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Published: Wed, 28 Sep 2016 03:54:49 -0700
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Beer-Glazed Bacon - Because Sometimes More Really Is More
Wed, 28 Sep 2016 03:00:00 -0700
If you've ever had millionaire's bacon - essentially candied bacon - you know that bacon can, as crazy as it seems, actually be improved upon. Think of this recipe as an even better, beery take on that. Because beer makes pretty much everything better, right? But also, because the addition of beer and mustard balance the glaze out, so it veers just enough away from tooth-achingly sweet territory.
My one gripe: because the bacon is slowly cooked (for optimal texture, and so that the glaze doesn't burn), its smoky, meaty perfume fills the house for about an hour before you get to dig in. My stomach grumbled and grumbled, but the wait was well worth it.
1/4 cup honey
1/4 cup maple syrup
1/2 cup dark lager, such as Samuel Adams Boston Lager
1/2 tablespoon grainy mustard
1/2 tablespoon dry mustard, such as Colman's
8 slices thick-cut bacon
- Preheat the oven to 300°F. Line a half-sheet pan with parchment paper.
- Add the honey and maple syrup to a small saucepan and cook over medium heat until it comes to a boil; reduce heat to maintain a simmer and cook for 3-4 minutes. Add beer and simmer until the volume has reduced by half. Take off the heat and whisk in both mustards.
- Meanwhile, arrange the bacon on the prepped half-sheet pan. Cover with one more sheet of parchment paper and bake for 14-15 minutes.
- Using a paper towel, blot the rendered fat from the bacon. Brush the glaze onto the top side of each strip of bacon.
- Reduce the oven temperature to 275°F, and cook the bacon until crisp-chewy, about 40-45 minutes.
- Transfer to a paper-towel-lined plate, keeping the bacon glazed-side up. Serve immediately.
- 8 slices candied bacon
10+ 1-Pot Brown Rice Recipes, Because Dirty Dishes Suck
Tue, 27 Sep 2016 17:55:00 -0700
Rice is easy enough to cook as it is, but dinnertime gets even better when everything is cooked in the same pot or pan. These hearty brown rice recipes couldn't be easier to make or clean up, like one-pot mushroom risotto and one-pan chicken enchilada casserole. If you're into cooking dinner but hate washing extra dishes, scroll through to meet your next easy weeknight dinner.
This Is How All Your Favorite Food Stars Cook With Bacon
Tue, 27 Sep 2016 14:36:00 -0700
Bacon isn't just for breakfast, and these recipes prove it. If you've got a package of bacon in your fridge waiting to be cooked, try using it for one of these popular recipes from some of your favorite famous food stars, like Ina Garten and Chrissy Teigen. From pasta to potatoes and especially salads, bacon makes everything infinitely better.
Tyler Florence: Spaghetti Carbonara
Every Italian would most likely agree that the best way to cook with bacon is to make carbonara pasta, and Tyler Florence's spaghetti carbonara is a five-star recipe to try. You can use cubed bacon or pancetta, but the most important thing is to save all the rendered fat in the skillet - that salty flavor seasons the pasta and contributes to the silky sauce.
Chrissy Teigen: Creamy Scalloped Potatoes
If you've long followed Chrissy Teigen on Instagram, you know that one of her favorite dishes of all time is her mom's scalloped potatoes. You'll find the recipe on page 94 of Chrissy's cookbook, Cravings, alongside her testament: "This creamy creation, which my mom has been making my entire life, puts me into a state of instant euphoria, and you can't go a single bite without a bacon or ham bomb."
Trisha Yearwood: Broccoli Salad
One of Trisha Yearwood's best cooking tips is to add bacon to essentially everything, including salads. You're still getting your greens, but bites of crunchy bacon throughout the salad add a nice contrast in texture and flavor. Trisha's broccoli salad is sweet and salty with a creamy dressing made by mixing mayo and apple cider vinegar.
Ina Garten: Beef Bourguignon
Ina Garten's beef bourguignon is an elegant French version of beef stew. It's layered with bold flavors like cognac, beef broth, thyme, and, most importantly, bacon. Served over mashed potatoes or grilled sourdough rubbed with garlic, this is a comforting classic that will become a dinner staple during Fall and Winter.
