Bon Appétit just announced its picks for America’s top ten restaurants. We’re super excited DC’s own Rose’s Luxury made the list and look forward to trying the others on our travels.
Food & Wine
Looking for something delicious (and a little boozy) to help beat the heat? Try these refreshing Campari orange ice pops from Bon Appétit.
Make them in these Sur la Table swirl popsicle molds, and it’s sure to be a fun party!
With the World Cup and Wimbledon both underway, it seems only right to enjoy a few rounds of international cocktails. Cheers!
It’s a birthday weekend! I have four friends whose birthday is tomorrow. There is a lot to celebrate!
When your dear pals are celebrating their special day, I highly recommend this fabulous hot fudge sundae cake from Smitten Kitchen. There are a lot of steps, but she graciously offers short cuts (which you would never know were taken). If you have patience for all of the steps, though, you (and your pal, more importantly) will surely be rewarded!
Whether you are a Broncos’ fan, a Seahawks’ fan, or just in it for the commercials, it’s not too early to start thinking about your Super Bowl Party. The best place to start is with everyone’s favorite snack: chips and dip. Here are some different takes on the great classic. Bon Appétit!
I’ve been baking up a storm over the holidays and some of the recipes have been “winners” and others, well, not so much. Here is one, however, that really knocked my socks off. Food & Wine’s Pecan Pie Bars are to die for! It has a pecan pie taste, but in a bar. Love it!
We’ve had a snowy week here in DC. Just the perfect weather for sitting inside and sipping a warm winter cocktail.
Yesterday I did some long overdue gardening. The herb garden in particular had gotten way too unruly, most especially the rosemary bush. So I took my clippers and chopped away. When finished, I had a garbage bag full of rosemary sprigs and I could have trimmed even more.
I thought it would be a shame to throw it all away so I tried to come up with some uses for it. I made a bouquet out of some and then decided to also make a rosemary simple syrup. I used this recipe from The Kitchn. I plan to use the syrup to make rosemary lemonade or maybe a cocktail of some kind. The simple syrup will keep in the fridge for up to one month so I have time to figure it out.
Have excess herbs you don’t know what to do with? Try drying them, making herb butter, a simple syrup, flavored olive oil… so many options!