This Summer, I attempted to conquer my aversion to pie dough. Now that it's Fall, I'm contemplating facing another fear: homemade bread. Besides your simple banana bread loaf, I've never made homemade bread. For some reason, I'm afraid of yeast! I've always wanted to try the no-knead bread recipe but have yet to get around to it. How about you?
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Although deep-frying is a popular way to make a deliciously crunchy chicken, it's not the only method for crusty, finger-licking-good poultry. This recipe demonstrates that finely chopped almonds and a shallow-pan fry result in a succulent and crisp chicken. Served on a bed of lightly wilted spinach and sautéed shallots, it's a simple but well-balanced meal. Pair it with a glass of chilled white wine and you've got an elegant midweek supper. Look at the recipe here.
Have you ever wondered why limes don't have seeds, how Pop Rocks are made, or why pepper makes you sneeze? It seems the more time passes, the more food-related quandaries we encounter (don't forget to submit yours to our community group!) — but that doesn't stop us from trying to tackle them in our Burning Question series. Have you been paying attention to our historical and scientific explanations for these so-called mysteries? There's only one way to know for sure.
Readers, Advah needs our help! She recently asked the following question to the YumSugar Community:
I bought this gorgeous Le Creuset heart-shaped casserole dish (beautiful, right??). I absolutely love it, but I'm actually not sure what to use it for, since it only goes in the oven and not on the stove... Would you have any suggestions for vegetarian meals that could be cooked with the lid on?
I'm thinking she could make a braised bean dish or a hearty vegetable stew. Vegetarians: what are your ideas?
Got a cooking question? Participate in the YumSugar Community! It's your place to post the most pressing questions about the culinary world.
After making a savory version of French toast topped with tomato jam last weekend, it occurred to me that, when preserved, tomatoes are well-suited for both sweet and savory applications, too. Tomatoes are technically fruit, and when they're ripe they possess a level of sweetness that rivals a sassy nectarine. This means the seedy red rounds are ideal contenders for a traditional fruit jam style, spread atop bread or toast. But unlike most fruits, tomatoes also register high in glutamic acid, an umami provider that contributes to a savory, rounded flavor — so they're just as dreamy when reduced to peppery, vinegar-tinged preserves, then served atop meat roasts or crackers.
Make the most of the tapering tomato supply by preparing either — or both — jams when you read more.