- The Manduka yoga travel mat is a must have
- Surprising jobs held by US Presidents
- See wild king salmon's route to your dinner plate
- Anne and Adam show PDA as her Les Mis director calls her Fantine "breathtaking"
- How to outsmart a chipped pedicure
- Profiles of Republican women
- Back-to-school backpacks for every style
- Fall workwear essentials you'll want to wear to the office and beyond
- Selena Gomez buys Jonah Hill's former home — take a tour
- See pictures from American Horror Story season 2
- Video: Alanis Morissette opens up about sex and attachment parenting
- CelebStyle: Your closet needs fresh printed trousers like Michelle Williams's
- Sony's new the Xperia S takes aim at the living room
- Make this no-bake peanut butter chocolate cake
Posts for August 29th 2012
What will you be drinking this Labor Day weekend?
Photos: Anna Monette Roberts
In the South, homemade biscuits are a staple for any household or Southern restaurant. Natchez, MS, a small town on the Mississippi River, is known for its Antebellum homes and unbeatable Southern cuisine. Stanton Hall, an official National Historic Landmark and one of the largest and most prominent Natchez mansions, was built in 1858. On the grounds of Stanton Hall, toward the back of the estate, is a restaurant called Carriage House, which serves some of the best biscuits in town.The Carriage House has served residents and visitors alike since 1946, and a typical Carriage House lunch might consist of fried chicken, mashed potatoes, and mustard greens — served alongside biscuits, of course. Between 400 to 1,000 biscuits are baked for the Carriage House every day, and they're always served piping hot and crispy, with melted butter and a mild apple jelly. The biscuits are piled high on a platter, and asking for biscuit refills is just about as popular as asking for tea refills. For a taste of Natchez in your own home, get recipe for Carriage House biscuits.
- Even chefs make mistakes in the kitchen: 10 reveal their greatest flops — Zagat
- A first look at Twitter sensation Ruth Bourdain's first book — Eater
- Yikes! You'll never guess the latest variety of flavored vodka — Grub Street NY
- A love letter to Nutella — Kitchen Daily
- Inmates who were served pet food get justice — Delish
- How best to store fruits and vegetables: from asparagus to kiwi — The Kitchn
- Breaking news: the Muppet Swedish chef might be Norwegian? — Slate
- How long can you really refrigerate a steak, and other recommendations — Yahoo! Shine
Most people never see salmon anywhere but in the store or on a plate. In the supermarket, salmon is typically filleted, with the scales (and most times skin) removed, so only the beautiful, coral-colored flesh remains. Though we read the labels about the fish's origin and whether it's wild or farmed, we really know very little about the journey of that fish.
To share the story of how fish travels from sea to table, Whole Foods Market invited food writers to meet a salmon fisher and explore a fishery at Fisherman's Wharf in San Francisco, CA. Beyond just a tourist destination, the wharf is actually a busy, active dock, where fishermen unload fresh fish off their boats, pack them in ice, and distribute them to purveyors like Whole Foods Market.
Click through to learn more about the fishing rules and regulations and how wild salmon travels from the sea to your dinner table.
There's nothing like the great outdoors . . . with a latte in hand. Unfortunately, having that combination when you head out on your next camping adventure isn't really an option. But if you can handle the kitchen and the campfire, you can surely have your caffeine the next time you hit the trails. With a few creative, shortcut, or back-to-basics methods, you won't be yawning or missing that perfectly foamed milk.
- The French method: A French press is a quick method for brewing smaller amounts of coffee. Aside from the press, all you need is the coffee itself (medium grind) and a pot to boil water in. Try this GSI Outdoors Java Press ($110) or get personal with a Bodum Travel Coffee Press ($40) that you can take with you on the trails.
Like some sort of mad fryentist, give me a pan of hot oil and I will riff on and on an on... See — Fried Cheese Curds — for what was really Part II of my latest fry tear (and a delicious one at that).
Part I began last Friday night, when my cousin Kelly and her husband Jomo came for dinner, and I spied leftover risotto in the cooler. The vision of arancini leapt into my head and while I really didn't have time to make them, I did anyhow, and gosh were we glad that I did. Risotto is lovely fried (le duh), especially with a little square of mozzarella cheese pressed into the middle (le duh), and just beautiful to snack on with a glass of prosecco.
In fact, I would happily have just that for dinner, with sliced tomatoes and a light salad to finish.
Tea towels are an adorable (and useful) addition to any kitchen because they are an inexpensive way to decorate towel racks, dry delicate dishes, and bundle up hot scones or muffins. Take a look at these 10 printed tea towels featuring tasty foods and beverages we love.