Even though April may bring a few showers, it's also a great time to renew and refresh your closet, home, and even your workout routine. From the latest offerings of movie, TV, and book releases to the most stylish new pieces for Spring, we've rounded up all our amazing must-have picks from around the network for you to enjoy in one place. Click through now to check out April's best fashion, home, food, tech, and more!
Posts for April 1st 2013
For the salad:
Canola, grapeseed, or olive oil
1/2 small Fresno or jalapeño chile, seeded and finely chopped (more if you like spicy)
A few pinches ground allspice, ground cloves, or ground cinnamon
About 3 cups cooked shredded chicken (from about 1/2 roasted chicken)
Freshly ground black pepper
1 head butter lettuce or 4 ounces mixed greens
1 mango, peeled, pitted, and diced
1 small jicama, peeled and diced
4 scallions (green onions), thinly sliced and ends discarded
1 handful roasted cashews, for garnish
For the dressing:
2 tablespoons olive oil
1/4 cup avocado (about half an avocado), diced, peeled, and seeded
1/4 cup fresh cilantro leaves, chopped
3 tablespoons fresh lime juice
1 tablespoon roasted cashews (optional)
1 tablespoon white wine vinegar
1/4 teaspoon granulated sugar
Freshly ground black pepper
- For the salad: Pour enough oil in a medium nonstick frying pan to just cover the bottom, then rotate pan to coat the pan. Heat oil over medium heat until shimmering. Add chile and spices and cook until fragrant and chile is just soft. Stir in chicken and cook until coated in mixture and heated through. Taste and add more salt and pepper as desired.
- For the dressing: Combine all ingredients with 3 tablespoons water (less if you're not using the cashews) in a blender and process until smooth, at least 30 seconds. Season to taste with salt and pepper.
- To serve, divide lettuce among plates and top each with some of the mango, jicama, scallions, and chicken, and drizzle with a spoonful of the dressing. Top with some cashews and serve.
Serves 3 to 4.
- Salads, Chicken
Shower the start of 2013's second quarter with a handful of favorites that are sure to give your month a little lift. From Mad Men-era barware to April must-see TV to a new book on edible flowers, see the nine food-related items that we're obsessed with this month.
Whether you're hosting a brunch, bridal shower, or cocktail party, elegant yet super-simple to prepare gravlax-topped toasts are sure to shine. Delicate and decadent cured salmon (whether home-cured or store-sourced) finds its ideal match when paired with nutty crackers, tangy crème fraiche, briny capers, and a sprig of dill to freshen it all up.
Even better, though this bite looks mighty sophisticated, it requires little more than assembling a few ingredients, and can be easily scaled up or down. It's equally at home as the starter for an intimate four-person dinner party as it is at a blowout bash for 50, just shop for ingredients accordingly.
- A guide to April's food TV premieres — Zagat
- Bacon Scope and other April Fools' pranks across the food world — Eater
- Dunkin' Donuts launches Baskin-Robbins-inspired coffee flavors — Delish
- Coffee makers: they aren't just for coffee — America's Test Kitchen
- And the winner of Worst Cooks in America is . . . — The Braiser
- William Shakespeare: poet, illegal food hoarder — BBC
- Celebrate the season with kumquat, hazelnut, and arugula salad — Grub Street New York
We'd be lying if we said we didn't enjoy a good April Fools' Day prank. We knew we had to do something fun for the "holiday." Our take? Rounding up silly kitchen tools. You won't find any jokes here, but some of these finds might fool you into thinking they're something else — at the very least, they're awesome conversation starters. Click on and let the good times roll.
It may just be your lucky day — there's still time to order the POPSUGAR Must Have box in time to receive our April shipment! To get an idea of what the next POPSUGAR Must Have box might contain, check out some of our editors' favorite items from the past few months.
Sign up now to get our April box, full of our editors' picks for Spring in the world of fashion, beauty, food, and so much more. Find out more and sign up by checking out POPSUGAR Must Have; treat yourself or someone you love today!
What a month March was. It felt like every week there was a celebration, from St. Patrick's Day to Passover to the start of Spring all the way through Easter. The best part is we had plenty of excuses to hit the kitchen and try out some new recipes. Even though another month has come and gone, these delectable dishes (think yummy chocolate chip pancakes) are ones you'll want to make this April and beyond. Get clicking to get cooking.
You don't have to be a certified cheesemonger to know how to talk cheese. At the California's Artisan Cheese Festival, Lassa Skinner, retail director of the magazine Culture: The Word on Cheese, spoke about how to conduct a cheese tasting on a basic level. Like wine, it begins with the varietal (of milk), continues to the body (the rind and cheese's texture), and ends with sniffing and savoring (the flavor). According to Lassa, when in doubt about the name of the cheese you recently had at a restaurant or party, describing these four components will help your cheesemonger guide you in the right cheesy direction. Keep reading to start smart cheese talking.