- Zoom in on the best celebrity manicures
- Mail-order macarons to try
- Jennifer Lawrence pops up on a snowy set in Boston
- Creative marriage proposals that will have you saying "yes!"
- Crafts to get kids ready for Passover
- Essentials to complete your Spring wardrobe
- The best pieces from the Architectural Digest Design Show
- All of TV's season finale dates
- Video: Tips and tricks for always being camera-ready
- Ways to stay grounded even when you're super busy
- Spring-clean the body with natural detoxing tips
- The Jawbone Up band is now Android-friendly
- Extra-special Etsy finds for animal lovers
Posts for March 20th 2013
Mention Kettle Brand potato chips around our office — or better yet, deliver a box to our desks — and our ears perk up and mouths begin to water just like Pavlov's famous dogs. True to form, an ineffable itch to tear open a bag overcame us on first sight of the Kettle Brand-emblazoned package, hoping that we had on our hands another Zesty Ranch, Spicy Thai, or Cheddar Beer. While their latest flavors — Maple Bacon and Sweet & Salty — won't be on store shelves till early Summer, keep reading for a first look at their latest flavors, and to find out if they're worth adding to your cart.
From left to right: Kettle Brand Sweet & Salty and Kettle Brand Maple Bacon
Kettle Brand Sweet & Salty Potato Chips
If simplicity is your style, you're in luck: Kettle Brand's Sweet & Salty offering keeps to its titular promise with crisp chips that taste just as advertised — sweet and salty, and not much else. Akin to kettle corn, these snappy snacks pleased those looking for a simple yet satisfying bite, though the majority of our trusty crew of tasters felt they were a little too one-note, even calling them bland, too sweet, and just plain "not tasty enough."
Today is the fourth annual Macaron Day: for those in New York City today, each participating bakery, including Thomas Keller's Bouchon Bakery, Francois Payard Bakery, and Mad Mac NYC, is handing out a free macaron. For those of us who aren't, however, we can still enjoy these colorful, puffy Parisian treats by ordering them online via bakeries spanning the globe — from LA, NYC, to even France!
The mojito certainly gets the most play of any muddled drink, but others deserve a moment in the spotlight, too. Case in point: this surprising kiwi cobbler cocktail, which builds layer upon layer of flavor thanks to a tequila base and the addition of vanilla bean, sugar, soda water, and freshly muddled mint leaves and kiwi fruit. Watch the video, then print out the recipe and try it for yourself.
Until my late teens, I incorrectly assumed that classic pesto got its backbone from walnuts. This notion came from years spent as a small child helping my step-grandmother, Grenelle, blitz up batch after batch. Every Summer she'd harvest her backyard basil crop, and we'd spend afternoons tucking away containers of walnut-studded pesto in her basement freezer to enjoy year-round. Most (if not all) was enjoyed simply — with a platter of saltine crackers, ham, and cheese — though throughout my youth, I shunned pesto for its pungent odor and suspect color.
Years later, after I realized the error of my ways, I dived into a passionate love affair with all things pesto. I called Grenelle for her recipe, remembering the pesto's legion of household fans. I scribbled down the recipe on scrap paper, where it lived for many years, splattered with olive oil. Then one day, while flipping through a tattered copy of the Silver Palate Cookbook, I learned her secret.
She may not have invented this recipe, but today I still consider it Grenelle's pesto. Though pine nuts star in the classic Genovese version, to this day I prefer pesto made with walnuts, as the delicate flavor of pine nuts can get lost amongst the assertiveness of parmesan and raw garlic. Chances are, this version will make you a walnut pesto convert.
- Tasting fast food's 10 newest items — Zagat
- The most inane recipes from Gwyneth Paltrow's new cookbook — HuffPost Food
- Chez Panisse's reopening is postponed indefinitely — Grub Street San Francisco
- Whoa! These chocolate eggs have surprise Peeps in them — Delish
- Thomas Keller snaps back in an interview — Eater
- Why PBS produces superior cooking shows — The Braiser
- Starbucks is building a loyalty program for grocery store items — Advertising Age
Every month with our POPSUGAR Must Have subscription box, we send out our editor-curated picks of the season's best products in beauty, fashion, fitness, home, and more. For March, we shared one of the hottest trends of the season, a Hollywood fashion savior, a new way to make your lashes pop, and the best way to wash some of your most beloved articles of clothing. We also featured a nostalgic Spring treat and made sure your next wine party has some festive flair. Spring is finally here, and we have everything you need to greet the season in style!
We've got a new partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen; they'll be sharing some of their time-tested recipes and technical expertise with us. Today, America's Test Kitchen shares pasta-filling tips — and a recipe for squash ravioli — just in time for National Ravioli Day.
March 20 is National Ravioli Day—and what better way to celebrate than making your own filled pasta from scratch? With some patience, handwork, and a tasty filling, you can easily produce homemade ravioli in your own kitchen. Read on for our Test Kitchen tips for making and cooking ravioli; then, use your newfound knowledge when making our Squash Ravioli with Sage and Hazelnut Brown Butter Sauce. Our recipe features a multitude of flavors—squashy, sweet, savory, buttery, herbal, and nutty—that work together to create complexity. Plus, the contrasting textures of silky filling and crunchy nuts is truly irresistible.
Dos and Don'ts for Ravioli Fillings
For the best results, a filling must be spoonable (not liquefied) so that it can be mounded onto the pasta sheets. It also should be fine-textured so that it won't cause tears in the pasta (and can be used in small amounts), and be relatively low in moisture so that it won't ooze when the filled pasta is cooked.
See more ravioli tips and the butternut squash ravioli recipe when you keep reading.
We could practically write an ode to kale chips — the snack that stole our nation's heart — but won't, as you may already be familiar with the crispy-crunchy (yet utterly guilt-free) qualities that make them a snacking staple. That said, we will share five of our favorite ways to cook them up to perfection. Keep reading, and get to it!