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What's Your Favorite Kind of Bell Pepper?

YumSugar — Tue, 09 Sep 2008 11:19:08 -0700

Bell peppers are in season in many parts of the country right now. I picked up some delicious yellow peppers at the farmers market this weekend, though my default is usually red peppers. How about you?

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Move Over Cabbage, Jicama Takes Coleslaw

YumSugar — Mon, 06 Jul 2009 16:00:41 -0700

Every Fourth of July, I make the ultimate burger. This year I slathered my burger with homemade mustard and ketchup and covered it with a crunchy jicama slaw. If you are not keen on coleslaw as a condiment, it's also a refreshing and crunchy side dish for hot Summer days. A complex slaw, this recipe doesn't exclusively use jicama, but combines radishes, carrots, bell peppers, and cucumbers in a sweet and spicy dressing. Although it's simple, it does take time to prepare - many of the vegetables are grated. It goes fast with one person grating and another chopping, so get someone to help you out (like I did!). To make this colorful and crisp Summer slaw, keep reading.

Veggie Flower Arrangement Is a Cool Centerpiece - and Snack

YumSugar — Fri, 16 Oct 2009 04:00:39 -0700

As a parting present to a friend, Sugar staffer (and OnSugar manager!) sabs creatively crafted a floral arrangement - made entirely out of fresh, edible vegetables! The result was a stunning centerpiece that, like a flower cake, would be a thoughtful (and edible!) gift for someone who avoids sugar.

I loved the idea so much that I had to ask sabs how she did it. Interested in making one yourself? Find out how when you read more

Taste Test: Quizno's Toasty Bullet Subs

YumSugar — Thu, 20 Aug 2009 15:30:07 -0700

It's a well documented fact that I'm a fiend for sandwiches; likewise, PartySugar loves them, especially warm, toasty paninis. Naturally, when Quizno's launched its new Toasty Bullets, it wasn't long before we went to our neighborhood outpost to check them out.

Customers can get a Toasty Bullet in five different flavors: Italian, Big Kahuna Tuna, Pesto Turkey, Turkey Club, and Beef, Bacon & Cheddar. The snack-sized sandwiches are about eight inches long and two inches wide, cost a dollar or two less than the average Quizno's sandwich, and come in a nifty paper pocket to assist with easy, on-the-go eating. Did any of these stun us with their bold flavors - or should you be dodging these bullets? Find out after the jump

'Wich of the Week: Reds and Greens Chicken Sandwich

YumSugar — Wed, 12 Aug 2009 14:00:06 -0700

This was one of those fridge-clean-out sandwiches that came together so brilliantly I wanted to make it again immediately. I started with some ingredients I needed to use up ASAP: precooked chicken patties from Trader Joe's, a bag of mixed Southern-style greens, and a yellow onion.

Then I thought, let's make things a little more interesting. Enter a jar of roasted piquillo peppers (regular red peppers will work just fine) and sliced white cheddar cheese. To balance out all that bite, I settled on cranberry-walnut bread from Acme, while sauteed onions also added sweetness. The resulting stack of reds and greens was delectably unfamiliar and comfortingly juicy. So make it yourself!

Come Party With Me: Bridal Brunch - Menu

partysugar — Tue, 05 May 2009 12:50:05 -0700

Since her engagement party was such a hit, Ronda's maid of honor asked me to help plan the bridal shower. The event will be an elegant classic brunch.

Guests are invited to help themselves to slices of baked asparagus and yellow pepper frittata. A smoked salmon platter with cream cheese and toasted bagels is a welcome companion. Those looking for a lighter breakfast can opt for a lemon-cherry yogurt parfait.

These homemade dishes will be supplemented with an assortment of toasts from a local bakery and store bought jams and granola. An easy buffet of make-ahead dishes served at room temperature, this versatile and vegetarian menu also works well for Mother's Day. Get the recipes: read more.

Baked Asparagus and Yellow Pepper Frittata
From Gourmet

Ingredients

2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Directions

Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.
In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions.
Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.

Serves 12.

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Smoked Salmon and Whitefish Salad Platter
From Ina Garten

Ingredients

1 1/2 pounds smoked whitefish, skinned and boned
1/2 cup minced red onion
1/2 cup minced celery
1 cup good mayonnaise
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For serving:
6 bagels, sliced in thirds horizontally
1 pound thinly sliced smoked salmon
16 ounces cream cheese, softened
Sliced tomatoes and thinly sliced red onions

Directions

With your hands, flake the whitefish, being careful to discard all the skin and bones.
In a medium bowl, gently combine the whitefish with the red onion, celery, mayonnaise, lemon juice, salt, and pepper. Taste for seasoning.
Toast the bagel slices in a toaster.
Arrange a platter with the smoked salmon, cream cheese, tomatoes, and red onions. Serve with the whitefish salad at room temperature.

Serves 6.

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Lemon-Cherry Yogurt Parfait
From Food and Wine

Ingredients

1 cup heavy cream, chilled
1 cup 2 percent Greek-style plain yogurt
1/4 cup cherry preserves
1/4 teaspoon unflavored gelatin
1 teaspoon water
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
3 tablespoons confectioners’ sugar

Directions

In a medium bowl, using an electric mixer, beat the heavy cream at high speed until firm. Add the yogurt and beat just until combined.
Transfer half of the mixture to another bowl and fold in the cherry preserves.
In a small microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 1 minute. Microwave the gelatin at high power for 5 seconds, just until melted.
Add the gelatin to the plain whipped cream mixture along with the lemon juice, lemon zest and confectioners’ sugar and beat at medium speed just until combined.
Spoon half of the lemon cream into 4 wineglasses and top with half of the cherry cream. Top with the remaining lemon and cherry creams and refrigerate for 20 minutes before serving.

