Blog Posts by YumSugar

Source: Oatmeal Enthusiasts: Try 6 Tips For a Better Bowl

Oatmeal may never have the magnetic allure of luscious chocolate cake or breakfast brethren like lofty dutch babies or loaded breakfast burritos. Still, one need not resign to a bland or gloppy bowl: I start almost every day with a bowl full to the brim and have yet to grow bored. Here are a few tips that are too good not to share.

• Don't forget the salt: While the instructions on the tub of oats might imply that salt is optional, quite frankly it's not. Your bowl of oatmeal shouldn't taste salty (unless, of course, you're trying a savory iteration, like the one below), but adding a hefty pinch will help enhance flavors whether nutty, sweet, or creamy. Just make sure to season to taste after it's done cooking; if you add it at the start, the oats will release less of their starch, and the resulting texture won't be as creamy.
• Skip instant oats: These flaky par-cooked fragments might simmer up quicker,

YumSugarSource: The 15 Cookbooks From 2012 We Just Can't Put Down

Last year was a banner year for cookbook publishing, making the task of narrowing down our top picks of 2012 an arduous task indeed. While plenty others could have made the cut, shop our favorite 15, bound to inspire culinary creations whether you're trying to get more vegetables on your plate, try out foreign cuisines, or dive into comfort classics (or something in between).

• Modernist Cuisine at Home: Immensely more practical for the home cook than the much-lauded (but woefully expensive and laboratory-technical) first cookbook by Nathan Myhrvold, Modernist Cuisine at Home ($140) wowed us with its in-depth explanations of the science behind cookery, top-notch photography, ingenious recipes, guide to sous-vide cookery, practical tips, and glossary of go-to ingredients and equipment necessary for the task at hand.
• Herbivoracious: Whether you're a staunch vegan or simply looking to bulk up your meatless mains

Source: Cooking For Shorter Days and Longer Nights

Winter's officially begin, and it's clear as you-know-what that nights have become much longer, and days, shorter. The earlier sunset can often translate into not wanting to cook at night: coming home to a pitch-black house and cooking dinner from scratch can be daunting during these cold weather months. On the flip side, however, eating out every night can be harmful on wallets (and waistlines!). With a little bit of planning and prep work, we can all look forward to delicious home-cooked meals. Here are five tips for Winter weeknight cooking.

• Prep on the weekends. After your weekend trip to the grocery store, wash and prepare your produce for the week ahead. Greens should be rinsed, wrapped in paper towels, and stored in a plastic bag in the refrigerator. If possible, avoid pre-cutting produce, as fruits and vegetables rapidly begin to lose nutrients once they are cut.
• Live by the one-pot meal. Cooking meals in only

YumSugarSource: Culinary Resolutions, Week 1: Eat Lighter

For many of us, today marks the first workday of 2013. But that's not all: it also happens to mark the beginning of our brand-new series, Six Weeks of Culinary Resolutions, in which, in an effort to improve ourselves over the course of the New Year, we master a different gastronomic goal each week.

To kick things off, we'll be focusing on eating lighter this week. Sure, holiday merrymaking brings to mind menorahs, tree lights, sleigh bells, and stockings - but it also conjures up images of yule logs, cookie swaps, standing rib roast, and way too much eggnog. It may not be possible to erase December's overindulgences, but healthier cooking in January is as close as we'll ever get.

Stay tuned all week to learn about lighter cooking techniques, wholesome grains, and of course, our favorite healthy recipes.


Related Content:
Natural Detoxing Tips to Kick Off the New Year
Detox Deliciously: Apple and Cabbage Salad


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Source: Know Your Techniques: Cooking en Papillote

Cooking en papillote (French for "in parchment") is a method of hand-sealing protein and vegetables in parchment paper, then oven-roasting them. While liquids aren't typically added to the pouch, ingredients seep out their own liquid and effectively steam in their own juices, resulting in a healthy meal that's bound to be filled with both moisture and flavor. In addition, other flavoring agents, like herbs and aromatics, get enveloped in the same steam-filled vessel, amping up the delicious factor.

To create a parchment paper pouch, arrange your ingredients on one half of a large piece of parchment (this method works with aluminum foil, too). Fold the other half on top of your ingredients. Fold up the open edges of the packet in pleats, working from one end to the other. Don't worry too much about how the package looks, as long as it's tightly sealed. When you open your parchment-wrapped meal, you'll find a moist, flavorful, and

Source: The Chew's Clinton Kelly Talks TV and Hosting For the Holidays

He stays busy as a media personality, author, fashion consultant, and designer, but even Clinton Kelly - of ABC's The Chew and TLC's What Not to Wear - believes in the importance of slowing down for the holidays. Despite it being the busiest time of the year, the television star took a moment to chat with us about his holiday menu, what still makes him nervous, and how to deal in that awkward moment when the first person arrives alone to your holiday party.

YumSugar: What are you making for the holidays?
Clinton Kelly: I'm spending Christmas Eve with my entire family at my sister's house on Long Island. Then I'm going to come back and spend Christmas morning with my husband, Damon, in New York City, and then we're going to go to Connecticut to see some more family. My sister's asked me to bring a salad, and I'm bringing something I just whipped up the other night with endive, candied walnuts, blue cheese, and

YumSugarSource: Everything You Need For Teatime (Except the Queen)

It's time to switch up your normal party routine with a tea party - yes, a tea party! We're not talking the stuffy, proper, pinkie-raising party; what we have in mind is a modern (ahem, American) twist on a classic British favorite. After you've assembled homemade jams, fun takes on finger sandwiches, and even an easy-peasy scone recipe, CasaSugar will help you gather everything you need for a contemporary tea party - photo booth and crown confetti included. So fire up the oven and start brewing a pot of Earl Grey . . . it's teatime.

• Traditional Teas: For a traditional British take, serve Darjeeling black tea - an Indian tea with a floral, astringent flavor - or Earl Grey, whose zesty citrus flavor comes courtesy of bergamot. Alternatively (or additionally), brew a pot of your favorite blend, whether green, white, rooibos, or herbal.
• Honey Varietals : Drizzle honey on scones, or stir it into your tea. For extra

Source: Quick Tip: Salt Your Grapefruit

Grapefruit, in season September through April, can be extremely bitter, even when it's at the peak of its season and at its juiciest. Some people douse grapefruit in sugar or an artificial sweetener to cut through the tart acidity; however, a sprinkle of salt, although it seems strange, is an effective way to neutralize any acrid flavor. Try it out at home by cutting the grapefruit into bite-sized wedges, and then sprinkle it with salt (I used fleur de sel). Keep your salted hand at about a two-foot distance, so the salt disperses evenly. As you eat the grapefruit, you'll be amazed that it tastes like grapefruit but without the bitter aftertaste.


Related Content:
5 Ways to Enjoy Grapefruit to Its Fullest
Change Up Morning Brunch With Grapefruit Mimosas


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