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

Published: Mon, 24 Jul 2017 05:33:19 -0700

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

9 Things You Never Knew About Whole Foods, Straight From an Insider Employee

Mon, 24 Jul 2017 05:05:03 -0700

I spoke to Whole Foods food editor Molly Siegler, who's based at the company's headquarters in Austin, TX, and learned a variety of interesting facts that made me an even bigger fan of the store. What's the return policy? Who makes all the food in the hot bar? Can you really try something before you buy it? If you've always wanted to know this - plus more - about one of the highest-quality grocery stores, read on for all the insider secrets. 1. You can taste anything before you buy it. Seriously - anything! "The company has a Try Before You Buy policy," Molly said, and you can use it for packaged foods (like snacks), fresh produce, and even cheese. "If there's a new apple that comes out, you can ask someone in the produce section to cut you a slice." Related8 Things You Never Knew About Trader Joe's, Straight From a Former Employee 2. You can return anything. The return policy "is very Nordstrom-like - bring it back; we want you to be happy." Depending on your location's policy, you'll either get your money back or get store credit - you don't even need your receipt. "It's nice if you have it, but not really [necessary]." You can even return Whole Foods beauty and body-care products, but make sure you have the receipt for those. 3. The best day to shop for sales is Wednesday. "Wednesday is the day that our sale cycle turns over, so it actually ends up being a day where there are twice as many sales, so that's sort of a fun, magic day to come in. In addition to those in-store sales, we have mobile coupons that are part of our app. These coupons are updated regularly, and you just have the cashier scan the barcode that's exclusive to you." Related23 Whole Foods Staples For Busy People 4. Everything in the hot bar, salad bar, and bakery area is created by culinary experts. "There's a new team that's been formed around culinary and hospitality: the company brought in a top chef, Tien Ho, who's been working in the restaurant world for years. He is leading the charge for elevating our prepared foods - he's going to focus a lot more on that hot bar experience and salad bar experience. There's a team of trained culinary pros behind every dish. 5. The butchers can debone, season, and/or steam any cut of fish for you. At no extra charge. "A lot of people do that in our offices for lunch, or it's a really easy thing to do right before you head home for dinner. And it's not just salt and pepper - there's interesting rubs and spice mixes." 6. Employees get a really good discount. Is your local Whole Foods hiring? Every employee gets a 20 percent discount to start out with, and there's a health-focused incentive that leads to a higher discount. The company does an optional annual screening that records factors like BMI and blood pressure that employees can use as a regular health check-in, in addition to getting an increased discount. 7. The best-selling seafood item is the responsibly farmed salmon. Look for this in the seafood section - it's the number-one selling seafood item companywide. The salmon is free of antibiotics, growth hormones, pesticides, and GMOs. 8. Each Whole Foods location donates leftover food to local organizations. Ever wonder what happens to all that leftover hot food at the end of the night? The exact policy varies by location, but all food is donated. "All of our stores have partnerships with local food banks and other local organizations that they can help donate the food to at the end of the day." 9. The company really does take ingredients seriously. "Whole Foods Market has really high quality standards, but it's not an arbitrary thing. We have a whole team that's dedicated to using science and really heavy research to figure out what can and can't be in our stores. At a minimum, we have no artificial colors, no artificial preservatives, no artificial sweeteners, and no hydrogenated fats. Every single thing in our stores meets those standards, and often poeple don't realize that." [...]

How to Keep Lemons Fresh For up to 3 Months

Mon, 24 Jul 2017 04:05:02 -0700



This tip for storing lemons is so easy. Accoring to, if you refrigerate lemons in a bowl of water, they will keep for up to three months! It sounds insane, but I'd be willing to give it a try. And if you want to extend the life of a lemon even futher, freeze the zest and the juice separately.


