Featured Recipe: Tofu Poke
The only thing scarier than the haunted house at Halloween is a spooky little ghoul on a sugar crash. Between the trick-or-treating and endless costume parties, the last thing your kids probably need around Halloween is more sweets and neon-colored candy. Whether it's the gooey caramel apples, bags of candy corn or the brightly colored punch bowls, it doesn't take much before those cute little princesses and superheroes turn into sugar-filled zombies.
Choosing eggs has gotten pretty complicated. First, there's color. While you may find some pretty eggs, especially from small farms or at the farmers' market, there's no inherent nutritional or taste difference. The hen's breed determines the egg color.
Then, there are labels. If you're buying eggs at a supermarket, you may see the following terms on the carton. (If you're buying from a farm or farmers' market, ask the farmer about the chickens' diet and welfare.)
Nostalgics rejoice: Capri Sun-esque pouches of rosé are now on the market. Move over bottles, bags and cans—pouches are the newest way to drink pink. The masterminds over at Electric Rosé Wine Co. promise speedier chilling times than bottles and most important, dreamy reminiscence of childhood, in the best, most grown-up way possible. These lightweight pouches, ideal for concerts and festivals that prohibit glass, might be the greatest summer beverage yet.
Let's be honest. The best thing about game day? Undeniably, the food. This season we're loving snack boards. They're easy to build, highly customizable and oh-so-tasty. The best thing about these boards? They're almost as fun to look at as they are to eat. Serve them on a big, solid-colored platter or a wooden cutting board and let people dig in as they please—there is something for everyone. Try one of these four variations to get started.
Hop on this posh train for the ultimate Napa Valley experience.
When it comes to visiting Napa Valley the only possible "problem"—if you could call it that—is there's so much ground to cover, and never enough time. Well, it's as if the Napa Valley Wine Train said, "Oh, about that—yeah, we've got you covered."
Making Pizza With a Pizza Stone and Pizza Peel: One way to ensure a really great pizza crust is to use a wood-burning oven that reaches a temperature of at least 600°F, a feature most home kitchens lack. Fortunately, you can transform your regular oven into a pizza oven by baking directly on a hot pizza stone.
The unglazed clay surface absorbs and distributes heat evenly, producing a crisp crust. Here are some tips for adapting recipes:
Pictured recipe: Smoked Salmon & Cream Cheese Omelet
Once you master the technique of making a simple, folded omelet you will be able to whip up a healthy, satisfying meal in minutes. Here are the basics: