I am a huge fan of the slow cooker. It is such a convenient way to put a meal on the table when your schedule is extra busy. It is not easy to find good slow cooker recipes, though. I have found the ones on Williams-Sonoma’s website to be particularly yummy. I wonder how these Spring recipes are from Better Homes & Gardens … the pulled pork sliders look delicious and I think I will need to try them!
Posts Labeled ‘recipe’
Whether you are hosting guests for a Valentine’s Day get together or just want to show that special someone you care, this project is for you! These pomegranate filled ice cubes are easy to make and will instantly make any drink you serve that much more special.
You can find a step-by-step process on how to make these ice cubs here, but essentially you just put three pomegranate seeds in a heart shaped ice tray. Freeze and then serve in your drink of choice!
I think I found my new favorite Fall dessert! These pumpkin whoopie pies from Epicurious are amazing. I followed the recipe to a tee. The only modification I would suggest is not candying the pecans (the whoopies are sweet enough on their own) and press the pecans into the cream rather than rolling them on the sides.
One of my favorite culinary treats in summer is watermelon. Refreshing and bright, watermelon is often a great picnic or BBQ food or a sweet dessert at the end of a simple meal. But watermelon also shines as a star in summer salads. The three below look delicious!
One of my favorite restaurants in the DC area is Restaurant Eve. I particularly love going for lunch and every time I do I leave so satisfied. The food is always delicious and the atmosphere is cozy and relaxing.
Behind all great restaurants are great chefs and Cathal Armstrong of Restaurant Eve is no exception. That’s why when I found this Irish feast on Epicurious designed by him specifically for St Patrick’s Day I couldn’t resist sharing it. Doesn’t it look delicious?!
- Smoked Haddock Soup
- Braised Lamb Shoulder Chops with Root Vegetables
- Roasted Cauliflower with Cheddar Cheese Sauce
- Brown Butter Soda Bread
- Bakewell Tart
- Irish Coffee
How does one say “Bon Appetit” in Irish?!
One of my favorite days of the year is just around the corner: the Super Bowl! This year is even more exciting as my New England Patriots are playing! As you prepare for Super Bowl Sunday, here are some fun Super Bowl party decoration ideas, including a variety of printables from Hostess With the Mostess.
I was just talking with some friends the other day who shared that the new dessert buzz is all about layer cakes. Upon opening my February 2012 issue of Food & Wine, I’d have to agree. The magazine has an informative spread on DIY layer cakes, offering recipes for cakes, fillings, and frostings. Use your creativity and create a layer cake that is totally unique by mixing and matching the flavors.
I highly recommend picking up the issue but here are a just few of the recipes you can access online.
Ring in 2012 with style using these creative New Year’s entertainment ideas! Serve drinks with a fun tinsel stirrer to add some sparkle and shine to your party.
For dessert, try making these fun ball drop cupcakes or arranging a cheescake bar buffet with an assortment of sauces and toppings.
These free retro printables from Ellinee can enhance your festive party decor.
For easy noisemakers, fill clear ornaments with colorful foods such as popcorn, jelly beans, or pink peppercorns. Noisemakers can be placed in a bowl or vase to serve as a centerpiece until the countdown to the stroke of midnight begins.
One of my favorite dishes at Thanksgiving is cranberry sauce. The canned kind is good (I love how it comes out as one giant cylinder on the plate!) but homemade is even better. Here is my favorite cranberry sauce recipe, courtesy of Food & Wine magazine. It is easy and delicious.
Jellied Cranberry Sauce with Fuji Apple
One 12-ounce bag fresh cranberries
1 large Fuji apple, peeled and cut into 1/2-inch dice
1 cup sugar
3/4 cup water
- Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
- In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.