Sunny Anderson: Brussels Sprouts With Bacon
Sunny Anderson's pan-roasted brussels sprouts with bacon will convert even the most determined brussels-haters. Brussels sprouts are a veggie you'll see at Fall farmers markets all season long, so you'll want to experiment with ways to cook them. Sunny cooks the bacon until crispy before adding the brussels sprouts and allowing them to get completely coated in the flavorful fat.
Bobby Flay: Shrimp and Grits
The king of Southwestern flavors, Bobby Flay, has the perfect shrimp and grits recipe for anyone who's never made the Southern classic before. It's a foolproof recipe, with all the good stuff and no fuss, like stone-ground grits, sharp cheddar cheese, lemon juice, plenty of butter, and crispy chopped bacon.
Rachael Ray: Bacon-Wrapped Asparagus
Vegetables taste better wrapped in bacon, and Rachael Ray's bacon-wrapped asparagus is an appetizer you can pull together in a cinch for any occasion. Rachael uses trimmed asparagus spears, olive oil, pepper, bacon, and scallions for this picturesque dish that you can either grill or roast in the oven.
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20 Minutes Is All You Need For the Best-Ever Baked Chicken Breasts
Mon, 26 Sep 2016 15:05:00 -0700
Picky eaters, kids, and adults alike will approve of this buttery, lemon-pepper baked chicken recipe. I know this, because I am a former picky eater, and my mom made a rendition of this almost every night of my childhood. Back in the '90s, she relied on Lawry's Lemon Pepper to carry the flavor weight. But now that I'm older and a proud microplane-owner, I've updated the recipe to include fresh lemon zest and ground pepper. Bumping up the oven temperature slashes the cook time and contributes to the juiciest white meat. Just be sure to spoon or brush the melted butter over the tops of the chicken when it comes out of the oven so there's no skimping on any of the rich, citrusy flavors.
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From Anna Monette Roberts, POPSUGAR Food Lemon-Pepper Chicken Notes I used skin-on chicken breasts; however, this recipe can be made with skinless chicken breasts as well.
I prefer the clean taste of ghee, or clarified butter, when roasting chicken, as it can withstand high heat without burning. However, regular butter also works in this recipe.
Ingredients2 boneless chicken breasts
1 1/2 tablespoons ghee (or butter)
1 lemon, preferably Meyer, zest only
Hefty pinch of salt
Pepper, to taste
Preheat the oven to 450°. In a small casserole dish, lay the chicken breasts flat, dot with ghee (or butter), sprinkle with lemon zest, and liberally season with salt and pepper.
Roast for 20 minutes. Allow chicken to rest for up to 15 minutes before serving.
Information Category Main Dishes Yield Serves 2 [...]
Anyone Who's Tried a Burrito in Their Lifetime Must Weigh In on This Debate
Mon, 26 Sep 2016 15:00:00 -0700
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Hillary or Trump? Pepsi or Coke? Dogs or cats? Britney or Christina? iPhone or Android? Gryffindor or Slytherin? None of these long-fought-over controversies compare to the greatest debate the world has ever known: the San Diego-style burrito or the San Francisco-style burrito! Is it the savory combination of meat, cheese, salsa, and french fries from SD that tantalizes your taste buds? Or is it the meat, guacamole, sour cream, beans, cheese, salsa, and rice from SF that gets your tummy all excited? Battles have been waged. Lives of avocados have been lost. I thought it was time to bring peace to our nation, so I hit the streets to find out what the citizens of America really think. Watch, and be sure to cast your vote in the poll below. Only you have the power to decide. It is, after all, your civic duty.
This Is How All Your Favorite Chefs Cook Bacon
Mon, 26 Sep 2016 14:20:00 -0700
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.
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.
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.
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We Have Found the Perfect Egg Recipe!
