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POPSUGAR Food is the go-to place for all things foodie, including everyday recipes, party plans, and food trends!

Published: Tue, 21 Nov 2017 20:11:50 -0800

Copyright: Copyright 1976-2017 POPSUGAR Inc. All rights reserved.

Spread Endless Cheer This Holiday Season With These Addictive Apps

Tue, 21 Nov 2017 17:45:24 -0800


Whether you're throwing a casual cocktail party or an elaborate holiday feast, deliciously decadent appetizers are necessary for a truly festive evening. Choose from this extensive list of sometimes gooey, sometimes crispy, and always scrumptious holiday starters for the meal of your dreams.

Eat the Trend: Giant Meatball Stuffed With Spaghetti

Tue, 21 Nov 2017 17:40:03 -0800

You read that right! This is a giant meatball stuffed with spaghetti! We've basically made it a reverse spaghetti and meatballs . . . and then supersized it. This dish is guaranteed to wow friends at your next dinner party. If your food-gasm Instagram posts haven't been on point lately, this will definitely help you step up your game. Oh yeah, this is just as delicious as it is trendy. RelatedThis Cooking Hack Will Forever Change the Way You Make Spaghetti25 Sauce-Saturated Spaghetti RecipesMake a GIANT Peanut Butter Cup Spaghetti-Stuffed Giant Meatball That's SO Jenn, Confessions of a Foodie IngredientsFor the pasta: 4 ounces angel hair pasta 1/4 cup extra virgin olive oil 1 teaspoon crushed garlic 1 (28-ounce) can tomato sauce 1 (28-ounce) can crushed tomatoes with basil 6 basil leaves, chiffonade 1 teaspoon Kosher salt 1 pinch crushed red pepper 1 teaspoon dried oregano For the meatball: 3 pounds ground beef, 80 percent lean 1/2 yellow onion, small dice 1 tablespoon fresh parsley, chopped 1 teaspoon crushed garlic 2 eggs 1 tablespoon plain seltzer 1 teaspoon Kosher salt 1/2 cup Italian breadcrumbs 1/4 cup pecorino romano cheese 1 tablespoon Worcestershire sauce Parmesan, for garnish Directions Cook angel hair pasta until al dente. Strain and set aside. In a large sauce pot set over medium heat, sauté olive oil with crushed garlic for a minute, until fragrant. Add tomato sauce and crushed tomatoes. Bring mixture to a boil and add basil, salt, red pepper, and dried oregano. Stir everything together and reduce the heat to bring the sauce to a simmer. Let cook until slightly thickened and remove from heat. Mix approximately 1 to 1 1/2 cups of sauce with pasta, until coated. In a large bowl mix together ground beef, onion, parsley, garlic, eggs, seltzer water, salt, breadcrumbs, pecorino romano cheese, and Worcestershire sauce until incorporated. Remove about 1/3 of the meat and set aside. Put aluminum foil into the bottom of an oven-safe bowl and form 2/3 of the meat into a hollow meat bowl. Make sure to keep the sides thick enough to hold the pasta. Fill with pasta and then use the remaining meat to cover the open top of the meatball and carefully use the bowl to help mold the meat into a large ball. Use the extra foil to cover the top of the meatball, leaving an opening for a vent. Preheat the oven to 350°F. Bake the meatball for about an hour to an hour and 15 minutes, or until a meat thermometer reaches 160°F. Carefully remove the bowl from the oven and drain any excess liquid. Invert the meatball onto a large platter and cover with remaining sauce and parmesan cheese. Serve warm. Information Category Main Dishes Cuisine Italian Yield 4-8 servings Cook Time 1 hour 45 mins Average ( votes): [...]

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The 16 Cheeses You HAVE to Get From Trader Joe's

Tue, 21 Nov 2017 17:15:10 -0800


Trader Joe's cheese section is a magical place where some of the toughest decision-making happens. If your idea of a good time involves a cheese plate and a glass of wine, you've probably spent time mentally debating which cheese deserves a spot in your shopping cart. We've been there too, so we're featuring our editors' 16 favorite cheeses from Trader Joe's so you know what you absolutely have to pick up the next time you're in the market for a new cheese. See which Trader Joe's cheeses you've already tried and discover potential new favorites, ahead.

