Source: 6 Savory Uses For Peaches
Stone fruits like peaches are at their peak right now, and while eating a juicy one out of hand simply can't be beat, there are countless ways to incorporate them into your cooking - and not just desserts at that. Use peaches as a savory ingredient to jazz up your plate, even if it's in a simple preparation, like sliced over mozzarella and bread. From grilled appetizers to pizza, we've got plenty of suggestions. Here are six of our favorite ideas.
1. Bacon lovers: flip for pancetta-wrapped peaches straight off the grill.
2. Caramelize stone fruit on the barbie; toss in cooled peaches to a mixed green salad.
3. Try steak nachos with peach salsa for an awesome alternative to the classic.
4. Add sweet-tart layers of flavor to a roasted veggie pasta salad.
5. Skip the plum sauce and add peaches straight into your next stir-fry.
6. Substitute peaches for cherries in a ricotta focaccia pizza.
Do you have any go-to peach recipes that aren't sweet but
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Source: We Can't Get Enough of These Supermarket Teas
We drink an awful lot of tea around Sugar HQ. And as much as we love English high tea and an expertly brewed cup of fine loose-leaf, we're also not about to turn our noses up at the plethora of options available at the grocery store. Here are a smattering of our current favorites:
- PG Tips is Britain's classy answer to Lipton - simple, classic, and an easy morning ritual when served with a splash of milk.
- While we're fond of all of the Tea Forte varietals we've tried thus far, our top pick goes to its Earl Grey.
- We're big fans of Mighty Leaf's Marrakesh Mint, which strikes a nice balance between mint and green tea leaves.
- Bright and almost citrusy, Tazo Passion Herbal Infusion Tea is excellent hot or iced, especially when perked up with a hearty squeeze of lemon.
What's your top supermarket tea pick?
Care For a Spot of Tea?: Our Favorite Teapots
Do You Know Your Afternoon Tea History?
The 7 Read More »from We Can't Get Enough of These Supermarket Teas
Source: Jeff Mauro on What Makes His Sandwiches King
We just got off the phone with Jeff Mauro, season seven winner of Food Network Star and host of Sandwich King on the same network.
On his show, the approachable chef empowers us to make gourmet - but no-fuss - sandwiches at home. For Chef Mauro, it's more about purchasing fresh, high-quality ingredients than stuffing a sandwich with 20 fixings. Find out what you should always store in your pantry and what makes up his favorite sandwich.
- Pick a peck of peppers: "Peppers really add so much to a sandwich without additional fat or calories. I think you need at least three kinds of jarred peppers in your fridge: a pickled vinegary pepper such as a jalapeño or a cherry pepper, an oil-packed pepper like a hot giardiniera pepper, and then something with a good amount of texture like a sport pepper or a whole pickled jalapeño."
- Cure your own meat: In-house meat curing is a big thing these days and for good reason: "Good
Source: In a Pinch, Try These Ingredient Hacks
We've all been there: tired and hungry, we pull out the necessary ingredients for a recipe, only to discover that we ran out of ___. Rather than scrap the meal altogether or make a desperate rush to the store, we'd like to think that with a little ingenuity and a sprinkling of know-how, many potential disasters can be averted. Before we share a few - dare we say it - simply genius ingredient hacks, we have a little pop quiz for you. What baking and brining superstar can be approximated in a pinch with a mixture of milk and lemon juice?
How to hack:
- Buttermilk: Mix together 1 cup milk and 1 tablespoon lemon juice, and let sit for about 10 minutes or until thick and slightly curdled.
- Light brown sugar: With a whisk (and a little elbow grease) or in the bowl of a stand mixer, thoroughly combine 1 cup granulated sugar and 1 tablespoon unsulfured molasses.
More from YumSugar: The Secret to Perfect Grilled VegetablesRead More »from In a Pinch, Try These Ingredient Hacks
Source: 4 Major Uses For a Mason Jar
If you don't have a mason jar in your kitchen, then it's about time you invest in this multipurpose container. There's no need to invest in fancy kitchen equipment when mason jars are able to do (and store) so much, plus they'll only cost you about a dollar a jar. From preserving fruits to shaking up salad dressings, take a look at the major uses for this glass canning jar.
- Preserve: Jams, jellies, and pickled vegetables require this special air-locked seal to stay fresh and bacteria-free.
- Store: Transport smoothies and lunch, store leftovers, or keep dry beans and grains airtight. A mason jar is also an easy way to store a sourdough starter. Or take the lid off and serve an adults-only refreshment.
