Biodegradable and compostable: they mean the same thing, right? Not so: even though the denotations of these words may sound synonymous, the labels are actually misleading. While biodegradable items refer to any material that breaks down and decomposes in the environment, compostable goods are organic matter that breaks down to become a pile of nutrient-rich soil.
Keep reading to learn more about what distinguishes the terms "biodegradable" and "compostable."
Miss out on Spring break? Not to worry: mango, avocado, pineapple, and a few splashes of milk are all you need to go on a miniature tropical getaway.
Why, you might ask, should you add avocado to the smoothie? Don't skip out on it: the fruit imparts a pleasant green hue on the drink, plus it contributes to the overall thickness and mouthfeel of the smoothie, since avocados are naturally high in fat. It won't really affect the flavor, though: this smoothie is all about the mighty sweet mango and mouth-puckering pineapple.
I prefer my smoothies on the thicker side, but keep blending it with more milk until you reach your desired consistency. I like to pop my smoothie in the freezer for 10 minutes or so to really chill it up.
Once you've made Running to the Kitchen's soft pretzels, all you'll want is some dipping mustard!
Make your entire house smell like Auntie Anne's in the mall with these easy, homemade pretzels!
For more — and the recipe — visit her blog and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.
How do you prefer your tortilla chips? Puffed from the fryer and slightly flaky, or crunchy and dense from a trip to the oven? Good news: in less than 30 minutes, you'll have your chips both ways, thanks to two simple techniques.
To bake the chips, generously oil and salt them, then bake them for about 20 minutes, or until they crisp up and are firm to the touch. These chips will stay fresher for longer than the fried variety.
While you're frying, tend to the chips closely, because they only take a few minutes and the heat may need adjusting while you're frying. These chips tend to go stale after a few hours, so plan to make them right before you eat them.
Serve the chips with your favorite queso dip, salsa, or guacamole.
When making a rhubarb galette recently, I had a lot of leftover syrup from cooking down the rhubarb. There was no way that I was letting that ruby red sauce, full of concentrated rhubarb flavor, go down the drain. Determined to figure out a solution, I ventured to try a refreshing glass of rhubarb soda. I poured about three tablespoons of the syrup per glass (although you can use less if you prefer a less-sweet beverage) over tall glasses full of ice.
Next, in went the sparkling soda water. If you plan to serve this at a party, don't stir it up, because the pink and clear layers are quite eye-catching.
After a long night of dancing and drinking, wedding guests need a little late-night bite to munch on while they retire to their cars and head back to their hotel rooms. Cookies and milk, hamburgers and fries, and even miniature quesadillas and churros are a few items that happy couples are serving at the last hour of their wedding receptions. Take a peek to find inspiration for your own wedding — or just because junk food in mini form is always cute!
In Texas, just about every restaurant offers three different ways of serving a margarita: straight up, on the rocks, or frozen. I took this for granted, as when I moved to California, I sadly discovered that most Mexican joints don't offer the slushy form (with a few exceptions — thank heavens for the frozen margarita machine at Tacolicious!). Luckily, I am the proud owner of a blender, so when I'm making Mexican food at home, you better believe I'm pairing it with a frozen margarita.
There's no sugary syrup involved in my recipe, only orange liqueur, lime juice, and blanco tequila. And if you're worried it won't be sweet enough, don't be! This is a smooth, very drinkable cocktail. This recipe will make you feel the effects fast, so even if you think it tastes "weak" after a few sips, remember: that's just because your taste buds may be a bit frozen!
It's shorts-wearing season, and what better way to catch some rays than to pack a leisurely afternoon picnic? Keep Mother Nature looking good by loading your picnic basket with compostable dinnerware items. It's easier than ever to purchase plates, cutlery, and cups that are 100 percent biodegradable and made from natural sources like corn and sugar-cane fiber. Click through to take a look at all the recommended items you'll need. Now go dust off the checkered blanket, and start whipping up your favorite picnic treats.
Happy National Cheese Ball Day! We were thrilled to learn that there's a day to celebrate the cheese ball, because we're always looking for an excuse to make one.
If you've never had a cheese ball, allow me to introduce you to your new favorite appetizer: its base is cream cheese, and it's typically whipped up with various aromatic herbs, other cheeses, and sometimes meat, like bacon. Then it's patted into a ball shape and rolled around in various coatings like pecans, pepper, dried fruit, or chocolate chips. Serve it with crackers, pretzels, fresh fruit, or cookies like Nilla Wafers (there are also sweet varieties out there). While cheese balls are typically reserved for party occasions, we're thinking there's no reason on earth not to make and enjoy a cheese ball to ourselves on this fine holiday.