Giada De Laurentiis' Appetizer Will Tide Everyone Over Until the Main Event

Tue, 21 Nov 2017 17:15:09 -0800

POPSUGAR is excited to present the first online look at this butternut squash and goat cheese tartines recipe from Food Network's Italian cooking host Giada De Laurentiis. For more of her delicious recipes, tune in to season two of Giada's Holiday Handbook on Food Network! Image Source: Quentin Bacon I love to have something for guests to nibble on while they're waiting for the main event, and these crostini are full of delicious Fall flavors. You can do most everything the day before - just save the assembly for the day of! Image Source: Ray Kachatorian RelatedGiada De Laurentiis Reveals the 1 Surprising Ingredient She Adds to Pasta9 of Giada De Laurentiis's Most Irresistible Recipes21 Secrets From Giada De Laurentiis That'll Upgrade Your Cooking Game Butternut Squash and Goat Cheese Tartines From Giada De Laurentiis IngredientsFor the squash: 1 small (1-pound) butternut squash, peeled, seeded, and diced into 1/3-inch pieces 2 tablespoons extra-virgin olive oil 3/4 teaspoon salt, divided 4 tablespoons butter, at room temperature 1 tablespoon Champagne vinegar 1/4 cup basil leaves, chopped For the candied pistachios: 2 tablespoons sugar 1/4 cup roasted pistachios For the cheese mixture: 4 ounces goat cheese 1/4 cup mascarpone 1/4 teaspoon kosher salt For assembly: 5 slices hearty health bread, toasted and cut in half 1/4 cup dried cranberries Directions Preheat the oven to 450°F. On a rimmed baking sheet, toss the squash with the oil and 1/2 teaspoon salt. Spread the squash pieces evenly on the tray and roast for 35 minutes, stirring halfway through, until the squash is cooked and beginning to brown. In a small saucepan, melt the butter over medium heat. Continue to cook the butter, stirring occasionally, until the solids become golden brown and the butter smells nutty, about 4 minutes. Watch it carefully, as it can go from golden brown to black very quickly. Turn off the heat and allow to cool slightly. To a medium mixing bowl add the vinegar and 1/4 teaspoon salt. Add the brown butter to the vinegar, using a rubber spatula to get all the browned bits from the bottom of the pan. Whisk to combine. Stir in the basil and the cooked squash and set aside. Add the sugar and 2 tablespoons water to a small skillet. Place over medium heat undisturbed until the sugar is dissolved. Cook for an additional 6 to 7 minutes until it just barely begins to brown, swirling the pan on occasion to encourage even browning. Stir in the pistachios with a rubber spatula and pour onto a baking sheet lined with parchment paper. Set aside to cool. In a small bowl combine the goat cheese, mascarpone, and salt with a rubber spatula. Set aside or refrigerate until ready to use. To assemble, roughly chop the candied pistachios. Divide the cheese mixture on the toast halves. Top each half with a spoonful of the squash mixture, a sprinkle of the candied pistachios, and a few dried cranberries. Information Category Appetizers, Crostini Cuisine Italian Yield 10 tartines [...]

If You Drink Mermaid Tears Vodka, Do You Still Get a Hangover?

Tue, 21 Nov 2017 17:00:30 -0800



Where unicorns go, mermaids must follow, so you probably knew what was coming next when you discovered Unicorn Tears Gin. Indeed, its underwater sister wasn't far behind! The ocean-blue-hued Mermaid Tears Vodka ($52) has just launched in the UK and is apparently "harvested from line-caught mermaids." Their tears imbue the French grain vodka with shimmering particles that'll add a touch of sparkle to your festive cocktails.

The vodka is the third addition to Firebox's Mythical Tears range, which also includes Phoenix Tears Spiced Rum (a must for Harry Potter fans, surely). It seems those naughty Firebox folks just love to torment magical beasts. What's next? Warlock Whisky?


Treat a friend (or yourself) and prepare to make a different kind of mermaid toast!

My 1 Contribution to Parties Is This Cheap Trader Joe's Staple

Tue, 21 Nov 2017 16:55:03 -0800



You know how it's scientifically proven that you can't go to Target without buying at least three things that weren't on your list? The same is true for me at Trader Joe's, and there is one item in particular that I get every single time I'm there because I know I'll regret not having it in my kitchen: white cheddar popcorn. Call me basic, but I am a white cheddar popcorn aficionado and have tried just about every brand there is, and this glorious pink bag tops the list and earns the title of my favorite. It costs $2, has the perfect kernel-to-seasoning ratio, and may or may not be covered in crack because it's so addictive. Honestly, my only complaint is that the bag isn't bigger.

Not only is this the snack that I buy for myself on a regular basis, but it's also usually my sole contribution to parties, other than cheap wine. And guess what? Everyone always loves it, and there's never any left at the end of the night. So if you want to be the real MVP of any social gathering, don't show up with a fancy wedge of cheese. Just bring a bag (or 10) of this.

