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Thanksgiving Tip: Give Your Turkey a Break

YumSugar — Thu, 20 Nov 2008 09:00:19 -0800

It's easy to get excited when the star of dinner — the Thanksgiving turkey — is done, but the key to a moist meal is to remain patient. Once you've tested the turkey with a thermometer and it's reached 160-165°F in the middle of the thigh, remove it from the oven and let the bird sit for 20 to 30 minutes.

There are several reasons for doing this. First, the temperature will continue to rise — in fact, by as much as 10°F — even after the resting bird's out of the oven. This will ensure your turkey is fully cooked.

In addition, while a turkey roasts, its juices tend to move away from the heat to the middle of the turkey. Cutting into the turkey immediately, therefore, will result in all of the juices running out.

Instead, focus your attention on the sides, and give the bird time for its juices to redistribute. Even the leanest parts of the turkey, such as its breast, will remain succulent. A juicy turkey is also significantly easier to carve than a dry one.

How long do you like to let your turkey rest? Do you have any other tips for keeping your turkey moist?

Thanksgiving Tip: Stock Up Early

YumSugar — Mon, 17 Nov 2008 15:00:46 -0800

If you're hosting Thanksgiving at your house, then hopefully you've started planning your menu. Once you've decided on the menu lineup, don't wait to stock up on seasonal essentials. Three days before, shop for herbs, spices, seasonings, and other specialty Thanksgiving ingredients, as they'll be the first to go out of stock at the store. These include items such as:

Fresh cranberries
Herbs such as rosemary, thyme, and sage

To see other items I suggest stockpiling,

Thanksgiving Tip: How to Buy a Bird

partysugar — Thu, 06 Nov 2008 14:00:15 -0800

Buying a turkey can be a daunting task: it should be big enough to feed a crowd, but have plenty of meat for leftovers. It also has to fit inside your oven, deep fryer, or brining vessel. Then there's the question of fresh versus frozen? No worries, I'm here to help! To learn how to order the turkey that's right for you,

A Bobby Flay Thanksgiving

partysugar — Wed, 05 Nov 2008 07:45:04 -0800

At the Food Network NYC Wine and Food Festival last month, my favorite demonstration was Bobby Flay's. Although it was early October, Flay had Thanksgiving on the mind. He loves the food-centric holiday so much that every year, he wakes up at 5 a.m. and cooks a feast for 40 friends and family members. To find out how Flay makes his Thanksgiving a delicious success,

How To Host a Chili Cook-off

partysugar — Tue, 04 Nov 2008 09:00:40 -0800

Yesterday morning I had the pleasure of speaking with three of San Francisco's busiest chefs, the men behind the PlumpJack restaurant kitchens. Jack Falstaff's Jonnatan Leiva, PlumpJack Cafe's Rick Edge, and Balboa Cafe's Jose Lemus each stopped by Balboa to deliver a batch of their ultimate chili. The chefs, along with the firefighters of Station 16, are taking part in an annual chili cook-off, benefiting the San Francisco Firefighter Toy Program. Each chef submitted a recipe for a different type of chili. From now until Friday, November 7th, diners at Balboa will have the chance to sample all four and vote on their favorite. If you don't live in San Francisco you may not be able to taste the chili, but you could host your own chili contest! A chili cook-off is the perfect alternative to a formal Thanksgiving dinner or ideal for game day. To check out my ideas for hosting your own chili cook-off and the PlumpJack chefs' tips for making the best chili,

Ice Cream Cones For Snacks

partysugar — Wed, 29 Oct 2008 12:25:43 -0700

Ice Cream Cones For Snacks While ice cream may be the most popular filler for ice cream cones, your wee ones will enjoy snacking on other coned goodies.

Mussels Myths Debunked

YumSugar — Wed, 29 Oct 2008 10:15:36 -0700

When preparing mussels most people abide by the rule that any mussels still closed after cooking should be thrown away. However, some scientists claim this is simply an old wives' tale and that the rule is actually a myth. Nick Ruello, an Australian fisheries biologist, cooked and ate more than 30 batches of mussels for a seafood report. Of those mussels, 11.5 percent were still closed after cooking, but Ruello found he could safely eat each one of them after forcing the mussels open with a knife.

