- Smart, sexy, and fun resolution ideas
- Apps to track New Year's resolutions
- Techniques for steaming vegetables
- Clever ways to reuse old t-shirts
- Adorable baby zoo animals
- Why Celine's luggage tote is the hottest handbag
- Ways to look better without spending a cent
- Cool snowflake finds just for kids
- Online sources for affordable art
- A style resolution for the New Year
- TV and movie stars we'd like to see more of in 2013
- Start the New Year with a fitness wardrobe revamp
- See how stars celebrated New Year's Eve
Posts for January 1st 2013
Photo: Camilla Salem
More a blueprint for experimentation than set-in-stone recipe, the classic bloody Mary plays nicely with a vast variety of flavors. Generally speaking, there are three ways to enliven the tried-and-true hangover-buster: swap out a standard ingredient for an exotic (or at least novel) one, add bloody good garnishes, or rim the glass with something unexpected. Just remember, as with any kitchen experiment, make sure to season to taste and use your best judgement when pairing flavors.
- Change up the liquor: try vodka infused with jalapeño peppers or cucumbers or leave out the vodka entirely and turn to gin, sake, tequila (for a bloody Maria), or even beer.
- Heat things up: experiment with different hot sauces in lieu of Tabasco, like a homemade batch, Cholula, Frank's RedHot, or sriracha. Alternatively, try wasabi or red pepper flakes instead of horseradish or puree in a bit of kimchi.
- Make it vegan: while we rarely leave out a dash or two worcestershire sauce (it's just that good!), its not exactly vegetarian-friendly. Instead, try Bragg Liquid Aminos or a splash of soy sauce.
- Change the acid: likewise, don't even think of skipping something acidic to balance out the flavors. If you're bored by the standard spritz of lemon, try lime or vinegars like balsamic, sherry, or red wine.
- Add spice: savory spices like Chinese five-spice, garam masala, coriander, celery seed, jerk seasoning, and Old Bay are all solid options.
Steaming is arguably one of the healthiest ways to cook vegetables, but that doesn't mean it's boring. Not only do properly steamed vegetables retain most of their nutrients, but the brightly colored vegetables are incredibly appetizing and full of flavor.
There are a few tricks to perfect steaming — and they don't necessarily involve having to own a steamer!
Firstly, the water should be boiling before you add the vegetables to your steamer basket to ensure even temperature throughout the cooking process. Try not to crowd the steamer with too many vegetables and take care to either properly layer your steamer basket according to cooking time or just cook up several batches. Firm vegetables like potatoes and carrots take longer to steam and should be placed toward the bottom of the steamer basket, while green beans and spinach take much less time and can be added later to the top.
Timing Is Everything
The most important part of steaming vegetables is the timing. Oversteam, and you'll suffer through bland, nutrient-poor, dull vegetables. But practice makes perfect; you'll soon learn what timing works for you.
For more steaming tips, keep reading.
In years past, we've always asked you what your culinary resolutions are for the New Year, and year after year, we've collectively resolved to do everything from trying more recipes to making more foods from scratch.
So in 2013, we're taking a giant leap forward by announcing a new feature: six weeks of culinary resolutions. Starting today, each week will be dedicated to mastering a different gastronomic resolution, whether it's eating lighter, nailing classic techniques, cooking more and eating out less, or experimenting more with wine and spirits at home. Come eager to learn — and please let us know if there's something you'd like us to cover in the comments below!
Culinary Resolutions, Week 1: Eat Lighter
Culinary Resolutions, Week 2: Cook More, Eat Out Less
Culinary Resolutions, Week 3: Learn the Cooking Basics
Culinary Resolutions, Week 4: Maximize Your Kitchen
Culinary Resolutions, Week 5: Master the Home Bar
Culinary Resolutions, Week 6: Expand Your Wine Knowledge
In America, it's a tradition to eat black-eyed peas for good luck as we ring in the New Year. Just because they're beans — a statement of fact, even though they are called "peas" — doesn't mean they have to be boring. This barbecued baked black-eyed peas recipe is spi-cy (yes, that's two syllables, because this is a Southern recipe and to emphasize that this will open up your sinuses). It tastes smoky and rich, as if it's seasoned with bacon, but the flavors come from the chipotles in adobo sauce. I especially love it with grits, millet, or brown rice. Happy New Year to you and your family! Make black-eyed peas for good luck.
Are you determined for 2013 to be your best year yet? If so, maybe it's time to consider incorporating some lucky New Year's traditions into your year-end dinner routine. Why stick to local food traditions when you might just get extra help from other fortuitous foods eaten elsewhere in the world? Take a look at some of the globe's luckiest food traditions. We assure you, some of them are worth stealing.
Mimosas are the quintessential brunch beverage, and I've yet to meet one person who doesn't love to waste away a morning imbibing this cocktail. The ingredients are simple, with only sparkling wine and juice. OJ is, of course, the classic — but feel free to try other juices, too (pineapple, tangerine, mango, the list goes on. . .)
You don't have to splurge on the bottle of sparkling, but make sure it's of good enough quality where you'd likely drink by itself. I always use Segura Viudas Brut Reserva since the bottle is under ten dollars, and just as tasty served alone.
Traditionally, the ratio for a mimosa is one part sparkling wine and one part orange juice, but I always pour my orange juice into a glass jug and just let my guests make their own so they can have it to their liking, since really there is no wrong way! Get the recipe for this hair of the dog by reading more.
Welcome to our new series, Happiest Hour, where we invite you to learn how to make our favorite classic and contemporary cocktails. In our first installment, Brandi and Susannah show you how to make a basic version of America's most beloved hair of the dog, the Bloody Mary. Just remember the basics: a quality juice base, a spirit, and savory seasonings. Then, once you've mastered the base recipe, play around with the ingredients by subbing in whatever tickles your fancy: tequila, olive juice, or even our favorite, a garnish of bacon!
The quesadilla gets a gourmet upgrade, thanks to GraceDickinson's recipe for a version with brie and butternut squash.
Brie and butternut quesadillas with sage and shiitakes: the perfect way to serve up New Year's.
For the recipe, check out her blog and share reinventions of your favorite dishes in our Savory Sights group or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.