Make It Sweet and Spicy With a Watermelon Jalapeño Margarita
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Make It Sweet and Spicy With a Watermelon Jalapeño Margarita
Paleo-Perfect Cauliflower "Rice"
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Make It Sweet and Spicy With a Watermelon Jalapeño Margarita
<a href="http://www.yumsugar.com/Watermelon-Jalapeno-Margarita-Recipe-Video-30210836"></a>When it comes to margaritas, why be plain Jane when you can knock 'em dead with a mix of sugar and spice? Start with the fundamentals - tequila, triple sec - then make things even more refreshing with the addition of watermelon cubes, freshly blended watermelon juice, lime, and jalapeño (seeds optional). Rim a few festive glasses with sugar to tame the heat, and you're ready to toast to your best Cinco de Mayo yet.
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Paleo-Perfect Cauliflower "Rice"
<a href="http://www.popsugar.com/food/Paleo-Friendly-Cauliflower-Rice-Recipe-36966758"></a>Looking to swap your grains for veggies, but don't want to miss out on all that flavor? Well look no further, because we have a delicious and foolproof <a href="http://www.popsugar.com/fitness/Cauliflower-Rice-Recipe-30571642">cauliflower "rice"</a> that's Paleo-friendly, vegan, and filled with tons of nutrients!
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A Ravioli-Like Pasta Recipe You've Got to Try
<a href="http://www.popsugar.com/food/Agnolotti-Recipe-Wolfgang-Puck-36948452"></a>The <a href="http://www.popsugar.com/latest/Governors-Ball">Governors Ball</a> is Hollywood's most glamorous dinner party, and <a class="sugar-inline-link" title="Latest photos and news for Wolfgang Puck" href="http://www.popsugar.com/latest/Wolfgang-Puck" target="_blank">Wolfgang Puck</a> has written, produced, and directed the menu for 21 years in a row. The chef gave us an inside look at <a href="http://www.popsugar.com/food/What-Do-Celebrities-Eat-Oscars-36793913">what the stars dined on</a> right after the <a href="http://www.popsugar.com/latest/Academy-Awards">Academy Awards</a> as well as the recipe for one of his signature dishes: agnolotti, a stuffed pasta similar to ravioli. <a href="http://www.yumsugar.com/node/36949410/edit" rel="nofollow"></a> From Wolfgang Puck Celery Root Agnolotti Notes Some longtime regulars of Spago Beverly Hills, including many Hollywood stars who’ll be at the Governors Ball following the Oscars, reach a point where they can almost tell what season it is simply by seeing what kind of filling we put in our agnolotti, a close cousin to ravioli and tortellini that we fill with all sorts of seasonal purees from Summer white corn to Autumn butternut squash to chestnut puree for the holiday season. This year, guests at the post-ceremony party will be enjoying agnolotti with a delicate filling of celery root puree, which gains just a little extra body from including a couple of small baking potatoes. We’ll be garnishing it with shavings of fresh black truffle, which costs almost as much as some of the diamonds the stars will be wearing; but the agnolotti will also be delicious with butter and freshly grated parmesan alone. IngredientsPasta Dough: 3 cups all-purpose flour 8 large egg yolks 1 teaspoon kosher salt 1 teaspoon extra-virgin olive oil 2 to 3 tablespoons water Seminola or all-purpose flour, for dusting Celery Root Filling: 1 celery root (about 1 1/2 pounds), peeled, trimmed and cut into 1-inch cubes 1 or 2 small baking potatoes (about 4 ounces total), peeled and cut into 1-inch cubes 1 teaspoon kosher salt 1/2 cup heavy cream 2 tablespoons unsalted butter White pepper, freshly ground Agnolotti: 1 large egg, lightly beaten with a little water to make an egg wash 1/2 cup good-quality chicken broth or vegetable broth Salt Black pepper, freshly ground 6 ounces unsalted butter Chopped fresh chives, for serving Parmesan cheese, freshly grated, for serving Fresh black truffle, for serving (optional) Directions For the pasta dough: Make at least a couple of hours ahead of time or up to a day ahead. In a food processor fitted with the stainless-steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it feels too dry, pulse in up to 1 more tablespoon water, and process until a moist ball forms. Turn out the dough onto a lightly floured, smooth work surface and knead by hand until smooth. Loosely wrap in plastic, and let rest at room temperature for 30 minutes to 1 hour. For the celery root filling: Put