Premium Drinks

Premiumization is particularly important in all three. Although juices, in particular, have battled sugar content concerns, both juices and teas are expanding flavors and formats and tapping into an inherent, better-for-you positioning. Convenience and portability also help both iced tea and iced coffee drinks

from Subscribe to Preparedfoods.com's RSS Feed http://ift.tt/2xx1gzF
via IFTTT

Make Your Kitchen Fancy with These Carrara Marble-Inspired Accessories

Whether it’s a permanent fixture in your bathroom or kitchen, or you’re dreaming of the days when you can plaster the stone all over your beachside mansion, there’s no denying the beauty, versatility, and strength of marble. But it was Kanye West of all people who put a particular type—Carrara—on the map after his over-the-top nuptials with wife Kim Kardashian.

The controversial rapper, never one to skimp on the details, famously ordered a custom marble piano, massive marble table, and 10 marble statues for the cliffside ceremony, all hailing from the mines of Carrara, Italy. Needless to say, Yeezy can have quite the influence on trends and pop culture, which led to a 30% increase in Carrara marble sales since 2009.

Since most of us are Carrara-marble minded, but on a laminate budget, the easiest way to incorporate marble into our living spaces is through accessories. And what better way to upgrade your boring kitchen than with Carrara marble-inspired tools and gadgets?

We’ve rounded up some of the most affordable (and beautiful!) options we could find. Scroll down for budget-friendly design ideas and you too can live a life like Kanye (or at least fake it until you make it).

Marble Pastry Board

Amazon

Your raspberry and cheese danish never looked so good atop this gorgeous mini slab. Who needs plates when you can enjoy a traditional Italian breakfast with timeless luxury underneath? Get the link.

Marble Paper Towel Holder

Amazon

With white accessories, there’s no denying that you’ll be utilizing this tool more often than not. Just be sure to get a marble-friendly cleaner. It’s worth the splurge to keep your collection looking museum-quality spotless. Get the link.

Marble Utensil Holder

Amazon

You may think stainless steel will pale in comparison to this accessory’s metallic streaks, but they actually complement each other quite well. Avoid embarrassment at any future dinner party by using this for plastic cutlery. Get the link.

Marble Fruit Bowl

Amazon

Frankly, an apple or grapefruit look so much more enticing when served on a luxurious platter. We’ll have to use this for our vegetables, as well. Get the link.

Marble Wine Cooler

Amazon

Now’s your chance to even more classy AF. In fact, you may want to change your last name to Kardashian before busting out the wine cup to cool that bottle of Merlot. Get the link.

Marble Butter Dish Crock Keeper

Amazon

You better believe it’s butter that’s going into this dish crock keeper. Any fat substitute, other than a high-quality olive oil, would just be offensive. Get the link.

Marble Spoon Rest

Amazon

It almost seems blasphemous to splatter this dish with a bright red marinara, but it’s got to serve its one true purpose. Reward it by only dirtying it with delicious homemade sauce and nothing out of a jar. Get the link.

Marble Oven Mitt

Amazon

Real marble oven mitts would certainly be an interesting invention, but this product gets the job done while matching everything else in your kitchen. A true design win-win. Get the link.

from Food News – Chowhound http://ift.tt/2wsAk7u
via IFTTT

Michelle Tam Is the Undisputed Queen of Paleo Cooking

I was skeptical the first time I sacrificed traditional carbs like grains, beans, and legumes for abs. In fact, I promised myself that if I didn’t notice a difference after 30 days, I was allowed to gorge on a dozen doughnuts as a reward for the punishment. What I’d end up learning is that “going paleo” didn’t end up being as bad as I thought. Sure, some of the cravings were severe (I literally drooled on my phone looking at food porn tags on Instagram), but the self-inflicted torture morphed into a drastic lifestyle change, complete with not only a defined midsection, but fewer gastrointestinal and insomnia issues. On top of these major accomplishments, I was also full of energy, my skin looked better, and my endurance in the gym increased tenfold. Frankly, I couldn’t wrap my head around how quickly my body could adapt to the drastic changes. Was I secretly Superman all along?

Renowned paleo chef Michelle Tam, author of the award-winning Nom Nom Paleo blog and her latest cookbook, Ready or Not!, shared a similar life experience. Once a self-described “drug dealer,” the former pharmacist and food scientist opted for a paleo diet after seeing the positive impact it had on her husband, co-author and illustrator Henry Fong.

