables in a serving dish. Toss and sprinkle with parsley before serving.
Serves four to six.
- Salads, Vegetables
Chances are you won't want to use the entire hard-boiled egg, so toss the rest on some toast and enjoy a snack. You deserve it.
2 bunches of thick asparagus
4 tablespoons red wine vinaigrette
- Hard-boil the egg. Peel and set aside.
- While the egg is boiling, steam the asparagus over medium-high heat for about 10 minutes, or until tender when pierced with a fork.
- Place the asparagus on a serving dish. With a hand-held fine grater, grate the whole peeled egg over the asparagus. Grate as much of it as you like.
- Drizzle vinaigrette over asparagus and let sit at room temperature until you're ready to serve.
Serves four to six.
- Side Dishes, Vegetables
With so many different types of onions, a full, comprehensive guide would be more than a little tedious, so we've put together a short, simple list of all the must-know points — from taste variation to shelf life to quick cooking tips. Not sure which onions to use in which dish? Learn these basics to boost your knowledge:
Onions come in a large variety of types, tastes, and colors, the most common being yellow, red, white, and green. They can also be bred to create hybrids with different levels of maturity. Depending on the size and intended purpose, these are generally referred to as either pearl, boiler, or pickler onions. On top of all these different types are several forms, too, including fresh, frozen, canned, caramelized, chopped, or dehydrated, as in onion powder.
The most common is the yellow onion, which has brown skin, white flesh, and a strong, pungent taste that gives French onion soup its unique flavor. Red onions, on the other hand, tend to be best either fresh or grilled to maintain their sweet and spicy taste. The traditional onion of Mexican cuisine, the white onion, is generally mild but becomes sweet when sautéed. Green onions are a small, less mature version that's harvested while the shoots are still green, and since their taste is rather light, they tend to be used as a topping.
As a general rule, all fresh onions should be stored away from other produce so that they don't soak up the odors. Green onions need to be refrigerated, while the other types can usually be kept at room temperature in a cool, dark space for two to three weeks. Since sweet onions contain more sugar and water, it's smart to leave them in the refrigerator, too.
If you tend to get teary while cutting onions, check out this video and learn how to chop an onion correctly. Looking for a tasty onion-based dish? Try this caramelized vidalia onion dip recipe, or make some butter-braised onions to toss on your favorite dishes.
For the first time cameras are taken outside of the Top Chef kitchen and into the lives of Bravo's most beloved former contestants as they reach milestones in their personal lives and culinary careers. From opening their own restaurants to expanding their growing franchises, viewers will follow Jen Carroll in Philadelphia, Richard Blais in Atlanta, Fabio Viviani in Los Angeles, and Spike Mendelsohn in DC.
Sounds like Fabio wasn't kidding when he told us last month that he had further plans for reality TV. "You're going to see me getting up in the morning, you're going to see me doing some sports, some hobbies I have, but my show will be more about everything that's going on in my life rather than let's see who Fabio's dating, or let's see who Fabio's barking at," he told us.
Will you watch Life After Top Chef?
Photos: Camilla Salem, Diane Bondareff, courtesy of the National Pork Board
- Ten passover dessert recipes — Food52
- Food & Wine's best new chefs party it up in NYC — Eater
- Relaxed fugu laws are making some chefs angry — Grub Street LA
- How to carve a rack of lamb — Real Simple
- Ham prices are going up as Easter nears — HuffPost Food
- How to make marshmallow peeps at home — The Kitchn
- The secrets behind The Hunger Games food styling — The Daily Meal
Rain or shine, indoors or outdoors, this gorgeous, colorful serveware is sure to brighten up any get-together. Plan to host a party this Spring? From painted mason jars to gingham-printed teaspoons, these nine cheery picks will bring some charm to the table.