- Fun facts about brothers and Super Bowl coaches Jim and John Harbaugh
- Striking red-carpet looks from SAG Awards past
- The Hemsworth brothers go shirtless in Costa Rica
- How to step up your game at work
- Beauty tips to survive extremely cold weather
- The most insane moments of American Horror Story season 2
- Tour a legendary San Francisco mansion
- Check out Malin Akerman's sexy maternity style
- A delicious 7-layer dip recipe
- How to get in and out of the gym in an hour
- Reasons to download Twitter's new video app
- Video: How to get ladylike in Chanel-inspired pearls
Posts for January 24th 2013
Ever buy a bunch of herbs for a recipe, only to use a tablespoon and find an icky bag of dried-out leaves two weeks later? This has been a long-standing problem in my house, and I've been determined to find a fix for it.
First up: dill. The delicate-looking weed is one of my favorites — I love its grassy, bright, almost lemony flavor. Because it's so zingy, dill works well with classic pairings like seafood and lemon, but there are also plenty of other ways you can use up the fronds in odds and ends. Here are some of my favorite ways.
- Use it to create another dimension of flavor in stuffed cabbage rolls.
- Add a few fronds at the end of cooking to brighten up chicken noodle soup.
For four more suggestions, keep reading.
Earlier this week we spent two enthralling days perusing the 2013 Winter Fancy Food Show's cavernous exhibition halls to catch a glimpse of what's new and notable in the food world, and determine which products are worthy of keeping on hand for everything from culinary experiments to snack-attack spells. It may have been a tough task to narrow down our short list of favorite flavors, but we survived. Rest easily while clicking through our top picks; any products you might be compelled to try yourself are worth your hard-earned dollars — they're Yum-approved!
What happens when you pack beans, cheese, guacamole, sour cream, tomatoes, green onions, and black olives into a casserole dish? You get a seven-layer dip that will send football fans tackling each other to scoop their chips first. It's a snap to make, and party-goers will probably devour it in a matter of minutes, as in before the first quarter ends.
We recommend splitting the dip into two smaller dishes so you can spread the joy amongst the couch and intercept unnecessary rough play between your guests. Trust me, people will get territorial about seven-layer dip.
We've all been in this predicament: you opened a fresh bottle of wine, poured yourself a glass, then realized weeks later that you wasted tons of vino. This may have been a bummer in the past, but it's time to rethink this age-old problem. Leftover wine does not need to go to waste down the drain; it can be repurposed for sheer culinary delight. Here are three easy ways to make the most of your old wine.
- Make homemade vinegar. Pour your leftover wine into a covered container (make sure it's not airtight!) and set it in a cool, dark location to allow it to ferment. The solution will start off murky, but you'll see it clarify with time. Once you see a white skin at the bottom, a bacterial culture known as the "mother," the homemade vinegar is ready to incorporate into your favorite recipes.
The first time you make wine into vinegar, you'll have to wait several months. But after the initial cultivation, you can whip up new batches of vinegar every few weeks using the original mother.
- Deglaze your pan. Deglazing may seem like an intimidating term, but chances are you're deglazing your pan all the time without even knowing it — that is, adding a bit more liquid and cooking off the goodness at the bottom of the pan. If you're typically adding stock in this process, add some wine instead to bring a whole new richness and complexity of flavors to your dish.
Keep reading for the last way to make the most out of leftover wine.
- Make spicy brussels sprouts with kimchi, peanuts, and lime — Tasting Table
- The cookbooks that topped (and should've topped) the 2012 bestseller list — HuffPost Taste
- Top Cheftestants battle it out over sushi and fried chicken — Zagat
- Napa Valley could start producing truffles soon — 7x7
- Team USA prepares itself for next week's Bocuse d'Or finals — Eater
- Chowder shots: the next big thing? — Grub Street Philadelphia
- Poultry vaccinations may be the answer to preventing salmonella — Delish
Is sushi one of those things you're more likely to leave to the pros? If so, you're missing out, because homemade sushi's not nearly as hard as everyone makes it out to be. Cut your teeth with a California roll, then start experimenting with different fillings; we'll show you our foolproof techniques for everything from seasoning and fanning rice to rolling both basic and inside-out rolls. On Brandi: Closed Top and jewelry by Edward Avedis.
If you don't have a mason jar in your kitchen, then it's about time you invest in this multipurpose container. There's no need to invest in fancy kitchen equipment when mason jars are able to do (and store) so much, plus they'll only cost you about a dollar a jar. From preserving fruits to shaking up salad dressings, take a look at the major uses for this glass canning jar
One easy way to incorporate dark, leafy greens into your salad routine is with this massaged kale salad from crccooks.
A bright, healthy, and very nutritious vegan salad that is full of delicious flavor. You can see the full recipe here.