The abductor muscles in live mussels keep the two halves of the shell together. When the shellfish are cooked, the heat denatures the proteins of (pardon the pun) mussels' muscles, so they come unstuck from their shells. However, even if the abductor muscles refuse to disintegrate in the heat, the meat has been cooked at a high enough temperature that it is safe enough to eat.

The one exception? If mussels are open before they've been cooked (and don't close up tightly when tapped), then they're dead, and not fresh enough to eat under any circumstance. Have you ever pried open a cooked mussel that was closed shut? Will this new piece of information change the way you eat the shellfish?

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Dress Your Table With Cinnamon and Roses

partysugar — Tue, 28 Oct 2008 10:15:33 -0700

Walking around the tasting tent at the Food Network NYC Food and Wine Festival, I came across a fabulous decorating idea — it's perfect for Fall or the holidays — that I plan to re-create in a tablescape. You can to, here's how to:

Start by covering the table with a simple cloth. Arrange a thin layer of gauzy fabric over the tablecloth.
Sprinkle the table with rose petals in a color that matches the party's theme. Place the cinnamon sticks around the rose petals.

This is an inspiring idea that can translate into many different table decorations. You could wrap twine around cloth napkins and place a cinnamon stick inside each one. Or make placecard holders by cutting a slit into the side of the cinnamon and sliding a piece of labeled cardstock inside. What do you think? Have you ever used cinnamon sticks as party decor?

Tyler Florence's 7 Kitchen Essentials

YumSugar — Fri, 24 Oct 2008 13:00:07 -0700

Yesterday, I dropped by a Macy's Culinary Council event to see Food Network star Tyler Florence. He was kicking off the tour for his two latest books, Stirring the Pot and Dinner at My Place. He talked to a packed audience about his recent move to California, his upcoming plans in the television, wine, and restaurant industries. My favorite part of the discussion, however, was when Tyler talked kitchen essentials.

"I can cook a meal on the top of a car in a junkyard," he declared. He believes anyone can cook with seven essential kitchen tools:

Skillet, for omelets and eggs
Saucepan, for soups and sauces
Larger pot for cooking steaks, tenderloin, and pork chops
Chef's knife, for cutting meat and vegetables
Paring knife, for cutting fruit and smaller items
Bread knife, with serrated edges
Cutting board, for all purposes

Not only were Tyler's tips helpful for those who are new to cooking, but he also demonstrated that one doesn't need to have a bunch of fancy tools to cook a fabulous meal. Are your kitchen essentials the same as Tyler's?

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Would You Care if Tipping Didn't Exist?

YumSugar — Tue, 21 Oct 2008 12:30:59 -0700

A provocative article that appeared in a recent issue of the New York Times Magazine broaches the question of whether America should still require tips. The idea behind tipping is that it improves service by rewarding good waiters and punishing bad ones. But advocates for eliminating tipping say this logic is false, and they believe working for tips discourages teamwork. What's your two cents?Source

Would You Care if Tipping Didn't Exist?

Yes. It'd be terrible if tipping didn't exist. I'll tell you why below.

No. It'd be better if I never had to leave a tip. See my two cents below.

I don't have a strong opinion on this subject.

Tips For Cleaning Mushrooms

YumSugar — Fri, 17 Oct 2008 03:00:19 -0700

The dirty truth is, mushrooms often come dusted with dirt. Cleaning them is important, but cooks differ on how to do it. Some say you should never wash them, because they will absorb too much water and lose flavor.

I've been told to use a damp cloth or paper towel to wipe the dirt off each individual mushroom. I use this method if I have just a few mushrooms to wash, but with a big batch, it can be a real pain. To find out if this is really necessary,

Tyler Florence Makes the Ultimate Dinner

partysugar — Wed, 15 Oct 2008 09:00:19 -0700

At Tyler Florence's demonstration at the NYC Wine and Food Festival, Florence taught the crowd how to make the ultimate birthday dinner. It was the exact dinner he made for his wife on her birthday! The boyishly handsome chef has had a busy year. Not only did his wife give birth to a baby girl, but he also released two new cookbooks, opened a kitchenware store in Northern California, and filmed an upcoming season of Tyler's Ultimate, all while making appearances and doing demonstrations.

