- Celebrity beach looks to inspire your Spring break style
- Make an ultra-simple, elegant brunch with oeufs en cocotte
- Kate Middleton shines in white for an official visit with Prince William
- Emmy Rossum nails four different Spring trends
- Pinterest wedding planning dos and don'ts
- A modern chevron, elephant, and balloon first birthday party
- Designer Tyler Dawson's favorite things
- The best bikini moments in movies
- Video: Camila Alves talks Spring style, her Macy's line, and more
- Free National Geographic desktop wallpapers to relieve work stress
- Make a mint and spinach mojito smoothie
- Reserve a table and rate your meal on Evernote Food
- Pet-iquette for your pooch when out and about
Posts for March 19th 2013
Aside from the occasional lamb chop, how frequently are you eating lamb? Chances are, not terribly often. While lamb was big in the 1940s and 1950s, it's taken a nosedive thanks to the rise of other animal proteins. Currently, the average American consumes 85 pounds of beef annually; in contrast, Americans eat less than a pound of lamb each year.
Part of this decline, I suspect, is because many home chefs don't feel comfortable working with the meat; at its best, lamb is sweet and tender, with a distinctly exotic flavor, but it can also be ruined when the animal is old and gamey. But working with lamb is easy: all it takes is a simple understanding of seasonality, visual cues, and cuts. Master this, and you're virtually guaranteed to sit down to a succulent meal.
First Things First: What Is Lamb?
Technically, lamb refers to the meat of a sheep that is less than a year old. If you spot the term "hogget," that's the same animal at 1 to 2 years of age; anything older than this, and it's mutton. Unless you're a fan of a much stronger flavor, choose lamb, as sheep develop a gamier flavor as they age.
More — including the best season to buy lamb, what to look for, and popular cuts — when you read on.
Have you ever wondered what the best practices are for what should and should not be run through the dishwasher? Years of washing mind-boggling amounts of dishes — in the name of recipe testing, natch — have left us with strong opinions, some of which may even surprise you (see the "run through the dishwasher at your own risk" category). Read through the list, and you'll be armed with the knowledge to keep your dishes sparkling clean and undamaged. Bonus points go to those who forward it to less well-informed spouses and roommates . . .
Go For It
- Basic ceramic plates, bowls, and mugs; check the manufacturer's recommendations when in doubt.
- Stainless-steel and Pyrex mixing bowls; on the top rack so that they don't block water flow.
- Pyrex and stoneware baking dishes; check the manufacturer's recommendations when in doubt.
- Plastic and wood-composite cutting boards; check the manufacturer's recommendations when in doubt.
- Kitchen shears, especially if you're using them to break down raw poultry.
- Stainless-steel half-sheet pans, cooling racks, muffin tins, and other metal bakeware.
- Kitchen sponges and scrub brushes; on the top rack only.
- Silicone and metal kitchen utensils.
- Measuring cups and spoons.
- Stainless-steel flatware.
Whether you call them oeufs en cocotte or coddled eggs — both are correct — one thing's for certain: these gently cooked eggs are exceptionally simple to prepare, are great for a crowd, and are sure to impress with their natural beauty. When baked in a water bath, eggs cook reliably, and are easy to scale up or down according to how many mouths you have to feed.
They're easy to cater to one's tastes, whether you prefer your eggs barely licked by heat with seductively runny yolks oozing forth, or are more of the fudgy-centered hard-boiled egg persuasion. Just adjust the cook time accordingly (directions are given according to my preference, runny yolks). Additionally, while coddled eggs shine in their simplest, stripped-down form, they can easily be jazzed up with any assortment of toppings. Here I added a dash of color and fresh flavor with a sprinkling of minced parsley. Alternatively, try a drizzle of zesty pesto, a sprinkling of gruyère, parmesan, cheddar, or fontina, or a dash or two of hot sauce. Even better, set out a toppings bar for your brunch guests to garnish according to their proclivities.
Vermont is home to some of the best cheese in America, and The Vermont Farmstead Cheese Company is a worthy one to know for several reasons. First, the cheese company formed as a community effort between a group of locals and investors to save a dairy farm on the brink of closure in South Woodstock, VT. The group then created a farmstead, meaning the company makes its cheeses from the milk produced on its dairy farm, rather than buying the milk from a separate farmer. It also happens to produce a number of award-winning cheeses. We first discovered Vermont Farmstead at the Fancy Food Show, and since then have fallen for two of its cheeses, the Lillé and AleHouse Cheddar.
- More on Burger King's turkey burger, plus other new menu items — Zagat
- What is soy lecithin and why is it in everything? — HuffPost Taste
- Starbucks has bought its first coffee farm — Eater
- A look at the James Beard Media Award finalists — Grub Street New York
- Whole Foods is extending its lifestyle brand to include a health resort — Delish
- 5 ways to make old food standbys feel new again — Yahoo! Shine
- Stadium food gets even more gourmet — Tasting Table
When picnicking this Spring and Summer, don't pack a fruit cobbler; shake up a refreshing cobbler cocktail instead! Consisting of kiwi, mint, vanilla bean, tequila, and club soda, this tequila drink may sound complicated, but its actually easy to make on the go in a mason jar.
Drop all of the ingredients in the bottom of a mason jar and use a wooden muddler to squish the fruit, bruise the mint, and incorporate all of the flavors together.
For your next get-together, throw together something that's fresh, easy, and fun: melon, mozzarella, and jamón skewers. With cantaloupe and Spanish jamón Serrano, this sweet-savory combination on a stick will please even the toughest of crowds. The best part? It comes together in mere minutes. Watch our video for more details.
We're looking forward to the beginning of Spring, when exotic produce is aplenty at farmers markets everywhere. But don't get too used to it: these pretty green things are still shockingly fleeting, and in just a few weeks, you won't be able to locate the likes of lesser-known specimens, like Spring onions, fava beans, and freshly foraged morels. Here are five more foods you'll want to track down before the season's over, plus our best recipes for them.
Munch on pickled carrots with spicy ginger root, courtesy of GraceDickinson.
An easy-to-make, refreshing snack that is perfect 'til cucumber season arrives.
For more — and the recipe — visit her blog, and then be sure to share your food photos via POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.