Mon, 26 Sep 2016 14:00:00 -0700
My favorite desserts star any derivative of whipped egg whites, be it meringue, soufflé, or marshmallows, so when I saw this savory recipe for "egg clouds" from The Perfect Egg by Teri Lyn Fisher and Jenny Park, I scrambled to make it. The concept is simple: beat egg whites until stiff, then form them into little cloud nests to hold the egg yolks. They bake until the egg whites turn golden brown and the yolk sets slightly. This is by far the easiest and most stunning way to present eggs for a large gathering, but it's simple enough to scale down for a weekend brunch too.
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From The Perfect Egg by Teri Lyn Fisher and Jenny Park Egg Clouds Notes This simple dish is as delicious to eat as it is appealing to look at, with whole creamy yolks and a cloud of egg whites baked to perfection. For an even more flavorful treat, add one or more of your favorite ingredients to the beaten whites before baking. We've enjoyed mixing in crumbled cooked breakfast sausage or bacon, or sautéed diced yellow onion and bell pepper seasoned with minced fresh herbs.
1 tablespoon grated Parmesan cheese
1⁄2 teaspoon salt
Freshly ground black pepper
Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
Separate the eggs, being careful to keep the egg yolks whole. Put the egg whites in a clean bowl and beat with a stand mixer or handheld mixer on medium-high speed until medium-stiff peaks form that hold their shape when the beater is lifted but are not at all dry. Using a rubber spatula, gently fold in the Parmesan and salt in a few quick strokes, taking care not to deflate the whites.
Scoop the egg white mixture onto the prepared baking sheet in 8 mounds, using 1/2 to 3/4 cup for each mound and spacing the mounds at least 1 inch apart. Using the back of a spoon, create a small well in the center of each mound. Carefully place an egg yolk in each well.
For creamy yolks, bake for 14 to 16 minutes, until the yolks have set and the whites are light golden brown. For runny yolks, remove from the oven after 8 to 10 minutes.
Season with salt and pepper and serve hot.
Source: Reprinted with permission from The Perfect Egg, by Teri Lyn Fisher and Jenny Park, copyright © 2015, published by Ten Speed Press
Information Category Eggs, Breakfast/Brunch Cuisine North American Yield 8 eggs [...]
Chrissy Teigen's Chicken Pot Pie Soup Belongs in the Soup Hall of Fame
Mon, 26 Sep 2016 13:55:00 -0700
After making this recipe, you'll understand why Chrissy Teigen calls herself the soup master. It's everything you love about chicken pot pie - rich, hearty, creamy - but it's way easier to make, and the crust . . . the crust crackers are beyond. They're flaky, buttery pie crust crackers that you use to scoop up the soup, and they're the real star of this filling meal - look at that golden-brown sexiness! If you make this for your friends and family, they're going to shower you with praise. And if you're only cooking for one or two, it makes for leftovers you'll actually look forward to eating, plus you can freeze the rest for later.
One note: you definitely don't have to make the pie crust in a food processor (I mixed it by hand in a bowl, and it turned out great). I didn't make any other changes to the recipe, and it came out perfectly. Pour yourself a bowl of home-cooked love and make this recipe ASAP.
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From Cravings by Chrissy Teigen Chicken Pot Pie Soup Notes Chicken pot pie is one of my favorite things on God’s green earth. Same goes for Dad, whose Twitter is 99 percent reviews of frozen pot pies and includes a header background of his personal favorite, the $0.99 Swanson version. I love soup, so I wanted to make one inspired by chicken pot pie, without, you know, having to make a pot pie. But I neeeeeed, I crave, that crust. The crust that I crack and mix into the creamy filling - the golden brown edges I save for scooping up the corners of the ramekin. So why not have it all? We decided to make a single slab of crust and break it up so that Every. Single. Bite. Can be scooped up with the crust I so desire.
This needs to be in some sort of hall of fame. It needs a ribbon in the county fair, its own show on TLC.
They will literally put anything on television.