His special dinner menu — which is ideal for the holiday season — consisted of beef tenderloin with Béarnaise sauce, Brussels sprout and fingerling potato hash, and carrot cake with cream cheese frosting. To see what Tyler had to say about this menu,

Alton Brown's Tips For Perfect Pancakes

partysugar — Tue, 14 Oct 2008 10:15:42 -0700

At his Kidz Kitchen demonstration at the NYC Wine and Food Festival, Alton Brown not only answered audience members questions, but he taught the eager crowd how to make a kid-friendly dish, a pancake cake with a slime-like avocado frosting. Here are his tips for making the most delicious pancakes:

Always weigh out the dry ingredients. It's especially important to weigh out the flour which can become very compact.
For the best batter consistency, use both all-purpose and cake flours.
If using baking soda include an acidic ingredient in the wet mixture. Brown likes buttermilk.
To create your own pancake mix, measure several batches of the dry ingredients. Keep stored in air-tight container. Shake to combine before using the pancake mix.
Don't overbeat. The batter should be lumpy.
Be patient! When bubbles form around the edges of the cake and the center looks firm and set, carefully pick up with a spatula and flip over.

Did Alton Brown forget something? What's your technique for making the best pancakes?

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Yummy Links: From Pawpaws to Patching Pie Crust

YumSugar — Fri, 10 Oct 2008 06:45:00 -0700

Legendary Queen's grocer Fortnum & Mason is now available on this side of the pond. — Serious Eats
Learn all about the fruit known as the pawpaw. — The Kitchn
Why foodies should care about the election. — The Epi-Log
How to patch up that hole or tear in your homemade pie crust. — Baking Bites
What to look out for when selecting brown mushrooms. — Chow
Will eating your favorite cheese help prevent cavities? — FitSugar
Whip up a batch of tomatillo salsa in no time at all. — Cookthink
This Halloween, treat yourself to grown-up versions of your favorite childhood candies. — Bon Appétit

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Make Perfect Scrambled Eggs Every Time

YumSugar — Fri, 10 Oct 2008 03:00:00 -0700

Did you know that today is World Egg Day? Eggs are one of the world's most versatile ingredients, as they play a key role in everything from frittatas to soufflés. They're also delicious when eaten on their own, and I love them in every preparation — over-medium, poached, and soft-boiled. One of my favorite dishes, however, has to be scrambled eggs. When overcooked, they can taste terrible — burnt, rubbery, dense, and nauseatingly rich. When prepared perfectly, though, they're a piece of heaven, creamy and fluffy, light and rich, all at the same time. How's one to ensure properly scrambled eggs every time? Get my best advice when you

Tips For Hosting a Debate-Watching Party

partysugar — Thu, 02 Oct 2008 14:00:56 -0700

Last week the series of presidential debates began and tonight the saga continues with a showdown between vice-presidential candidates Joe Biden and Sarah Palin. It's the perfect occasion to throw an impromptu viewing party! Hosting a debate party is a great way to feel more involved in the election process. To help you quickly plan a fabulous fete, I've rounded up some tips and ideas. Get them now and

Fabulous Favor Idea: Color-Coded Candy

partysugar — Fri, 26 Sep 2008 16:00:35 -0700

Last night I went to a fashion party at Carrots with FabSugar, and I came across the cutest favor idea: color-coded candy! The boutique always decorates in orange and they carried the theme over to create a gorgeously delectable candy spread. I plan on re-creating the idea for an upcoming party. You can, too! To learn how,

How to Make a Chopstick Rest

YumSugar — Thu, 25 Sep 2008 05:30:45 -0700

When my cousin and I went for sushi, we were seated at a tiny table with a wobbly leg that left my chopsticks rolling around. That is, until he showed me how to make a rest for my chopsticks out of the wrapper. Now I'm passing along my knowledge of what might just be the world's most functional origami piece. Read on to make your own.

How to Make Paella Gaditana

partysugar — Thu, 18 Sep 2008 05:30:19 -0700

A couple of weeks ago, I had the pleasure of learning how to make an authentic Spanish rice with seafood. According to my instructor, Enrique, the term paella generally refers to rice prepared in the style typical to Valencia. Since the rice seen here was made in Puerto de Santa Maria, a province of the Southern Spanish city, Cadiz, I'm calling it a paella gaditano. To take a look at how I made this incredibly delicious rice, click the "Start" button.