the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain well and return the celery root and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until most of the cream has been absorbed, about 10 minutes. Remove from the heat, stir in the butter, and season to taste with salt and white pepper. Puree the celery root and potato and any liquid in a food mill set over a medium bowl. Place the bowl over a larger bowl filled with ice and water and leave to chill, stirring occasionally, until thick. (You should have about 2 cups of filling, enough for about 100 agnolotti, or 10 servings. For the agnolotti: Cut the rested pasta dough into 4 equal pieces. Keep the other pieces covered with plastic wrap while you roll out one piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness. If using a pasta machine, set the rollers to the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure two more times, until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next-to-last or last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process, cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered). Place a strip of rolled-out pasta dough on a lightly flour-dusted work surface. Brush the dough with egg wash. Mound little heaps of the chilled filling about 1 inch apart on top of the dough strip, centered along half of its length. Fold the other half of the strip over the filling and press down with your fingers squeeze dough in between the filling mounds to seal them in. With a serrated pasta cutter, cut out the agnolotti, and then trim away excess dough to leave no more than 1/4 inch around the edges of each filled pasta. Bring a large pot of salted water to a boil. Meanwhile, in a heavy sauté pan over high heat, add the broth and butter. Boil until the mixture forms a thick emulsion. Season to taste with salt and pepper. Slip the agnolotti into the boiling water and cook until al dente, tender but still slightly chewy, 2 to 3 minutes. Remove with a slotted spoon and toss gently in the butter. Spoon into large, shallow pasta or soup plates and garnish with chives. Serve immediately, passing parmesan at the table and, if you like, shaving black truffle over each portion. Information Category Main Dishes, Pasta Cuisine Italian Yield 10 servings <a href='/node/36949410/print' target='_blank' title='Print recipe'>Print recipe</a>
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Breakfast Pasta: Your Newest Obsession
<a href="http://www.popsugar.com/food/Breakfast-Pasta-Recipe-36913704"></a>Who says you can't have pasta for breakfast? Well, now you can with this easy recipe filled with pantry staples that's going to change your morning routine. While this recipe is appropriate for a weekend brunch or as a fast and easy weeknight dinner, we also recommend making it to carbo-load before a big run. <a href="/node/36948174/edit" rel="nofollow"></a> From Nicole Iizuka, POPSUGAR Food Breakfast Pasta Ingredients1/2 pound capellini or spaghetti pasta 6 slices thick-cut bacon, diced 2 tablespoons scallions, diced 1/4 cup cherry tomatoes, sliced 1 teaspoon salt 1/2 teaspoon black pepper, or to taste 1 tablespoon butter 2 eggs 2 ounces parmigiano-reggiano, grated Directions Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 4 minutes. Drain the pasta, reserving 1/4 cup of the pasta water, and set it aside. In a large skillet over medium heat, add the bacon and cook until the fat has rendered and the bacon is crisp, about 5 minutes. Add the pasta, scallions, cherry tomatoes, and reserved pasta water to the skillet, and cook until the liquid has absorbed into the pasta. Season with salt and pepper. Into another skillet, melt butter. Add eggs, and fry sunny side up, about 2 to 3 minutes. To serve, divide pasta among 2 plates. Top each with a fried egg, and garnish with parmigiano-reggiano. Information Category Breakfast/Brunch Yield 2 servings Cook Time 20 minutes <a href='/node/36948174/print' target='_blank' title='Print recipe'>Print recipe</a>
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Forgo Chicken Salad For This Simple and Satisfying Alternative
