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- Creative sides for a late-Spring BBQ
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- Brad and Angelina go for a date at the museum
- The best moments of The Vampire Diaries season three
- Gluten-free snacks to satisfy salty cravings
- Portable speakers to keep you jamming all Summer long
- Video: Jason Derulo says breaking his neck was "a blessing in disguise"
Posts for May 17th 2012
To optimize the sweet, roasted flavor, buy the seeds whole, dry-roast them in a sauté pan, and grind them using a spice grinder or a mortar and pestle. If LaClare Farms Evalon cheese is not available, then substitute it with another Gouda-style cheese or Parmesan.
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon white balsamic vinegar
1/4 cup extra-virgin olive oil
Salt, to taste
1 five-ounce bag mixed greens, or a blend of baby spinach and arugula
4 ounces LaClare Farms Evalon aged goat cheese with fenugreek, sliced on a cheese peeler
4 small ripe peaches, cut into thin wedges
Ground fenugreek, to taste
- In a small bowl, whisk together Dijon, honey, and vinegar. Slowly dribble in olive oil while whisking vigorously to emulsify oil and vinegar. Salt to taste.
- In a large salad bowl, combine salad greens and toss in dressing, one tablespoon at a time until leaves are lightly coated. Toss in cheese and peaches right before serving.
- Divide salad between four plates and garnish with extra cheese and peaches. Sprinkle a pinch of ground fenugreek on top of each plated salad.
Serves four as a side salad.
- Salads, Cheese
Since we've all been taught to eat three times a day, it can be easy to overlook the splendor of one perfect piece of pie, or a single sip of vino that tastes like pure earth. To remind you of the pleasure food brings to our lives, we present some of our favorite food quotes, courtesy of everyone from Erma Bombeck to Julia Child.
The original recipe called for 1 1/2 cups sugar and no water, but I was left with a very thick paste — not great for drizzling! I cut the recipe down to one cup sugar and added one tablespoon of water. The result was a glaze that was still just a little too thick, so I have adjusted this recipe to add an additional half tablespoon of water to get it to that nice dribbly consistency.
2 tablespoons unsalted butter, melted and cooled
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup confectioners' sugar
1 1/2 tablespoons water
- Combine all the ingredients in a small bowl and whisk until smooth.
- To glaze the cake: set the cake on a wire rack over waxed paper and slowly drizzle the glaze over the cake.
- Desserts, Frosting
While mustard's always delicious slathered onto your favorite sandwich, there are so many ways to go beyond the basics and get creative with this common yet versatile condiment. From marinades to mix-ins, there are plenty of ways to make the most of mustard for your next meal.
Give your casseroles a bit of bite.
From shepherd's pie to mac and cheese, a spoonful of mustard can go a long way when developing the flavor profile of a classic dish.
Make a tangy dressing.
Whether you're making classic honey mustard or you're mixing things up with a standard vinaigrette recipe, a little mustard can go a long way.
Read on for countless more uses for mustard.
The lemon flavor in this cake is very subtle, so for an extra punch of citrus, drizzle some lemon glaze on top. The cake would also be delightful with a lavender icing.
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature, plus more for greasing the pan
2 tablespoons lemon zest
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups buttermilk
1/2 cup vegetable oil
- Preheat the oven to 350ºF. Butter a 10-inch Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the lemon zest, then beat in eggs, one at a time, until combined.
- In a two-cup measuring cup, mix together the vanilla extract, buttermilk, and oil.
- Add one third of the flour mixture to the butter mixture and beat gently until just combined. Then add half of the buttermilk mixture, beating until just combined. Repeat until you have used all of the dry and wet ingredients, ending with one final flour mixture addition. Beat until just combined and no streaks of flour remain.
- Pour into the prepared pan and bake in the center of the oven for 50 to 55 minutes until a toothpick inserted in the middle of the cake comes out with just a few crumbs attached. Cool in the pan on a wire rack for 15 minutes, then invert the cake onto the wire rack to cool completely before glazing.
Makes one Bundt cake.
- Desserts, Cake
- 10 crazy food names, explained — Zagat
- Anthony Bourdain: "@RuthBourdain has lost gas" — Grub Street NY
- Eat it, don't tweet it: an Instagram food porn anthem — YouTube
- What the Olympic athletes are eating — Delish
- Duff Goldman has a new show on YouTube's food channel, Hungry — The Braiser
- Thomas Keller is not impressed by locavores — Eater
- A new study shows health food costs no more than junk food — USA Today
Warmer months mean lazy afternoon tea parties, and these thumbprint cookies are a dainty treat to add to the table. For added crunch and flavor, try rolling the crisp, crumbly shortbread in toasted, slivered almonds. Although vegan, the smooth, dark chocolate "buttercream" imparts rich, tart notes to the otherwise delicate cookie. Take a look at the fast and easy recipe.
Jo_jo_ba may have declared this lasagna hush-hush, but we think she should get the word out about it!I made this vegetarian lasagna for my sister when she came home from school declaring her newfound love for the dish. I knew she didn't like "chunks" in her pasta, nor does she eat many veggies in general, so I used the "sneaky" technique of pureeing zucchini, red pepper, carrot, and onion into a smooth tomato sauce instead.