Photo by Brian W. FerryBy Marilyn He, Bon Appétit
They say the way to a man's heart is through his stomach, but let's be honest: there's nothing sexy about slaving for hours in a kitchen. You're sweaty. You're tired. You've got three pots going at once and are trying to chop veggies the way the pros do it--with your fingers curled over and knife going faster than the speed of light. In reality, you probably have your tongue sticking out of the corner of your mouth in concentration, like the 4-year-old in the other room who's already watched way too much Nick Jr.
Well, enough is enough. We're putting our foot down, thanks to this Chorizo and White Bean Stew. Just enough work to feel like dinner didn't come out of a can (even though the beans did), but still doable even after the toughest of days. Cook a little sausage, add sautéed onions, beans, chicken broth, and spinach, and you're set. You'll be done so fast, you won't even have time to mess up your makeup.
So go on with your sexy self--have dinner
Photo by Brian W. FerryBy Marilyn He, Bon AppétitRead More »from Easy Chorizo and White Bean Stew
It's easy to go overboard when it comes to snacking during the Super Bowl. YouBeauty Nutrition Advisor Kristin Kirkpatrick, R.D., says studies show that Americans eat about 44 percent more in social settings than when dining alone.
Kirkpatrick recommends using salad bowls and plates for main dishes and going easy on or entirely skipping fatty dips and chips, which pack a lot of calories in a small serving.
Be kind to your waistline by foregoing those jalapeno poppers and chili cheese fries while cheering on your favorite team this Super Bowl Sunday. Instead, provide your party guests with a sampling of these 10 healthy and tasty snacks. Your body will thank you-inside and out.
- by Crystal Conde
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Read More »from 10 Healthy and Delicious Super Bowl Snacks
YumSugarSource: 5 Tips For Smarter Composting
What's keeping you from composting? Is it too stinky? Does it attract fruit flies in your kitchen? Or does it just seem too difficult to bother with? Whatever your excuse is, these tips will help dispel your fears or bad experiences with composting so you can feel good about filling the green bin.
- Get rid of the stink and flies: While there are some airtight compost bins with charcoal lids that help prevent smells from getting out, here's a guaranteed stink-proof method. Place all the food scraps in a compostable green bag and store it in the freezer until the bag is full.
- Stop trashing your food: The compost bin can be the new home of all of your food scraps including vegetables, eggshells, coffee grinds, meat, bones, and leftover cooked food. Just remember to remove any stickers, plastic, or foil from the food.
- Toss the packaging: If it's made of wood, paper, or compostable plastic, then it belongs in the compost bin. If
YumSugarSource: More Ways to Think Big in a Tiny Kitchen
Recently, we showed you how to make better use of a tiny cooking space, but since we've started focusing on streamlining our kitchens, we've come up with even more ideas. Remember: no matter how small your space may seem, with just a few basic changes, you can restructure your kitchen's organization and make cooking a delicious and painless process. Don't let the idea of overhauling daunt you: just breathe deep and read on!
- Don't overlook your ceiling: If your cupboards are filled to capacity, don't overlook your ceilings (pun intended). Invest in some quality pots and pans that you'd happily show off from above. This will free up space to keep your kitchen stocked with ingredients.
- Keep counters clean: Use any flat surface you can and keep counters uncluttered: the precious little space you have should not be used for storage! Make sure it's cleaned off and utilized solely for cooking.
- If you can, import some
Source: 5 Creative Ways to Utilize Cream Cheese
While there's nothing tastier than a big schmear of cream cheese on a freshly toasted bagel, this tasty spread can multitask in some amazing ways. Whether you're going for something savory or sweet, cream cheese can add a layer of delicious decadence that won't go unnoticed by the people who love to chow down on your food. Ready to get inspired? Here are five creative ways to make the most of the cute cream cheese tub in your fridge.
- Add it to a dip. The addition of some cream cheese to your favorite dip can give it a whole new depth of flavor. If you haven't added cream cheese to a dip recipe before, we're partial to these tasty mushroom goat cheese queso and caramelized vidalia onion dips, both starring cream cheese.
- Create a creamy marinara. Throwing together a last-minute weeknight supper? Take your traditional marinara sauce to the next level by adding a heaping helping of tasty cream cheese to the pan when you're
- YumSugar | Shine Food – Wed, Jan 30, 2013 6:32 PM EST
YumSugarSource: 10 Multipurpose Kitchen Items That Will Make Your Life Easier
The kitchen can either come with great amounts of pleasure or great amounts of stress. Luckily, with a few great kitchen tools that have multiple purposes, you'll be able to fret less and whip up many more delicious meals. These 10 affordable tools are essentials in any kitchen, and you probably have several of them in your own. Read on to find out the many uses for each tool and share your tips in the comments!
- Silicone Spatulas: Silicone spatulas come in pretty colors that brighten up your kitchen, and they come in very handy while baking, but I like to use mine for frying or scrambling eggs. They're delicate on the egg and help keep things from sticking to the pan too much.
- Pastry Scraper: Typically, pastry scrapers are used for handling pastry dough. This handy tool is also incredibly useful when it comes to transferring chopped vegetables from your cutting board to your pan.
Photo: ThinkstockBy Lynn AndrianiRead More »from 6 Low-Cal Ingredients Every Kitchen Needs
The New Asian Green
As meatless mains become, well, mainstream, we're seeing more interesting vegetables in produce aisles. Komatsuna is one; it's a leafy green that's rich in vitamins and minerals. Like kale, Brussels sprouts and cauliflower, it has a lot of flavor and can punch up everything from soup to pasta. Earthbound Farm has just started selling a mix it calls Zen Blend, which includes komatsuna, baby spinach, baby kale, red pak choi and red mizuna. Eat it raw in salads; sauté it with garlic and olive oil and stir into pasta or serve as a side dish; or add a fistful to soup in the last five minutes of cooking.
RELATED: 6 Satisfying Vegetarian Recipes for Any Appetite
The Sneaky Baking Staple
You may have occasionally baked with applesauce before, but what you may not realize is that you can use any variety, smooth or chunky, in nearly any baked good, from pound cake to cranberry muffins to brownies. By replacing half of whatever fat the recipe calls for--such
- Gourmet | Shine Food – Wed, Jan 30, 2013 4:55 PM EST
by GourmetRead More »from 5-Ingredient, Finger-Lickin' Peach-Lacquered Chicken Wings with Potato Salad Recipe
Gourmet/Romulo YanesPEACH-LACQUERED CHICKEN WINGS
Caution: May require finger licking. Gooey chicken wings are sure to please a crowd, not to mention your wallet. The sweet and spicy glaze requires only five ingredients, including peach preserves (though apricot preserves work well, too).
recipe by Melissa Roberts
SERVES 4 TO 6
ACTIVE TIME: 15 MIN
START TO FINISH: 35 MIN
3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes
4 lb chicken wings, tips removed if desired
See more: The Tastiest Super Bowl Menu
* Preheat broiler.
* With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
* Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
* Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
* Pat wings dry and put in sheet
Soup for dinner this time of year is a great idea. It's warm and soothing, but doesn't leave you feeling like you need to make an immediate trip to the gym. However, just a bowl of soup isn't quite enough. Here, we've paired a rich, brothy mushroom barley soup with ultra-crisp, panko-coated latkes. The soup is quite simple, but needs a good amount of simmer time, so you might consider making a double batch while you're at it and turn this dinner tonight into dinner tomorrow night, too!
Serves 4 to 6
1 ounce dried porcini mushrooms soaked until soft in 1/2 cup hot water (reserve water after soaking)Read More »from Dinner Tonight: Mushroom Barley Soup + Latkes
2 tablespoons olive oil
1 small onion, chopped
2 carrots, chopped
1 stalk celery, chopped
1 shallot, chopped
2 cloves garlic, chopped
2 ounces pancetta, chopped
1 pound cremini mushrooms, chopped
1 tablespoon tomato paste
1 tablespoon soy sauce
1/4 cup dry sherry
- Gourmet | Shine Food – Wed, Jan 30, 2013 4:34 PM EST
recipe by Gina Marie Miraglia Eriquez, GourmetRead More »from Queso Fundido Recipe: The Ultimate Dip for the Super Bowl and Beyond
Chris Gentile with food styling by Kay ChunQUESO FUNDIDO
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the seeds in. If your friends are more, ahem, delicate, then stick with one chile and remove the seeds and ribs.
MAKES: 12 SERVINGS (APPETIZER)
ACTIVE TIME: 35 MIN
TOTAL TIME: 45 MIN
See more: 19 Sweet and Savory Ways to Eat Ice Cream
2 links dried Spanish chorizo, (3 1/2 ounces) skin removed and finely chopped (3/4 cup)
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1 red bell pepper, finely chopped
1 fresh jalapeño or Serrano chile, seeded, if desired, and finely chopped
1 teaspoon sweet paprika
1 (14- to 15-ounce) can refried pinto beans
3/4 cup water
8 ounce Manchego or Monterey Jack cheese, coarsely
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