- Get a peek inside Jennifer Lopez's former Miami home
- Kate Hudson and Naomi Watts make a stylish arrival at the Venice Film Festival
- Check out the Nars Andy Warhol collection
- What was the best song of Summer 2012?
- Gold medalist Gabby Douglas opens up to Oprah about being bullied
- 12 answers to common credit card questions
- 25-minute cardio workout plus playlist
- No-bake peanut butter chocolate cake
- Britain's most popular sweet treats
- See all the celebrity romances happening this Summer
- Tips for your little one's first haircut
- Get the Pretty Little Liars' exact style
- 8 apps for harmony in your work and personal life
- Brad Pitt and Angelina Jolie take the kids toy shopping in France
Posts for August 28th 2012
We've been on a bit of an Italian wine kick lately at Sugar HQ, imbibing everything from spumante Rosé to smooth Valpolicella. Now, you might think that this recent surge would quell my interest in the region (at least temporarily), but rather, I've found myself lingering longingly in the Italian section of the wine store, plotting my next exploration by glass.
Today's find was a happy accident of sorts, plucked off the shelf by my beau at random — or so he says — to pair with a home-cooked Italian feast. The 2008 Fattoria del Cerro Vino Nobile di Montepulicano ($20), demarcated with an official, purple DOCG label, signifies this wine is truly sourced from Tuscany. Further establishing its authentic Italian origins, the wine is a blend of Sangiovese, Colorino, and Mammolo grapes. Although it sounded foreign to our taste buds, the first sip had us sold. We found that its light body and velvety-smooth texture paired exceptionally well with a range of Italian cuisine, from bucatini coated in vodka sauce to pork ragu.
One last note: while we relished this bottle in its relatively young state, this is the sort of wine that's worth aging. So if you're feeling particularly canny, snap up a bottle or two, and hold tight. I can only imagine what wonders a few years will add.
Curious to find out if British drugstore sweet treats had much to boast beyond their novelty factor, we set out to sample nearly two dozen varieties. While some were doozies — one candy prompted the exclamation that "it tastes like I licked an old lady" — we found some delightful new favorites and a few improved versions of American analogues. Find out what we'll be buying in bulk.
- Get excited for the Fall lineup of new cookbook releases — Eater
- Watch the cryptic trailer for Chicago's Next restaurant — Zagat
- Have a tiny, cluttered kitchen? Learn how to maximize your space — Kitchen Daily
- Find out what tasty treat President Obama is banned from eating — Delish
- Campbell's launches a line of hipster soups — Grub Street NY
- Learn the "right" way to eat a Tic Tac — HuffPost Tech
- Pulparindo to chicle: a primer on Mexican sweets — Saveur
I recently hit up a trendy restaurant for brunch, where I found myself feasting on crusty bread topped with macerated raspberries and mascarpone cheese. The dish was chock-full of peak season sweetness, but I couldn't help but think that, at an overpriced $9, it'd be better off made at home.
So, with that inspiration in mind, I took to my market and picked up a bounty of end-of-season apricots for a mere 99 cents per pound. The stone fruits, along with some figs, went into the oven to be roasted until they were syrupy and falling-apart sweet. I served them in their juices over fresh ricotta on rustic levain.
As it turns out, roasted fruit-topped bread makes a delicious start to the day, as well as an after-school or post-workout snack. It's easily adaptable (I'm certain everything from plums to blackberries to grapes would work!) and affordable to make at home. Keep reading for the indispensable recipe.
Unless you went to culinary school or are an amateur pizzaiolo, a bench scraper like this OXO version ($10) might not frequent your kitchen counter — yet! While traditionally, this dull-edged, rectangular piece of stainless steel is used to portion out bread dough and scrape off persnickety pieces of dried pastry dough from countertops, there's an even more practical way to implement this tool. Find out the life-changing bench scraper trick.
We're daydreaming of a trip to the land of pasta and prosciutto, but we don't yet have a trip to the continent on the books. Until then, we'll play virtual tourist. So follow along, but fair warning: this roundup of quintessential Italian treats is sure to cause tortuous hunger pangs.
Who doesn't love crab cakes? Here, sevimel shares her healthy take on everyone's favorite appetizer.
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.