- Healthy and packable snacks that make long road trips fun
- Sofia Vergara shows off a baby bump on set
- Postswim beauty fixes
- Hit the books: learn to style your back-to-school basics
- Beach house essentials that work year-round
- See Elizabeth Olsen charm Josh Radnor in the Liberal Arts trailer
- Video: Fun facts about Michael Phelps's new girlfriend Megan Rossee
- What can you expect to pay for an Olympic medal?
- Try a healthy vegan strawberry fudgsicle
- Celebrity accessory trend — beaded bracelets are all the rage!
- From pens to tablets: how school shopping has changed with technology
- James Bond's guide to pickup lines
- Stay cool all Summer long with ice-cream-making tools
Posts for August 7th 2012
White-wine drinkers: ever heard of Torrontés? If you've never tried this varietal, you will soon. Torrontés — a South American varietal being hailed as the "new Pinot Grigio" — has experienced more than 50 percent growth each year for the past several years. It's known for being floral and fruit-forward yet dry, and the 2011 Doña Paula Torrontés ($15) is a good example of that.
"Tastes like flowers," one sipper said, and the comment was right on the nose (no pun intended). We came up with a laundry list of descriptors for the bouquet, as there were so many: apricots, fuzzy peaches, lime; honeysuckle, jasmine, rose; toasted hazelnut. The dry white's full-bodied mouthfeel almost had me thinking I was drinking a Pinot Gris, only this had a long, bracingly crisp finish that made it more refreshing than its counterpart.
Next time you find yourself on the hunt for a Pinot Grigio, go out on a limb and try a Torrontés instead; pair it with nutty crackers and a rich, semihard cheese, and you'll be more than picnic-ready. Have you ever tried this varietal?
In a city as cocktail-savvy as San Francisco, it's pretty hard to have a bad drink. I trust the bartenders here so much that in my mid-20s, I upgraded my standard gin, tonic, and two-lime order to a tried-and-true bourbon cocktail, the classic old-fashioned.
It's been more than a few years (let's just say I'm no longer in my mid-20s), and recently, I got to thinking I was ready for yet another upgrade. My encounter with the new cocktail in my life couldn't have come sooner. I first tried the Vieux Carré over a drink-filled dinner at San Francisco's very solid Range restaurant; several rounds later, I declared it my go-to drink.
See the recipe for my new favorite cocktail when you keep reading.
When looking to round out a meal come brunch, lunch, or dinnertime, I stick to a simple motto: put an egg on it (not to be confused with "put a bird on it" . . . ). While fried and scrambled are nice, I hold a special place in my heart for the oozing yolks of a perfectly poached egg, but until now I hadn't thought of them as portable. It turns out, with an ingenious kitchen hack, these luscious eggs can become a protein-packed part of the brown-bag lunch rotation. Keep reading to find out the simple secret.
- 10 hamburger patties worth a trip — Zagat
- Oh God: alcohol-infused paninis are a thing — HuffPost Food
- The London nightclub where Olympic gold medalists get $3,000 cocktails for free — Delish
- Bon Appétit's getting into the seal of approval business — Eater
- The 12 most egregiously idiotic fast food mishaps — Grub Street Boston
- Sandwiches that call for two hands and a napkin — Food52
- You have no idea how your garbage disposal works — Kitchen Daily
Hate chopping up a storm in the kitchen? Don't let the act of cutting an onion frustrate you to tears. There is, in fact, an efficient way to cut small, evenly sized pieces every single time. Watch this video to learn the right way to chop an onion — then grab a sharp knife and your favorite onion variety to try out our foolproof method yourself!
Fennel, a slightly sweet, licorice-like root vegetable, isn't just available year-round; it's also incredibly versatile, largely in part because its bulb, stalks, and fronds are all edible. A key ingredient in Mediterranean and Californian cuisine, fennel tastes amazing roasted, grilled, or sautéed. To make the most of fennel, read our tips for washing and prepping this multifunctional root vegetable.
Ice cream and Summer might as well be synonymous. While it's always a fun trip to the neighborhood ice-cream parlor, there's nothing quite like freshly churned ice cream, made in the convenience of your home. If you're in the mood to make homemade ice cream, then you might need a few of these tools and makers to get you started.
Kitchenwlittleb manages to perfectly balance savory and sweet with a dollop of ricotta and a drizzle of honey.
A simple ricotta recipe, thinly sliced zucchini, and already prepared crescent rolls makes this appetizer easy and delicious for any size crowd. Take advantage of all of the best tastes of the season!
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.