Sugar Editorial Picks
Nov 04, 2008 -
- Twelve sensational, make-ahead sides. — Bon Appétit
- Cooking secrets from David Chang. — Cooking With Amy
- Learn the difference between shrimp and prawns.
- 1 Comment
Feb 22, 2008 -
A couple of weeks ago, while at a friend's birthday party, I had an unbelievable shrimp appetizer. The shrimp was marinated in a thick sauce flavored with hoisin and orange juice. Just before serving, it was rapidly cooked in a large sauté pan.
- 16 Comments
Other Search Results
Apr 19, 2007 -
- If an American Idol cooking challenge isn't enough Idol for you, check out the new McDonald's American Idol Happy Meal toys. - BuzzSugar
- Although the sous vide technique of cooking is catching on, you should not be using Ziploc bags. - Megnut
- New research is showing that alcohol may enhance strawberry's ability to mop up harmful molecules in cancer.
- 6 Comments
May 21, 2009 -
If you've peeled your own shrimp (and saved the shells for stock) at home recently, you may have encountered the quandary of whether or not to devein the shrimp. While most recipes call for shrimp to be peeled and deveined (removed of its intestinal tract), there are dissenters, like our very own PartySugar, who has learned from the Spanish that it's completely unnecessary to devein shrimp. So what's the real story?
- 19 Comments
Sep 29, 2008 -
Over the weekend, eight semi-finalists competed to see who would represent the United States at the Bocuse d'Or, a prestigious international culinary competition. Timothy Hollingsworth, a sous chef at the French Laundry, was selected as the winner. Hollingsworth now has three months to prepare for the French showdown in January.
- 1 Comment
May 10, 2007 -
According to my bizarre food calendar, today is National Shrimp Day. I thought it would be the perfect opportunity to talk a little about America's favorite shellfish. Most of the shrimp consumed in the United States comes from the Atlantic and Pacific coasts and the Gulf Coast.
- 11 Comments
Feb 27, 2008 -
If you are looking for a super tasty appetizer —and prawns aren't your cup of tea — consider making these prosciutto pinwheels. Mastering these bite-sized snacks is a cinch for even the most culinary challenged, self-proclaimed noncooks. In fact, they are so effortless that I put them together in the Sugar HQ kitchen.
- 24 Comments
Aug 14, 2007 -
Warning: Viewer discretion advised.
And so began the final episode of Hell's Kitchen and the final installment of my weekly recaps. In a somewhat anticlimactic finish, tempers raged, seafood was under/over cooked, tears fell freely, and a winner was selected.
- 22 Comments