“Once I started, I felt like I was in The Matrix,” says Tam. “I [felt] so much better. How come no one said that what you eat can affect how you feel?”

Two kids, a New York Times bestselling cookbook, and thousands of recipes later, the hilarious, informative, and uber-intelligent Tam has managed to build an empire (along with her creative and insanely artistic hubby) surrounding the diet and its touted health benefits.

“People think paleo is like eating tons and tons of meat and eating like a caveman,” she says. “Paleo, to me, is eating more like your ancestors ate. Eating real, whole, and unprocessed foods.”

We sat down with the queen of paleo cooking (our words, not hers) to discuss her journey, inspiration, and how anyone (seriously, if I can do it, anyone can) is capable of incorporating the diet into their daily routine. Check out the video above and be sure to pick up a copy of the dynamic duo’s cookbook as both and entertaining and educational resource for mindful eating.

from Food News – Chowhound http://ift.tt/2gajNhS
via IFTTT

What is the Difference Between Jam and Marmalade?

They’re both delicious when you spread them on toast, but what is the real difference between jam and marmalade?

Jam is made from fruit, solidified with pectin, and sugar is added for sweetness. Jam is great for fillings and retains the fruit pulp, which contributes to its thick consistency. Making peanut butter and jelly? Often, you’re making peanut butter and jam—jelly is somewhat thinner, made from fruit juice instead of whole fruit.

Marmalade, on the other hand, is most often made from citrus fruits, and is made by boiling the juice of the fruit along with the peel in sugar and water. Marmalade is most often made with oranges but can be made with any combination of citrus fruits—think grapefruit, lemon, lime, and occasionally you can bend the rules a little and make a savory marmalade with ingredients like onion, shallots, etc.  The inclusion of the fruit peel can add a bitter tang that many marmalade lovers enjoy.

Want to taste the difference for yourself? Check out our seven recipes for marmalade and jam, below.

Ruby Red Grapefruit Marmalade

Honest Cooking

Navel oranges and ruby red grapefruit make for a fantastic combination in this marmalade recipe. And you can easily adjust the amount of fresh lemon juice and sugar depending on how tart the grapefruit is. Get the recipe.

Strawberry Jam

Chowhound

So simple you can hardly call it a recipe, our instructions for strawberry jam are a great way to preserve fresh fruit so that you can enjoy the taste of summer all year round. Use the freshest strawberries you can find at the farmer’s market. Get our Strawberry Jam recipe.

Preserved Onion Marmalade

Lord Byron’s Kitchen

Don’t have the time to make caramelized onions? A jar of this onion marmalade will have you hardly being able to tell the difference. Strong flavors like garlic, chili flakes, white vinegar, orange juice, and some salt, pepper, and brown sugar meld together nicely. Get the recipe.

Red Pepper Jam

Chowhound

Red pepper jam with jalapeños or serrano chilies and red pepper flakes is an incredible match for cream cheese if you want to throw together a quick snack. Add in some extra red pepper flakes to kick the flavors up a notch. Get our Red Pepper Jam recipe.

Blood Orange Port Marmalade

Mountain Feed

The bright red color of the blood oranges and one-and-a-half cups of port wine make this marmalade a few shades darker than the norm. Meyer lemons add some additional sweetness. Get the recipe.

Shallot-Tarragon Jam

Chowhound

A savory spread that’s packed with flavor: white wine-tarragon vinegar, fresh tarragon leaves, and caramelized shallots make for a jam that tastes great in a sandwich or served with cheese for a quick appetizer. Get our Shallot-Tarragon Jam recipe.

Fragrant Blueberry Jam

Chowhound

If you’ve gone blueberry picking and you went a little overboard, blueberry jam is a great way to use up about a pound of blueberries in no time. This recipe is as natural as it gets—finely grated apple peel is substituted for pectin so the only ingredients are blueberries, sugar, apple peel, and lemon juice. Get our Fragrant Blueberry Jam recipe.

— Head photo illustration by Chowhound, using: Eat the Love/Closet Cooking.

from Food News – Chowhound http://ift.tt/2w8eHXu
via IFTTT

8 Reasons Sangria Should Be the Star of Your Labor Day Party

When it comes to celebrations, sangria is a gift to hosts and guests. For guests, it’s the joy of freshness and flavor. For hosts, sangria’s greatest gift is ease.

