- Tour this movie producer's newly listed LA compound
- Food podcasts to keep you company on a long commute
- Natalie Portman vacations in a bikini with Benjamin and Aleph
- How to get the shaved hair trend sans scissors
- Meet Mr. Fifty Shades: E.L. James's hubby Niall Leonard
- Adorable shut-eye mats for your little napper
- DVF's Spring collection brings her back to her "princess" days in Rome
- Books to read before they hit the big screen
- Video: The dress, the rings — details about Blake and Ryan's wedding
- Travel budget traps to keep an eye out for
- A beginner's guide to starting a yoga practice
- CelebStyle: Amp up your everyday style with Gwyneth Paltrow's red ankle boots
- A romantic gesture that is out of this world
- Accomplish a sparkly geometric manicure
- All dogs go to heaven: remembering Queen Elizabeth's Corgi Monty
Posts for September 10th 2012
If you're a fan of leafy greens like arugula, keep an eye out for purslane. It's reasonably priced, with a creamy consistency and spinach-like flavor, and it's available at farmers markets between April and November. Never heard of the plant? It has roots in Middle Eastern, Asian, Mediterranean, and Mexican cuisine, which is proof that the flavor is versatile enough to use in a myriad of foods.
Purslane's stalks have clusters of rounded, jade-green leaves, making it easily distinguishable from other greens. When selecting purslane (which is also sometimes known as verdolaga), look for bright green and plump leaves. While some farmers may choose to bunch the stalks like basil or fresh spinach, more than likely you'll see a heap of purslane, loosely tangled and stacked high in a basket to bag yourself.
Like other delicate salad greens, purslane tastes best when it's raw. For a few more suggestions of how to cook with it, keep reading.
Despite my love of Jewish food, I must confess I've never held a deep understanding of gefilte fish. Growing up, I'd stare at jars of those cloudy, floating Manischewitz members with a mixture of intrigue and disgust. What, exactly, was gefilte fish? I wondered. Did people actually eat that?
Now that I have the palate of an adult, I'm no longer disgusted, but as someone who's never tried gefilte fish, I remain intrigued. Gefilte is actually Yiddish for "stuffed," and this dish is really just white fish that's been chopped, seasoned with carrots, onions, and eggs, stuffed back into the skin of a fish, poached, then served chilled. Find out the story behind its creation when you read more.
- Must try: limited-edition candy corn Oreo cookies — Delish
- Mars candy has a commitment to promoting "healthy, active lifestyles" — Zagat
- Is Robert Sietsema doing double-duty as Ruth Bourdain? — Eater
- What you missed at Meatopia — Grub Street NY
- How to have a smart exchange with your butcher — HuffPost Taste
- Do tapioca pearls cause cancer? — Village Voice
- Why you should be eating more wheat berries — The Kitchn
With school back in session and September in full swing, we've got our minds set on giving the tired brown bag a major face-lift. Thank goodness we're not in on this alone: Food Network's brought together some of the country's top food outlets for a virtual back-to-school lunch. From chard turnovers to French country tuna sandwiches, this meal's got it all — and each recipe is one that you can re-create yourself at home.
At Sugar HQ office kitchen, we think there's nothing better than a fully-loaded turkey club sandwich, and this recipe — which is loaded with bacon, cheddar, and avocado — is by far our favorite. See what the rest of our friends are bringing to the table when you read more.
Stuck with a long commute, or looking to be entertained while tinkering away in the kitchen? Thank goodness for podcasts! These days, it seems that there is an online radio series dedicated to nearly any topic of interest, including a whole host of those devoted to food and wine and the intrinsic culture surrounding these subjects. I've logged hundreds of hours listening to podcasts over the years and have developed a few favorites:
Looking to laugh? Molly Wizenberg (of Orangette and A Homemade Life) and food writer Matthew Amster-Burton banter back and forth on this quirky shorter format podcast that tackles one subject per episode. Some favorites: sour candy, Thai salads, and braising.
While this podcast is a bit LA-centric, it has much to offer, whether or not you have a trip to sunny Southern California on the books. The show's host, Evan Kleiman, is a thoughtful and warm interviewer, and segments such as their weekly farmers market report and Summer pie-a-day series are lighthearted yet informative.
Labor Day may have come and gone, but some parts of the country continue to experience unwavering bouts of heat. Stay cool during the last dog days of Summer with a few ideas, from starters and sides to salads and sweets, that don't require the use of your oven or your stove.
If you love sweet-savory combinations, feast your eyes on sevimel's coconut noodle pad thai.
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.