We love our denim skinnies just as much as any other girl, but Fall's flared jeans trend is calling our name. The flattering silhouette has been sprouting up everywhere on the runways — from designers like Derek Lam and Adam Lippes — to the streets, as seen on celebrities like Katie Holmes and Zoe Saldana, reminding us of the sweet '70s and the cool clothes that come with it. Whether you decide to go casual a la Katie with a tee and cardi combo, or opt for a more bohemian look like Zoe in her MiH jeans, there are key styling tips to getting this look just so. First tip: always pair your flares with heels for maximum legginess; we especially love them with chunky heels. Shop our favorite flared jeans and the styling tips that come with it in the slideshow.
If you're looking to invest in a worthy Fall accessory, look no further than the duffle bag. As this trio of style-setting blondes proves, the arm candy exudes both fashion and function — and we love when those worlds collide in one lust-worthy creation. Kirsten Dunst and Kate Moss each opt for luxe, leather versions from Louis Vuitton, in their own respectively sophisticated hues, while Sienna Miller selects a covetable carryall from Burberry Prorsum's 2012 Resort. Each signals a polished finish for day-to-day basics, and seems particularly perfect in rich leather and deep colors for Fall. To channel the same classic-cum-cool style with your own luxe duffle, just shop our editor's picks.
What happens as a result of four days of nonstop eating and drinking? Well, in the case of Aspen's Food & Wine Classic, the answer isn't just limited to food comas and stomachaches (although we endured a few of those, too). After multiple meals and trips to the tasting tents, it became clear that there were themes among the many dishes we tasted. Here's what was hot at the Classic, and what you'll likely be seeing more of in the coming months.
- The rumors about the Triple Double Oreo were indeed true.
- The rumors about the Triple Double Oreo were indeed true. — KitchenDaily
- Creative uses for those James Beard Awards. — Eater NY
- Available for purchase: Madoff's $15,000 wine collection. — Huffington Post Food
- Michael Symon on why today's food trends started in the Midwest. — Bites on Today
- Is anchoveta the new anchovy? — The Economist
- Face-off! Arby's takes on Subway's chicken salad sandwich. — Ad Age
- To take the chill off of red wine, nuke it in the microwave. — Grub Street SF
- A new USDA law gives preference to locally grown food. — Chow
- Make your own marshmallow fluff. — Serious Eats
Earlier this week, the UK's Telegraph reported that the number of soy milk drinkers is on the rise in Britain, with sales up more than £136 million during 2010 for various reasons, including lactose intolerance. Interestingly enough, it was reported just last week that the $2.6 billion US market for soy food and beverages is down 16 percent compared to that of the years 2008-2010. Sounds like, with a focus on new trends such as gluten-free, soy has lost a bit of its luster in America. Still, I'm lactose intolerant and drink it all the time in my coffee, although recently I've also gotten into almond milk. Do you drink soy milk?
How hip are you to the food world's most current trends? You can find out with a new report published in Food Technology by the Institute of Food Technologists. According to the article, which releases new information based on Gallup and other survey organizations, home entertaining, fried chicken, and self-proclaimed "foodies" are among the biggest fads of today.
Here are some items that surprised me most:
- Two thirds of consumers call themselves knowledgeable about food. Those aged 25 to 34 are most likely to proclaim themselves foodies.
- Home entertaining is up, and more people are snacking at home, even bringing their own into the movies.
- Gen Y-ers tend to gravitate toward salty snacks, heat-and-eat breakfast, and easy meals — whereas their 50-plus parents are cooking from scratch, three times a day.
- Over half of shoppers surveyed prepared more meals at home in 2010 than in 2009.
- The ritual of eating three meals a day rose six percent over the past two years. The most likely addition? Breakfast.
It makes sense that breakfast is up, given the competition in fast food breakfast. Are you surprised by any of these survey results?
Don't care for a hangover to go with that cocktail of yours? You're in luck: from vodka alternatives to vermouths and liqueurs, cocktails that are heavy on the flavor but light on the booze are big amongst today's bartenders. Although some imbibers only see the need for ordering a stiff drink, other cocktail enthusiasts take enjoyment in knowing they can savor their sips without worry of a strong buzz. Which side are you on?
My fellow food lovers, I have a confession to make. There's only one food that I loathe, but it's seemingly the biggest fixation in the food world today. That'd be uni, otherwise known as sea urchin roe. From sea urchin pasta to pizza and even flan, this stuff is everywhere.
Don't get me wrong: I'm adventurous and have even managed to enjoy all manner of bugs. Whenever I read a new rave, I decide to give the delicacy yet another go. But every time I've ever tried it, I've
disliked hated abhorred it.
"Maybe it wasn't fresh enough?" my foodie friends ask, quizzically, as they watch me spit it out. Nope — my palate just really doesn't take well to it. What do you think of this popular yet polarizing ingredient?
Source: Flickr User SpecialKRB
First there was the Lobster & Seafood Chopped Salad Sub at Quiznos. Then came Taco Bell's Pacific Shrimp, and now Wendy's has its own version of a fish fillet sandwich. Three's a trend, and we've officially called it for seafood in fast food and fast-casual establishments.
Seafood's never been as popular the in world of fast food as, say, a burger or fried chicken items. Presumably, this is because the taste of seafood never lies when the stuff is anything short of fresh. Yet call me crazy, because I've always sort of secretly liked the McDonald's Filet-O-Fish, and the new seafood sandwich at Quiznos really surprised me in a good way. What's your take?
According to The Wall Street Journal and Food and Wine, savory cupcakes, specifically lasagna cupcakes, are expected to hit the mainstream in 2011. Both publications have recently highlighted Los Angeles catering company Heirloom-LA, who's spearheaded the trend with the creation of its lasagna cupcakes, which are wildly popular among celebrities.
Perhaps I'm experiencing cupcake fatigue, but I can't help but wonder: how are these cupcakes different from lasagna rolls? I've been making Giada De Laurentiis's version for years, and while the recipe doesn't have you bake them in muffin tins, one could certainly do so. And if one does, does that make it a lasagna cupcake?
Should any dish that's individually sized and made in a muffin tin be considered a cupcake? What's your take on it?