IngredientsFor the pie crust:
2 sticks (8 ounces) cold unsalted butter, cubed
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon fine sea salt
1/2 cup ice water
For the soup:
6 cups low-sodium chicken broth
2 cups whole milk
2 sticks (8 ounces) unsalted butter, cut into chunks
2 tablespoons minced garlic (about 3 cloves)
1 cup all-purpose flour
4 teaspoons kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, or more to taste
1 large russet (Idaho) potato, peeled and cut into 1/2-inch cubes
1/2 pound diced carrots (2 cups)
1 cup frozen peas
1 cup frozen pearl onions
1/4 pound deli ham, thinly sliced
1 pound skinless rotisserie chicken meat, cubed (3 cups)
1/2 cup heavy cream
Make the crust: You might think the butter is cold, but after you cube it, put it back in the fridge for at least 20 minutes.
In a food processor, pulse the flour and sea salt until incorporated. Add the cold butter and pulse until just pea-size pieces of butter remain, 15 to 20 pulses. Add the ice water and pulse until a dough just forms, 15 to 20 pulses.
Dust your work surface with some flour. Turn the dough out of the processor bowl and gather the dough into two 5-inch discs and wrap in plastic wrap. Freeze one of the discs for another use (it will last for weeks in the freezer if you wrapped it nice and tight). Chill the other dough disc in the refrigerator for at least 30 minutes (you can keep the dough in the fridge for up to 2 days).
Preheat the oven to 375°F.
Place the dough on a piece of parchment paper. Using a floured rolling pin, roll the disc into a 12-inch round (it doesn’t have to be perfect). Prick it all over with a fork. Put the dough, with the parchment, on a bakin[...]
Here's Where You Can Get Free Coffee on National Coffee Day
Mon, 26 Sep 2016 13:25:00 -0700
The most important holiday of the year is on Thursday, Sept. 29: National Coffee Day. Start it off on the right foot by grabbing a free (or nearly free) cup of coffee from the following participating coffee shops.
Coffee Bean and Tea Leaf: Get a free espresso shot when you download The Coffee Bean's new mobile app. Select locations will also offer surprises, like free tumblers and the chance to win free coffee for a year. The Los Angeles location at Sunset and Hayworth is giving away free coffee for life to one customer.
Peet's Coffee: Get a free medium coffee from Peet's Coffee when you purchase a select food item, including any artisan baked good, a Simply Oatmeal, or a Fresh Food item.
Dunkin' Donuts: Dunkin' Donuts isn't quite giving away free coffee, but it is selling medium drip coffee for just 66 cents in honor of its 66th year in business.
La Mar's Donuts and Coffee: If you purchase a La Mar's Donuts and Coffee traveler coffee mug for $1, you can get it filled for free through Sept. 29.
Birch Coffee: NYC coffee chain Birch Coffee is offering free coffee 7 a.m. to 10 a.m.
Stewart's Shops: All locations of upstate New York coffee shop Stewart's Shops will offer free hot and iced coffee from 12 p.m. to close on National Coffee Day.
Pilot Flying J: Print out this Pilot Flying J coupon and get a free small coffee, tea, or cappuccino at this convenience store.
Krispy Kreme: Not only is Krispy Kreme giving away free 12-ounce cups of coffee, it's also offering one free glazed doughnut per customer on Thursday.
Cumberland Farms: Text "FREECOFFEE" to 64827 to redeem a coupon for a free hot or iced coffee at Cumberland Farms.
Maui Wowi: Order online at Maui Wowi Coffees and Smoothies with the code "ALOHACOFFEE" and receive 50 percent off your order.
Starbucks: OK, so Starbucks isn't giving out free coffee, but it's doing something even cooler! Starbucks will donate a free coffee tree to a coffee farmer in need for every cup of brewed Mexican Chiapas coffee sold on National Coffee Day. It's a win-win for caffeine addicts everywhere.
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This Is How All Your Favorite Chefs Make Chicken Breasts
Mon, 26 Sep 2016 13:25:00 -0700
It's no secret that boneless, skinless chicken breasts aren't the most exciting ingredient, but they're certainly one of the most popular among home cooks. If you're feeling totally uninspired by your usual chicken recipes, allow these chef-approved tips to get you out of your rut. Here's how some of the best Food Network personalities and more of our favorite celebrity cooks transform their chicken breasts.
