Blog Posts by YumSugar

Source: For a Fresh Start, Reach For These Greek Yogurt Mix-Ins

While I appreciate and admire anyone who is able to fit in a solid, satisfying breakfast before heading to work in the morning, I just can't relate. Most days it's a race out the door, and taking time to sit down and eat just isn't a priority (or a possibility). That said, I've come to love Greek yogurt, mostly because I can buy a tub of it on my way to work, and the possibilities are nearly endless when it comes to delicious mix-ins. The beauty of Greek yogurt is that it lends itself well to so many other flavors without being overpowering. For some tasty and inventive ways to enjoy Greek yogurt, keep reading.

• Jam and granola: Though this may seem pretty straightforward, it's full of different flavors and textures. Use your favorite jam flavor and mix one tablespoon or so into your bowl of Greek yogurt. Top it with a granola that you like for textural contrast.
• Honey and sliced almonds: Keep it simple and

Source: Make the Most Out of Your Vegetable Crisper With Rainbow Pasta

For reasons that are beyond my control, the other day I found myself faced with a pile of colorful vegetables that were too beautiful and flavorful to go unused. Not wanting to be wasteful (it is Eco Month, after all), I decided to keep things straightforward and cook everything together with some white wine and fresh herbs, and mix it with some penne pasta.

The flavor of the bell peppers is pretty overpowering, which is a good thing if you're a fan. If not, use fewer peppers and throw in another of your favorite vegetables. An addition of onion or zucchini would go very well in this recipe. There's no heavy sauce in this dish, just one grated tomato, so it's important not to overcook your pasta.

In less than 30 minutes you will have a colorful dish that is satisfying, but doesn't leave you feeling weighed down. Serve it warm, topped with some Parmesan shavings, or cold as a side dish. It's even better the next

Source: Know Your Ingredients: Onions

With so many different types of onions, a full, comprehensive guide would be more than a little tedious, so we've put together a short, simple list of all the must-know points - from taste variation to shelf life to quick cooking tips. Not sure which onions to use in which dish? Learn these basics to boost your knowledge:

Colors Onions come in a large variety of types, tastes, and colors, the most common being yellow, red, white, and green. They can also be bred to create hybrids with different levels of maturity. Depending on the size and intended purpose, these are generally referred to as either pearl, boiler, or pickler onions. On top of all these different types are several forms, too, including fresh, frozen, canned, caramelized, chopped, or dehydrated, as in onion powder.

Taste The most common is the yellow onion, which has brown skin, white flesh, and a strong, pungent taste that gives French onion soup its unique flavor. Red onions, on

Source: In Season: Stinging Nettles

Stinging nettle: the name might lead you to believe that this plant is (1) dangerous to touch and (2) a weed. And you would be right. But despite its name and repellent nature, stinging nettles are also edible and delicious and becoming increasingly popular among foraging chefs, thanks to its abundance in the wild. Now in season, nettles could be the perfect addition to your Spring kitchen endeavors.

• The stinging nettle is abundant in North America, Europe, and Asia but can also be found in parts of Africa with moist soil.
• The plant gets its name from the tiny, prickly hairs on the leaves and stems that detach from the plant when it's touched and inject a painful chemical concoction.
• Stinging nettles have a long medicinal history with uses ranging from arthritis to rheumatism relief to dandruff prevention.
• With a flavor likened by some to spinach or broccoli, nettle has become a popular Spring vegetable. Fresh and dried

YumSugarSource: Buyer's Guide: 3 Can't-Miss Chef's Knives

Serious chefs invest in serious knives. You'll discover that a high-quality knife cuts down on your chopping time, is less harsh on your joints, and creates precise, swoon-worthy slices. To avoid buying overpriced junk, here are a few rules you should abide by when purchasing a chef's knife. Ultimately, it's all about your hands and what feels right. Find a local store that carries the knife and practice holding and chopping with it so you're guaranteed to purchase something you love. What we look for:

1. High-carbon stainless steel material: Stainless steel won't rust and does not impart metallic flavor or color onto your food. Because high-carbon stainless steel is hard and durable, it retains its sharp edge longer than most and is easy to clean, hone, and sharpen at home.
2. Heavy-duty construction: Look for knives that are forged from a single piece of steel with a full tang, which means that the steel runs from the blade

Source: 5 Ways to Fight World Hunger Beyond Donating Money

Between Easter feasts and Passover Seders, Spring is high time for eating aplenty. That doesn't mean, however, that we should ignore the surge in world hunger that's increased over the past decade and a half. Food scarcity is a concern that touches more than 925 million people - or one in seven individuals - around the world. Despite America's wealth, this statistic is even more stark stateside: more than one in five children in the United States face food insecurity. Donating money is an obvious way to help fight hunger, but there are some additional ways to make a difference. Here are five of our favorites.

1. Help serve a meal at a community dining room. Make instant, personal connections with others by volunteering your time at a local homeless shelter.
2. Exercise your brain. Got a restless mind and time to kill? Keep yourself on your toes by playing the United Nations World Food Programme's multiple-choice

YumSugarSource: 5 Simple Recipe Substitutions

There's nothing worse than being elbow-deep in an exciting recipe, only to realize it calls for an ingredient you don't have. But there is a way around the situation that doesn't involve keeping your kitchen stocked with items you won't get much use out of. Read on for five slightly unusual ingredients many recipes call for and an easy substitution for each.

• Shallots:
  You can substitute: A combination of garlic and white onion.
  Shallots are closely related to onions and have a similar flavor, but have more pungency and depth than a standard onion. Toss a minced clove of garlic in with your onion for a pretty close approximation of shallot's flavor.
• Pancetta:
  You can substitute: Unsmoked bacon
  Pancetta is also known as Italian bacon, so it stands to reason that you can sub in plain ol' bacon for its European counterpart. Be sure you're using an unsmoked bacon, though to match pancetta's flavor as nearly as

YumSugarSource: 10 Condiments You Should Stock in Your Pantry

With the right condiments, you can whip up gourmet, restaurant-quality dressings, marinades, and sauces in a snap. These 10 condiments are tried and true, but if you want to branch out, we've also pinpointed some of the most worthy brands you might not be familiar with. Apple cider vinegar, tahini, and Japanese mayonnaise are just a few items you should own if you don't already.

• Dijon Mustard: Dijon is no yellow mustard. Its spicy, vinegary tang helps to emulsify salad dressings, enliven sandwiches or chicken salads, and add just enough zesty flavor to sauces or meat rubs. Try: Jack Daniel's Stone Ground Dijon Mustard ($5)
• Mayonnaise: You can always opt to make homemade mayonnaise or go for jarred Western-style mayonnaise. Depending on the oil, vinegar, and mustard used, the texture and flavor can range from gelatinous and "eggy" to fluffy and umami. For a truly life-changing experience, try the unbelievably light