<a href="http://www.popsugar.com/food/Easy-Salmon-Salad-Recipe-36894014"></a>Serve chicken salad at an Oscars viewing party and people may look at you funny, but serve this salmon rillette from <a href="http://beverlyhills.peninsula.com/en/default" target="_blank">The Peninsula Beverly Hills</a> and get ready for your friends to clamor for the recipe. The beautiful secret is it comes together in minutes and is made up of simple, fresh ingredients. It's so easy, we're thinking of whipping in up for lunch on weekdays. <a href="http://www.yumsugar.com/node/36896750/edit" rel="nofollow"></a> From Chef David Codney, <a href="http://beverlyhills.peninsula.com/en/default">The Peninsula Beverly Hills</a> Salmon Rillettes Notes Substitute salmon for another fish, shrimp, or chicken. Ingredients3 ounces poached salmon, cold 6 ounces smoked salmon, diced 1/2 cup crème fraiche, well chilled 1 bunch chervil, leaves only and finely chopped (1 heaping tablespoon total) 1 bunch chives, finely sliced (1 heaping tablespoon total) 1 bunch tarragon, finely chopped (1 heaping tablespoon total) 1 lemon, zested and juiced 1/2 small red onion, finely diced and soaked in ice water Salt and pepper, to taste Salmon caviar, optional Pumpernickel toast, for dipping Directions Whip the chilled crème fraiche in a bowl until stiff and reserve. Fold in smoked and poached salmon, chives, chervil, tarragon, onion, and lemon juice and zest. Place in jars, and garnish with salmon caviar, optional. Serve with pumpernickel toast or crackers. Information Category Spreads, Appetizers Yield 4 servings <a href='/node/36896750/print' target='_blank' title='Print recipe'>Print recipe</a>
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Join Us LIVE on Oscars Sunday!
<a href="http://www.popsugar.com/celebrity/2015-Oscars-LIVE-Show-Trailer-36886028"></a>POPSUGAR will be live at the Oscars this Sunday, Feb. 22! Tune in as our hosts report on red carpet arrivals, examine the beauty and fashion highlights, and recap the most viral moments of the night. You can even join in on the conversation on our Facebook page and via Twitter using our hashtag #POPSUGAROscars. Catch all the action starting this Sunday at 6 p.m. EST/3 p.m. PST before the award show, and make sure to stay for our live aftershow at 11 p.m. EST/8 p.m. PST.
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The Easiest King Cake You'll Ever Make
<a href="http://www.popsugar.com/food/Cinnamon-Roll-King-Cake-Recipe-Food-Video-36864514"></a>Mardi Gras is officially here, and to celebrate we're whipping up some sweet mini king cakes that are as easy as 1-2-3! We've taken the hard work out with a few simple tricks, but if you're inclined to make the full version, we also have a <a href="http://www.popsugar.com/food/Mardi-Gras-King-Cake-Recipe-34128903">great recipe</a> for that as well! <a href="/node/36863644/edit" rel="nofollow"></a> From <a href="http://www.pillsbury.com/holidays-celebrations/more-holiday-ideas/mini-king-cakes-how-to">Pillsbury</a> Mini Cinnamon Roll King Cakes Ingredients1 17.5-ounce can <a href="http://www.pillsbury.com/products/cinnamon-rolls/grands-cinnamon-rolls" rel="nofollow" target="_blank">Pillsbury Grands! cinnamon rolls</a> 2 tablespoons yellow sanding sugar 2 tablespoons purple sanding sugar 2 tablespoons green sanding sugar Directions Heat oven to 350ºF and lightly grease a cookie sheet. Separate dough into 5 rolls. Unroll one roll and fold in half lengthwise. Twist dough into a spiral and then shape into a circle. Place on the cookie sheet. Repeat with the remaining rolls, placing them 2 inches apart. Bake for 20 to 25 minutes or until golden brown. While still warm, spread icing on top and sprinkle with colored sugars. Information Category Breakfast/Brunch Yield 5 mini king cakes Cook Time 30 minutes <a href='/node/36863644/print' target='_blank' title='Print recipe'>Print recipe</a>
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So a $1K Golden Sundae Exists - and We Ate It
<a href="http://www.popsugar.com/food/Serendipity-3-Golden-Opulence-Sundae-Video-36856510"></a>New York City's Serendipity 3 is a celebrity hot spot - <a class="sugar_inline_link" title="Latest photos and news for Katie Holmes" href="http://www.popsugar.com/Katie-Holmes" target="_blank">Katie Holmes</a> and <a href="http://www.shopstyle.com/browse/Taylor-Swift" class="ss_inline_link auto_link_filter no_shopsense_url_rewrite" title="Shop for Taylor Swift" target="_blank">Taylor Swift</a> can't get enough of its signature desserts! Well, even Taylor and Katie may need to save up for the most expensive item on its menu: the Golden Opulence Sundae. The ice cream creation, which costs a thousand dollars, incorporates some of the most exotic - and expensive - ingredients on earth, and we set out to make one with Serendipity 3's chef Joe Calderone.
