Sugar Editorial Picks
Oct 12, 2009 -
- What Not to Wear's Clinton Kelly's ultimate guide to entertaining. — The Epi-Log
- A detailed inside look at the New York Wine and Food Festival. — Eater NY
- Learn how to make perfectly boiled eggs.— Serious Eats
- The simple chic approach to Fall decorating.
- 0 Comments
Oct 08, 2009 -
On average, I eat about three hard boiled eggs per week. They're easy to transport and make a great snack or quick breakfast. I also enjoy throwing them into salads or sandwiches.
- 20 Comments
Jul 14, 2009 -
Since PartySugar and I have been infatuated with salads this Summer, I thought it would be appropriate to pay homage to the French national holiday today with a specialty native to the Côte D'Azur region of France.
Salade Niçoise, or Niçoise salad, originated in the town of Nice, and is made with boiled new potatoes, steamed haricots verts (baby green beans), boiled eggs, local olives, cured anchovies, and tomatoes, tossed in a Dijon mustard vinaigrette and topped with tuna. I selected a recipe that uses some classic ingredients, but also incorporates a few unconventional flourishes — like seared tuna and caperberries — for a current twist.
- 10 Comments
Apr 14, 2009 -
- Once shunned, the affordable carnation is making a centerpiece comeback. — Hostess With the Mostess
- Love cilantro? Check out this new website devoted to the fragrant herb.
- 1 Comment
Apr 06, 2009 -
The answer to this question may surprise you: while uncooked eggs typically last four to five weeks when properly refrigerated, hard-boiled eggs will only last about a week. This is because egg shells, which are highly porous, are sprayed before sale with a thin coating of mineral oil that seals the egg. Boiling the egg washes this coating away, however, leaving the shell susceptible to bacteria.
- 10 Comments
Mar 19, 2009 -
Sometimes it's nice to have a satisfying salad for dinner.
This spinach variation is full of colorful beets, sweet carrots, crunchy pecans, and hard boiled eggs. To cut back the calories, the recipe discards the majority of the egg yolks.
- 3 Comments
Jan 14, 2009 -
Take a trip to Spain in your kitchen tonight with this crunchy, filling, and flavorful salad.
Canned white beans are combined with spicy chorizo before being tossed with a sherry vinaigrette. Sliced radishes add a refreshing crispness and black olives finish off this interesting dish with a salty tang.
- 4 Comments
Other Search Results
Jan 17, 2007 -
Thanks to modern science, you will no longer have to wonder exactly when your soft-boiled, medium-boiled or hard-boiled egg is ready. Why's that? Because the egg is going to tell you itself!
- 8 Comments
Apr 03, 2007 -
Growing up my favorite part of Easter was decorating the eggs (okay, actually, it may have been the chocolate bunnies, but eggs were right up there). Even now that we're grown up, whenever my family has the opportunity to be together for Easter, we always end up boiling up a batch and dying them. Just in case I'm not the only one who's into dying eggs, I thought I'd give you a few tips on how to boil eggs.
- 12 Comments
Jul 14, 2009 -
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- 0 Comments