Unless you're working with asparagus that's freshly harvested from the garden — and sometimes even then — one must discard the woody, slightly dried out ends for enticingly tender results. The problem is knowing how much to discard in order to waste as little of the oft-pricey vegetable as possible. Conventional wisdom will have you bend each stalk till it snaps, as they're more flexible in their tender parts, but this can become tedious fast. Instead, snap two stalks out of the bundle, line up the remaining asparagus with their tips flush, and cut through with a sharp knife between the snapping point of the two. If your stalks are particularly thick, take a few passes with a vegetable peeler on the ends, otherwise you're good to go whether the asparagus will be blanched, roasted, ribboned, or steamed.
Posts for March 12th 2013
St. Patrick's Day isn't until tomorrow, but we've been celebrating all week. If you don't really have a penchant for black and tans, and the prospect of drinking whiskey straight-up isn't really your thing, then consider raising a glass with the Irish Buck.
On first sip, you'll notice immediately that this cocktail manages to highlight all three of its main ingredients: Irish whiskey, ginger ale, and lime juice. The result is a fizzy, boozy drink that's hop-free yet still channels the fighting Irish spirit. Keep reading to get the party started.
Cooking with cast iron can be intimidating — not to mention heavy — but once you try it, it's easy to become a convert. I love my pan for indoor grilling and making skillet breads; it distributes heat incredibly evenly. Cast-iron pans can even help boost your iron intake.
But be warned: you can't treat cast iron like any old pot. To make sure it lasts as long as possible — basically, forever — you have to do some things differently. Before using your cast iron for the first time, you need to "season" it. This process will protect your pan's surface from moisture and rust. Find out how to care for cast iron.
Sometimes the only thing wrong with the perfect pump is an imperfect price. Fret not: just let POPSUGAR Shopping's sale-alert notifications be your sartorial savior. All you have to do to start saving is hover over your favorite product and click "sale alert" — it's that easy. Once your item is marked down, you'll receive an email letting you know that it's time to shop. In addition to individual product notifications, you can also sign up to receive emails when your favorite brands discount their goods. Just narrow down the list of designers — which includes labels like BCBG and Marc Jacobs — and items that you're swooning over, and a message will arrive in your inbox when a sale is happening. Click here to get started online, or go here to download our iPhone and iPad apps. Shopping Spring sales has never been easier or more wallet-friendly. What are you waiting for?
Think you've seen (and devoured) kale chips every which way? Think again. Slathered in smoky-savory bacon drippings and tossed with maple sugar, these snappy snacks are far from conventional in a good — nay, great — way. Sure, it may seem a bit counterintuitive to dress the hearty and oh-so-wholesome green with slightly naughty ingredients, but these still remain a glimmer of virtue, while tasting pretty darn close to candied bacon. So, get over any misguided reservations you may have and try out the recipe yourself.
A salad is one of the most difficult dishes to perfect. As someone who orders one for lunch daily, I'd argue there are only a few places in town where I can order a salad that's inspired yet affordable, nutritious yet filling, and easy to eat yet properly dressed.
I've come to expect today's gourmet salads to fall short of their double-digit price tags: at a new restaurant last week, I ordered a radicchio, endive, green bean, and roasted carrot salad that was 97 percent bitter greens, two percent green beans, and one percent carrot. A few days later, I dropped by Yigit Pura's Tout Sweet, where I had to reconcile a beautiful beet, orange, candied walnut, and grapefruit salad with the six-inch-long field greens that accompanied it.
Too many chickpeas. Tired, ubiquitous "field greens." Not enough chicken. My list of salad pet peeves could go on and on. What are yours?
- How to make English muffin bread — HuffPost Taste
- 15 Spring and early Summer foodie destinations — Zagat
- Sick of Jameson? Try these other great Irish whiskeys — Grub Street New York
- Whole Foods commits to GMO labeling of all foods — Delish
- Martha Stewart's Macy's contract banned friends and rivals from doing business at the same time — Eater
- How to make a not-too-tangy vinaigrette — Big Girls Small Kitchen
- See Heineken's new "star bottle" — Yahoo! Shine
Despite being tech-savvy, I always forget a few things when I type out grocery lists on my phone; that's why I'm back to paper for this department. There's something really satisfying about checking, highlighting, or crossing out items on a handwritten list. We created a shopping list for you that you can print out when you need it. The divided sections will help streamline your grocery shopping so you're not jumping back and forth between the spice aisle and the produce section. Simply drag the shopping list below onto your desktop, or right-click it and save the file. The shopping list will print out nice and big, so you'll have plenty of room to handwrite everything you'll need.