- The best celebrity girlfriend moments of award season
- 6 ways to save money on pantry basics
- Must-see celebrity Instagram photos from the inauguration
- What is the best time to announce your pregnancy?
- How to give your dreary Winter wardrobe a stylish jolt
- A surprising new twist on the topknot
- Stylish ottomans that can be used for secret storage
- Should David Fincher direct the film adaptation of Gone Girl?
- Video: Megan Mullally talks Sundance and the 30 Rock finale
- How to sneak a nature break into your busy day
- Healthy bread recipes to go bananas for
- Check out Microsoft's new wedge mouse
- Purrfect career lessons from cats
Posts for January 22nd 2013
January may be National Soup Month, but every day in my household is its own national soup day of sorts, so whenever a new recipe gets on my radar, it quickly becomes an obsessive quest to gather the ingredients and take it for a test-drive.
This za'atar-oil-flecked beauty was no exception, so off I set to the store with hopes that my search for a packet of za'atar — a Middle Eastern spice blend comprising oregano, thyme, sesame seeds, and sumac — wouldn't be found futile. Thankfully, Spicely came to my rescue, no specialty store required; it even came in a conveniently smaller package to boot, a boon to those looking to waste less in the kitchen in 2013.
And to answer the burning question: yes, this soup was everything I wished for and more. Well-balanced, velvety smooth, and aesthetically appealing thanks to a swirl of za'atar oil, this tangerine-hued winner will be entering my soup rotation for months to come. I urge you to adopt it into your fold as well.
- Dunk Oreos without getting your hands dirty — HuffPost Taste
- The week in food world winners and losers — Zagat
- Make spreadable beer cheese for the Super Bowl — Tasting Table
- What can we call "Two-Buck Chuck" now that the price has gone up? — Grub Street Los Angeles
- One man's ReviewerCard takes restaurant extortion to a whole new level — Eater
- Feeling sick? Help yourself to a scoop of Influenza Sorbet — Delish
- How to make bacon candy — Chow
If you find yourself dumping stale wine, spices, and other expired pantry items, the time has come to discover a different way to shop. These six items are often used in recipes, but — just like the fact that hot dog buns come in a pack of 12, but hot dogs come in a pack of eight — there is that never-ending battle of buying a sufficient amount without having to toss the rest out. Take a look at sizes of items you should skip when shopping and what alternatives you should buy instead.
|750ml wine bottles||Six-pack mini bottles of wine: rather than opening a large bottle for cooking, use a mini bottle. Each contains about one glass of wine, making them ideal to quickly use up in a day or two.|
|1-liter bottle of club soda||325ml bottles of club soda: because club soda has the tendency to go flat, buying the mini bottles ensures that each time you twist the cap, the soda is sparkling.|
|Canned tomato paste||Tubes of tomato paste: hardly any recipe calls for an entire can of tomato paste. A tube, which looks like it holds toothpaste, lets you release as much concentrated tomato paste as you need, and the cap lets you save the rest for later.|
|Quart of broth||Bouillon cubes or paste: the salty, concentrated bouillon basically has no expiration date, letting you enjoy as much broth as you want, when you want. Forget about tossing out half-empty Tetra Paks of broth.|
|Full-size spice bottles||Spices in the bulk bin: keep your spices as fresh as possible by buying them in small amounts in the bulk section of your grocery store or co-op. Otherwise, look for smaller spice packets, which are oftentimes cheaper than the large glass bottles of spices.|
|750ml vermouth bottle||375ml mini bottle: since vermouth is still a wine, don't keep it around forever and don't store it at room temperature. Always buy the smaller version, refrigerate it, and dump it one month after opening.|
Just because you have a small kitchen doesn't mean you can't make use of the space . . . vertically, that is. Your wall offers more real estate than you give it credit for. Hammer in a few towel racks and shelves, and prepare to store more than you could have possibly imagined.
All too often, apple skins and cores get tossed in the trash when making an apple pie or another treat. While composting scraps is the lesser of the waste evils, here's how you can incorporate every part of the apple with these recipe ideas.
- Skin: Sure, you can buy apple chips or dehydrated apple slices at the supermarket, but why not try making them at home? After peeling the apples, coat the pieces with a light glaze of simple syrup and bake at a low temperature for a few hours, until crisp.
- Flesh: Dip apple slices in peanut or almond butter or toss them in a Waldorf salad. For an all-American dessert, try Michelle Obama's apple cobbler. Its slow cooking time caramelizes the apples until they practically dissolve upon bite.
- Core: Use an apple corer to cleanly remove the seeds and fibrous center of each apple. Store them in an airtight baggie in the fridge until you have enough for a full recipe. Because apples are high in pectin, they gel easily, so there's no excuse not to make an apple jelly, which is an amazing accompaniment to Southern-style biscuits or baguette and butter.
- Whole apple: Use the whole apple in a green juice recipe or simply juice the apples for homemade apple juice that surpasses any store-bought bottles.
With the right condiments, you can whip up gourmet, restaurant-quality dressings, marinades, and sauces in a snap. These 10 condiments are tried and true, but if you want to branch out, we've also pinpointed some of the most worthy brands you might not be familiar with. Apple cider vinegar, tahini, and Japanese mayonnaise are just a few items you should own if you don't already. To find out why, keep reading.
Take your taste buds on an exotic adventure with GraceDickinson's well-spiced vegetarian curry.
In vegetarian recipes, I love coconut milk for the richness it can add to veggies, like the cabbage that keeps this particular dish on the light side. Make sure to use the full-fat version, though. The splurge is totally worth the taste, and besides, the remainder of the ingredients are as low fat as can be.
For the recipe, check out her blog, then be sure to share your food photos in the YumSugar Community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.