- 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
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- 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!
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- 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
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.
- 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
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.
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