- Mardi Gras decor that will give beads a run for their money
- Cutting your bangs? Check out this celebrity hair inspiration!
- Here's Glee's shirtless men of McKinley calendar
- Oscar nominees celebrate at a star-studded lunch in LA
- The cutest pictures from Puppy Bowl IX
- Favorite picks from Jessica Simpson's Spring maternity line
- Techie Valentine's Day cards for the love of your e-life
- 4 tips to planning for taxes after you tie the knot
- 100-calorie portions of Valentine's Day candies
- '90s-themed Valentines to tell loved ones they're all that
- An exclusive peak at Jerome C. Rousseau's specialty clutches
- Vote for your favorite Girl Scout cookie
- Video: Anne Hathaway talks award-season stress and Steven Spielberg
Posts for February 4th 2013
Ever since I had my first sip of Carignane (from Sonoma County's Qualia wines), I've been a woman obsessed, seeking out the light and juicy red at every opportunity. Once considered barely drinkable dreck, Carignane — also known as Carignan (France), Carignano (Italy), or Cariñena (Spain) — has recently begun to overcome its unsavory reputation, as is evidenced by its increasing prominence, and I couldn't be happier. Here's why you should care:
- Originally the most planted grape in France (grown primarily in the southern Languedoc region), the grape suffered from overabundance, poor stewardship, and a quantity over quality mentality. Until recently, it was most commonly utilized in harsh, prohibitively astringent, generic vin rouge blends and garnered little respect in the wine world.
- Over the past few decades, yields have dramatically decreased with about a 50 percent reduction in vine acreage, largely in part due to EU subsidies that encouraged vintners to pull up large crops of the grape, leaving behind primarily older-growth grapes. With this shift came an uptick in quality, as older vines tend to produce a more concentrated, less harsh flavor, as Carignane, like many high-yield grapes, tends to suffer from dilution of flavor.
Could a chicken take your relationship to the next level? This legendary recipe for "engagement chicken" has led to hundreds of marriage proposals. Even if you're not looking to get hitched, it makes a perfectly easy and comforting meal. Watch our video to learn about this chicken's storied history — and, of course, to learn how to make it.
We're all familiar with tortillas as a Latin American staple, but it's time to befriend another quick bread from the same region: sopaipilla.
Originating from the Mozarabic word xopaipa, meaning bread soaked in oil, sopaipilla is a fried, leaven bread that puffs up upon cooking in the oil.
The result is a moist, rich bread with plenty of air pockets and crevices to store toppings. South Americans have savory and sweet applications for sopaipillas, often topping them with ingredients like cheese, meat, avocado, and even honey and powdered sugar.
If you've never attempted to make bread or pan-fry something, this recipe is deceivingly easy. Just be sure to freeze the leftovers so they don't go stale. This fresh bread, like all others, will toughen up and dry out within a day.
Adapted from Cat Barela
3 cups all-purpose flour, plus more for kneading
1/2 teaspoon baking powder
1/2 tablespoon salt
2 tablespoons sugar
2 teaspoons shortening
1/2 package (1/8 ounce) active dry yeast
1 cup water, warmed
1/4 cup milk, warmed
Vegetable oil, for frying
- In a small bowl, add yeast to warm water and let sit for 5 minutes. Meanwhile, in a large bowl, whisk together flour, baking powder, salt, and sugar. Rub shortening into flour mixture using your fingertips.
- Stir warm milk into yeasted water. Then pour over flour mixture. Stir until a smooth, wet dough forms.
- On a floured surface, knead out dough (adding water or flour as needed for consistency that is slightly wetter than pizza dough). Roll into a ball, and use a dough cutter to divide dough into 8 equal pieces. Roll each piece into a ball, then stretch and pat out, until each piece of dough is 1/4-inch thick.
- Place a large, thick skillet with a flat bottom atop a stove. Fill pan 1/3 full with a high-heat vegetable oil and heat on medium-high until it shimmers (about 325°F to 350°F). Add sopaipilla dough to pan (1 to 3 pieces, depending on how large the skillet is), and fry 1-2 minutes on each side, until golden brown. Drain on paper towels, then serve immediately.
Makes 8 sopaipillas.
We've entered the last week in our new series, Six Weeks of Culinary Resolutions, wherein we vow to tackle a different gastronomic goal each week.
Surely you know how to drink wine — but do you know how to really taste it? In week six, we'll show you how to expand your wine knowledge, learning how to better taste and understand the vast, complicated world of wine.
Stay tuned for features on everything from obscure wine varietals (Carignane, anyone?) to how to visit wineries and talk to sommeliers. Got any special requests for us? Be sure to leave them in our comments below.
Tasting and Pairing Wine
How to pair wine
To make wine explode, pair it with popcorn
Our favorite sparkling wines
Top white wines under $15
Best reds under $15
Top Italian wine picks
What to do with your leftover wine
Wine Varietals and Regions
Get into the Grüner Veltliner groove
Why you should care about Carignane
What to know about Grenache
Hail to Glera, the grape responsible for Prosecco
Champagne: how it's made
What you should know about New Zealand's Sauvignon Blancs
Why isn't Riesling found in most wine blends?
4 lesser-known wine varietals you should know
5 reasons you should be drinking wine from Rioja
Burning question: what's a meritage blend?
Further Suggested Reading
Learn how to make a basic red wine sangria
What makes wine kosher, anyway?
Wine by the numbers: what goes into the cost of a glass?
Eat, don't drink your wine: recipes to use up those reds and whites
- Pizza Hut has invaded the sliders category — Eater
- Anheuser-Busch's latest buyout could result in higher US beer prices — Delish
- Watch every single food ad from last night's Super Bowl — The Braiser
- How to prevent cookies from spreading — HuffPost Taste
- Red cabbage plays nicely in a salad, too — Grub Street New York
- 10 restaurant chains dead set on changing public image — Zagat
- Porridge good enough for Goldilocks — Tasting Table
One of the most wonderful times of the year is here — no, not Valentine's Day month or award show mayhem, but Girl Scout cookie season! Seeing the girls selling treats on the sidewalks and picking up a box yourself is sure to induce nostalgia whether you were a Girl Scout or not. It's also the source of the great cookie debate over which flavor is the tastiest. Whether you're a Thin Mint- or Samoa-loving gal, weigh in and tell us: which one gets your vote?
February marks both the Lunar New Year and National Hot Breakfast Month, and we've offered up warm and comforting recipes to get your day started. But it'd be impossible to ignore what is arguably the best hot breakfast of all: the tradition of Chinese dim sum. Dim sum (which technically translates to "point of the heart") can be a disorienting ritual: unrecognizable food being wheeled around in carts, waiters who only speak Cantonese, and an endless number of dumplings and buns.
We're here to save you from the confusion of the process, as we present to you our ultimate field guide on the subject. We promise, you'll never be scared to order dim sum again!
French toast comes in all different shapes and sizes, as baronoff illustrates with her caramel french toast cups.
For the recipe, check out her Savory Sight 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.