A Simple Veggie Dish That Will Steal the Show This Thanksgiving

Tue, 21 Nov 2017 16:25:16 -0800

POPSUGAR is excited to present the first online look at this cinnamon butter baked carrots recipe from Becky Tarala, the blogger behind The Two Bite Club. If your Thanksgiving menu is in need of a simple yet beautiful side dish to balance out all of your classic casseroles, cinnamon butter baked carrots are the way to go. This easy-to-make recipe features fresh carrots that are smothered in cinnamon butter and then baked in the oven until they are perfectly glazed and tender. With the stunning presentation and sweet cinnamon butter sauce, these carrots are sure to steal the show this Thanksgiving! Menu planning for the holidays is no joke. Sure, when you first think about it, the whole process seems pretty simple and straightforward. You roast a big turkey, make a few sides, throw in a few rolls, and you're good to go. It's when you actually sit down to make your shopping list that things start getting real. A million thoughts start running through your mind. Is a 19-pound turkey big enough? Shoot, maybe not. Maybe we should serve ham, too. Add ham to the list. Sweet potatoes with marshmallows or without? No, wait. No marshmallows. A brown sugar pecan topping is better. Should I make homemade rolls? Plan for homemade rolls AND buy rolls from the bakery because you always take on too much and it's good to have a back-up plan. SO. MUCH. TO. DO. I've found that the best way to make sure I don't forget anything is to write down each dish that I want to serve, adding more and more ingredients to my shopping list and as the menu takes shape. I've hosted Thanksgiving in our home for quite a few years now and, while there will always be a million things running through my mind as I plan, I've gotten pretty good at coming up with a well-rounded holiday menu! One thing that I have realized over the years is that the first draft of my menu usually ends up a little bit on the rich side. (Yes, I have a first draft. I take this holiday hosting thing very seriously!) I love to serve a variety of casseroles with our turkey, stuffing, and mashed potatoes and, while everything I plan to make is absolutely delicious, my menu usually begs for something simple, fresh, and beautiful to balance out the heavy, rich dishes I initially crave. That is how these cinnamon butter baked carrots came to be. I wanted to add one more easy-to-prepare side dish to our feast that would balance out the slew of casseroles. Carrots seemed to be the perfect choice! I decided pair the carrots with classic flavors and dressed them with butter, sugar, and cinnamon. Super simple, but absolutely delicious! Sometimes a little bit of simplicity is just what my menu needs. After baking in the oven, the carrots come out perfectly tender and so, so good. For me, the best part is the sweet, sticky cinnamon butter sauce that the carrots bake in. Once you transfer the baked carrots to a serving platter, you drizzle that irresistible cinnamon butter over the top and it is like the icing on the cake! If you decide to add these beautiful carrots to your menu this Thanksgiving, I think it's only fair to warn you that the smell while they are baking is simply intoxicating. Once you get a whiff of that sweet cinnamon bubbling away, you will forget all about the turkey! If your menu this year is in need of that one special dish to round everything out, these baked carrots are what you have been looking for. They will surely be the star of your holiday feast! RelatedSeasonal Side: Steamed Carrots With Olive Oil and LemonA Spiced Carrot Soup You'll Actually CraveSeductively Simple Side: Roasted Carrots With Scallion-Ginger Glaze Cinnamon Butter Baked Carrots From Becky Tarala, POPSUGAR Food Notes This recipe can be prepped in advance and refrigerated until ready to bake. The amount of cinnamon can be increased to 1 teaspoon if you like extra cinnamon on your carrots. Ingredients15 carrots, peel[...]

20+ Hello Kitty Kitchen Gifts That Offer a Daily Dose of Happiness

Tue, 21 Nov 2017 16:20:12 -0800


If you have a friend whose love of Hello Kitty (and food) knows no bounds, you've come to the right place. From Hello Kitty toasters to baking supplies and, best of all, wine, there's an impossibly cute kitchen gift that any fan will appreciate! Get ready to find the purrfect gift that will bring a dose of happiness to your Hello Kitty-obsessed friend.

Roasted Butternut Squash Is a Basic You'll Make All Season Long

Tue, 21 Nov 2017 16:05:08 -0800

Butternut squash is incredibly versatile; it lends an autumnal, pumpkin-y flavor to everything from risotto to soup. Unlike the seasonal produce of Summer, many cold-weather vegetables cannot be enjoyed raw. However, once you know the simple steps to roasting butternut squash, you can put it to use in just about anything. The roasted chunks can be tossed with arugula and white beans, or you can blitz the squash in a food processor and use the puree to make lasagna. Not only are there unlimited ways to cook with roasted squash, but there are also plenty of ways to season it. Fresh sage, thyme, or rosemary add an earthiness to the squash, while honey or maple syrup help catalyze the caramelization of its flesh. To get started, check out our basic recipe for roasted squash. RelatedButternut Squash Takes Classic Carbonara to the Next Level Roasted Butternut Squash From POPSUGAR Food Notes If using maple syrup, line the baking sheet with parchment paper so that the sugar won't burn and stick to the pan. Ingredients 1 butternut squash, peeled and roughly cubed Extra-virgin olive oil Kosher salt Freshly cracked black pepper 2 teaspoons finely chopped fresh herbs, like thyme, rosemary, or sage (optional) Honey or maple syrup, to taste (optional) Directions Preheat the oven to 400°F. Toss the butternut squash cubes with a generous drizzling of olive oil, a large pinch of salt, pepper, herbs, and maple syrup (if using) on a baking sheet. Spread out in a single even layer, and roast for 30 to 45 minutes, or until the squash is fork-tender and lightly browned. Information Category Vegetables, Side Dishes Yield 2-3 cups Average ( votes): Print recipe [...]

The 1 Thing You Should Never Put on a Sandwich, According to the Sandwich King Himself

Tue, 21 Nov 2017 15:55:03 -0800



The perfect sandwich is a delicate art, and if there's anyone who's perfected it, it's Food Network chef and sandwich king Jeff Mauro. Mauro spilled his sandwich dos and don'ts to us, along with his thoughts on fatherhood, cooking for kids, and the perfect sandwich bread. Keep reading to learn his best advice.

POPSUGAR: What's the ultimate breakfast sandwich?
Jeff Mauro: Perfectly griddled sausage patty, everything bagel, veggie cream cheese, and pickled jalapeños, of course.

PS: What's the worst thing anyone could put on a sandwich?
JM: Mealy tomatoes.

PS: What's the best sandwich bread ever?
JM: The answer is NONE. Each sandwich has at least one appropriate bread to act as the vehicle.

PS: Does your son eat what you cook? How do you get him to eat vegetables?
JM: Kind of. He always eats the protein we make, and starch (usually sweet potatoes) and veggies. He's still not eating salads or asparagus, but we've always fed him well-seasoned and well-balanced food. I guess the trick is, and mind you, I only have one kid, to really not give [kids] a choice. They have to at least taste everything you make.

PS: What's your ultimate Father's Day meal?
JM: My ideal Father's Day meal is a big grilled beef tenderloin. Pair that with tons of mushrooms, something cheesy, and lots of Mark West wine.

