My dad's watching his weight, and one of the things he's avoiding is white bread. To ensure that he doesn't eat it, he simply doesn't buy it. But what happens if he wants to make a recipe (like meatballs) that calls for a couple slices of white bread? He'll head to the deli at the local market and purchase the bread there. I had never thought of doing this until he shared the technique, but it's pure genius! The deli has all sorts of sliced bread for making sandwiches. Why wouldn't they sell a few slices without meat and fixings? Next time I need bread, but don't want to get an entire loaf, I'm definitely going to the deli. It's more affordable and reduces food waste. Do you have a great grocery shopping secret? Please share with us below!
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Simple Tip: Purchase Sliced Bread From the Deli
By YumSugar | Shine Food – Tue, Apr 6, 2010 8:21 PM EDTEaster Centerpiece That's Salt, Spice, and Everything Nice
By YumSugar | Shine Food – Fri, Apr 2, 2010 7:03 AM EDT
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I made it my mission to eat myself silly at Charlie Palmer's Pigs & Pinot, but also happened to find entertaining inspiration at the same time. At one table, chef Roland Passot offered egg-cellent boiled eggs with toast soldiers. Eggshells don't stand up easily on their own, but he served them in a large bowl filled with rock salt, star anise, and pink and white peppercorns. I loved the natural colors and unpretentious feel of the presentation - and the fact that this wouldn't be too difficult or expensive to re-create. What unique ways do you like to serve food for a crowd?
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Source: YumSugarSimple Tip: Wash Wine Glasses in Lukewarm Water
By YumSugar | Shine Food – Tue, Mar 30, 2010 8:27 PM EDT
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I don't think anyone really enjoys washing wine glasses. But, if you drink wine, you'll have glasses to wash. While I have an assortment of glasses, some of which I put in the dishwasher, the nice stemware must be washed by hand. I used to wash them with really hot water until I realized it made the glasses very easy to break. Now I always wash wine glasses with soapy lukewarm water. It keeps the delicate glass from shattering in your hands. Do you have a tip for cleaning wine glasses? Please share with us below!
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Lately, I can't stop thinking about cookies, cakes, and custards. I've been craving sweets, but more importantly, I want to get in the kitchen and whip up homemade ice cream and beautiful fluffy pies!
Since there's no better reason to celebrate than a new season, why not surprise your loved ones with a special treat?
From strawberries to lemons to coconut (oh my!), I've rounded up a scrumptious assortment of desserts you must make this Spring.- Strawberry Pie - Homemade pies can sometimes be intimidating. Not so with this easy strawberry pie recipe. The crust is made from ground shortbread cookies and the filling is a combination of fresh berries and gelatin.
- Coconut Cake - Although this coconut layer cake with guava filling and cream cheese frosting is time-consuming, the delectable result is stunning. My friends kept requesting it and I ended up making it three times last Spring. It's that good.
- Nutter Butter Cookies - My sister turns 25 on March 31, but she
Celebrate Spring With Easy, Creamy Asparagus Pasta
By YumSugar | Shine Food – Tue, Mar 23, 2010 9:18 PM EDT
When I'm in a hurry to eat dinner, I always turn to pasta. In the time it takes to boil the pasta, I can make a quick and flavorful sauce. This recipe is one of my go-to favorites for March because it highlights the pure, clean deliciousness of asparagus. There's no cream in the sauce - the smooth richness is from tangy goat cheese. Fresh lemon zest brightens the whole dish, making a bowl of it feel like a breath of warm Spring air. It's super easy and the perfect light meal, so get the recipe and read more. Pasta With Goat Cheese, Lemon, and Asparagus
From Bon Appétit
Pasta With Goat Cheese, Lemon, and AsparagusIngredients
1 pound fusilli or rotini (spiral-shaped pasta)
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh tarragon plus sprigs for garnish
1 5-to 5 1/2-ounce log soft fresh goat cheeseDirections
- Cook pasta in large pot of boiling salted water until almost tender, stirring
Simple Tip: Write the Date on Hard Boiled Eggs
By YumSugar | Shine Food – Tue, Mar 16, 2010 9:50 PM EDT
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Whenever I look in the fridge and realize I have a carton full of eggs that are about to expire, I hard boil them. Hard boiled eggs are an easy snack that can last in the fridge for up to a week. They are also great in salads or sandwiches. After boiling the eggs, I do what my dad does and write the date on the shell. That way I'll know how old the hard boiled eggs are. Do you enjoy hard boiled eggs? How do you record their age?
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Become a Fan of YumSugar on FacebookRather than overload you with another bunch of saccharine pies, I thought I'd inspire you with a collection of sugar-free selections - some inspired by the cuisine of Great Britain, and others just downright unconventional, but all worth savoring. From steak and ale pie to barbecue chili pie, catch them all when you keep clicking.
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Valentine's Day and the Super Bowl seemed like yesterday, but in reality, St. Patrick's Day and March Madness are just around the corner. With the third month of the year, we're officially kicking off our Spring coverage. To ring it in, I've compiled 10 dishes that are getting us pumped for the new season.
- Spring Lamb and Vegetable Stew - This flavorful stew, which makes the most of young, tender lamb, comes together in under 30 minutes.
- Fava Bean and Pecorino Salad You may not be able to locate fava beans until later in the season, but when you do, you'll relish them for the delicate flavor they impart to a pecorino salad dressed with olive oil.
- Rhubarb Tart - Even though rhubarb is technically a vegetable, it's best enjoyed in fruit-forward desserts, like this pastry, which highlight its acidity.
- Spring Farro Salad - Tender baby asparagus and crisp sugar snap peas, served here in a farro and feta salad, are a reminder of how pleasurable Spring produce can be.
Top Tastes From the South Beach Wine and Food Festival
By YumSugar | Shine Food – Tue, Mar 9, 2010 9:18 PM EST
This month at Food Network's annual festival in South Beach, I was lucky enough to eat a lot of food. So much food that it felt like all I did was eat! From burgers to caviar to sardines, I ate it all. Here, you'll find my top 20 tastes from the entire three days.Related Content:
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Read More »from Top Tastes From the South Beach Wine and Food Festival
Ever since Breville's crockpot managed to make PartySugar a slow cooker believer, both she and I have become obsessed with the appliance, making everything from Cuban chicken to braised short ribs to beef chili in it. Since the chilly Winter weather's inspired many of you to do the same, I thought I'd share some tips for optimizing the meals made in your slow cooker. For some can't-miss crockpot tips, read more.
- Take advantage of the slow cooker to cook the cheapest cuts of meat - shoulder, shank, and ribs. Braising them over time will result in a tender piece of meat.
- To add more depth of flavor to your meal, brown your meat in a skillet first. Then deglaze the pan with a little bit of stock, wine, or water, and add those browned bits of flavor into your slow cooker, too.
- For a thicker sauce, dredge your meat in a little bit of flour before browning it in a skillet.
- Trim proteins of excess fat, which cooks at a faster rate. Vegetables don't cook as quickly, so layer
