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- How to prep a cake pan, in pictures
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Posts for August 22nd 2012
I'll admit, I'd never have thought to buy Georges Duboeuf's 2011 Domaine Les Chenevières Mâcon-Villages: as someone who lacks patience as a virtue, the wine has far too many accented and unpronounceable descriptors for me to bother even pulling it off the shelf when, say, a California Chardonnay is also staring back at me.
But now that I've tried it, I absolutely would: from the minute the pour hit my glass, I knew this wine and I were destined to be friends. The glass had such a saturated straw hue, it was like Rapunzel spun gold! One sniff brought a bevy of aromatics — nuts and fruit like apples and pears, and floral notes, like rose petals — followed by a creamy mouthfeel, citrus midpalate, and a long, lingering finish.
I wasn't the only one: "This is maybe the best wine I've ever had. I want to drink it all day, every day," another taster told me. "It's the type of dry white I'm always looking for: dry with a very slight sweet aftertaste," she explained. Everyone was shocked to find out its sticker price was a mere $14, and we all agreed that despite having a mouthful of a name, this white Burgundy is well worth seeking out.
Ever heard of the kouign-amann? If you haven't, you will soon.
This pastry emerged out of obscurity last Fall to make a splash at various spots in San Francisco. But given its rapid growth over the past year, it's likely it'll be in bakeshops across the country sooner rather than later.
The kouign-amann (pronounced "queen a-mahn") hails from Brittany, France; think of it as a cross between a croissant and a palmier, with layer after layer of buttery, flaky pastry on the inside, yet caramelized with ever-so-slightly-burnt sugar on the outside. Our favorite thus far, which comes from Oakland's Starter Bakery, also comes in a chocolate version and a seasonal fruit version in addition to the classic rendition.
The Breton pastry's hit California big time — it's available at Starbucks-owned La Boulange locations, as well as Whole Foods Markets in Northern California and at Thomas Keller's Bouchon in Beverly Hills. But it's also big in Salt Lake City, where bakery Les Madeleines has been serving the KG since 2004. In New York, it's a big sell at Bouley and Dominique Ansel; in Chicago, at Floriole and Alliance Bakery; and also in cities like Seattle and Indianapolis. Not sold in your hometown? With some patience, you can even make it at home. Both the pastry and the name are (quite literally) a mouthful, but this is no doubt a trend that's going to continue to grow. Have you had one yet?
Photos: Anna Monette Roberts
- 14 recipes you can make in the blender — Kitchen Daily
- This restaurant gives a discount for "best looking" — Eater
- Morimoto's opening a food-on-sticks concept in LA come September — Grub Street LA
- A Red Lobster waitress gets attacked for overfilling water glasses — Zagat
- The latest salmonella outbreak involves cantaloupe from Indiana — Delish
- Seven ways to get your cooking mojo back — The Kitchn
- The muddler does double duty — Epicurious
We could wax rhapsodic about the wide world of cake for hours (and likely have), but whether we're indulging in a fudgey chocolate-almond stunner or a classic yellow cake, one crucial step in cake prep holds constant. In our less-informed days, we occasionally skipped taking the care and time to prep a cake pan properly, writing it off as a fussy, time consuming step. Let's just say we learned our lesson the hard way . . . and when it comes down to it, this step is a necessity — and actually quite simple. So learn from our mistakes, and do it right.
Get a taste of the beach with this island-inspired recipe from PrettyGirlsCook.Corn cakes topped with shrimp marinaded in tequila and lime topped with mango salsa.
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.
As a fitness professional who teaches multiple classes a day, I'm very picky about training shoes. These shoes do exactly what they claim to do with the lightweight, flexible design. They're very comfortable, which is key with workout shoes. The technology of the flex nodes allow for natural multidirectional movement.
The combination of the lightweight feel, along with the flexible support, is perfect for high-intensity classes and a variety of movement. I've been wearing them for step classes, BOSU classes, HIIT workouts, and even for weight training. They are currently on the top of my list for cross-training shoes, although I did just customize my own design for a new pair of CrossFit Nano 2.0 shoes. I can't wait to get my hands on those.