- The most coveted West Coast beach haunts
- The best greek frozen yogurts
- Pregnant Megan Fox poses in a bikini and shows PDA with Brian Austin Green
- Tricks from Jessica Alba's makeup artist to get a brighter, glowing complexion
- Wimbledon eye candy to watch
- Celeb Mama's pimp their cribs
- Find the bikini to match your beach personality
- All the hot pictures of Channing Tatum from Magic Mike
- Video: Victoria Beckham and the Spice Girls reunite to talk girl power
- A CEO's insight on how to shine as a job candidate
- How to burn calories in the water
- Uggie puts two paws in the pavement
- CelebStyle: Shop the latest celebrity must-have pieces
- Ways to watch TV without cable
Posts for June 26th 2012
There's a category of dishes that I like to call the stars of Summer — quintessential courses that, once warm weather hits, I simply can't do without. Each year, I pounce on the incredible produce that the season affords, then I turn to those staple recipes that I can count on time and time again, like tomato-mozzarella salad or key lime pie.
Despite my reverence to all things classic, though, every now and again, it's fun to inject old-time recipes with a dash of what's current. Here are five of our favorite Summer classics — and five more on-trend twists for them.
After calculating almost seven million reader votes and taking into account our PopSugar secret formula, we're so excited to share the sixth annual PopSugar 100 list with you! The PopSugar 100 is our annual ranking of the biggest stars in Hollywood, based on their last 12 months of accomplishments. Readers vote, taking into account everything from movie releases, personal accomplishments, new babies, loves, breakups, and everything else that makes headlines in our world. Past winners include Brad Pitt, Angelina Jolie, Johnny Depp, and two-time champion Robert Pattinson. The familiar favorites like Kristen Stewart, Ryan Gosling, and Beyoncé Knowles all landed high spots on the list as expected, but there were some new faces who skyrocketed to the top. See if your favorite celebrities made the 2012 PopSugar 100 list and let us know what you think of the list in the comments!
- How to hack a cherry pitter — Food52
- Why the California foie gras ban probably won't be enforced — Eater
- Which is healthier: butter or margarine? — Yahoo! Shine
- Now Oreos are political, too — Grub Street NY
- The best pizza in 23 US cities — Zagat
- The kitchen appliances you don't need — Kitchen Daily
- Guess where you can shop nude and get free groceries? — Delish
Searing meat, sautéing onions, or stir-frying veggies in a sauté pan can cause a layer of caramelization to form on the bottom of the pan. Stainless steel pans are the most notorious for burning. To avoid this, try a nonstick or cast iron pan instead, because the mixture of fat, carbohydrate, and protein molecules won't as readily stick to the bottom of the pan and cause burning. Even if the pan is edging on the side of burned, whatever you do, don't toss it carelessly in the sink. Take a deep breath, lower the heat, and assess the damage first. If it is mostly black, scrape the meat or vegetables onto a clean plate quickly, then soak the pan in soapy water to make the cleaning process easier. Transfer the contents of the plate onto a clean pan if they are not cooked thoroughly. Only this time, add sufficient oil, and keep the flame low to prevent burning.
Otherwise, if the "caramelization" is a dark brown with a few spots of black, then deglaze the pan instead! Despite its unattractive appearance, the layer of dried juices is called the "fond." In French, it means "base" or "foundation," and it acts as the base of many pan sauces. Even though it appears messy and unusable, it is actually condensed flavor and will add unbelievably delicious depth to whatever you are cooking, whether it's sauces, gravies, or bases for soups.
What happens when a sandwich lover like Between the Bread makes it to bread-baking mecca Tartine Bakery, tries multiple offerings on the menu, and shares her thoughts us with the rest of us? We'll tell you what happens: everyone gets very, very hungry.
I am slowly eating my way through the sandwich menu at Tartine Bakery. First, I made a Tartine sandwich recipe at home, and now I've had the real deal, times three. These are no dainty french sandwiches but rather two-handed handfuls, cut into thirds, each third the size of a normal sandwich half. Check out photos from my first visit as well as a recent return with my mom in the gallery below.
Click through her slideshow, then be sure to follow Between the Bread for more sandwich goodness. For a permanent seat at our foodie forum, get to work on your own OnSugar Blog. Your culinary takeaways could wind up featured here.
Greek yogurt: it's thick; it's creamy; it's rich without the calories or fat. These are just a few of the reasons why the Mediterranean staple has become so popular over the past several years and why it's also popping up everywhere in frozen form.
We had one question to ask, though: does the authentic, tart flavor and fluffy texture translate once frozen? To find out the answer, we sampled out 15 greek frozen yogurts to find the best flavors so that you don't make any less-than-delicious purchases.
To find out our overall thoughts on the greek frozen yogurt trend — and the surprising favorite of the bunch — keep reading.
Source: Instagram user tressugar
Italian risotto is time-consuming, but PaprikaPinot shows it's worth it with a shrimp and vegetable risotto.
While risotto is more work to prepare than basic rice, it is well worth the extra effort. This creamy and decadent grain is a sponge for flavors and the slow cooking process allows the essence of the added ingredients to be fully absorbed. This risotto dish includes a variety of colorful vegetables including red bell pepper, green peas, mushrooms and leeks. The shrimp were grilled separately, however, the shrimp shells were quickly boiled with garlic and water to make a broth for the risotto. This is a great Summertime meal!