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Come Party With Me: Gossip Girl Premiere - Drinks

partysugar — Thu, 10 Sep 2009 12:50:55 -0700

No season premiere party is complete without a special drink, especially if the show in question is Gossip Girl, where the characters seem to be constantly guzzling cocktails. All the recipes I'm making next Monday night were created by acclaimed New York City chefs: Daniel Boulud, Mario Batali, Eric Ripert - Blair and Serena have surely dined at their respective restaurants.

Not to be forgotten is Jean-Georges Vongerichten. The Frenchman came up with this Champagne-based concoction, an elegant take on the classic bellini. Instead of peach nectar, Jean-Georges uses a combination of cherry puree and yuzu juice.

Don't worry if you can't get your hands on fresh yuzu; Vongerichten recommends a mixture of tangerine and lime juice instead. To look at the recipe, keep reading.

Tyra Banks, Kelly Ripa Among Us' 25 Most Stylish New Yorkers

justingirl1989 — Fri, 12 Sep 2008 07:34:15 -0700

Us Weekly is pleased to announce its second annual list of the 25 Most Stylish New Yorkers.

They will be honored at a bash in the Big Apple, hosted by Tyra Banks.

See the complete 2008 list below. For more on what makes them so chic, click here.

Tyra Banks
Kelly Ripa
John Legend
Project Runway's Christian Siriano
The Fug Girls
Cassie
Business executive Deborah Marquardt
Designer Patrick Robinson
Chef Jean-Georges Vongerichten
DJ Ruckus
Ugly Betty's Becki Newton
Athlete Sean Avery
Gayle King
The View's Elisabeth Hasselbeck
Designer Stacey Bendet
Gossip editor Paula Froelich
Stylist June Ambrose
Gossip Girl's Jessica Szohr
Singer Aubrey O'Day
Businesswoman Jane Lauder
TV correspondent Tiki Barber
Hairstylist Frederic Fekkai
Project Runway's Nina Garcia
TV journalist Mika Brzezinski
Tommy Hilfiger
http://www.usmagazine.com/news/tyra-banks-kelly-ripa-among-us-weeklys-25...

"How To Cook Everything" by Mark Bittman

Whiplash — Thu, 08 Feb 2007 13:55:25 -0800

My favorite cookbook ever is How To Cook Everything by Mark Bittman. It really tells you how to cook EVERYTHING! Not only are there great recipes in here, but I grab this book all the time when I wonder to myself, "How do I cut a whole chicken into parts?" or "What's the easiest way to peel and dice a mango?" and so on. It's a huge book which explains all those things that I used to have to call up my boyfriend's mother to ask!

Buy it here!

Great Food Made Simple
Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

Praise for How to Cook Everything by Mark Bittman:

"In his introduction to How to Cook Everything, Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will -- this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food."
-- Lynne Rossetto Kasper, host of the international public radio show "The Splendid Table with Lynne Rossetto Kasper"

"Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I've seen."
-- Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges

"Useful to the novice cook or the professional chef, How to Cook Everything is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook."
-- Jacques Pepin, chef, cookbook author, and host of his own PBS television series

"Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have How to Cook Everything, a cookbook that will inspire American home cooks not only today but for years to come."
-- John Willoughby and Chris Schlesinger, coauthors of License to Grill

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