You'll Never Go Back to Regular Waffles After Making Them With Cauliflower

Sun, 23 Jul 2017 08:00:05 -0700

We've seen how shockingly versatile waffle makers can be. They can be used to instantly improve everything from cinnamon rolls to tater tots, so it's no surprise that cauliflower has a chance to shine, too. This savory cauliflower waffles recipe, from Find Your True Fork by Jeff Krasno ($16), is served with creamy smashed peas, poached eggs, and avocado, making it a rich, sophisticated meal perfect for a weekend brunch at home. Savory Cauliflower Waffles With Creamy Smashed Peas From Find Your True Fork by Jeff Krasno Notes These waffles are made mostly of cauliflower chopped to the fine texture of rice. They're a surprisingly delicious alternative to classic, sugary waffles. Instead of maple syrup and butter, these are topped with a creamy mixture of smashed peas, ricotta, and herbed goat cheese. You can add a poached egg, a few slices of smoked salmon, or any other savory topping you think would work well. IngredientsWaffles 1 cup cauliflower florets (about 5 ounces) 1/2 small yellow onion, very finely chopped 2 large eggs 2 ounces grated parmigiano-reggiano cheese 1 tablespoon chopped fresh mint 1/4 cup all-purpose flour 1/4 teaspoon baking powder Pinch of sea salt 2 tablespoons finely chopped fermented vegetables (pages 148-167) (optional) Butter or vegetable oil Smashed Peas 1 cup shelled fresh green peas 1/4 small hot red chile pepper, seeded and finely chopped (wear plastic gloves when handling) 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh mint 1/4 cup ricotta 1/4 cup soft fresh goat cheese Sea salt Freshly ground black pepper 1 ripe avocado, sliced 4 poached eggs (optional) 4 slices smoked or cured salmon (optional) Directions Make the waffles: Chop the cauliflower until it resembles rice. Place in a large bowl and add the onion, eggs, cheese, mint, flour, baking powder, salt, and fermented vegetables (if desired). Whisk to combine. The batter will be thick. Preheat a waffle iron and grease the inside surfaces with butter or vegetable oil. Spoon in about one-quarter of the batter and cook until golden brown, 4 to 5 minutes. Repeat to cook the remaining waffles. Place the cooked waffles on a heatproof plate in a 250°F oven to keep warm until you're ready to serve. Make the smashed peas: Place the peas in a large bowl. Using your hands or a fork, smash the peas to a coarse mash. Stir in the chile pepper, dill, mint, ricotta, and goat cheese. Season with salt and black pepper to taste. To serve, place one waffle in the center of each plate. Top with a spoonful of smashed pea salad, a few slices of avocado, a poached egg and salmon slice (if desired), and a few grinds of black pepper. Wanderlust's Find Your True Fork by Jeff Krasno. Copyright (c) 2017 by Jeff Krasno. By permission of Rodale Books. Available wherever books are sold. Information Category Breakfast/Brunch Yield Serves 4 [...]

Paula Deen's Transformative Way to Scramble Eggs

Sun, 23 Jul 2017 07:30:14 -0700


You will never make scrambled eggs another way after learning Paula Deen's method. When I spoke to the Southern chef a few weeks back, she told me her unique method of scrambling eggs:

"We can't operate without Vidalia onions out here. I like to fry the onions and mix with my scrambled eggs. I use water instead of milk. Water makes them lighter. Water doesn't make it as tough as milk. I cook them on low, and use half bacon drippings and half butter, so you have the best of both worlds. I like to put a lid on my scrambled eggs, turning them all at once. If you cook them too fast, it makes them not so good."

So, geared up with bacon grease, Vidalia onions, my favorite salted butter (Kerrygold), and some eggs, I got to work. The results tasted more delicious than I could have imagined. Curious about how to re-create this at home? Here's some step-by-step instruction.

So Walmart Just Launched Tropickles, aka Fruit-Punch-Flavored Pickles

Sun, 23 Jul 2017 07:00:10 -0700



Brace yourself for this news, pickle-lovers. There's a new snack coming your way that's going to change the way you think about pickles and fruit punch. Tropickles, aka tropical-fruit-punch-flavored pickles - get it? - have just launched exclusively at Walmart under the Great Value brand. And they're exactly what they sound (and look) like: your standard jar of cucumber pickles with a not-so-standard color and flavor thanks to the red fruit punch that they're soaking in.

While Walmart is the first store to launch an official Tropickle product, the company's spokespeople admit they're not the first to think of the idea. People have been making different versions of fruit-punch pickles (like Kool-Aid pickles) for years, predominantly in the South. And Walmart claims to have learned of the idea through social media. In a statement, Walmart said, "The modern-day couple, the pickle and fruit punch met on social media (they bonded over recipes on Pinterest, to be exact); now, we are celebrating their union on Walmart store shelves." It makes sense that the jars of Tropickles ($2) are not available at all Walmart stores, but at a select 1,400 stores predominantly in the South.


For those of you who have yet to experience such a fruity pickle, here's a quick rundown of what to expect based on our own taste test. POPSUGAR tried the pickles ahead of the launch, and our editors can confirm that Tropickles taste just as equally sweet and tangy as you'd imagine. Less acidic and much more sugary than a regular pickle, the Tropickles' flavor hits your mouth all at once upon your first bite. The fruit punch makes them seem even juicier, and there's no shortage of a tropical aftertaste. If you're an adventurous eater who loves both salty pickles and sweet fruit punch, you just might be surprised by how much you love this unexpected combo.

These babies arrived on store shelves on July 14, so keep your eyes peeled the next time you're grocery shopping at Walmart.

We Tried a New Tabasco 20 Times Hotter Than the Original and Oh My God, It Burns

Sun, 23 Jul 2017 07:00:09 -0700



Do you laugh in the face of people who call Tabasco "spicy"? If so, allow me to introduce you to your newest hot-sauce challenge: Tabasco Scorpion Sauce. The hottest sauce available from McIlhenny Company, the producer of Tabasco, it is nearly a whopping 20 times hotter than the original sauce. It's available exclusively online (and on Avery Island, LA, the home of Tabasco Sauce) starting on July 19 for a limited time, along with another new hot sauce called Tabasco Roasted Red Sauce, which is much, much less spicy.