All the News That's Fit to Eat — Sept. 17, 2008

YumSugar — Wed, 17 Sep 2008 12:30:47 -0700

Romesco sauce can transform any soup, seafood, or vegetable. — Miami Herald
Here are the secret ingredients that'll turn your meal around. — Boston Globe
Olive oil, beware: Lard is back. — San Francisco Chronicle
The best (and worst) cookbooks for Fall. — Los Angeles Times
How to decipher all those egg carton labels. — New York Times
Russian wines make a quiet return. — Chicago Tribune
Taste testing celebrity cognac and other spirits. — Washington Post
Perfect paella means getting all of these elements right. — The Oregonian
Transition into Fall with an Autumn picnic. — Cleveland Plain Dealer

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What Would You Do?

YumSugar — Wed, 17 Sep 2008 07:45:34 -0700

We've all been in crazy situations, and I want to know how you handle entertaining fiascoes and bad restaurant behavior. I'll present a situation and you tell me what you would do. Here's the latest scenario:

You're at a small (but popular) restaurant that sells burgers and sausages to go. When you place your order you're told by the abrasive girl at the counter that your wait will be at least 15 minutes.

Ten minutes into your wait, she suddenly cries out to everyone present:

Hey, listen up everybody! The tip jar is right here, and if you could make a generous contribution that would be great . . . dollars only, please!

What would you do?

To see what I would do in this situation — and it happened to me! —

Yummy Links: From Vegan Lunches to Strawmatoes

partysugar — Tue, 16 Sep 2008 08:00:40 -0700

Here are 10 hearty and filling vegan lunches. — Chow
Check out the shiny, new, made-over look of my favorite party planning blog. — Hostess With the Mostess
Make cake baking easy with aluminum foil pan liners.— The Kitchn
A New York winery has been named winery of the year. — Slashfood
Speaking of wine, these just-released reads will make you thirsty for all things vino. — The Epi-Log
Learn the difference between large and extra large eggs. — Baking Bites
Having your produce delivered is a great way to eat healthier.— FitSugar
A woman has discovered a strawberry growing inside a tomato. — Serious Eats

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Yummy Links: From Amazon Wine to the Bocuse d'Or Hosts

partysugar — Fri, 12 Sep 2008 06:45:32 -0700

Amazon.com is set to debut a wine superstore at the beginning of next month. — Serious Eats
Gear up for Fall with this vegetarian recipe for chickpea, potato, and spinach stew. — Cookthink
Learn the difference between toffee and caramel. — Chow
Leftover pickling brine makes a wonderful, simple vinaigrette.— The Kitchn
Intensive thinking may make you feel hungrier. — Slashfood
How to get a better restaurant table.— The Epi-Log
Make a cake that resembles a pizza! — Baking Bites
Al Roker, Dana Cowin, and John Besh will host the Bocuse d'Or semifinals on Oct. 27.— Eater SF

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How to Peel Shrimp

partysugar — Thu, 11 Sep 2008 05:30:19 -0700

When I was little, I had no idea shrimp weren't readily available in their edible state. Sure, I knew you had to cook them, but I didn't realize that the heads, shells, and intestines were normally removed before consumption. I learned later, as a 20-year-old, how to properly peel the delicious shellfish. This is a skill every home cook should master, so I've put together an easy to follow step-by-step explanation. It can be applied to both raw and cooked shrimp. To get started, click the start button.

Easier Egg Cleanup

partysugar — Wed, 10 Sep 2008 15:55:10 -0700

Easier Egg Cleanup I like eggs. I like scrambled eggs and fried eggs and poached eggs and hard-boiled eggs and deviled eggs. Omelettes and French toast are friends of mine. I'll eat eggs in any style. I like them, Sam-I-am! But, I do not like dried eggs on dishes!

How to Prepare Cantaloupe

YumSugar — Fri, 29 Aug 2008 05:30:19 -0700

Cantaloupe is one of those things that I see a lot in salad bars and packaged fruit salads but rarely in bagged lunches or at friends' homes. Perhaps if more people knew the right way to cut this fragrant melon, it would be more of a household staple. View this slideshow to learn how simple cantaloupe is to prepare.

