Written on August 13, 2013 at 10:00 am , by Nicole Witko
Fashion designer, TV personality and author, Lauren Conrad, has teamed up with Downy to tackle the importance of fabric softener. While providing free laundering services for locals to show how amazing their products are, Lauren sat down with our Associate Food Editor, Ariana Phillips, to share some insider secrets about herself. Here’s what we found out:
- If you could spend a weekend cooking with Rachael, what would you make? I’d love to learn how to roast a chicken, like with garlic and lemon — mine just never come out quite right.
- Drink of choice? Green tea — I’m ALWAYS drinking it (and she actually was during our interview)!
- What fashion trend are you most excited about right now? Tulle. I actually have a couple of pieces in my LC Lauren Conrad collection for Kohl’s right now that I love. When it’s done right, it can be so romantic. I also love knit dresses with a chic body to them — they’re so easy to wash and can go from day to night.
- What’s your #1 guilty pleasure? Online shopping — I really need to quit!
- You have an afternoon completely free to do anything you want — what’s it going to be? Nothing! I’d love a day to just lay around and sleep and watch reruns. I could use one of those days.
- What’s your go-to dish if you want to impress someone? Pie. I usually make apple, but I just made a peach one the other day and it turned out delicious. It’s so easy to impress someone with dessert.
To learn more beauty tips and insider secrets, visit LaurenConrad.com.
Written on August 8, 2013 at 10:00 am , by Nicole Witko
Roast chicken, cooked pasta, and lettuce are foods we always have in our fridge. The unfortunate problem: These leftovers won’t last forever. So, in effort to waste less food, save money and try new recipes, here are a three dishes that will breathe new life into last night’s dinner.
For leftover roast chicken try Rachael Ray’s “Thai It” Chicken Noodles 30-Minute Meal. It’s Rach’s version of takeout, but from home! But saves you money and calories. Win, win!
Spruce up your leftover plain pasta with this easy Pasta Bake. Throw it in the oven for only 12 minutes and you no longer need to spend your night cooking. And don’t think we sacrificed flavor for time–this dish is tasty!
Lettuce take you on a journey from salad to succulent soup! With this Lettuce Soup you will finally use up that head of romaine you have sitting in your fridge.
Written on August 6, 2013 at 10:00 am , by Nicole Witko
A live cooking demonstration at the Borgata Hotel Casino & Spa in Atlantic City, celebrated the talented Celebrity Chef, Restaurateur and TV personality, Bobby Flay. Delivered at his first and only steakhouse, The “Savor Borgata Culinary Series” offered participants the chance to receive a signed copy of Bobby’s new book, Bobby Flay’s Barbecue Addiction, learn some of his favorite tips and techniques and dine with the Iron Chef. Our Associate Food Editor, Ariana Phillips, was lucky enough to sit down with Bobby for a few moments. Find out what he had to say!
- If you could challenge Rachael to a throw down, what would it be? Either a stoup (stew-soup) or blue cheese burgers. I’ve had them at her house and they’re really delicious.
- Drink of choice? Rose wine — especially since I’m trying to get myself into a summer state of mind.
- What culinary trend are you most excited about right now? Spanish/Mediterranean cuisine. I’m opening a new restaurant in NoHo later this year called Gato, and I’m really excited about those flavors right now.
- What’s your #1 guilty pleasure? Ice cream — especially pistachio. Or gelato!
- You have an afternoon completely free to do anything you want — what’s it going to be? Cook! I do it for a living, but I also do it to relax. I’d grill lobsters and rib eyes and open a large-format bottle of rosé.
- What’s the best gift you’ve ever given? My wife’s engagement ring — I certainly hope she liked that gift!
- What would you make for your last meal? A cheeseburger with two slices of cheese and an ice cream sundae—fully loaded!
- What’s the best advice you’ve ever received? My father told me when I was just starting out to “always do the right thing.” You can always take a shortcut in life, but when someone looks at you and tells you to do the right thing, you know what that means and you know what to do. It’s all about that gut feeling.
- What’s your go-to dish if you want to impress someone? Lobster tamales.
To find out more about Bobby, visit BobbyFlay.com
Written on July 20, 2013 at 10:00 am , by Nicole Witko
Whether you call ‘em lollipops or suckers, these treats on sticks are pure happiness. In honor of National Lollipop Day, we’ve shared some fun facts, our fave store-bought pop and even a recipe you can make at home!
One handmade sucker weighs more than two baseballs! We’ll have two, please.
Fun lollipop facts:
- The famous 1958 “Lollipop” song was written after Julius Dixson arrived late for a song writing session with Beverly Ross. He explained that his daughter had gotten a lollipop stuck in her hair, and that had caused him to be late. Ross was so inspired by the word “lollipop” that she sat down at the piano and produced a version of the song on the spot. The song was written for the duo, Ronald & Ruby, but most successfully covered by The Chordettes.
- The original machines made 40 lollipops per minute. Today’s machines produce 5,900 lollipops in one minute.
- The world’s largest lollipop weighed a whopping 7,003 lbs. and was 4 feet 8.75 inches in length, 3 feet 6 inches in width and 5 feet 11 inches in height. Talk about a lot of licks to get to the center of that lollipop!
