- Dirty Dancing lines on love, sex, and having the time of your life
- The power of pink — Fall's new color crush
- Mariah Carey joins Oprah, Lenny, and Cuba on the set of The Butler
- The proper way to clean your makeup brushes
- Reese Witherspoon's fit and flirty maternity style
- How to make raw tomato sauce
- Catch up on your favorite Fall TV shows before they return
- Bring the outside in with botanical accents
- Video: Prince Harry challenges Ryan Lochte to a race in Vegas — watch them swim!
- Newbies guide to registering to vote
- Workouts to boogie the pounds off
- CelebStyle: Shop the latest celebrity must-have pieces right now
- Everything you need to know about creating a website
- Make a grilled watermelon salad with cherry tomatoes and charred beets
Posts for August 21st 2012
Over the course of wine month, we've discovered each of us gravitates toward certain varietals in our wine collection. I'm usually not one to crave a red wine in the middle of the afternoon, but a bone-chilling day in San Francisco called for a robust bottle of red to warm the office.
Thinking we were in for a heavy, tannic Cab, I reached to open the 2008 Silver Oak Alexander Valley Cabernet Sauvignon ($70) for a little office tasting. To our surprise, the wine was surprisingly mellow, with brandied cherries, cinnamon, and chocolate hitting the nose and palate. I was fully anticipating a mouth-puckering, fuzzy-sweater finish, but the tannin finish was velvety, leaving only a subtle trace of its presence behind.
Midtasting, I noticed something very rare take place: tasters lingered around the bottle, refilling their glasses with another splash until the bottle reached its last drop in record time, a clear indicator that the wine is worth its weightier price tag. I returned to my desk a little warmer — and with a greater understanding of the potential of an Alexander Valley Cabernet.
Not to be a downer, but I've become acutely aware that we only have a few more weeks of the Summer produce season until next year. Every time I smell a buttery, ripe peach, I cry a little inside, then I buy more peaches than I need. The same goes with basil; I'm pretty sure I have more than two bunches of basil in my refrigerator, in the event of an emergency. And each time I think of my next meal, I wonder if it can't be a dish that incorporates the sweet-tart jelly insides of a ripe tomato.
It's been easy to try (and fall for) tomatoes in many iterations, from Southeast Asian salad to pickled farm-stand tomatoes. But I'm convinced that my latest discovery, fusilli with no-cook tomato sauce, has to be the greatest.
- A closer look at Krispy Kreme's cotton-candy-flavored menu — Zagat
- The healthiest fast food breakfast options — Yahoo! Shine
- How to make salmon taste less boring — Kitchen Daily
- Food Network's Marc Summers is banged up after a car accident — Grub Street Philly
- Jay-Z sues his former personal chef — Eater
- The results of a new Gallup poll: do American prefer beer or wine? — Delish
- Make waffles without a waffle iron — Always Order Dessert
There's a new member of the Cheetos Puffs family coming your way this Fall: Cheetos Puffs Smoked Cheddar ($4) will be available in stores starting Sept. 17. We received a bag to review, and let's just say, it will be very difficult to wait until these smoky Puffs are officially released. Find out what these smoked Cheetos Puffs taste like, and if they live up to their promise.
The promise: "Just like a backyard barbecue, these flavor-packed snacks provide . . . an added dose of smokiness."
Tea is a fascinating plant — its aromatic leaves are highly revered throughout the world, yet few are aware of the process it takes to cultivate and harvest the prized greens. Take this quiz to test your knowledge of tea and learn some fascinating facts about the astringent brew in your cup.Take the Quiz
Make the most out of the last Summer harvests with this tasty recipe from kitchenwlittleb.
Take advantage of all the peaches out there! A slightly less conventional way to consume the stone fruits is to roast them until they're soft and juicy. Topped with a reduced balsamic vinegar and sprinkled with fresh tarragon and chives, this is a great side dish or ice cream topping for a sweet and savory dessert!
For the full recipe, check out her blog, and 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.
Join O, The Oprah Magazine for a day of inspiration, motivation, and celebration — a day dedicated to you!
On Saturday, Oct. 20, O, The Oprah Magazine comes to life at the Los Angeles Convention Center. Join Oprah, Gayle King, Suze Orman, Dr. Phil, and more experts for a day you'll never forget! Click here to purchase tickets or learn more about this incredible event.