PS: What's the most fun thing about being a chef who is a dad?
JM: Taking pride in the fact that my boy knows and respects good food and where it comes from and what it takes to make it. Now with my restaurant Pork & Mindy's in Chicago, he can come hang out with me on the weekends and see food from that end of the business. Plus, I'm proud that my boy can crack an egg like a champ.

Ina Garten's Herb & Apple Bread Pudding Will Make You Reconsider Any Other Dressing Recipe

Tue, 21 Nov 2017 15:35:32 -0800

POPSUGAR is bringing you an exclusive look at Thanksgiving recipes from famous lifestyle influencers. We're excited to present this herb and apple bread pudding recipe from Ina Garten's latest cookbook, Cooking For Jeffrey. This bread pudding is based on the Thanksgiving stuffing that I've been making for Jeffrey for decades. I prefer to roast my turkey without stuffing because it cooks faster and stays moister. Bread pudding that bakes alongside the turkey is the best of both worlds: moist turkey and crispy stuffing. Related10 Heart-Melting Facts We Learned From Ina Garten's Cooking For Jeffrey12 Tips From Ina Garten That Will Make You a Better CookIna Garten's Easy Cauliflower Side is Just as Tasty as You Imagine Herb & Apple Bread Pudding From Cooking For Jeffrey by Ina Garten Ingredients8 cups (3/4-inch-diced) country bread cubes, crusts removed 4 tablespoons (1/2 stick) unsalted butter 3 ounces pancetta, 1/2-inch-diced 2 cups chopped yellow onions (2 onions) 1 1/2 cups medium-diced celery 1 Granny Smith apple, peeled and chopped 1/2 cup medium or dry sherry 2 tablespoons minced fresh rosemary leaves Kosher salt and freshly ground black pepper 1/2 cup chopped fresh parsley leaves 7 extra-large eggs 2 1/2 cups heavy cream 1 1/4 cups chicken stock, preferably homemade 2 cups grated Gruyère cheese, lightly packed (6 ounces with rind), divided Directions Preheat the oven to 350 degrees. Place the bread in a single layer on a sheet pan and bake for 20 minutes, tossing once, until lightly browned. Set aside. Meanwhile, heat the butter in a large (12-inch) sauté pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and apple and cook over medium to medium-high heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley. Meanwhile, whisk the eggs, cream, chicken stock, and 1 1/2 cups of the Gruyère in a very large bowl. Stir in the bread and the vegetable mixture and set aside for 30 minutes to allow the bread to soak up the custard. Pour into a 9 x 13 x 2-inch oven-to-table baking dish. Sprinkle with the 1/2 cup of Gruyère and bake for 50 to 60 minutes, until the top is browned and a knife inserted into the middle comes out clean. Serve hot. Make Ahead: Assemble early in the day, cover with plastic wrap, and refrigerate. Bake just before serving. Reprinted from Cooking for Jeffrey. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Information Category Side Dishes, Stuffing/dressing Cuisine North American Yield 8-10 servings [...]

The 7 Best Indian Foods You Can Get From Trader Joe's

Tue, 21 Nov 2017 15:35:03 -0800


Trader Joe's frozen food section is truly a wonderful place. One frozen cuisine in particular that you shouldn't overlook is Trader Joe's Indian food - some of it is legitimately as delicious as takeout. We tapped our editors, who are just as enthusiastic about Trader Joe's as they are about Indian food, to find out which items from TJ's stack up to their expectations and are worthy enough for a space in your shopping cart. The next time you have an insatiable craving for Indian food but would rather avoid the restaurant prices, opt for the following best frozen Indian foods you can get at Trader Joe's, plus a couple you won't find in the frozen aisle.

Homemade Flavored Salt Is Inexpensive, Elegant, and So Easy to Make

Tue, 21 Nov 2017 15:30:24 -0800

This holiday season, treat your friends, family, and loved ones to a homemade edible gift. We've compiled 30 of our favorite edible gifts - including this recipe - so you can deliciously DIY. Salt is one of those essentials in any kitchen, and it can take any dish from OK to amazing with just a quick sprinkle! This holiday season, spend just a few hours making your very own flavored salts for an easy edible gift. The process is simple and the possibilities as to the flavorings are pretty endless. I made three different varieties including roasted garlic salt, meyer lemon salt, and shiitake salt. The roasted garlic and meyer lemon salts both took a little longer to make, but the shiitake one's incredibly simple and would work with just about any dried herb, from dried mushrooms to chili flakes to rosemary. When combining a salt with a flavoring that is a little more moist like roasted garlic or citrus, you will need to dry it out in the oven for a short period. I must admit out of my three, I fell in love with my roasted garlic salt; the flavor is more complex than your average garlic salt and is epic on french fries. The meyer lemon salt is more mild but perfect for fish, chicken, and basically anything that needs a hint of citrus. The shiitake version has a very distinct aroma and would be delicious sprinkled on a soup or any dish with mushrooms. To package up these easy to make salts, just grab easy to seal jars and tie a quick bow. Pick up a box of kosher salt at your local market and start concocting your very own flavored salts this holiday season. Roasted Garlic Salt From Lauren Hendrickson, POPSUGAR Food Ingredients1 head of garlic 1 teaspoon olive oil 1 cup of kosher salt Directions Preheat the oven to 400ºF. Place the garlic on tin foil, drizzle with the olive oil. Wrap up the garlic and place in the oven. Cook for about 30-40 minutes until the garlic cloves are soft. Once the garlic has cooled, squeeze out the roasted garlic and stir in the salt. Using a fork or your fingers, gently mix the salt and garlic in large shallow oven-proof glass dish. Try to break up the salt as much as possible. Preheat the oven to 200ºF. Place the garlic salt in the oven to dry out about 20-30 minutes. Once the moisture has been removed and it has cooled, use a fork to break up the salt. Package in small jars. Information Category Other, Condiments/Sauces Yield About 1 cup salt Average ( votes): [...]