Alton Brown: Pounded Thin
Alton Brown's recipe is for chicken kiev, a popular dish that involves pounding the chicken breasts thin before stuffing them with herbed butter, coating them in breadcrumbs, and frying them. Alton's pro tip is to refrigerate the rolled-up, stuffed chicken breasts for at least an hour so they stay intact while being fried, so you don't have to worry about pesky butcher's twine.
Ina Garten: Lemon on Lemon
Ina's lemon chicken breasts recipe has a five-star rating out of more than 600 reviews, and it's easy to see why. She makes sure there's maximum lemon flavor by baking the chicken breasts with plenty of zest, juice, and wedges.
Chrissy Teigen: With a Brick
Yes, an actual brick. Once you try the technique in Chrissy Teigen's brick chicken recipe, you might never go back.
Rachael Ray: Spinach and Mushroom Stuffed
Rachael Ray's spinach- and mushroom-stuffed chicken is further proof that stuffing your food is always a good idea. A filling made of spinach, mushrooms, ricotta, parmesan, and garlic results in chicken that's anything but bland.
Giada De Laurentiis: Piccata
Giada's foolproof chicken piccata is the ultimate Italian-style chicken dinner. With a short list of impactful ingredients (butter, lemon juice, chicken stock, and capers), you can make your own restaurant-worthy chicken.
Ted Allen: Parmesan-Crusted
When in doubt, add parmesan cheese. Chopped host Ted Allen recommends baking the chicken in a crunchy crust of panko breadcrumbs and parmesan cheese.
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This Is the Grocery Store That Americans Love More Than Trader Joe's
Mon, 26 Sep 2016 13:10:00 -0700
America has a new favorite grocery store that beat out Trader Joe's, and it's expanding to even more locations. According to Business Insider, Wegmans scored the highest in customer satisfaction in an annual survey by Market Force Information. That means Wegmans beat out both Publix and Trader Joe's, which came in second and third, respectively. "This is the first time in four years that Trader Joe's did not rank first," according to the survey results. Wegmans is based in upstate New York and has 90 total locations, all on the East Coast and mostly in New York and New Jersey. The next lucky state on the list is North Carolina, where there will reportedly be "multiple sites in the Raleigh-Durham area."
Although much of the country has never visited a Wegmans because of its limited locations, the shoppers who do get to go have created a loyal following that contributed to it snagging the No. 1 spot. One of the reasons people claim Wegmans is the best grocery store is the value: you get a whole lot for what you pay for. The store-brand staples like olive oil and pasta imported from Italy can't be beat, and the bakery's pastries and cakes are birthday-party worthy. Another reason to shop there is the sheer size: you could easily get lost for hours, and you wouldn't even mind. Here's to hoping that the level of customer satisfaction contributes to even more expansion across the US so that everyone can get a taste of the Wegmans experience.
We Tried the New Reese's Doughnut From Dunkin' Donuts So You Definitely Don't Have To
Mon, 26 Sep 2016 13:00:00 -0700
When we heard the news that Dunkin' Donuts combined two of our favorite treats in a magical hybrid Reese's Peanut Butter doughnut, we did what any respectable doughnut-lover would do and rushed to the nearest DD. After tasting its new pumpkin treats for Fall last week, our expectations were high, but there were a lot of mixed reviews from the POPSUGAR co-workers.
Dunkin' Donuts announced the release of its new doughnut, describing the new treat as "a creative twist" on a Reese's Peanut Butter Cup that's filled with a "buttercreme." The Dunkin' Donuts Reese's Peanut Butter Square is only available for a limited time, but you have to hear what the POPSUGAR team had to say about it before running to Dunkin'.
Here's what some of our team members had to say about the new doughnut:
- "I'd really rather just have a regular Reese's, the texture is off!"
- "I would've preferred if it was glazed with a blend of chocolate and peanut butter icing with no filling. This is too sweet."
- "I personally like the filling better than the actual doughnut."
- "Peanut butter filling is slightly overwhelming!"
- "I'm indifferent. I'd rather have pumpkin spice sweets. I wish it was real peanut butter."
- "Not a fan of so much peanut butter."
- "It's definitely reminiscent of a Reese's."
Although the Reese's special from Dunkin' Donuts wasn't the biggest hit, we'll always have our pumpkin spice favorites.