- Shake: Emulsify salad dressing and cocktails by shaking them up a tightly sealed mason jar. Even shake up a batch of whipped cream.
- Grow: Grow fresh herbs at your window sill with a mason jar as a pot. Sprout grains
Source: Enjoy Naked, Steamy KaleRead More »from Enjoy Naked, Steamy Kale
Throughout the years, I've seen several different ways of achieving perfectly wilted kale. Growing up, my mom would pan-fry the dark, leafy green, smothering it with soy sauce and diced red bell pepper to offset its bitter flavor. When I was in culinary school, I was taught to blanch and shock the kale, then sauté it à la minute. However, I think I've discovered the most simple method of kale preparation - steaming - and it requires less than five minutes and only one pot. Put away the sauces and oils and bust out the old-school stainless steel vegetable steamer, because you're going to love steamed kale, unadulterated.
Fill a large soup pot with about an inch of water. Place the vegetable steamer on the bottom of the soup pot, spreading the metal leaves wide. Rip the kale leaves into bite-sized pieces, placing them in the steamer. Cover, and steam kale over high heat for about four minutes, or until the leaves have turned bright green and appear
YumSugarSource: 5 Grilled Pizzas to Feed a Crowd
Struggling for barbecue meal ideas outside the tried and true burgers and hot dogs? We've got you covered! Not only is grilled pizza easy and fun to prepare, but it's also a great way to showcase superlative Summer produce and can often be vegetarian-friendly. So whether you're craving a gooey meat and cheese affair or something a bit more light and produce-driven, we invite you to fire up the grill and stretch out some dough.
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- YumSugar | Shine Food – Tue, Jul 3, 2012 7:13 PM EDT
YumSugarSource: Taste the States: 50 Iconic American Foods From A to Z
Despite the growing number of chain restaurants across America, regional cuisine remains as vast as our continent is wide. Some may travel far distances just for a taste of authentic, iconic state dishes, but to know the history behind their creation is another story. For instance, do you know who invented the first Philly cheesesteak? How about the California Cobb salad? We've gathered 50 dishes from 50 states to prime you about the dishes you love. Be forewarned: this slideshow will make you hungry!
- Alabama: Fried Apple Pies: McDonald's can thank the state of Alabama for its beloved fried apple pies. It's said that fried pies originated in Alabama to use up leftover pie dough and fillings. After a hot oil bath, the pies are sprinkled with sugar.
- Alaska: King Crab Legs With Butter: Prized Alaskan king crabs found in the Atlantic Ocean are expensive due to their scarcity and because king crab fishing is one
YumSugarSource: 6 Must Haves to Try This Month
The Summer heat's in full swing, July 4 is just around the corner, and our grill's fired up and ready to go! What else could we need for the best season ever? Well, funny you ask: we've got a few can't-live-without items on our minds. Keep reading to find out what they are; we promise you'll covet them, too.
- Lobel's Sliders: Lobel's of New York, the Upper East Side's incomparable meat specialists, have rolled out Natural Prime Beef ($19) and Wagyu Beef ($25) sliders just in time for grilling season. If you're into a grassy beef flavor, opt for the natural prime - or, if you'd rather your meat melt in your mouth, reach for the wagyu beef. You can't go wrong either way at your next party.
- Chandon "American Summer" Brut Classic: We've always loved Chandon's crisp, full-bodied Brut sparkling wine, and now there's even more reason to buy it this month: the limited-edition "American Summer" bottling is the perfect way to show your stars
Source: Rescue Me! The Bottom of My Pan Is BurningRead More »from Rescue Me! the Bottom of My Pan is Burning
Searing meat, sautéing onions, or stir-frying veggies in a sauté pan can cause a layer of caramelization to form on the bottom of the pan. Stainless steel pans are the most notorious for burning. To avoid this, try a nonstick or cast iron pan instead, because the mixture of fat, carbohydrate, and protein molecules won't as readily stick to the bottom of the pan and cause burning. Even if the pan is edging on the side of burned, whatever you do, don't toss it carelessly in the sink. Take a deep breath, lower the heat, and assess the damage first. If it is mostly black, scrape the meat or vegetables onto a clean plate quickly, then soak the pan in soapy water to make the cleaning process easier. Transfer the contents of the plate onto a clean pan if they are not cooked thoroughly. Only this time, add sufficient oil, and keep the flame low to prevent burning.
Otherwise, if the "caramelization" is a dark brown with a few spots of black,