This Is How All Your Favorite Chefs Cook Bacon

Tue, 21 Nov 2017 15:15:03 -0800

If you believe that bacon is one of the world's greatest treasures, you're going to want to keep reading. While you obviously know how to make bacon (either in a skillet or in the oven), you might not realize how many other cooking methods there are that can make it even more delicious. Allow us to offer you some bacon-making inspiration from some of our favorite celebrity chefs, from brining to glazing and more. You might just find your new go-to breakfast recipe. Ina Garten: Oven Roasted Sometimes Ina Garten, Food Network queen, goes for simplicity over complexity, as evidenced by her oven-roasted bacon recipe. That five-star rating doesn't lie, either. If you've got store-bought applewood smoked bacon, you're just a simple technique away from perfectly crispy bacon. RelatedThis Is How All Your Favorite Chefs Make Scrambled Eggs Michael Symon: From Scratch Chef Michael Symon doesn't mess around when it comes to bacon. His homemade bacon recipe starts with five pounds of skin-on pork belly, which is then coated in a spice rub and refrigerated for up to 10 days. While that seems like a lot of work, it's worth the effort if you love bacon. One commenter wrote, "This recipe rocks! It was well worth the 10 day wait. I followed it to a T and it was delicious. Better than the bacon I get from the butcher." If you've ever wanted to attempt entirely scratch-made bacon, this recipe is a keeper. Alex Guarnaschelli: Candied If your idea of good bacon involves sweet, salty, and sticky, you need Alex Guarnaschelli's candied bacon recipe. Thanks to a coating of finely ground black pepper and light brown sugar, the slow-roasted bacon develops a saucy coating that's finger-licking good. RelatedThis Is How All Your Favorite Chefs Make Grilled Cheese Alton Brown: Brined For 3 Days With a brine made of sugar, salt, molasses, and apple cider, Alton marinates raw pork belly for three days to achieve his Iron Chef's bacon results. Once the meat is ready, Alton's tip for baking the bacon in the oven is to line the pan with paper towels to soak up the fat and prevent smoking. Bobby Flay: Maple-Dijon Glazed Bobby Flay's maple-dijon- and black-pepper-glazed bacon is next level. By combining the flavors of maple syrup, dijon mustard, and smoked bacon, you'll get a sweet-salty-tangy bite that's hard to resist. [...]

This Is How All Your Favorite Chefs Roast Turkey

Tue, 21 Nov 2017 15:05:12 -0800

Since PSL season started early this year, it's not too soon to start planning your Thanksgiving menu, now is it? First things first: the turkey. These Food Network stars make it easy to think ahead with their five-star rated roasts. Brined, spice-rubbed, or latticed with bacon - find the turkey that speaks to your rumbling stomach and go from there! Ree Drummond: Orange-Brined The Pioneer Woman's five-star turkey is bursting with bright orange flavor. She first brines the turkey with orange peel, then coats it in a compound butter seasoned with orange zest. Talk about salty-sweet! Get the recipe: roasted Thanksgiving turkey Patrick and Gina Neely: Spice-Rubbed If brining isn't your thing, consider patting the turkey with a robust spice rub. Patrick and Gina's recipe calls for refrigerating the spiced-up bird for a full 24 hours so the "flavors can marry." Get the recipe: oven-roasted turkey Tyler Florence: Cornbread-Stuffed and Maple-Bacon-Glazed This iconic recipe from Tyler Florence is epic for a reason: sage butter is tucked in between the skin and the meat of the bird; the cavity is filled with a caramelized onion cornbread stuffing; finally, the bird is topped with a bacon weave and maple glaze that candies as it cooks. Get the recipe: maple-roasted turkey with sage, smoked bacon, and cornbread stuffing Alton Brown: Turkey Triangle Who hasn't experienced the woes of overcooking the white meat to get the dark meat at a safe internal temperature? Alton's solution to avoid this mishap involves this trio: high oven temp, precise timing, and the "turkey triangle": a shield of foil that protects the breasts from drying out. Try this method and there's no going back to low and slow turkey roasting. Get the recipe: Good Eats roast turkey Ina Garten: Just Like a Chicken If Ina's turkey recipe reminds you of her roast chicken recipe, ding-ding-ding, you're correct! Ina says a turkey is "really just like roasting a big chicken." Fresh thyme, butter, and lemon are the essential ingredients. Get the recipe: perfect roast chicken Damaris Phillips: Bourbon-Smoked Bourbon-soaked wood chips smoke this molasses-brined turkey into caramelized perfection. Yes, it takes 24 hours of prep and six hours of cook time, but the moist meat and the crisp skin make it worth the wait. Get the recipe: whole smoked turkey RelatedThis Is How All Your Favorite Chefs Make Chicken BreastsThis Is How All Your Favorite Chefs Cook SteakThis Is How All Your Favorite Chefs Make Pork Chops [...]

Giada De Laurentiis's 20 Most Popular Pasta Recipes You Need in Your Life

Tue, 21 Nov 2017 15:00:05 -0800


Fact: Giada De Laurentiis is queen of pasta. If you need proof, look no further than her 20 most popular pasta recipes on Food Network, from classic lasagna to lemon spaghetti. If your idea of a good meal involves plenty of carbs and cheese, these are the trusted recipes you'll want to bookmark. As impossible as it seems to narrow down Giada's best recipes, these are hands down the 20 most popular, according to Food Network viewers.