Never thought you could make your own lollipops? Here’s how…
Get the recipe: Chewy-Centered Lollipops
More Candy Recipes:
Sources: wikipedia.com, guinnessworldrecords.com and candyusa.com
Written on July 17, 2013 at 9:00 am , by Nicole Witko
Happy National Peach Ice Cream Day! It’s summer, and there’s no better time to enjoy a nice juicy peach than right now. So stock up! This recipe ensures those peaches won’t go to waste.
5 Tips for Making Homemade Ice Cream:
1. To decrease prep time, store the bowl of your ice cream maker in the freezer, wrapped tightly in a plastic bag.
2. Add mix-ins, such as nuts and chocolate chips, for only the last minute of churning.
3. To ensure proper aeration, only fill the ice cream maker three-quarters of the way.
4. Make sure the ice cream “batter” or custard is cool before putting it into the machine.
5. To prevent ice crystals from forming in the freezer, place a piece of plastic wrap on the top surface and press down.
More Sweet Treats:
Written on July 13, 2013 at 10:00 am , by Nicole Witko
It’s National French Fry Day so what better way to celebrate than with some crispy tots? Whether you prefer classic, garlic or sweet potato fries, there’s a recipe out there for you. No matter the occasion — you can throw a French fry tasting party or simply make a side for your burger — but today’s the day to make a batch of this summer favorite.
Fun facts about the French fry:
- French fries account for more than 1/4 of all potatoes sold in the U.S.
- The average American eats 30 pounds of French fries per year.
- Thomas Jefferson cultivated the potato and popularized its eating in the US.
Try out one of these homemade potato favorites, like our Bistro-Style Pommes Frites!
Get the recipes: Flavorful French Fry Recipes
Source: farmflavor.com and frenchfries.com
Written on July 12, 2013 at 10:15 am , by aphillips
Tito’s Handmade Vodka founder and master distiller Bert “Tito” Beveridge (yup, that’s his real last name… clearly he was born for this business) has endured a long road to success with a lot of sips of vodka along the way (he tests every single batch himself)! The native Texan started out as a geophysicist, worked on dynamite-blasting oil reserves, dabbled in sub-surface mapping and analyzing ground water, and even tried out mortgage banking before he found his true calling: vodka distilling. What began as a hobby (he used to make small batches for friends) has become his passion. Today, Tito’s is one of the fastest-selling and fastest-growing micro-distilleries on the market and was just named the exclusive vodka of United Airlines. We sat down with him (over a drink, of course) to find out more:
- If you could spend a weekend cooking with Rachael, what would you make? Asian vegetable stir fry with tofu. Chicken fried venison with cream gravy. Dove breasts sautéed with garlic. Redfish with lemon. Breakfast would be French toast one day and chip beef on toast the next.
- Drink of choice? Titos with sparkling mineral water, a squeeze of lime and a squeeze of orange.
- What cocktail trend are you most excited about right now? Fresh fruit muddled with Titos and seltzer water
- #1 guilty pleasure? Rum raisin ice cream
- Best gift you’ve ever received? Kids
- Best gift you’ve ever given? An Audi
- What would you want your last meal to be? (Calories don’t count!) Deluxe Mexican dinner at blanco cafe in San Antonio. It is a beef taco. A chalupa. Guacamole. 3 cheese enchiladas with beef sauce and onions. Rice and beans. Flour tortillas and a Big Red to drink.
- You have an afternoon completely free to do anything you want — what’s it going to be? Go fishing on a creek.
- What’s your #1 rule to live by? Try hard with a lot of love in your heart.
- What’s your go-to dish if you want to impress someone? Turkey
Visit titosvodka.com for more info.
Written on July 10, 2013 at 10:00 am , by Nicole Witko
Emily Maynard has officially launched her very own jewelry line! With the help of Jessica Stanfield and Christi Pack, founders of Towne & Reese — a line Emily wore often on her season of The Bachelorette — she developed unforgettable, style-savvy accessories with personal touches. Her 63-piece girly-with-an-edge collection can be dressed up or down depending on the occasion. See a few of Emily’s favorite pieces, plus learn about more of her favorite things below!
Favorite meal on The Bachelorette? “Every night in Prague my producer and I would go to the hotel restaurant and get a great dover sole dish.”
Her daughter’s favorite? “I make this green chicken recipes with tons of herbs and also a baked fried chicken with crushed pretzels.”
Guilty pleasure food? Ranch dressing and diet coke
Ice cream flavor? Pistachio
Summer grill-out dinner? Cheeseburgers
From left to right: Jessica Stanfield, Judi Peña (Assistant to the Editor-in-Chief), Lauren Smith (Web Editor), Emily Maynard, and Christi Pack.
Check out EmilyMaynard.com for more info.
Written on July 9, 2013 at 10:03 am , by Nicole Witko
Celebrate National Sugar Cookie Day with these bite-size treats. The best thing about sugar cookies? There’s no need for a new recipe, just pick out different cookie cutters, frosting colors and toppings for the different holidays. Our recommendation? Spend a night cutting, frosting, and sprinkling cookies with the kids and while you’re baking, share these fun facts with them!
-On September 5, 2001, the Commonwealth of Pennsylvania adopted the sugar cookie as its official cookie.
-The sugar cookie as we know it today was created by Protestant settlers in the Nazareth colony of Pennsylvania in the 1700s. They baked their cookies in the shape of a keystone, the state’s symbol.
Try our Spice Girl Cookies! Tip: We added a dash of cinnamon for boost of flavor.
More Treats to Try: