Blog Posts by YumSugar

  • Figs in a Blanket: Better Than the Original

    Source: Figs in a Blanket: Better Than the Original

    Figs are one of my favorite late Summer/early Fall fruits. Thus, after making bacon-wrapped dates, I looked for a similar recipe that used fresh figs. To my delight, I came across this recipe that combines figs, goat cheese, and prosciutto.

    Inspired by the recipe but wanting to keep it simple, I came up with my take on the appetizer. Rather than heat up the house, I decided to throw these tasty little bites on the barbecue.

    Although any variety of fig will work, I used Calimyrna and found that the easiest way to remove the flesh is with a melon baller. This delicious appetizer is perfect for a party because it can be prepped ahead of time and only requires a few minutes on the grill, so you won't miss any of the fun. With the salty prosciutto, sweet fig, and tangy goat cheese center, these nibbles are full of flavor and texture, and are sure to impress your guests.

    More from POPSUGAR Food: Add Flourish to Meals With Homemade Read More »from Figs in a Blanket: Better Than the Original
  • Add Flourish to Meals with Homemade Red Wine Sea Salt

    Source: Add Flourish to Meals With Homemade Red Wine Sea Salt

    If you've always assumed that making infused sea salt is best left to the experts, think again. Rich, earthy red-wine-infused fleur de sel is easy to make at home, no special equipment necessary. Watch the video to learn the easy method for making the salt, which accents snacks from heirloom tomatoes to cheeses to roasted brussels sprouts. And packaged in a pretty jar, it makes for a lovely, creative gift for your foodie friends.

    More from POPSUGAR Food: Ring In the Jewish New Year With Honey Cake

    From Ressul Rassallat, Tapenade

    Red Wine Sea Salt


    Use the red wine sea salt as a finishing touch on rich meats, seafood, and robustly flavored vegetables, such as brussels sprouts.


    1 bottle of robust red wine, such as Syrah, Red Zinfandel, or Cabernet Sauvignon
    1-1 1/2 cups of fleur de sel


    1. In a small saucepan, bring the wine to a boil, then reduce to a simmer, and cook
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  • Celebrity Chefs Dish on What They'd Eat for Their Last Meal on Earth

    Source: Celebrity Chefs Dish on What They'd Eat For Their Last Meal on Earth

    Some eat to live, but it's a fair assumption that most chefs live to eat, so it's hardly surprising that most have given some thought to what their last meal on Earth would be. Or, at the very least, they can come up with an answer on the fly. We caught up with the likes of Giada De Laurentiis, Thomas Keller, Michael Chiarello, and Masaharu Morimoto at the Los Angeles Food & Wine Festival to find out their answers to this crucial question - watch the video to hear their (often surprising) answers!

    Related Content:
    Celebrity Chefs Get Social at the LA Food & Wine Festival
    POPSUGAR Food's Survival Guide: Food Festivals
    Watch Duff Goldman, Thomas Keller, and Curtis Stone Talk Trends

    Read More »from Celebrity Chefs Dish on What They'd Eat for Their Last Meal on Earth
  • 7 Quick Apple Snacks

    POPSUGAR FoodSource: 7 Quick Apple Snacks

    If you crave crisp apples for an afternoon snack, why not kick it up a notch and nosh on these quick apple snacks, which take mere minutes to prepare? We've included classic pairings, like cheddar cheese, and some that are a bit more novel (Biscoff spread, anyone?). Take a look!

    • Tahini and Honey: Buttery tahini complements both green and red apples. Depending on how sweet the apples are, try drizzling the combination with clover or honeysuckle honey.
    • Soft Cheeses: Brie and triple cream cheeses spread like butter atop apple wedges.
    • Biscoff Spread: Be forewarned: Biscoff is the new Nutella, and it's incredibly addictive. The spread, made from the famous cookies, tastes like creamy gingerbread. A jar of this stuff goes fast, particularly when paired with sweet, crunchy Jonagold apples.
    • Turkey Slices: Turkey and Granny Smith apples are an intriguing sandwich pairing. Between meals, skip the bread and cut the apple in round slices for a solid,
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  • Beyond Balsamic: A Basic Guide to Vinegar

    POPSUGAR FoodSource: Beyond Balsamic: A Basic Guide to Vinegar

    If balsamic is the only variety of vinegar in your pantry, then it's time to expand your horizons. Whether you're looking for a sweet, savory, or tangy taste, you can boost flavor easily with the right vinegar. Not sure where to start? We're breaking down some of the most popular types of vinegar and the best dishes to drizzle them on, so before you grab your standby balsamic, take a look at these must-try vinegars.

    • Apple cider: Tan, tart, and slightly fruity, apple cider vinegar works best in salad dressings and poultry marinades.
    • Champagne: Champagne vinegar is made with the grapes used for the sparkling wine with the same name. Light like the bubbly itself and with a hint of vanilla, it's a great addition to fruity salads, poultry marinades, and sweet sauces.
    • Sherry: Dark in color, sherry vinegar is a fragrant, flavorful pick that's ideal for vinaigrettes, soups, and sauces.
    • Wine: Red and white wine vinegars are
    Read More »from Beyond Balsamic: A Basic Guide to Vinegar
  • 6 Books that Delve Deep into What We Eat

    POPSUGAR FoodSource: 6 Books That Delve Deep Into What We Eat

    Perhaps you already frequent your neighborhood farmers market for the freshest seasonal produce and humanely raised organic meat. But have you taken the time to assess the reasoning (aside from taste) behind these lifestyle choices? Keep reading for our favorite picks for educating oneself on the politics of the plate.

    • Tomatoland: Ever wondered why modern supermarket tomatoes pale in comparison to their robustly flavored farmers market counterparts? In Tomatoland ($20), author Barry Estabrook examines that, as well as expands on his James Beard Award-winning article "The Price of Tomatoes," detailing the horrifying human and environmental cost of today's tomato farming industry. Spoiler alert: Estabrook reveals that some workers are literally enslaved by their employers.
    • Farm City: Do you support the local sustainable food movement but find it at times a bit too precious and preachy? Dive in to Farm City ($17), Novella
    Read More »from 6 Books that Delve Deep into What We Eat
  • How to Take Store-Bought Soup from Pathetic to Palatable

    Source: How to Take Store-Bought Soup From Pathetic to Palatable

    While we typically simmer up a batch of homemade soup when a craving strikes, we turn to store-bought from time to time, particularly when we're feeling under the weather. The problem? It tends to fall flat no matter the source - whether a can, tetra pack, or the prepared foods section of Whole Foods - and tastes, well, canned. In these instances we turn to a few simple strategies to perk things up.

    • Play with garnishes: Raid your pantry and crisper. Try adding a pinch of red pepper flakes, a few cracks of pepper, a drizzle of oil, a chiffonade of basil or other fresh herbs, a dollop of plain yogurt or sour cream, a handful of oyster crackers or crumbled saltines, or even a sprinkling of seeds, chopped nuts, or grated salty cheese like Parmesan. Not only do garnishes improve the soup's flavor, but they also add textural and visual contrast.
    • Pay attention to the serving vessel: This may seem silly, but taking the
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  • Make 3 Dressings in 1 Mason Jar

    Source: Make 3 Dressings in 1 Mason Jar

    The same bottle of salad dressing can get old quick. Perhaps today you're craving something basic, but tomorrow you'll want a dressing that bursts with citrusy and herbaceous flavors. And other times, it's all about indulging in a creamy ranch dressing. Here's a technique for creating three very different dressings in one jar, so you'll never tire of your salads again.

    From Anna Monette Roberts, POPSUGAR Food

    Mason Jar Salad Dressings


    Basic vinaigrette:
    1 tablespoon white wine or Champagne vinegar
    1 teaspoon honey Dijon mustard
    3 tablespoons olive oil
    Salt and pepper to taste

    Citrusy, garlicky vinaigrette:
    Leftover basic vinaigrette
    1/2 lemon, zested and juiced
    1 garlic clove, minced
    Salt and pepper to taste

    Ranch vinaigrette:
    Leftover citrusy, garlicky dressing
    1 tablespoon parsley leaves, minced
    1 tablespoon chives, thinly sliced
    2 large dollops plain, unsweetened Greek yogurt
    Salt and pepper to

    Read More »from Make 3 Dressings in 1 Mason Jar
  • Tips for Pairing Wine with Chocolate (Suggestions Included!)

    Source: Tips For Pairing Wine With Chocolate (Suggestions Included!)

    Wine and chocolate may seem like an obvious enough pairing, but there's a method to the madness. Lucky for us, the "hard" work has already been done by Ferrari-Carano wine and Scharffen Berger chocolate, who teamed up to create a wine and chocolate pairing at the Seasons of the Vineyard tasting bar in Healdsburg, CA. But even if you don't venture off to the wine country, you can still create a superb tasting at home with these tips and pairing suggestions.

    Wine and Chocolate Pairing Tips

    • When pairing red wine with chocolate, choose dark chocolate bars over truffles or bonbons. Chocolatey confections are generally too sweet, as the wine should have a higher sugar content than the chocolate. Otherwise, the wine will taste unpleasantly acidic and tannic by comparison.
    • Try pairing three different cacao percentages (from 60 percent to 90 percent) with three different wine varietals (from lightest to heaviest). The
    Read More »from Tips for Pairing Wine with Chocolate (Suggestions Included!)
  • Say so Long to Store-Bought Pita Chips

    Source: Say So Long to Store-Bought Pita Chips

    If you're taking the time to make your own hummus, why not go the extra mile and serve it with homemade pita chips? They're so easy to make, you practically don't even need a recipe! The best thing about baking pita until it's toasted and crunchy is that you control the seasonings. Depending on what you serve it with, adjust the spices to mimic the flavors in the dip. I offered these chips with red pepper hummus packed with lots of garlic, so before baking, I dusted the triangles of pita with salt, pepper, and garlic powder.


    4 pitas, each cut into 8 wedges
    About 1/4 cup extra-virgin olive oil
    Kosher salt
    Spices (such as cumin, za'atar, or garlic powder), optional


    1. Preheat the oven to 375°F.
    2. Drizzle or brush both sides of the pita wedges with olive oil and season generously with salt. If desired, sprinkle with spices.
    3. Bake until lightly browned and crispy, 12 to 15 minutes. Let cool and enjoy.

    Read More »from Say so Long to Store-Bought Pita Chips


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