- TV stars you should follow on Instagram
- Spice up your kitchen walls with recipe-inspired art
- 8 polish hues perfect for work and play
- See some of the most emotional Olympic moments
- Try a colorful bubble paint project
- Video: Kate Middleton meets Team USA at the Olympics!
- Our favorite street-style snaps from Lollapalooza
- Shop the season's best outdoor rugs — now on sale!
- The key to doing more in less time
- Women to watch: US Olympic soccer team
- CelebStyle: star-approved ways to wear your Summer flip-flops
- Harness the sun with solar-powered technology
- PopSugar Shop: Tarte Maracuja Divine Shine lip gloss
- Kim Kardashian has bright bikini time in Miami
Posts for August 6th 2012
I tried this bottle in the middle of the day, when the tropical aroma and perspirating label enticed my palate. I opened the twist-off bottle to find that recognizable passion-fruit scent released into the air; the flavor mirrored the bouquet. Like a tall, chilly glass of lemonade, this Sauvignon Blanc finished tart, crisp, and refreshing, with a numbing spiciness on the tongue that reminded me of fresh pineapple.
I tend to prefer a rich, oaky, and buttery Chardonnay, but this particular Sauvignon Blanc has my vote for patio drinking, on those days when the temperature remains high in the triple digits even into 8 p.m. Its dry, tart notes are stimulating and won't leave you in a heady wine fog. I'm apt to pair the wine with just about any cuisine calling for an acidic wash-down, from sticky, sweet Hawaiian barbecue to spicy Indian food.
Look, it's too hot to cook, but the good thing is, there's plenty of ripe fruit and veggies to gorge on. Take a simple caprese salad, for instance: tomatoes, basil, mozz, vinegar, and oil. I love it, you love it, we've all eaten plenty of them. But don't think a caprese has to stop there: use fruit, like peaches, nectarines, and avocados. Use other vegetables, like roasted eggplant, squash, and cukes. The caprese salad is one of the best Italian inventions ever, and I'm not going to let the traditional recipe stop me from going ca-ra-zay with it.
This recipe is so simple, I'm gonna lay it out for you in pics. These amounts will serve 2 non-gluttonous adults a light salad or appetizer, or 1 very sweaty girl a light lunch:Get a nice, ripe peach and a plum. Any kind of plum will do; I got a black one. Cut 4 or 5 slices of each fruit—you'll still have 3/4 of the fruit left. Get a little basil and tear off a few big leaves and a few tiny ones. Get 4 slices of fresh mozzarella—this is about half of an 8-ounce ball. Cut the slices in half to make half-circles. Arrange the peach, plum, and mozzarella slices in some sort of overlapping, alternating fashion. Or just plop them all on a plate. Tuck some basil leaves in and around, and scatter smaller leaves over the top.
Read on to learn about the dressing — and to get the full recipe! — for this Summer salad.
Confession time part deux: up until relatively recently I was deathly afraid of anything and everything shellfish. My irrational reasoning led to years of missed opportunities to dine on the sweet and briny flesh of everything from lobster to, you guessed it, mussels. That said, since I changed my tune (buttery herb-flecked roast crab was my entreé into the shellfish-lovers club), I've been making up for lost time.
I'm a sucker for all things bivalve and crustacean but had yet to try my hand at shellfish cookery at home. It seemed only fitting to follow Julia Child's guidelines for moules à la marinière on my first at-home shellfish adventure; her gentle but firm recipe guidance didn't fail to deliver.
- Ham balls: a bizarre but surprisingly delicious vintage recipe — Kitchen Daily
- Feeding 270,000 at Lollapalooza's Chow Town — Grub Street Chicago
- Why can't our country's healthcare system be more like The Cheesecake Factory? — Zagat
- How to avoid bitter eggplant — MyRecipes
- A 2,500-year-old chocolate's been discovered in Mexico — Delish
- Top Chef season 10's filming in Alaska — Eater
- Skip the cherries in favor of cherry tomatoes in this savory clafoutis — Food52
When choosing, make sure to select honeydews that are nearly spherical and feel heavy, with a waxy skin. After you cut your melon, make sure you remove all the skin and scoop all the seeds out of the pumpkin-like center. Whether you cut it into cubes, slices, or take a melon baller to get a little fancy, this sweet tasty fruit is one of the best early-Summer treats straight from the Earth. Looking for a little recipe inspiration? Keep reading for honeydew melon recipes.
Personalize your kitchen and spice up your space with colorful prints of your favorite eats displayed through recipe-inspired art. Available in a variety of styles, colors, and recipes (everything from breakfast to cocktails!), it won't be long before you have your favorite meal memorized and ready to serve at a moment's notice.
Having a difficult time deciding whether cocktail hour or dessert is your favorite part of a dinner party? Well, you just might be in luck: CheesePlease manages to combine the two with a delightfully boozy sorbet that will please even the most ardent wine lover.This dessert is absolutely perfect for summer seeing how it combines two of my favorite things — red wine and icy sorbet. While this sorbet is a little different — it contains some dairy — the ingredients easily come together and you end up with a bright and delicious berry treat. The Cabernet adds a nice layer of flavor and also helps break down the raspberries. Next time you are craving a cool and refreshing treat I highly recommend you try this!
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.