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The Sweetest Spot to Take a Valentine
<a href="http://www.popsugar.com/food/Build-Your-Own-Chocolate-Bar-Sweet-Hollywood-36849337"></a><a href="http://sweetlosangeles.com" target="_blank">Sweet! Hollywood</a> is famous for its celebrity portraits designed completely out of candies. The sweet emporium also houses a myriad of chocolate goodies, including a build-your-own chocolate bar, where you can choose everything from the type of chocolate used to the filling inside.
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Homemade Girl Scout Cookies: Samoas Edition
<a href="http://www.popsugar.com/food/Homemade-Samoas-Cookie-Recipe-36827203"></a>There's no better time of the year than Girl Scout cookie season, right? But those boxes only last for so long . . . even if you freeze them. Well thank heavens we have an easy homemade version that can keep you snacking happy all year long. PS: If Samoas aren't your jam, you can always whip up some <a href="http://www.popsugar.com/food/Homemade-Thin-Mint-Cookie-Recipe-34323129">Thin Mints</a>. <a href="/node/36827606/edit" rel="nofollow"></a> From <a href="http://www.justataste.com/2013/02/homemade-samoas-girl-scout-cookies-recipe/">Just a Taste</a> Homemade Samoas Cookies IngredientsFor the cookies: 1 cup unsalted butter, room temperature 1/2 cup sugar 2 cups all-purpose flour 1/4 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons milk 1/2 teaspoon vanilla extract For the coconut topping: 15 ounces soft caramels 3 tablespoons milk 1/4 teaspoon salt 3 cups shredded sweetened coconut, toasted 8 ounces dark chocolate Directions Make the cookies: Preheat oven to 350ºF. In the bowl of a stand-up mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together flour, baking powder, and salt. Add the flour mixture to the creamed butter in thirds, being sure to scrape down the sides of the bowl as necessary. Once incorporated, add the milk and vanilla extract, and mix until the dough comes together. Flatten out the dough and wrap in plastic wrap. Refrigerate for about 1 hour or until the dough is firm. Once the dough has chilled, roll out the dough on a lightly floured surface until it is 1/8 inch thick. Use a doughnut-shaped cookie cutter or two biscuit cutters to cut out cookies. Place cookies on a parchment-paper-lined baking sheet using a spatula, and keep going until you have used up all of the dough. Bake cookies for 10 to 12 minutes, rotating the baking sheet halfway through, until the cookies are a pale golden brown. Remove from the oven and let cool completely. Make the coconut topping: Melt the caramels, milk, and salt in a double boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook until the caramels are fully melted. Remove the saucepot from the heat and pour 3/4 of the melted caramel over the toasted caramel in a large bowl. Carefully spread the remaining caramel on top of the cooled cookies and then press on the coconut caramel mixture on top of each cookie. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much or the caramel sets, return it to the double boiler and warm it up until it is spreadable again. Melt the dark chocolate in the microwave. Dip the bottom of each cookie in the chocolate and place it on a wax-paper-lined baking sheet. Use a fork to drizzle chocolate on top of each cookie in a zigzaggy pattern. Let cookies sit until chocolate hardens. Information Category Cookies, Desserts Yield 48 cookies Cook Time 2 hours <a href='/node/36827606/print' target='_blank' title='Print recipe'>Print recipe</a>