Sangria takes the work out of Labor Day. Everything is done in advance. Make sangria the day before you plan to serve it. Cut, slice, and mix everything in a container you can cover and stow in the fridge. On the day of the party, transfer the sangria from its refrigerated containers to pitchers, fruit and all; dump in ice; and set pitchers and glasses on tables. Your liquid refreshment is balanced, iced, garnished, and good to go.

Sangria is self-service. Your guests can fill their own glasses, or your favorite ever-so-helpful friend or relative can be set to pouring duty.

Because it’s low-alcohol, people can sip it as an aperitif and enjoy it through all  food you’re putting in front of them. With a cocktail, guests can get tipsy on a glass-and-a-half. Sangria is gentler on the system, which makes for a friendlier, healthier party.

Thanks to the fruits and herbs you put in your blend, sangria’s flavorful enough to stand up to dilution. The fussiest guest will sip to the bottom of the glass before going back for more. Like a hot afternoon in Seville, sangria is best appreciated at leisure. Those pitchers will last a while.

Beer goes flat. Cocktails require attention, glass by glass. Sangria’s as easygoing as a  liquid refreshment gets. The garnish is in the pitcher. The fruits and flowers you put in the wine are all the adornment sangria needs, and each ingredient contributes complexity and freshness to the taste. Between grill time and dessert, your guests will keep themselves busy picking out slices of wine-soaked fruit. That will keep everyone occupied and contented, so you can work your course-to-course magic unhindered and unseen.

Sangria goes with everything. Far from the sugary substance served in all-you-can-drink restaurants, proper sangria is an adaptable, subtle showcase for wine and the season. In Spain, it comes in red, white, rosé, and sparkling. Serving fish? There’s a sangria for that. Burgers? Sangria has you covered. Shortbread with wild strawberries and mountains of delicate cream? A bubbly sangria will show that off. Who doesn’t delight in strawberries and champagne—even if the champagne’s prosecco?

It’s also budget-friendly. Because sangria is mixed with fruit and herbs, a decent-to-good wine will turn the trick; no need to invest in an excellent vintage for a blend. These wines are cheaper than hard liquor, and you’re going to cut them with fruit, juice, or sparkling water. At that price, you can set out a variety of sangrias, pleasing guests who like red, white, pink, fruity, savory, still, or bubbling to the brim.

To slow dilution, make ice larger than the average cube. Freeze water in a bow or deep pan. Wrap it in a towel and hit it with a hammer—a couple of quick raps, breaking the ice into chunks just big enough to fit into the pitcher. Use a large shaking tin or plastic drinking glass to freeze a tower of ice that slips neatly into pitchers: no breaking required.

Simple, adaptable, and affordable, sangria is will take the cost and labor out of your party’s day. Enjoy your grill and your guests, and let the drinks take care of themselves.

Best White Sangria

Jo-Lynn Shane

With cognac, Cointreau, mint-infused simple syrup, fresh mixed fruit, and Sauvignon Blanc, this sangria is delightful with salads (corn, mixed greens, fruit, whatever you’re dishing), halloumi, fish, prawns, and grilled toast sandwiches. Get the recipe.

Roasted Cherry Sangria

Foodie Crush

Exponentially increase the season’s cherry power by roasting the fruit. This recipe boosts it even more, adding cherry liqueur to the base. A blend of red zinfandel and sparkling brut rosé makes this as rich as it is refreshing. Salads, meaty sandwiches, burgers, grilled lamb, grilled mushrooms…this sangria will support a full cast of menu items and be good company at the after-party, when you and your chosen few are winding down. Get the recipe.

Cherry Peach Sangria

NOLA

This peach and Rainier cherry sangria gets savory notes from fresh thyme, purple basil, and sweet basil. Albariño grapes give this sangria’s wine a dry citrussy backbone that pairs well with fish and grilled vegetables, and holds its own alongside a spicy dish. Peaches and cherries soften the wine’s crisp mineral character. If Rainier cherries are out of season or your budget, then strawberries make a light and colorful substitute. Club soda makes this affordable and relatively low-cal; it also cuts the alcohol content per glass, so you can enjoy drinking more sangria. The herbs form a fine bridge to salads–especially ones with grilled and chilled fruits and vegetables–and garden-fresh seasonings. Get the recipe.

Pineapple Rosé Sangria

The Roasted Root

Pineapple juice makes this rosé sangria a perfect partner for pork, grilled fowl, and classic summer sweets like refrigerator cheesecake and vanilla ice cream. With raspberries, strawberries, and chopped pineapple, it’s also a treat for the eyes. Get the recipe.