As its name suggests, the first ingredient in Tabasco Scorpion Sauce is scorpion pepper, which is one of the hottest peppers in the world. To (somewhat) balance out the heat, the sauce is blended with guava, pineapple, and a dash of original Tabasco sauce. I'm not exactly the most tolerant of spicy foods, try as I might, so I braced myself as I tried the Scorpion Sauce after samples landed on my desk. With a few adventurous co-workers whose spice-tolerance levels range from low to sky-high, we all dolloped a few drops on a spoon and went for it. The result? Holy sh*t.

The heat punches you in the tongue and fills your entire mouth the second the vinegary sauce hits your lips, and the spiciness only intensifies with time. According to some, "It's fire, but pleasant - not too painful," and, "My kind of hot!" While others' eyes widened in horror as they said, "My mouth is crying," and, "It feels like the devil's inferno cascading down your esophagus." OK, maybe that one was a little dramatic. But make no mistake, this stuff is as hot as it promises to be.


As for the other new sauce, Tabasco Roasted Red Sauce, it's not even spicy whatsoever and instead offers a rich, roasted, slightly sweet flavor. It's made with slow-roasted tabasco peppers, garlic, onions, basil, and balsamic vinegar, and the smoky sauce would go great with grilled meat or vegetables. I'll be over here spooning the Roasted Red Sauce into my mouth, but hot-sauce enthusiasts, are you ready for the wrath of the scorpion?

The Completely Addictive - and Easy! - Way to Prepare Brussels Sprouts

Sun, 23 Jul 2017 06:05:03 -0700

If you would have told me 10 years ago that one of my favorite foods would one day be brussels sprouts, I would have laughed at you. But now that I've figured out the most delicious way to prepare them, I eat them all the time. This recipe takes less than 15 minutes to throw together and is unbelievably easy to do. And you really can't go wrong with the maple bacon flavor combination. While cooking, the maple syrup caramelizes the sprouts and the bacon ever so slightly and creates a salty, sweet combination that I can't get enough of. Trust me when I say you'll be making this recipe over and over again. RelatedHands Down the Best Way to Roast Potatoes Brussels Sprouts With Bacon From Hedy Phillips, POPSUGAR Food Notes I like to slice the bacon into small pieces before cooking rather than trying to cut it afterward when it's hot. Ingredients2 pounds brussels sprouts, washed 1/4 cup olive oil 1/2 cup maple syrup 6-8 slices bacon, chopped Salt and pepper to taste Directions Preheat oven to 350°F. Halve the brussels sprouts and put them all in a gallon-size Ziploc bag. Set aside. Cook bacon in a skillet over medium heat, until halfway crispy (it will finish cooking in the oven). Set aside on a paper-towel-lined plate. Pour the olive oil and maple syrup into the bag with the brussels sprouts and shake all together to coat. Pour brussels sprouts onto foil-lined baking sheet and add salt and pepper to taste. Spread the cooked bacon over the top. Bake for 45 minutes or until cooked through, tossing the sprouts around on the pan a few times throughout. Information Category Side Dishes, Greens Yield 6-8 servings Cook Time 1 hour [...]

The Best Brunch Spots in New York City, Hands Down

Sun, 23 Jul 2017 04:40:03 -0700


From mile-high stacks of pancakes and savory classics like eggs Benedict to bottomless mimosas and endless drips of coffee, there is no debating brunch is the most important meal of the weekend. And in New York City, it's kind of a big deal. In fact, brunching is practically a hobby. But with a sea of midday dining options spanning across five bustling boroughs, it can be quite the daunting task narrowing down just one.

Yet, have no fear, because if there was one thing I became while living in the Big Apple, it was a self-proclaimed brunchaholic. There, I said it. Through countless weekends of trial and error, I was able to sniff out the best deals, the best mouth-watering tastes, and, of course, the best places with killer brunch vibes. So if you're in the city and seeking the best of the best - you know, the best places for bagels, pancakes, french toast, waffles . . . the list goes on - I've got you covered. Ready to get your brunch fix?

5 Surprising Secrets From Your Favorite Restaurants, Revealed by Employees

Sun, 23 Jul 2017 03:00:15 -0700


We've done a little digging to figure out the answers to some of the most pressing questions about your favorite chain restaurants. Whether the information came straight from restaurant spokespeople who spoke to POPSUGAR or from Reddit AMA ("Ask Me Anything") online threads from employees who shared their insider knowledge, these fun facts will enlighten you about all things Pizza Hut, Olive Garden, and more. For example, have you ever wondered about Olive Garden's so-called culinary institute in Italy or the freshness of the wings from Buffalo Wild Wings? Read on for five burning restaurant-related questions and their answers.