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Jan 18, 2007 -
Last weekend I went to a friend's house for a small birthday party. I told them not to worry about the cake because I would take care of it. (After all, I like baking and this will be a great excuse for my 52 weeks of baking.) So when I asked what the birthday boy's favorite cake was, I was expecting it to be something standard like chocolate, carrot, coconut, you know, a normal "cake" flavor.
- 11 Comments
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Oct 29, 2009 -
Whether it's custard that won't set or brittle fleur de sel caramels, we've all had failed cooking attempts. But when disaster strikes while closely following a recipe, it poses the question: Whose recipes can be trusted? And whose cannot?
- 21 Comments
Sep 16, 2009 -
This Friday, I'm pretty sure I know what I'll be having for dinner: spaghetti with meatballs. That's because I plan on catching a new movie, Cloudy with a Chance of Meatballs, on its opening night, which I can already tell will make my mouth water.
Loosely based on the classic children's book by Judi and Ron Barrett, Cloudy is an animated film produced by Sony Pictures Animation.
- 8 Comments
Jan 14, 2009 -
Readers, I have a confession: sometimes I'm a failure in the kitchen. Take, for example, the picture below. My father recently watched Tyler Florence make the most delectable Spanish tapa where a raw egg is wrapped in jamon serrano, placed atop béchamel and toast, and baked in the oven.
- 33 Comments
Dec 15, 2008 -
During the holidays, I keep homemade brittle in pretty packages to ensure that unexpected guests don't leave empty handed. This year, I made two different types of brittle: a classic peanut brittle and a more exotic, spicy brittle with pine nuts. However, it's easy to make brittle with any nut, seed, spice, or dried fruit.
- 5 Comments
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Jul 30, 2008 -
I've let Nancy Silverton's Sandwich Book languish on my desk for too long, so this weekend I finally decided to make a recipe from this famously excessive sandwich collection. (Stay tuned for a full cookbook review.) Since I was having friends over for a casual dinner, I avoided the more labor-intensive recipes in favor of a simple but delicious sandwich that would showcase the fresh tomatoes I bought that morning at the farmers market.
This PLT — pancetta, lettuce, and tomato — is a variation on the classic BLT (from New York's 'Ino) using Italian pancetta and arugula.
- 9 Comments
Sep 13, 2008 -
- A fruity, nutty, crunchy crumble is the perfect way to celebrate late Summer.
- Check out our gallery of the world's best food museums.
- Inspired by New York Fashion Week, I planned a swanky, stylish party of my own.
- We share (and commiserate) our biggest disasters in the kitchen.
- This week's nachos combined sweet with savory for a scrumptious result.
- Our step-by-step instructions for peeling shrimp will have you making scampi stat.
- How well can you identify different regional hot dogs?
- PartySugar reviews a delicious, exotic Spanish wine that I'm definitely adding to my list.
- 0 Comments
Sep 12, 2008 -
Last night on the second episode of the new season of Kitchen Nightmares, Gordon Ramsay was on a mission to turn Long Island's Handlebar around. With a chef who doesn't like to cook, an unmotivated owner, and an emotional train wreck of a wife, the restaurant was a complete disaster. I've always liked the concept of Kitchen Nightmares more than Ramsay's other television show, Hell's Kitchen.
- 21 Comments
Sep 11, 2008 -
Recently I was making dark-chocolate raspberry ice cream. A friend was over and he was desperate to help. Always one to encourage cooking, I told him to prepare the raspberries.
- 27 Comments