Turkey 101: Martha Stewart's Reliable Turkey and Giblet Gravy Recipe

Tue, 21 Nov 2017 14:30:22 -0800

POPSUGAR is bringing you an exclusive look at Thanksgiving recipes from famous lifestyle influencers. We're excited to present this roast turkey with giblet gravy recipe from Martha Stewart that is featured in her Marley Spoon Thanksgiving meal kit delivery box. Over the years, I have tried so many great Thanksgiving turkey techniques, but the one that I rely on the most for a perfectly browned and juicy turkey is my Turkey 101 recipe. RelatedBurning Question: At What Temperature Is a Turkey Cooked?How to Carve a Turkey, in PicturesWhat to Do If Your Turkey's Still Frozen Perfect Roast Turkey With Giblet Gravy From Martha Stewart, Marley Spoon IngredientsFor the turkey: 12-14-pound free-range turkey 2 sticks butter, separated 1 turkey broth packet, plus 1 cup warm water 1 cup dry white wine 1/2 teaspoon salt, plus more to taste 1/2 teaspoon pepper, plus more to taste Stuffing, if using to stuff the turkey Kitchen twine For the giblet stock: Turkey giblets Turkey neck 5 cups water 2 turkey broth packets For the gravy: 1 cup water or dry white or red wine Giblet stock 3 tablespoons flour 3 tablespoons water Tools: 1 small saucepan Cheesecloth Kitchen twine Toothpicks Large roasting pan fitted with a roasting rack 2 baking dishes Pastry brush Instant read thermometer Large saucepan Strainer Directions To make the turkey: Allow turkey to defrost in the refrigerator, 2 to 3 days. Once fully defrosted, turkey can be kept in the refrigerator up to 7 days. When ready to cook, remove neck and giblets from within turkey (reserve neck, heart, and gizzard for giblet stock; discard liver). Rinse turkey with cold water and pat dry with paper towels. Let stand for 1 hour at room temperature. Preheat oven to 450°F with a rack on lowest level. Melt 1 1/2 sticks butter in a small saucepan. In a small bowl, whisk 1 turkey broth packet with 1 cup warm water to dissolve. Combine turkey broth and melted butter in a large bowl. (Alternatively, forgo making the turkey broth and combine melted butter with 1 cup dry white wine). Immerse cheesecloth in the butter mixture and set aside to soak until fully saturated. Let remaining 1/2 stick butter soften at room temperature. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside the turkey. If stuffing turkey, fill large cavity and neck cavity loosely with as much stuffing as they can hold comfortably; do not pack tightly. Place extra stuffing in a small baking dish and set aside. Right before serving, bake extra stuffing uncovered at 350°F until golden on top, about 30 minutes. Tie legs together tightly with kitchen twine. Fold neck flap over stuffing, and secure with toothpicks, attaching flap to underside of turkey (or just tuck underneath turkey). Place turkey, breast side up, on a roasting rack in a large roasting pan. Pour 2 cups water into the roasting pan. Rub turkey with remaining 1/2 stick softened butter and season generously with salt and pepper. Lift cheesecloth from butter mixture and squeeze gently, leaving it very damp. Spread it evenly over the turkey breast and about halfway down the sides of the turkey (it can cover some of the leg area). Place turkey legs first toward the back of the oven and roast for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter mixture. Reduce oven heat to 350°F and continue to roast for one hour, basting after 30 minutes. Add 3 more cups water to roasting pan. Baste again then peel off cheesecloth. Turn the turkey so legs are now facing out, toward the oven door. Continue to roast until golden brown all over and an instant read t[...]

Pickle Juice Soda Is Here and It's "a Really Big Dill"

Tue, 21 Nov 2017 14:30:05 -0800

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It's 2017 and we're no stranger to an interesting food hybrid, but the latest carbonated mashup has us seriously intrigued. Pickle Juice Soda comes from Grandpa Joe's Candy Shop, a chain of candy stores in Pennsylvania and Ohio, and it's bringing out a lot of polarized emotions.

The store announced the news of the soda on its Facebook page, writing, "If you're the kind of pickle lover who relishes in all things pickled, this is gonna be a really big dill." According to the website, the soda is made with pure cane sugar and is sold at Grandpa Joe's Candy Shop for $2.50. But if you're in need of some pickled pop and do not live in the area, you can purchase a bottle online for $10, or splurge on a three-pack for $20 or a six-pack for $30.

Confused? Curious? Taste buds tingling? You are not alone. Twitter users also have plenty of thoughts about pickle juice soda. Check out some of the mixed reactions below.

