Burger Lounge opened Thursday at 545 K St. on the Sacramento shopping center’s second level. The restaurant is banking on working professionals in need of a quick salad or burger, vice president of development Adam Rinella said.
Starbucks announced its lineup of retail Pumpkin Spice Latte products, including two new items and five returning favorites, and an online report confirms the popular drink will return to cafes on Aug. 28.
Whole Food Market began offering online ordering and curbside pickup in Sacramento and Virginia Beach, Virginia, on Wednesday morning, the first two cities in a program expected to spread into several others in 2018.
You can be one of those people for whom summer entertaining seems effortless. You know the type: They just “toss things together.” They don’t sweat the tablescape. They plunk down a few bottles of vino, light up some votives and enjoy their company till it’s time to clear the plates.
Cookbooks are some of the best things to happen to barbecue during its current boom. The big general-overview books are deeper and more informed than similar books from yesteryear. And there is increasing room for books that draw on heritage, helping to evolve the cuisine in exciting ways.
Some of my favorite summer memories include sweet corn – dripping with butter at the state fair; popped and salty at the drive-in movie theater; slathered with mayonnaise, cheese and chile powder at street festivals; sweet and crunchy in salads at the family picnic.
Hummus is definitely having a moment. It seems you can't scroll through a menu without at least one offering. And with all of the varieties available – I've seen variations flavored with everything from edamame to chipotle, roasted butternut squash to English pea with watercress – it's become the muse of many a chef.
Road builders and skin care professionals probably spend a fair amount of time thinking about how they can bring some smoothness to whatever it is they're working on, but the concept probably doesn't cross the mind of many winemakers. Yet a lot of beginning wine drinkers automatically go to the word "smooth" to describe wines.
I spend an inordinate amount of time flipping through cookbooks and food magazines. I salivate over glossy photos of peach pie and slices of too-moist-to-be-true double-decker chocolate cake. I lick my fingers while staring at gorgeous close-ups of glazed chicken wings, imagining the tingle of sweet heat on my tongue. All that beautifully styled food draws me in, but then I'll read the recipe and say, "no way."
Bad news blasts from every vista. Trouble drops down from the top tier of government and bubbles up from the bottom of the sea. Even the air is smudged with the smoke of our national forests, burning. Other eras knew trying times; ours knows all news, all the time.
An equal blend of caramel and vanilla extracts form the base cookie dough flavor in these marshmallows. With semi-sweet chocolate chips sprinkled on top of each square, the bitter flavor marries subtly with the sweet flavors of the mallow to make a soft but not overpoweringly sugary bite. Try these marshmallows in a cup of dark hot chocolate or in a dark chocolate s'more to cut the sweet aftertaste.
Uncork a bottle of H. Mynors 2014 Old Vine Zinfandel with some friends. It's as close as you can get to a can't-miss summer wine. At $16.99, you better pick up two bottles. You might not have any left in your glass before you get the grill lit. You don't have to rack your brain on the perfect food pairing either. Just grill and chill. I had it with grilled Sicilian sausage, dates stuffed with candied pecans, a slice of Caveman blue cheese AND Baci hazelnut chocolates from the homeland. The wine's lush blackberry and elderberry flavors are so enticing. They bring out the best of your barbecue. One sip and you might be tempted to jump up on your game day tailgate and sing your team's fight song. But egads. That wouldn't be proper.
On a recent trip to the market, some of summer's best and freshest local produce was showing up. There were bushels of beautiful kale, baskets of early Red Haven Peaches and, of course, tons of zucchini and tomatoes.