- Ways to spruce up your ponytail
- Camping cocktail essentials
- What to pack for road trips with your pet
- Jay-Z returns to the Big Apple in a chopper with Blue
- Our favorite funny-lady tweets of the week
- See Camila Alves's bump-flaunting maternity style
- Fashion Week style directory — who to watch and how to get the look
- Tips for creating an a-list space for your wardrobe
- The best and worst of August entertainment
- Video: Will and Kate do the wave — plus, details on a Diana tribute
- Simple money saving tips for your next road trip
- Tips and tricks for keeping produce fresh longer
- CelebStyle: Isla Fisher shows off her wild side in Cheetah-print jeans — shop them
- The lowdown on downloading podcasts
- How to build the perfect cheese plate
Posts for August 30th 2012
Mention Sonoma or Napa in a conversation, and most people will nod their heads in recognition; sadly, the same can't be said of Mendocino, even though its high elevation and moist, mineral-rich soil make it an ideal region for wine production. Near tailor-made for Pinot Noir (a favorite around Sugar HQ), discover Mendocino's finest with a bottle of 2009 La Follette Manchester Ridge Pinot Noir. While it's on the pricier side at $50 a bottle, the carefully crafted wine exemplifies the vibrant Pinots that come out of this up-and-coming area.
The wine's cherry and rose scent coaxed us to pour a glass on the heavier side, and as we sipped, the flavor bloomed on our palates. Smooth yet smoky, jammy yet peppery, and floral yet earthy: each sip built upon itself with new notes. Although many Pinot Noirs are thinner bodied and lower in tannins, this wine held its own without being overly acidic. We'd pair it with rich, crispy duck confit or a vegetarian entrée with portobello mushrooms.
It's easy to be intimidated by the prospect of making your own ice cream — after all, it's one of the few dishes that requires its own dedicated piece of equipment. Use an ice cream maker once, however, and you'll find that it's the easiest appliance you'll ever need to use. In truth, that's not the tricky part; tempering your ice cream is.
To eliminate any potential disaster on your first ice cream try, start out with a recipe that doesn't call for an egg yolk or custard base. That way, you won't have to worry about your egg yolks curdling or scrambling, or the lengthy cooling time that follows. While gelato and frozen sorbet contain eggs, ice cream in its purest incarnation actually doesn't. This light, airy ice cream incorporates the rich flavors of maple syrup and walnuts with cream and a touch of milk. Beginners, if you're interested, keep reading for the basic recipe.
- Top Chef's Angelo Sosa shares his favorite NYC spots — Zagat
- McDonald's opens its first Siberian location — Eater
- Bug farming (intended for consumption) exists — Grub Street Philadelphia
- Healthy, crowd-pleasing salmon recipes — Kitchen Daily
- A surprising tip to keep cottage cheese fresh for longer — Chow
- Campbell's Soup releases a special-edition Andy Warhol-inspired can — Delish
- Must make: baba ganoush— Big Girls Small Kitchen
Camping and cocktails are an essential way wrap up the Summer and celebrate Labor Day. If you are heading off to the great outdoors this weekend and want to mix up your favorite drink, then consider packing a minibar. Unlike your bar cart wares at home, these tools are sturdy enough to withstand the weather and the trails but still manage to shake up the perfect cocktail. Guarantee yourself a good time and a refreshing campground cocktail on your next adventure with these essentials.
To be quite honest, I'm not much of a camper, so when I do venture out into the woods, I make certain to pack an ample variety of treats to keep my spirits up and the smiles coming. While granola bars and to-go packs of chocolate almond butter make it into my duffel without fail, they pale in comparison to my favorite camping treat of all: ooey-gooey roasted marshmallows. Roasted marshmallows may seem simple — boring, even — but I can't get enough of them, especially when they're toasted up just the way I like them: with a crisp, pale golden-brown shell and gooeyness throughout.
I'd love to hear what your favorite camping snacks are and, for bonus points, how you like your marshmallows roasted! Are there any charred-marshmallow lovers out there?
Preparing a Greek feast? Ditch the pita, and instead make like dmash and dig into a bowl of aromatic spinach-flecked rice.
I'm horribly addicted to rice. Breakfast. Lunch. Dinner. 4th Meal. Midnight snack. ANY TIME OF THE DAY I will gobble down a bowl of rice. So when my aunt gave me this recipe for Spanakorizo (i think it might mean spinach rice in Greek?) I haven't stopped making it. It pairs perfectly with some kebabs and a homemade yogurt sauce!
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.