Yummy Links: From Chocolate-Stuffed Bananas to Spy Chefs

partysugar — Fri, 15 Aug 2008 06:45:19 -0700

Chocolate-stuffed bananas make a delicious campfire dessert. — Slashfood
Although the district may be gritty, the grub in San Francisco's Tenderloin is delicious. — Chow
Would you drink a pork martini? — Serious Eats
Four chefs reveal their secrets for making the best pizza, pad thai, taco, and burger. — 7x7
Have you ever had a farm fresh egg? — The Epi-Log
Hilary Swank plans to produce a movie based on the book French Women Don't Get Fat. — BuzzSugar
How to make homemade raisins. — Baking Bites
A Wii bowling tournament is a fabulously fun party theme. — Hostess with the Mostess
Ten chefs whose culinary skills make them exceptional spies. — Best Week Ever

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In Season: Okra

YumSugar — Thu, 14 Aug 2008 14:22:23 -0700

Today at the farmers market the okra looked so fresh that I had to buy some. Right now is the perfect time to purchase a seasonal ingredient like okra, which is only available through early fall. The folks at Padao Farms, the stand where I got my beloved okra, gave me a few tips for picking the pods. To get pointers for picking okra,

What's In Season: Peaches

YumSugar — Mon, 04 Aug 2008 15:00:41 -0700

Peaches are my favorite stone fruit. I love everything about them: their floral aroma, fuzzy skin, and juicy flesh. To take full advantage of the fact that right now is the apex of their season, I stopped by San Jose's J&P Orchards — quite possibly the last fruit orchard in Silicon Valley. After taking a stroll through his orchard, I spoke with owner Phil Cosentino about peach season. Find out what to look for in peaches when you

How to Host an Argentine Asado

partysugar — Thu, 31 Jul 2008 05:30:41 -0700

Last weekend I hosted an Argentine asado. South America's version of the barbecue, an asado is basically a big grill-fest with a wide selection of grilled dishes. If you plan on entertaining a crowd this Summer, consider hosting an asado. The preparation is minimal, leaving plenty of time to visit with guests. Since my sister and her best friend lived in Argentina, we tried to make our version of the asado as authentic as possible. To learn more about the tradition, click on the "Start" button.

Scape: The Other Side of Garlic

YumSugar — Thu, 24 Jul 2008 03:00:47 -0700

When browsing the farmers market, I'm drawn to things I don't recognize. The minute I saw these beauties, I stopped to learn what they were. Called scapes, these vegetables are flowering stalks of still-developing garlic.Only certain varieties of garlic produce these delicate shoots. They are similar to the stems you find on leeks, scallions, and chives. When young, scapes are tender and have similar properties to green onions; when scapes mature, their stems grow too woody to eat, but they develop edible seed pods. To learn how I experimented with scapes in the kitchen,

Epicurious at the Farmers Market

partysugar — Wed, 23 Jul 2008 11:15:33 -0700

Yesterday Tanya Steel, the award-winning editor in chief of Epicurious, was at the San Francisco Ferry Building. YumSugar and I took a walk down to meet with the Epicurious street team and check out the latest produce at the Tuesday morning market. On a green market tour to promote eating locally, Epicurious has created a bunch of special recipes that feature produce specific to each region. For some tips on how to eat locally and more pictures of Epicurious at the Ferry Building,

How to Request a Separate Bill When Dining in Groups

partysugar — Tue, 22 Jul 2008 10:15:00 -0700

Last week I was out to sushi with a large group of people. When my friend suggested that we share a bunch of rolls and equally split the bill at the end of the meal, I hungrily agreed. The majority of the table was in, but the lovely couple seated to my right preferred to order on a separate bill. While this can lead to an awkward meal, the duo knew exactly how to handle the situation. To check out their advice to elegantly get out of the group order,

It's Blackberry Season!

YumSugar — Mon, 21 Jul 2008 15:00:44 -0700

Since we're in the midst of prime blackberry season, I recently went blackberry picking! Some wild blackberry brambles grow near my house, so I decided to harvest my own crop. If you have blackberries growing nearby or plan to visit a u-pick farm, be sure to check out my blackberry pointers when you

How to Cook For Two

partysugar — Thu, 17 Jul 2008 09:00:57 -0700

The majority of recipes feed groups of four to six people, making it hard to find dishes that simply serve two. However, if you are a newlywed cooking for your husband or wife, you will need to learn how to cook smaller servings. While it's easy to cut a recipe in half, there are many other tricks that make cooking for two easy as pie. To check out my tips on how to cook in small quantities,