White Nectarine Prosecco Sangria with Ginger and Elderflower

The Bojon Gourmet

Put a garden in the glass. Alanna Taylor-Tobin’s white nectarine prosecco sangria has heat from fresh ginger, mellowness from wildflower honey, sweet roundness from St. Germain, and bubbles from dry prosecco. Let Taylor-Tobin encourage you to trust your instincts, and choose yellow peaches, white peaches, or nectarines, picking the best of the market to celebrate Labor Day. Slice the peaches and nectarines into thin slices, setting fans of fresh stone fruit in every pitcher. Get the recipe.

Prosecco White Sangria

The Copper Kettle

Made with cava or prosecco, this edge-of-autumn sparkler has granny apples, dry white port, orange juice, lemonade, cinnamon, mint, and brown sugar. On the hottest, stickiest day, this sangria is a quaffable cool breeze. This is a blend-and-serve recipe, but you can give everything but the cava a chance to settle and blend overnight. Add the sparkling wine, stir, dump it all into the pitchers—dividing the fruit between them— and give your guests a chance to celebrate the season they’re leaving and the one that’s yet to come. Get the recipe.

Summer Berry Sangria

The Kitchn

Built to pair with beef, game, or hearty vegetarian burgers, this robust red sangria appears as rich as it tastes. Allow a night for the cherry brandy, dark honey, blueberries, raspberries, and blackberries time to blend with Pinot Noir. If you want to lighten the depth and add bubbles, pour club soda into the batch,  or set out soda and let guests adjust this ruby-hued sangria to their still or sparkling tastes. Get the recipe.

White Peach Sangria

Chowhound

Find summer’s last hurrah in this white peach sangria. It gets a triple hit from fresh white peaches, crème de peche, peach nectar. Lemon juice and wheels balance sweetness with tartness. This sangria’s wine, Moscato d’Asti, brings its own notes of nectarine and peach, plus floral scents from linalool, a naturally occurring compound found in citrus, mint, lavender, and rose. Serve this lively sangria with vegetables, light dishes, or desserts. Get our White Peach Sangria recipe.

— Head photo: Chowhound’s Grilled Sangria.

from Food News – Chowhound http://ift.tt/2xvXmaf
via IFTTT

Greek Salad in Jars

This recipe is brought to you in partnership with The California Olive Committee.

The ingredients in a Greek salad are very simple and need little improving: tomatoes, olives, onions, cucumbers, feta cheese, and peppers. Some tender greens fill out the salad, while add-ins like leftover shredded chicken or cooked chickpeas can add more substance.

Continue reading "Greek Salad in Jars" »

from Simply Recipes http://ift.tt/2v9zLQc
via IFTTT

Community Coffee Cold Brew Coffee

Community Coffee Company, a family-owned and operated coffee brand, announced the launch of its newest brew at home coffee item—Cold Brew Coffee.

from Subscribe to Preparedfoods.com's RSS Feed http://ift.tt/2v9OjiO
via IFTTT

Finlandia Spreadable Butters with Canola Oil

The regular full-fat butter contains 90 calories, 10 grams of fat and 35 milligrams of sodium per 1-tablespoon serving.

from Subscribe to Preparedfoods.com's RSS Feed http://ift.tt/2wITdD1
via IFTTT

Primitive Feast

Primitive Feast, a company founded by four lifelong athletes, launched its line of quick, “clean” meals crafted from high-protein ingredients that contain no added sugars or preservatives.

from Subscribe to Preparedfoods.com's RSS Feed http://ift.tt/2v9hdPU
via IFTTT

Chobani’s Greek Yogurt Flip, Drink Flavors

The Blueberry B-Fast flavor contains 150 calories, 3.5 grams of fat, 14 grams of sugar and 12 grams of protein per 5.3-ounce serving.

from Subscribe to Preparedfoods.com's RSS Feed http://ift.tt/2w0X2Ti
via IFTTT

Purity Organic Sparkling Line

Available in watermelon, lemon, mandarin, and grapefruit flavors, every 12-ounce can contains 100% of the recommended daily allowance of Vitamin C and ranges from 20 to 30 calories with no added sugar.

from Subscribe to Preparedfoods.com's RSS Feed http://ift.tt/2wIq5LY
via IFTTT