- Golden Globe hosts Tina Fey and Amy Poehler's most fabulous friendship moments
- Tips for tackling the gym this month
- Get a look back at all the Golden Globes glamour over the years
- Five ways to increase your income this year
- Monster heats up CES with Tyson Beckford
- The hottest nail colors you have to try this month
- The best of Mason Disick's adorable style
- Kate Bosworth proves that a great LBD is all in the details
- 10 things to cook in rather than eat out
- Stylish stationery picks to help you say thanks
- Our Golden Globes movie predictions: who do you think will win?
- Video: Ben Affleck, Bradley Cooper, and more stars party in Palm Springs
- CelebStyle: Celebrity outerwear trends to shop right now
Posts for January 7th 2013
If I had to choose a last meal, it would be pizza. I'm not talking about greasy, cheesy, heavy delivery pizza (which even I can admit is good once in a while). No, I'd choose a pizza made from scratch with the simplest of toppings.I'm a die-hard pizza lover, so it's never a happy day when I realize I'm out of store-bought dough (which I've stashed away in the freezer in case of pizza emergencies). This was a dilemma I faced over and over, until I learned from Deb that pizza dough is actually incredibly easy to make. Sure, it takes some time and patience (and overcoming the all-too-common fear of yeast), but the ability to have a meal from just a bit of flour, yeast, and water is completely liberating. It's a great feeling to not have to depend on store-bought dough to get your pizza fix. What's more is that you can freeze the dough and take it out in the morning, let it thaw all day, and you'll have a fast, easy, and impressive meal ready to go when you get home from work. Find this simple recipe when you keep reading.
It's week two, and we're vowing to cook more and eat out less. Not only is it cheaper to make most restaurant foods from scratch, but since you control everything that's going into your food, it's also healthier for you. Want to join us? Then take that Chinese delivery off your speed dial, bust out your pots and pans, and get ready to push your culinary boundaries.
Stay tuned all week for more, from making store-bought beverages at home to our favorite takeout-inspired recipes.
Takeout fakeout: 10 restaurant-inspired dishes to make tonight
5 ways to prepare fish beyond a simple sauté
Get your grains: a guide to cooking everything from oats to rice
5 ways to transform last night's dinner into today's lunch
Brewing times and temperatures for the perfect cup of tea at home
5 ways to brew your own coffee at home
Recipes inspired by restaurant favorites
Five fast and easy meals, one shopping list
Skip the smoothie joint and make your own banana-almond shake
Stay in and warm up to a bowl of miso soup
The anything goes burrito
10 things to cook in rather than eat out
Bake a Mrs. Fields cookie at home
Stay in and stir-fry Chinese beef and broccoli
A vegetable sushi roll with two secret ingredients
- Learn what's what on your charcuterie plate — HuffPost Taste
- Is it unethical for celebrities to endorse soda? — Zagat
- What Bobby Flay and Michael Symon learn from each other in the gym — Eater
- Trust us: you'll never, ever guess where Cinnabon's most popular — Delish
- Must make: Mexican pork meatballs with tomato-chipotle sauce — Big Girls Small Kitchen
- Cabbage soup gets a makeover — Yahoo! Shine
- Mario Batali's food trend predictions for 2013 — Eatocracy
- Learn how to grow celery indoors — Make
To try panfrying at home, place a large, thick skillet with a flat bottom atop a stove. Fill the pan a third of the way full with a high-heat oil like canola, refined peanut, or safflower. Heat the oil on a medium-high flame until it shimmers (about 325°F to 350°F). Transfer your protein to the pan, carefully positioning the food in the pan away from your body, to prevent any hot oil from splashing on you. Leave a few inches between each piece, to make it easier to flip the food and to ensure that plenty of hot oil circulates evenly throughout the pan.
Keep a watchful eye on the flame and food. Keep in mind that every time you add new food to the pan, the temperature of the oil will drop, and if the temperature's too cool, items can become soggy and oil-logged; adjust the flame accordingly to keep the oil hot and shimmery. Once the items are cooked on both sides, transfer them to a wire rack lined with paper towels to absorb extra oil and to cool the food slightly before serving. Toss any remaining oil or save it in a container to return to a health food store (most have recycling bins for used oil).
Months of holiday feasting may engender a yen for healthy eating, but these nut-studded buttery cookies from PooLovesBoo are more than worth it. So give in, bake up a batch, and indulge in a bite or two — we won't tell!Tender, buttery mounds of walnut-freckled cookie goodness are tossed in confectioners' sugar while they are still warm. This creates a delicately iced yet powdery cookie with the perfect sweetness. So good, so very good.
For more, 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.