Yummy Links: From Pac-Man Cupcakes to Dog Meat

partysugar — Tue, 15 Jul 2008 09:00:04 -0700

Wow your geek friends with a Pac-man cupcake cake. — Slashfood
Suggestions for making the perfect wedding toast. — Chow
Speaking of weddings, here are five tips for picking the best caterer. — GlamDish
What exactly is fondant. — Baking Bites
Do you have what it takes to win a Major League Eating competition? Find out when you play Nintendo Wii's new Major League Eating: the Game. — Serious Eats
Use a bundt pan to easily remove corn kernels from the cob. — Simply Recipes
Celebrate the season's first tomatoeswith rosemary, garlic, and a grill. — The Kitchn
Chinese officials have confirmed that dog meat will NOT be served at any restaurants connected to the Beijing Olympic games. — The Epi-Log

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Turn Leftover Cheese Into Fromage Fort

YumSugar — Mon, 14 Jul 2008 09:00:45 -0700

Maybe you hosted a wine and cheese pairing in honor of Bastille Day over the weekend. Or perhaps you decided to have fun with fondue. Either way, you've got eight (expensive) odds and ends of cheese in your fridge that you don't know how to salvage. No worries, make fromage fort, a French cheese spread! Any type of cheese can be used to make this tasty spread for crackers and bread. To learn how it's made,

Simple Tip: Turn Husks Into Handles

YumSugar — Mon, 07 Jul 2008 07:45:18 -0700

After watching Steven Raichlen's barbecue presentation at the Food and Wine Classic, I knew I had to make his corn. He cooked it with a coconut milk-based coating, but acknowledges that it's tasty on its own, slathered in butter, or doused with a mayo-lime-chili concoction.The only thing he insisted on was grilling it with the husk off. Cooking corn with the husks on only steams the corn, it does not grill it. However the husks do come in handy, to make the corn easier to eat, he turns the husks into handles! To learn how,

Five Tips For Pretty Food Plating

YumSugar — Thu, 03 Jul 2008 10:15:59 -0700

Anyone who's ever watched Top Chef, flipped through a food magazine, or eaten at a fancy restaurant understands the importance of plating food. First impressions are important, and the way your meal is presented can determine whether it's considered mere grub or totally gourmet. But you don't have to be a pro to create a pretty plate. Here are five simple tips to making restaurant-worthy plates at home.

Use large plates. Crowded food looks messy, so give your dishes room to breath. Negative space on a plate looks elegant, and leaving room between each item gives the individual components more oomph.
Opt for neutral china. White, bone, and other neutral plates will complement pretty much any color of food, while busier patterns can sometimes clash.

For a few more suggestions,

The Barbecue Guru's Tips for Better Barbecue

YumSugar — Mon, 30 Jun 2008 07:45:44 -0700

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. I watched his cooking demonstration and snagged a bunch of great grilling tips. To see Steven Raichlen's barbecue tips,

Easy Decoration Idea: Cutout Letters

partysugar — Tue, 24 Jun 2008 14:00:41 -0700

A couple of weeks ago I helped conceptualize the decor for a new magazine's prelaunch party. Drink Me, the magazine — which launches nationwide this August — will be a free publication distributed in bars (like Cantina where the party was held) and spirits stores. Since the magazine is new, the budget for the party decor was pretty minimal. However, cutout letters printed on cardstock is virtually free! We printed out the letters in several different sizes, cut them out, and scattered them around the room. It made for a great, simple decoration that people couldn't stop talking about.

Another way we saved money was by getting inventive with the vases. When covered with a printed Drink Me label, wine bottles make excellent (cheap) vases that kept up with the parties theme.

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This effortless idea can be applied to virtually any party. If it's an engagement, spell out the couple's names. A birthday? Spell out the guest of honor or Happy Birthday. To check out more pictures of the Drink Me decor,

Laura Werlin on Pairing Cheese and Wine

YumSugar — Tue, 24 Jun 2008 10:15:50 -0700

One of my favorite classes during the Food and Wine Classic in Aspen, was Laura Werlin's American Raw Milk Cheese seminar. Laura is one of America's foremost cheese experts and an awarding-winning author. Upon arrival, I was greeted with a plate of cheese and three wines (a white, red, and dessert). Laura walked us through each cheese and wine pairing while giving the rundown on what we were tasting. She also provided some interesting cheese tips. To see her tips for pairing wines and cheese and to learn more about cheese in general,

Ming Tsai Dishes Up Cooking Tips

YumSugar — Thu, 19 Jun 2008 10:15:17 -0700

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. He taught us the secret to perfect potstickers, and tricks on how to successfully cook garlic. To see what he had to say,

Bobby Flay's Burger Tips

partysugar — Tue, 17 Jun 2008 10:15:22 -0700

One of the seminars I attended while at the Food and Wine Classic in Aspen was Bobby Flay's "Grill It!" The Food Network star was incredibly entertaining, rowdy, and funny. His demo consisted of a surf-and-turf theme: first he made lobster and clams then he made three types of burgers. The master of the grill, Bobby is particular about creating the perfect burger.

