In what's shaping up to be the most comfortable Spring '13 shoe trend, the lower-heel profile continues its takeover with the chic oxford. We've already waxed poetic on the kitten heel, but now we're veering into a more traditional flat shoe with a distinct borrowed-from-the-boys twist. Whether the silhouette is classic (think brogue detailing and a patent finish) or culls fashion-forward accents like metallic shine, exotic texture, leather cutouts, or colorblocking, there's certainly a more dynamic way to interpret (read: wear) the flat oxford look. Luckily, Alexander Wang, 3.1 Phillip Lim, Fendi, and even Zara have all crafted their own versions to appeal to a handful of style personalities. As for execution? Remember that these shoes work for day and night — and as long as you show a little ankle (at the very least), you're good to go. Click on for 16 of our favorite oxford picks now.
Creating the perfect black and tan can be hard. If you've never tried to make one, be sure to try it out at home first with no guests to serve. Once you have the technique down, you'll have no trouble trying to re-create this layered beverage for your friends.
There are two different techniques to build the perfect black and tan; I recommend trying both out to see which works best for you.
Pull out your pint glass and slowly pour in the Bass by titling the glass to avoid too much foam. Once the glass is half full, open the Guinness and once again tilt the glass. With a steady hand, pour the Guinness down the side of the glass verrrry slowly.
Another great technique is to pour the Bass into the glass with little to no foam, just like before. Hold a large spoon upside down over the glass and very slowly pour the Guinness over the back of it. Pouring Guinness over the back of a spoon slows the flow of the beer.
Voilà: two ways to pour the perfect black and tan. Still not sure you have it down? Just keep reading for more tips!
It’s Super Bowl season, and Katie Sweeney, editor of YumSugar, shows you how to get your hostess game on with two delicious beer cocktails. The Clara, also known as a Shandy in England, is a refreshing, sweet mix of lager and sparkling lemonade. If you prefer a full-bodied beertail, combine equal parts of Bass and Guinness for a Black & Tan. But there’s a trick to this mix, so watch our video to see how it’s done.
>> The Bass Loves Rachel Antonoff Spring 2011 collection has left everyone in a tizzy and up until now, price points have been kept under wraps. Good news: not only is the line feminine but affordable, too — prices range from $99 for a pair of canvas oxfords to $149 for lace and leather high-tops. Peruse the slideshow for the complete collection — Antonoff herself declared a special liking to the Alice pair in navy and the Odette in red — plus price points for every style.
When there's not a lot of time to prepare a healthy, home-cooked meal, fish is my go-to dinner dish. Why? Because on top of being high in protein and low in saturated fat, its fillets also cook quickly and evenly.
Tonight, I'll be making the most of leftover striped bass fillets by pan-sautéing them, then serving a Mediterranean olive-almond relish alongside the table. The result is a wholesome supper that's ready in under 30. For the simple recipe, keep on reading.
Already, I'm pining for the fish sandwiches that I enjoyed on my culinary tour of Maui. That's why, for dinner tonight, I'm going to re-create this casual, kid-friendly meal in the comfort of my own home.
Don't be intimidated by the idea of throwing a delicate protein like fish on the grill. Just opt for a firm-fleshed species, like striped bass, being sure to dry it completely before putting it on the grill. Once it's cooking, leave the fish alone to do its thing; flip it and remove it from heat using the thinnest, widest spatula possible.
To make this meal a shore thing tonight, read more.
A helter-skelter Monday doesn't have to equal a chaotic late night meal. One surefire way to save time is to use leftovers from yesterday to save yourself the hassle of shopping and prep.
Instead of grilling sea bass, opt for a steaming technique that poaches the fish, yielding a melt-in-your-mouth consistency. A pat of butter, serrano pepper, and ginger infuse the dish with fragrance, flavor, and richness. For the recipe — which doesn't even require a steamer! — keep on reading.
Red meat and chicken have long hogged the spotlight of the grill, and with good reason: their robust, iron-rich flavors hold up well to the smoke of the barbie. When cooking out, however, be sure not to overlook the fruits of the sea. While fish tends to be flakier and lighter, its delicate flavors are brought out by the char of the grill.
Light up the barbecue for a quick-cooking fillet of sea bass, smoldered skin-crisp, then top with a watermelon and green tomato salsa that screams summertime.
For the most sustainable seafood option, reach for farmed striped bass and avoid Chilean sea bass at all costs. Want the recipe? Read more.
Update: We tried making a black and tan again with much more success this time. Learn how to pour the perfect black and tan.
This was supposed to be a tale about how easy it is to make the glorious drink that is the black and tan. But, instead it is a recount of my struggle and ultimate defeat of the classic beer cocktail. You see, on Wednesday afternoon I had the brilliant idea of making myself a black and tan.
A black and tan is equal parts pale ale and stout. The pale ale is poured into a glass first, and the stout is slowly added over the back of a spoon to create a layer of tan and a layer of black. Although I've never made one before, I assumed it would be simple enough. Instead of purchasing Bass, like the recipe recommended, I bought Harps. I tried over and over again and was, each time, unsuccessful. Thus, I turned to the pros. I called up my friend Aaron, one of the owners of 15 Romolo, and he informed me that I had to use Bass or another ale with a specific gravity higher than Guinness.
A trip to the store later and I was ready to try again. Unfortunately, I couldn't get the Guinness to layer even with the Bass, so after wasting six beers, I gave up. If you wish to make the black and tan, best of luck to you; here's the recipe.