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A Spoon Saves the Day
It's frustrating when a jar lid is exceptionally hard to remove. I always hear my father's voice say, "pretend you're on a desert island and that's all you have to eat." After a childhood of that, I've figured out a no-fail trick for opening difficult jars.
Sealing Silicone Lids: Love It or Hate It?
As I was browsing the new Napastyle catalog, I came across these interesting silicone sealing lids. Apparently they can fit almost every kitchen vessel from salad serving bowl to sauté pan. While they look a little bulky, I love the idea of the lids as they omit the need for tupperware!
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Sweet 'n' Creamy Caramelized Figs With Ricotta Mousse
I am falling for figs and can't resist trying just about every recipe! After enjoying the figs in a blanket, it was time for something sweet rather than savory. Something like caramelized figs with ricotta mousse.
The Secret's Hidden in the Lid
Although bottled water isn't great for the environment, it seems like there's a new kind out each week. We've had holy water, vitamin water, mint water, flavored water and even fiber water. While it seems like you couldn't add another kind to the mix, Los Angeles based Activate is doing just that.
My Afternoon as a Starbucks Barista
Chaotic as things may appear behind a Starbucks counter, every drink is made custom and to order in a systematic, organized way. I know this because I spent an afternoon as a Starbucks barista. Laurel Village Starbucks store manager Deanna Barbagiovvanni put me to work yesterday behind the espresso machines.
Come Party With Me: Outdoor Concert — Drinks
Why do I love sangria so much? Let me count the ways. It's wildly delicious and refreshing.
Bobby Flay Shares Suggestions For Making Supreme Burgers
Although he'd just given President Obama a lesson on grilling steaks, Bobby Flay was back on the burger track at his seminar in Aspen, where, like fellow Iron Chef Michael Symon, he had plenty of his own venting to do. "I've never met a vegetarian burger that I like," he declared, as he wowed the crowd with a Cheyenne burger (barbecue sauce, bacon, cheddar, and onion rings), garlic-parsley bistro fries, and a chocolate milkshake. "And I can't stand a cheeseburger that's not fully melted."
Layer Ahead, But Toss Salad Right Before Serving
When hosting a dinner party, I like to get as much prep work done in advance as possible. This includes assembling large green dinner salads. To ensure that each vegetable remains flavorful and crisp, I like to layer them in the bowl.
The Barbecue Guru's Tips for Better Barbecue
Those of you who are barbecue fanatics are probably familiar with barbecue guru Steven Raichlen. Steven is the author of over ten cookbooks, including the BBQ Bible, and is the host of the PBS show Primal Grill. He recently finished a world tour in promotion for his new book Planet BBQ, and his last stop was the Food and Wine Classic in Aspen.
Ming Tsai Dishes Up Cooking Tips
During the Food and Wine Classic in Aspen, I attended Ming Tsai's "East-West Vegetarian" demonstration. I had been a mild fan of Ming's before, but after seeing him live I was sold. He was hysterical — seriously he'd be successful as a stand-up comedian — as well as informative.
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