Curl Up on a Cold Day With This Peppermint Hot Chocolate Cookie Cup

Tue, 21 Nov 2017 14:15:17 -0800

What's better than a steaming mug of hot chocolate on a cold day? Peppermint cookie cups shaped like little mugs of chocolate goodness. Mint and chocolate fans, prepare to be obsessed with this creation! Filled to the brim with fudgy frosting and topped with crushed candies and tiny little marshmallows, this dessert is perfect for any holiday party. Peppermint Hot Chocolate Cookie Cups From Brandi Milloy Ingredients3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup Crisco® All-Vegetable Shortening Baking Sticks 1 cup sugar 1 large egg 2 tablespoons milk 2 teaspoons vanilla extract 1 piping bag filled with chocolate frosting Mini pretzels Crushed peppermint candies, for garnish Micro marshmallows, for garnish Directions Heat oven to 350°F. Whisk flour, baking powder, and salt in medium bowl until blended. Beat shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes. Blend in egg, milk, and vanilla. Gradually blend in flour mixture. Form dough into 1 tablespoon-size balls and press into mini muffin tin and up the side to create a cup. Repeat this step until you’ve filled each tin. Bake 10-12 minutes or until very light golden brown. Cool completely. To create the handle: break off the loops from pretzels and attach to the sides of the cookie cups using chocolate frosting. To decorate: Pipe chocolate frosting into cups. Sprinkle with peppermint and marshmallows. Information Category Desserts, Cookies Yield 3 dozen Cook Time 1 hour Average ( votes): [...]

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In Puff Pastry We Trust: 35 Recipes Using the All-Star Ingredient

Tue, 21 Nov 2017 14:10:26 -0800


Few ingredients upgrade a recipe faster than a box of store-bought puff pastry. Festive, flaky, and oh so buttery, it's a secret weapon we employ in everything from appetizers to showstopping mains to dessert. Keep reading for 35 stellar dishes starring this buttery dough.

The Only Way to Serve Pizza at Thanksgiving (Hint: With Pumpkin)

Tue, 21 Nov 2017 14:00:37 -0800

POPSUGAR is bringing you an exclusive look at Thanksgiving recipes from famous lifestyle influencers. We're excited to present the first online look at this pumpkin pizza recipe from Food Network host Donatella Arpaia, who recently opened Prova Pizzabar at Grand Central Terminal in New York City. I just opened a new pizza concept in Grand Central Terminal this past Fall. The dough we use is unique and I wanted the toppings to be unique as well. So I worked on this Fall-worthy dish that we serve at Prova Pizzabar and adapted the recipe for the home cook! Cut the pizza into yummy small squares to make the perfect hors d'oeuvre for when your guests arrive! RelatedThis Bacon-y Flatbread Is Calling YouNo, That's Not Ice Cream, It's a Pizza Cone! Pumpkin Pizza With Guanchiale, Rosemary, and Pine Nuts From Donatella Arpaia, Prova Pizzabar Notes If you don’t want to make dough, you can easily use puff pastry to make a savory pumpkin tart. IngredientsFor the pizza dough: 2 3/4 teaspoons fresh yeast or active dry yeast 4 1/8 cups fresh water 2 3/4 tablespoons sea salt 12 1/3 cups type “00” flour Olive oil For the pizza: Precooked pizza dough 10 ounces pumpkin puree 8 ounces guanchiale cut into small chunks (or pancetta) Parmesan, grated to taste 1 teaspoon chopped rosemary 8 ounces shredded mozzarella 1 tablespoon toasted pine nuts Directions Make the dough: Sprinkle the yeast over the water and let stand until the yeast is creamy, about 1 minute. Stir until the yeast dissolves. In a large bowl add the sea salt, then the yeast mixture and the flour; stir until a soft dough forms. Transfer the dough ball to a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes. Lightly coat another large bowl with olive oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and store someplace warm; let rise until it doubles in size, about 6 hours. Shape the dough into 20-ounce ball. Place the ball on a nonstick surface or parchment paper, and then cover with plastic wrap, allowing room for the dough to expand. Let the dough rise until doubled, 8-12 hours. Rest the dough in the refrigerator for 2-4 hours. Your homemade dough is now ready to be baked. Remove dough and allow it to come to temperature for 45 minutes. Preheat oven to as high as it can go for 15 minutes. Take sheet pan tray and spread thin layer of oil all over. Put some flour on your hand and stretch dough on table, then transfer into tray and press the dough further into shape of pan. Then drizzle dough with about 2 tablespoons olive oil. Make the pizza: Prebake dough for about 10 minutes or until the crust starts to brown. Remove from oven and spread pumpkin puree on shell, add in guanchiale, grated parmesan cheese, rosemary, and mozzarella. Bake until melted. Top with toasted pine nuts, and serve. Information Category Appetizers, Finger Foods Cuisine North American Yield Serves 10 [...]

You Butter Believe Paula Deen's Apple Pie Is Fried

Tue, 21 Nov 2017 14:00:37 -0800

POPSUGAR is excited to present the first online look at this fried apple pies recipe from Paula Deen's Air Fryer Cookbook. For more of her delicious recipes, tune in to Paula's new cooking shows, Positively Paula and Sweet Home Savannah. I remember watching my grandmother Paul make these pies in her kitchen in Albany, GA. I was so excited when canned biscuits first came out and it was so fun to bang the can on the counter to pop open. For a lighter, fluffier version of this recipe, I like to replace the biscuits with puff pastry. RelatedPaula Deen Just Announced This Unexpected News We Didn't See ComingA Few Shocking and Equally Hilarious Facts About Paula Deen Fried Apple Pies From Paula Deen, Paula Deen's Air Fryer Cookbook Notes For quick and easy pies, use one 21-ounce can of apple pie filling instead of making your own. Ingredients2 tablespoons butter 4 McIntosh apples, peeled, cored, and sliced 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon 1 teaspoon lemon juice Flour, for dusting 1 8-biscuit package refrigerated jumbo flaky biscuits Oil, for spraying Powdered sugar, for dusting Directions In a large sauté pan, melt butter. Add apples, granulated sugar, cinnamon, and lemon juice. Sauté over medium heat until apples are soft, about 15 minutes. Remove from heat and cool. On a lightly floured surface, roll out biscuits into 7- to 8-inch-diameter circles. Place 2 or 3 tablespoons of the apple filling on each circle and brush edges with water. Fold half of each circle over filling to make a half-moon shape. Seal by pressing edges with tines of a fork. Working in batches of 2, spray pies on both sides with oil and place in air fryer basket lined with parchment paper. Set temperature to 350°F, and air-fry for 5 minutes. Flip pies, spray with oil, and air-fry for 5 minutes more. Repeat with remaining pies. Dust pies with powdered sugar. Information Category Desserts, Pies/Tarts Cuisine North American Yield 8 servings [...]

