- Internet sensations turned into books
- The ultimate color trend breakdown from NYFW
- Tips for the best home-brewed coffee
- 3 surprising benefits to coconut oil
- Sienna Miller and Tom Sturridge get away with baby Marlow
- See the entire MAC Marilyn collection
- Sneakers made for growing feet
- Chic, hip bedroom retreat for busy and stylish parents
- Who should win the Emmy for best actress in a drama?
- Video: Michelle Obama answers your questions on PopSugar
- 10 best cities for salary increases
- CelebStyle: Olivia Palermo colorblocks a green blazer with yellow jeans
- How to activate the new Twitter profile
- Why beer might be good for your hair
- 5 dogs who are totally amused and 5 cats who are totally not
Posts for September 18th 2012
Germany has a serious reputation for its beer and sausages, but it's also one of the world's largest wine producers, with a storied viticultural history that dates back to ancient Roman times. So when the German Wine Institute invited me on a country tour of food and wine, how could I say nein?
My first trip to Deutschland proved to be a mix of fun and educational: there was as much to learn about the German people (kind, and ridiculously punctual) as there was to glean about the food (a blend of old and new) and the wine industry (rapidly evolving). From Frankfurt to Munich to the Pfalz and Baden wine regions in between, take a look at some of the highlights.
Bored in the kitchen? Unleash your creative side by incorporating one vegetarian meal a week — the possibilities are endless with Lightlife! Lightlife's range of products is meat-free, cruelty-free, carnivore-friendly, and eco-friendly. They're good for you, and that's good for the planet. Learn more about Lightlife on Facebook at http://www.facebook.com/lightlife. Watch the video below to answer the question, "What if Lightlife had a farm?"
Lemongrass, a root that looks like a tougher scallion, is widely used in Asian cuisine. It's named after the citrus fruit, thanks to its lemon-like scent — but how do the two stack up when placed side by side? To find out, Brad Farmerie, executive chef of The Thomas restaurant in Napa, CA, and member of the Lean Cuisine Culinary Roundtable, put both ingredients to a sensory test.
Find out what the results were — and how to conduct a similar test yourself — when you read on.
For coffee lovers and caffeine cravers, nothing beats a perfect cup of joe. Whether you're a Starbucks loyalist or you brew from home, you can master a few simple tips and tricks — besides cream and sugar — to perfect your habit, making your morning cup of coffee all the more sacred. Bring these five tips to the pot the next time you get brewing!
- Good grind: The right grind can make or break your coffee. If you're serious about the ultimate pour, consider purchasing a coffee grinder for maximum flavor. Keep the size of the coffee grind in mind as well, since this corresponds to the brewing method you use. Coffee made with a French press, for example, needs to have a coarser grind, whereas espresso or Turkish-style coffee requires a very fine grind.
- Keep it fresh: Fresh coffee means fresh flavor. For a cup filled with taste, purchase beans from your local roaster. Keep the roast date in mind. The closer a coffee is to its roast date, the more intense the flavors will be. To maintain freshness, store your beans in an airtight container rather than the freezer.
- Keep it simple: From the "coffee pods" to instant packets, the variety of options available to brew a cup can be overwhelming. Rather than spending hundreds on a fancy machine, keep it simple with the French press. Without a filter, the oils from the coffee beans are not absorbed . . . more oils mean more taste!
- Add flavor: Try adding spices to the coffee grounds before brewing. Cinnamon and nutmeg are common additions. If you're looking for a more intense experience, sprinkle a little bit of cayenne pepper in the grounds to give your coffee a spicy kick. If you're a latte lover, flavored syrups will add a sweet splash to your cup!
- Quality is key: For coffee connoisseurs, the details matter. Fresh, filtered water, a quality roast, and rich creamer will make all the difference. And make sure your coffee equipment is clean: if you're going through the effort to make a great pour, the last thing you want is to end up with a cup that doesn't taste fresh because it's been a while since you last cleaned your machine.
What are your tips for perfecting a cup of coffee at home?
- Global warming means a later McRib release this year — Zagat
- Eric Ripert, David Chang, and Wylie Dufresne on the premiere of Treme — Eater
- Starbucks has its own version of Subway's Jared — Delish
- 30 amazing off-menu dishes in New York — Grub Street NY
- Never look at another bread recipe again — HuffPost Taste
- Be a kid again with this superfast alphabet soup — Big Girls Small Kitchen
- It's easy to make pita bread at home — The Kitchn
Just like sourdough baguettes or homemade bread, challah goes stale after only one day of making it. Rather than chuck the remaining pieces, turn to one of these recipes that uses day-old challah, so all your hard work making and braiding doesn't go to waste. With so many options for using it up, there's no reason to toss any leftover loaf.
- Slice the leftover pieces, wrap them tightly, and freeze the same day your challah is made to prevent it from becoming stale. Then toast the pieces another day to refresh them.
- Use the bread to make bread pudding or a strata.
- Bake croutons to toss in salads or garnish soups.
- Swap out white bread for challah in a basic french toast recipe.
- Homemade breadcrumbs couldn't be easier to make; freeze them in a resealable bag and use them at your leisure for meatballs or to bread chicken or fish.
- Slice the challah and whip up your favorite grilled cheese or panini.
Follow dmash and switch up the tomato routine by opting for a less obvious caprese salad.
Heirloom tomatoes, goat cheese, basil, and a good balsamic vinegar = a little slice of heaven. I don't know why I never thought to ditch the mozzarella and switch up my Caprese salads!
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.