Serves 4.

Make ahead: The parfaits can be refrigerated overnight.

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Bobby Flay's Sandwich Tips

partysugar — Fri, 10 Apr 2009 08:00:01 -0700

Yesterday we brought you a fun little video of Bobby Flay making sandwiches, and today we've got his tips for crafting the best 'wich! While Flay is known for his superior grill skills, he's also a sponsor for Best Foods mayonnaise and a master of sandwich making. Here's how the Iron Chef recommends building a better sandwich:

When a sandwich contains several moist ingredients (mayonnaise, tomatoes, etc), use a thick, crusty bread like ciabatta.
When putting together a simple sandwich with fewer ingredients, like ham and cheese, select thinly sliced bread.

Get the rest of Flay's fabulous suggestions when you read more.

For sandwiches on the go, separate the elements: Put the bread in one baggy, the condiments in a small Tupperware or squirt bottle, and the veggies in another baggy. Assemble just before eating.
Get creative! Instead of using lettuce, opt for other crunchy vegetables. When they come in contact with oil-based condiments, sliced cucumber and fennel won't wilt or turn soggy.
Add a kick to any sandwich with strong flavors like smoked Spanish paprika, fresh ground black pepper, chili powder, or fresh lime juice.
Make sure your sandwich is full of color. Incorporate fresh vibrant elements such as parsley leaves, finely diced red onions, or green, yellow, and red peppers.
Don't forget to have fun with your ingredients! Who says you can’t enjoy the crunch of blue corn chips on your sandwich? Why not include chopped toasted walnuts or pecans? How about dried cranberries, cherries, or raisins? The sky is the limit.
Think outside the box. By adding a creamy lemon-chive vinaigrette, you can take the classic egg sandwich from breakfast to dinner.
Make your own custom sauces. Jazz up store-made condiments with fresh herbs, citrus juice, horseradish, roasted tomatoes, olives, or chiles.

How do you make the ultimate sandwich? Share your tips with us below!

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Fast & Easy Dinner: Chicken Salad With Avocado Dressing

partysugar — Tue, 14 Aug 2007 04:48:31 -0700

With hundreds of varieties and endless combination possibilities, I consider chicken salad to be one of the most versatile dishes around. Tonight's dinner salad consists of grilled, flattened chicken breasts and fresh peppery greens, tossed with a creamy avocado dressing. Bursts of vibrant color come from yellow peppers and cherry red tomatoes. Surprisingly, the smooth dressing comes not from mayonnaise, but from a few tablespoons of cream cheese. Sound tasty? Make it and taste for yourself! Get the recipe, just read more

Chicken Salad With Spicy Avocado Dressing
From The Nest
Image Source

2 skinless chicken breasts, 6 ounces each
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 small yellow pepper, seeded and sliced
2 1⁄2 ounces mixed fresh rocket, spinach and watercress leaves
12 cherry tomatoes, halved
2 spring onions, sliced diagonally
1 tablespoon cilantro leaves, to garnish
For dressing:
1 avocado, peeled, stoned and chopped
Juice and zest of 1 lime
3 tablespoons fromage frais or cream cheese at room temperature
1 tablespoon chopped cilantro
1⁄4 teaspoon dried crushed chilli

Put the chicken breasts between 2 sheets of cling film and flatten with the end of rolling pin. Heat a griddle pan and brush with the oil.
Season the chicken with salt and pepper and griddle for about 2-4 minutes each side, until cooked through.
Remove from the pan and set aside.
Add the pepper to the pan and cook for about 5 minutes until tender.
Blend together the ingredients for the dressing and season well.
Peel the pepper slices. Arrange the salad leaves on 2 plates, then add the pepper, tomatoes and spring onions. Spoon over the dressing.
Slice the chicken and place on top of the salad, then sprinkle with cilantro.

Serves 2.

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Happy Hour: Loimer Lois Grüner Veltliner

YumSugar — Wed, 14 Mar 2007 13:58:19 -0700

This weekend I found myself in the wine section of my local grocery store, staring at what appeared to be a green wine. Since St. Patrick's Day is right around the corner, I figured I might as well take it home and see what it was all about (besides thanks to global warming, it was really warm out that day and a cold white wine sounded great).

The bottle had a bright green screw on cap and a simple white label with the word "Lois" printed on it. It appeared green, but on futher inspection we discovered that the inside of the label was green, and the reflection gave the wine a nice emerald hue. Lois is an Austrian wine formally called Loimer Lois Grüner Veltliner and is naturally light in alcohol (11.8%). Grüner Veltliner (which is known as "Gru-vee" and happens to be Austria's national grape) is becoming one of the world's new trendy white wines.

Overall Lois was very pale (there was a slight greeny-yellow tint) and was rather tart and dry with hints of green apple, lemon-lime and a tiny bit of white pepper. It was definitely refreshing on such a warm night and was sipped down quite easily.

Is it really a St. Patty's Day drink? Not particularly, but it will look festive sitting on your table and is a great way to start the night. Available for under $15.