- Motivational prints to inspire a fresh new year
- The 15 cookbooks from 2012 we can't put down
- Jennifer Aniston covers up to chat with a bikini-clad Emily Blunt
- The ultimate guide to making your beauty resolutions stick
- A sneak peek at Serena & Lily's new Spring line
- Celeb beach styles to inspire your resort shopping (and vacation fantasies)
- See a San Francisco Mediterranean get a modern makeover
- American Horror Story: the most insane moments of "The Name Game"
- Video: Instantly change up your look with these must-have belts
- 50 small and big moves to make at work this year
- Your next workout begins at your desk
- CelebStyle: Ways to work a beanie like a celebrity
- RunKeeper's personal-training app is new and improved
- New Year's resolutions to make with your pet
Posts for January 3rd 2013
Whenever fresh herbs aren't on hand, know that you can turn to your dried stash; just adjust your measurements. Dehydrated herbs actually have more concentrated flavor, meaning you'll need less than if you're using fresh varieties. Use the 1:3 ratio when substituting dried herbs for fresh ones. For instance, one teaspoon of dried oregano equates to three teaspoons (or one tablespoon) of fresh oregano. It should also be noted that it's better to add dried herbs at the beginning of the cook time, so they have time to infuse flavors in a dish. Have you ever substituted dried herbs for their fresh counterparts in a pinch?
Last year was a banner year for cookbook publishing, making the task of narrowing down our top picks of 2012 an arduous task indeed. While plenty others could have made the cut, here are our favorite 15, bound to inspire culinary creations whether you're trying to get more vegetables on your plate, try out foreign cuisines, or dive into comfort classics (or something in between).
An uncomplicated yet interesting lunch can be a challenge, especially during colder months. But we've got a solution for you with this Winter twist on the classic turkey wrap. In this wholesome version, tart cranberries, whole-grain mustard, and feta cheese pack on the flavor without adding an avalanche of calories, and slices of fresh pear stay nice and crisp until ready to eat. It's a no-brainer lunch for one — we even suggest double or quadrupling it for multiple lunches or occasions. Get the recipe now.
- Taco Bell's Doritos Locos Tacos may soon come in a new flavor — Zagat
- Food Network's mind-blowing new logo — Eater
- See if California's shark fin ban was upheld in federal court — Grub Street San Francisco
- Sounds like mass food poisoning is sometimes intentional — Delish
- Where to taste that hidden stash of Winter sunshine — HuffPost Taste
- Is scrapple suspect, or is it worth trying? — So Good
- Women-only bars: the next big thing? — The Standard
Chips, beer, wings, and dip are just a few foods that Americans consume a whole lot of during the Super Bowl. We're talking millions of pounds! If you've ever wondered what the true numbers amount to, then keep clicking for the breakdown.
Looking for a quick, easy, and enticing way to incorporate more vegetables into your life? Roasting may very well be just the solution you need. Not only does the blast of high heat cook vegetables to fork-tender in next to no time, but it also magically caramelizes the edges, making each bite slightly sweet and all the more enticing.
Little more than a bit of prep work and roughly 20-30 minutes of cook time separates your meal from the addition of a brightly colored, mouth-watering, and rather healthy side. And while methods vary slightly from vegetable to vegetable, follow these general guidelines:
- Preheat the oven: Aside from tomatoes and other delicate produce, which shine when slow-roasted at a lower temperature (try 200°F), most vegetables benefit from a blast of high heat, as it promotes browning and caramelization; generally, 400-450°F is a good place to start.
- Prep the vegetables: Usually this just means a quick scrub with a vegetable brush and a rough chop (1-inch cubes is pretty standard), but some produce like Winter squash requires a bit of peeling and even the removal of seeds but is still very easy to prep. For oddballs like brussels sprouts, trim off the woody stems, peel away any dried-out and tough outer leaves and halve the tiny cabbages so that they have a flat surface to rest on (flat surfaces allow the most pan contact and browning). Smaller root vegetables like carrots can be left whole (just trim off excess carrot tops).
I couldn't eat much of anything this terrible, sad weekend, but as my desire to cook has slowly returned, I'm turning to comfort foods. I made pan-seared steaks with a dried-and-fresh-mushroom pan sauce, and it was just really nice to serve John and Nathan one of their favorite meals.
I made a good amount of the mushroom sauce with savory french toast in the back of my mind. If you only enjoy french toast for breakfast, you're missing out on a terrific and fast lunch or dinner. I used gluten-free bread for the pic (and my stomach), but if I could eat gluten, I'd use challah. Any type of bread works nicely, though, really whatever you have on hand. Because that's the point — savory french toast is a filling, comforting base for leftovers of almost any type, to put on the table quickly.
If you're not a mushroom fan, try spinach sautéed with garlic, perhaps with a spot of sausage in the mix as well, perhaps with a pinch of red pepper flakes. Or thin slices of ham and a spoonful of braised beans. Or roasted squash and fried sage leaves. Or in the Summer, slices of ripe tomato and crispy bacon. (Best. Thing. Ever.) French toast is rich, so a touch of acid and a shower of black pepper strike a delicious balance.
In case you ARE a mushroom fan, the sauce below is a terrific finish for any pan-seared meat that leaves lovely, crusty drippings behind: chicken, steaks, lamb, venison, veal, pork. Just stir in the completed sauce into the hot pan juices, scraping the pan while simmering for a couple of minutes. That's it. However, the sauce is also rich and flavorful on its own, thanks to the beauty of dried wild mushrooms. And sherry. And butter.
See the recipe when you read more.
We think just about anything is better salted and caramel-stuffed, which is why you must try these cookies by GraceDickinson.
Chocolate cookies stuffed with caramel — that's a sight and sound that will inevitably lead to a taste. Or at least a longing for a taste. You can't tell me that looking at these cookies doesn't make you want to try one. And if you can, I'd rather not be friends. (Just kidding.)
But seriously, chocolate and caramel is a match made in candy heaven. This recipe from The Comfort of Cooking doubles the pleasure of this pairing by stuffing an already delicious classic into even more chocolate. Behold, a cookie that looks and sounds every bit as decadent as it tastes.
For the recipe, check out her blog, and 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.