Here Are the Best Liquors to Give Your Eggnog a Bit of Booziness

Tue, 21 Nov 2017 13:56:07 -0800



Eggnog is the world's sweetest, creamiest, most nutmeggy gift to the holidays. It's so bad and so good that we don't deserve it, but we drink it anyway. Looking to add even more cheer to this merrily decadent treat? Add a touch of booze, of course.

The possibilities for spiked eggnog are endless, but if you're new to the 'nog scene, it's best to begin with a list of three basic liquors for a simple and sweet two-ingredient drink. Read up on the boozy libations below and decide on the best choice for your own perfect holiday beverage.

Bourbon: For those who want a smooth, foolproof 'nog

As in mint juleps and Manhattans, the smooth richness of bourbon goes quite well with a sweet mixer like eggnog. If you want a drink that's strong and sophisticated but still won't slap you in the face with alcoholic taste, bourbon is the base for you. Don't know much about bourbon? Try Maker's Mark or Buffalo Trace.

Cognac: For those with a sweet tooth

Cognac, though a brown liquor, is made from distilled wine, which gives it much sweeter notes than whiskey or bourbon. If you tend to take your spiked eggnog as more of a dessert than a cocktail, pour in a shot of cognac for a postdinner treat you can drink. Remy Martin cognac is a good place to start!

Whiskey: For those craving a sharper kick

If you like whiskey on the rocks, you'll love it in your eggnog. Strong and sharp, whiskey lends a heat to eggnog that cuts through its sweet richness. You can't go wrong with Jack Daniels.

*Another tip: You shouldn't spend a ton of money on top-shelf alcohol for your boozy holiday cocktail. The flavors of the liquor will be somewhat masked by the dense, creamy eggnog, so the moderately priced stuff will do just fine.

5 Easy but Incredibly Thoughtful Hostess Gifts

Tue, 21 Nov 2017 13:56:07 -0800



As it turns out, the best hostess gifts aren't necessarily expensive or even complicated. Baker, blogger, and cookbook author Joy Wilson, known as Joy the Baker, regularly hosts friends and even baking students in her cozy and colorful New Orleans home, designed by Laurel & Wolf. Naturally, she's perfected a go-to list of creative hostess gift ideas that never fail to delight. Attending Thanksgiving dinner or a holiday party soon? Here's what Joy has to say about her five favorite ideas:

1. Salt is my favorite hostess gift

"A flaky sea salt, a coarse sea salt that you've infused with fresh rosemary, a salt you've picked up from recent travels . . . most everyone uses salt, but most of us don't splurge on it, so it makes a really lovely gift."

2. A fresh loaf of banana bread

"It's easy to freeze but also really delicious with the next day's coffee."

3. A bottle of your favorite gin

"I love gin and I want everyone else to love gin too."

4. A small bottle of homemade essential oil room spray

"I mix distilled water with vodka and essential oils in a little spray jar and gift it as a pillow spray. It's thoughtful, memorable, and really economical."

5. A coloring book and colored pencils

"They're all the rage right now and actually pretty fun and soothing!"

5 Ways to Quickly Chill Wine

Tue, 21 Nov 2017 13:45:14 -0800



Need a glass of vino, stat, but don't have the time or patience to wait for a bottle of Chardonnay to chill in your fridge? Luckily, you don't have to! Here are five ways to chill a bottle of wine in 20 minutes or less.

  • Just add salt: You probably already know that putting wine in a bucket of ice and cold water, rather than just ice, will chill your vino faster. But did you know that adding salt to the mix further speeds up the cooling time? Salt reduces the freezing point of water and allows it to become colder without turning into ice, which in turn chills your wine more quickly.
  • Give it a spin: If even the water/ice/salt method isn't chilling your Sauv Blanc fast enough, keep the bucket nearby and gently spin the wine bottle in the ice water every couple minutes. Spinning the bottle moves around the contents inside, allowing more wine to come into contact with the cold glass, and chilling it faster. Keep in mind that this method works best for nonsparkling wines; try this with a bottle of Champagne and you're in for a shock when you pop open the bottle!
  • Wet it down: Putting wine in the freezer will chill it relatively quickly, but to speed up the process, wet a clean dish towel and wrap it around the wine bottle before you pop it in. The dampness conducts and holds in cold better, and having the icy cold towel pressed against the bottle ensures that the entire surface of the bottle is being chilled.
  • Drop it in: To chill individual servings of wine, give these clever wine glasses ($23 for two) a whirl. Keep them in the fridge so that a chilled drink is no more than a few minutes away.
  • Decant and chill: Smaller amounts of liquid chill faster, so if you're in a jam, pour your wine into individual glasses first, then place those in the fridge or freezer. Just make sure to keep them on a level surface so you don't end up with a chilled mess on your hands!