To check out his seven tips to burger heaven,

Yummy Links: From Salmonella to Homemade Ricotta

partysugar — Tue, 10 Jun 2008 09:00:33 -0700

The raw tomato Salmonella outbreak has spread to 16 states. — FitSugar
A lovely alternative to classic pasta salad: Thai shiitake mushroom salad. — 28 Cooks
Isn't this gorgeous dress cake perfect for a bridal shower? — Frosted Garden
When baking, don't add too much flour while kneading. — The Kitchn
The best of ballpark food. — The New York Times
Due to the recession, Safeway's baker's dozen will only include 12 items. — Slashfood
Boxed wine isn't that bad. Here are six to try.—Mainstreet
Learn how to make homemade ricotta.—The Wednesday Chef

Source

Learn How to Cut a Pineapple

YumSugar — Tue, 03 Jun 2008 10:15:31 -0700

Pineapple is one of my favorite fruits. However, I used to be intimidated by the spiky outside and would sometimes just buy the plastic containers full of precut pineapple. I always felt guilty, those plastic containers are a waste, and they cost a lot more than a whole pineapple would. So a few years ago, I decided to pony-up and learn how to cut one properly. It was a little awkward at first, but now it is a breeze. If you want to learn an easy way to do it, then click the "Start" button.

Simple Tip: Decorate the Bathroom

partysugar — Tue, 27 May 2008 10:15:03 -0700

Creating a soothing and inviting bathroom that is clean and pleasant smelling is essential to any party's success. If you have a disgusting bathroom it won't matter how amazing the food is, guests will only remember the gross bathroom. Here's how you can take your bathroom from every day to party day:

Start by cleaning it. Wipe down the mirror, clean out the sink, and wash the floors.
Hang fresh towels or stack nice bathroom napkins near the sink.
Make sure its stocked with essentials: toilet paper, tampons, Advil, Kleenex, etc.
If you don't want your guests to use or see something, put it away in a safe, hidden place.
Add a lush flower arrangement and light-scented candles.
Set up an ipod with soothing music or turn a radio to the classic music station.

How do you make your bathroom a welcoming space? Share your tips with us below.

How Long Will It Last?

partysugar — Thu, 22 May 2008 15:00:22 -0700

The other day I opened my refrigerator and pulled out the gourmet Italian bologna I had been snacking on earlier in the week. However, I was greeted by that gross, gag-inducing old lunchmeat smell. Disappointed and shocked, I wondered: Just how long does fresh sliced deli meat last? I did some research and came across an incredibly useful chart that lists tons of ingredients and how long they last in the fridge or freezer. According to the chart, my open luncheon meat lasts just three to five days in the fridge.

To check out the shelf life of a bunch of common ingredients,

How to Shuck an Oyster

partysugar — Thu, 22 May 2008 05:30:22 -0700

Last weekend I was lucky enough to spend the sunny Saturday enjoying beer and fresh shucked oysters at San Francisco's OysterFest. Hosted by O'Reilly's Productions, the event — that featured several bands like Juliette and the Licks — drew more than 15,000 people. I spent part of the afternoon at the "Oyster Information Center" where I learned how to shuck an oyster. To check out the proper technique for oyster shucking, please click the "Start" button.

A Spoon Saves the Day

partysugar — Tue, 20 May 2008 10:15:25 -0700

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. The secret ingredient? A simple spoon. Here's what you do:

Hold the spoon in one hand and the jar firmly in the other.
Nestle the spoon in the crack between the lid and the glass. Push up and back. You want to break the seal.
Press up with the spoon to loosen the lid. If the seal does not break, rotate the jar and repeat, pressing up and back with the spoon until you hear a pop.
Let go of the spoon and twist the lid off. It will come of smoothly and easily.

How do you deal with frustrating lids? What's your trick to remove them?