- Take a stance on drinking at weddings — Food
- See what new set Emma Stone was spotted on in NYC — Celebrity
- Take a cue from the runway with 16 perfect chunky-heeled sandals — Fashion
- Spice up your Spring getaway with these beach reads — Sex & Culture
- The ultimate guide to clear skin, perfect hair, and healthy nails — Beauty
- Find out which big names have been cast in Divergent — Entertainment
- Video: Take note of how to preserve your denim with these tricks — Fashion
- Plan a stress-free city hall wedding in 9 steps — Smart Living
- Step inside 14 different celebrity baby showers — Moms
- The 1,400-calorie meal plan that will keep you full all day — Fitness
- This sculpture will have you saying "cheers" — Home
- Check out the must-see science exhibits at a new SF exploratorium — Tech
Posts for April 10th 2013
Like peanut butter and jelly, lamb and mint, or strawberry and rhubarb, tomato soup and grilled cheese were practically made to be paired with each other. Here, I've taken the combination one better and — inspired by the always charming and ingenious Ina Garten — melded two solid concepts (tomato soup with grilled cheese, and a crispy crouton garnish) to create a dish that really, truly may just blow your mind.
This combination is pretty darn hard to beat — like a comforting hug in a bowl — but is admittedly a bit indulgent. For days when you're looking for something a little less over the top, omit the grilled cheese croutons, and garnish per usual, adding a swirl of extra-virgin olive oil, and an extra pinch of red pepper flakes if you can handle the heat. Either way, this classic tomato soup is a soul-soothing must make.
- See the winners of the IACP cookbook and food writing awards — Eater
- 16 great restaurant deals across the US — Zagat
- Why do vodka makers keep rolling out new flavors? — HuffPost Taste
- Rinsing and sorting lentils: do you really have to do that? — Yahoo! Shine
- One proprietor has trademarked the term "breastaurant" — Delish
- 12 first-rate food journals to read besides Lucky Peach — Grub Street New York
- The meat industry rebrands, starting with "pork butt" — Bloomberg Businessweek
When it comes to liquor and weddings, people (especially guests!) have their opinions. Are you for open bars and against the idea of a cash bar? Do you feel like every wedding should have a Champagne toast, or do you think it's unnecessary? Now's your chance to dish about where you stand on drinking at weddings with these poll questions.
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 weekly. Today, recipe developer and grilled cheese queen Yvonne Ruperti shows us how to make DIY American cheese; consider it an ooey, gooey, cheesy paean to the grilled cheese sandwich.
I'm not afraid to admit that I love American cheese (yes, like Kraft Singles) by itself, on a grilled cheese sandwich, on a cheeseburger, or even just slapped onto a plate until it's nice and gooey (a childhood pleasure that I never outgrew).
But what exactly is American cheese? I have to think it's the answer to that exact question that's given the stuff such a bad rap. The American cheese you find in the supermarket refrigerator case isn't cheese made in the traditional way (milk that's formed into curds and pressed). Instead, it's either a blend of cheese and additives, or it's a highly processed mixture of ingredients such as water, milk, milk fat, protein, whey, food coloring, flavorings, and emulsifiers. The result is a processed cheese with a mild flavor that melts incredibly well. I wanted to get as close as possible to the taste and texture of American cheese using only pantry ingredients and a food processor. A little tinkering proved I didn't need much; the key was quickly melting together a mix of milk, cheese, and a few other ingredients (including plenty of salt), then giving it a chance to set up with the help of a little gelatin.
By making your own American cheese, you will know exactly what went into it, and you can also include add-ins such as black pepper, roasted red peppers . . . you name it. As I concocted my version of American cheese in the test kitchen, not only did I draw a crowd of curious onlookers, I caused all of the snooty foodies to run for the hills. But that's okay with me; they can keep their Époisses and Robiola — I'm completely content eating my perfectly melty, toasted grilled cheese with American cheese any day of the week.
Keep reading for the recipe.
The food truck craze shows no signs of slowing, and we visited one of the country's most popular food trucks today, LA's Grilled Cheese Truck. There, owner Dave Danhi taught us how to make his bestseller, an amazing combination of cheddar cheese, pulled pork, macaroni and cheese, and caramelized onions. Watch it now to learn how it's done, then print the recipe and make it at home.
While you can always shred chicken with your hands, this tends to give you chicken chunks rather than fluffy shreds. Instead, shred the chicken with a fork. It's easier to tear the meat with a metal utensil, plus it's a cleaner, more sanitary process. Keep reading to learn how to shred chicken with a fork and how to use it in recipes.
In 40 minutes flat, you can whip up these turkey sloppy joes from Whipped.
Turkey sloppy joes: the ultimate comfort food fix.
For more — and the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.