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Posts for August 15th 2012
Customarily, winemakers add yeast to the grapes to propel fermentation, but this Chardonnay is a cuvée sauvage. Sauvage in French means "wild" or "natural," indicating the grape juice, stored in a barrel, slowly developed natural yeast strains and fermented on its own. The fermented wine is then aged in oak barrels sur lie — meaning "on the yeast" — which contributes to added flavor complexity.
The wine pours out a golden hue, a sign that our palates are in for a strong, heavy white that holds its own and offers enough depth and intricacy to appeal to red-wine drinkers. On the nose and tongue, the scent and flavors sync harmoniously. Vanilla bean, butter, caramelized sugar, hazelnut, and toasty oak swirl together for a hefty, rich combination. Perhaps there's a slight hint of apple and lemon, but the fruitiness of the wine subtly lingers in the background. With each swallow, the velvety tannins from the oak coat the tongue and throat but don't stick there relentlessly. Red-wine drinkers, I challenge you to taste and enjoy this Chardonnay.
- Top Chef: The Cruise debuts April 2013 — Zagat
- Running a Food Truck For Dummies is now out — Eater
- Watch an awesome Julia Child Auto-Tune video — Grub Street NY
- Michelle Obama has told Barack Obama that he cannot have a fried Twinkie — Delish
- Amanda Hesser renovates her kitchen — Food52
- Best kitchen hack ever: KitchenAid rotisserie pig roast — Kitchen Daily
- How to choose watermelon — MyRecipes
This recipe, a favorite of ours for years now, comes from the relentlessly delicious kitchen of The Barefoot Contessa, Ina Garten. I've spent many happy hours of my life curled up with her cookbooks and a cup of coffee, dreaming that I too had a cooking assistant named Barbara by my side, and that I too had a gigantic barn-sized kitchen with two dishwashers and plenty of gorgeous natural light. If I had those things, couldn't I too whip up some fantastically comforting food for my husband and millions of viewers? I think I could.
As it turns out, Ina's recipes are entirely doable in the smallest of kitchens with the dreariest of lighting. Even though this particular recipe for chicken stew with biscuits dirties a lot of dishes, I started making it in my tiny grad-school kitchen that had approximately 12 square inches of counter space. I didn't use a mixer to make the biscuits, because I didn't have one yet. I was covered in flour by the end of it, but that only added to the comforting, homey effect, I'm sure: tender chicken napped in gravy, vegetables that add the perfect texture and sweetness, and biscuits that are crisp on the top and wet on the bottom, a little dumpling-y, in fact.
Keep reading for Food Orleans's chicken and biscuits lessons.
Today, Aug. 15, is big day when it comes to celebrity chef birthdays: not only would Julia Child turn 100 years old if she were still alive, but Top Chef head honcho Tom Colicchio is celebrating his 50th year, too! In honor of their respective birthdays, I put together a fun little quiz that tests your knowledge of the chefs-turned-television stars. Can you tell the difference between their lives and careers? Find out now when you take the quiz!Take the Quiz
Need a fast and delicious appetizer to serve at your next dinner party? How about pancetta-wrapped asparagus? It's a crowd-pleaser that's virtually effortless to make. All you have to do is wrap the asparagus with pancetta and throw it on the grill! Watch the video to learn how it's done, then print out the recipe and try it at home.
It's time to add a little kick to your menu, and yupitsmabel has just the thing for you: seasoned shishito peppers!This is a great vegetarian side dish or korean ban chan.
Be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.
This past May, I was presented with the opportunity to visit the Reebok World Headquarters in Canton, MA, and my entire experience there was incredible. The Reebok team members were so friendly and super knowledgeable of their products, the Cross Fit WOD and cardio dance class were insanely awesome, and the generous goodies we received while visiting was pretty much the icing on the cake.
Continue reading about my experience at Reebok World HQ