Pringles . . . in stick form? With the relaunch of Pringles Stix ($3) in Pizza, Cheese, and Honey Butter flavors, many in our office scoffed at the unfamiliar shape and wondered how the Pringles Stix fared compared to the company's famed flaky chips. However, the experience and flavors of the sticks weren't what we anticipated. Keep reading to see our tasting notes and rating.
Pringles Pizza Stix
Our tasters sang praises for this pizza flavor. Described as packing plenty of pizza-like flavors, one taster even ventured to say, "I want to go back in time so my mom can pack these in my lunch box." Another likened the sticks to Italian cheesy bread topped with plenty of basil and oregano.
Tasters' average rating:
More and more, couples are choosing to create a signature cocktail at their wedding. When we asked you where you stood, most of you said you loved the idea! Whether you're currently on the lookout for ways to make a standout cocktail or love some wedding eye candy, here are some great cocktail ideas from real weddings.
Guilty of neglecting your blender for far too long? Now that the weather's warmer, GraceDickinson has a seasonal smoothie that you'll want to whirl up.
I bring you this recipe not because it's a new, novel idea. Let's get real. Green smoothies are so five years ago. However, a phased-out fad they are not. These powerhouse shakes can still be an incredibly life-changing diet addition and shouldn't be forgotten. (Insert advertising slogan here. But seriously, they are wonderful.)
For more — and the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.
What's keeping you from composting? Is it too stinky? Does it attract fruit flies in your kitchen? Or does it just seem too difficult to bother with? Whatever your excuse is, these tips will help dispel your fears or bad experiences with composting so you can feel good about filling the green bin.
What are your tips for smarter composting?
From simple steamed 'chokes to elaborate artichoke spinach-stuffed mushrooms, these recipes feature a thorny thistle that we sure do love. If you heart artichokes, too, keep reading for five ways to serve it up this Spring.
Arguably the most delicious way to revive stale bread is french toast. Simpler than pancakes, french toast can be ready in less than 20 minutes and is an easy way to feed a house full of people.
The bread soaks in a batter consisting mainly of milk and eggs. Then the drenched pieces are thrown on a skillet to sear on each side, which results in a custardy interior and toasted exterior.
The actual french toast is minimally sweetened; let each person customize his or her own with fresh berries, maple syrup, and powdered sugar. Keep reading to see the french toast recipe.
A great grilled cheese stands alone, but sometimes a side dish adds even more by offering an acidic contrast to the creamy cheese. When you're wondering what to possibly serve, experiment with these dips and side dishes.
If you've never cooked, tried, or had anything to do with rhubarb, then this is the perfect introduction. Rhubarb is a pink-hued fruit that looks similar to celery stalks. It's incredibly tart, so many cooks opt to tone it down by mixing it with sweet fruits like strawberries.
However, this rhubarb galette does not try to hide its identity. A sprinkling of sugar and a buttery crust are all that is needed to complement and soften rhubarb's mouth-puckering tendencies.
Wrap the rhubarb filling in a pure butter pie crust, then bake the galette until the crust turns golden brown and the tips of the rhubarb begin to char.
The hardest part is allowing the galette to cool once it's out of the oven. Like letting steak rest after cooking it, the same applies to the galette. Cooling it enables the juices to seep back into the fruit and lets those fruit juices thicken slightly.
The galette's beautiful, swirled pattern makes it an eye-popping centerpiece for breakfast or brunch. Serve it at the table so everyone can watch the pink, gelatinous juices seep out from the center. The crumbly crust yields to a tender, tart filling that many described as tasting like the "essence of rhubarb."
It's National Licorice Day, and if your first reaction is "Eww, licorice," then these 11 items may have you rethinking the anise-flavored root. From liqueur to laces to tea, these items will prove to you that it's about time to give licorice another chance.
Just because you're busy doesn't mean you can't throw together a restaurant-grade salad. GenYFoodie shows us how.
Vietnamese food is one of my all-time favorite ethnic cuisines. I know that sounds like a bold statement, but I have never met a Vietnamese dish I didn't absolutely love. There is a certain lightness to Vietnamese dishes that, combined with intense flavors, makes for a tasty and guiltless meal. I love me some pho but I am really partial to this delicious cabbage salad, called goi ga. It combines lots of crunchy veggies with chicken and a salty, spicy dressing.
For more — and the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.
