In this hot summer weather, I still enjoy red wine, but I want it juicy and refreshing, something that I can even serve slightly chilled. The 2010 Beast ‘Wildebeest’ Red Wine, from Buty Winery in Washington’s Columbia Valley fits the bill. It is deliciously juicy, smooth and jam-packed with lively fruit flavors.
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The July 4th holiday is generally the first time I dive into traditional summer-side dish-mode with potato salad, chicken salad, and macaroni salad. We usually get the grill dusted off around that time (there’s the feeling that summer weather doesn’t officially start until after the 4th in Seattle), and what goes better with good barbecued chicken than creamy potato salad? I’ve been doctoring ours up lately with an ingredient that’s still creamy and yet much lower in fat. Can you guess what it is?
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A tangy and delicious salad that is satisfying enough to qualify as a meal! Soba noodles, kale, rotisserie chicken, pomegranates, almonds and feta… by Guest on Wednesday, July 17, 2013
A delicious sweet loaf with tangy cranberries, zesty lime and crunchy coconut. Comes together and into the oven in 10 minutes! by Guest on Wednesday, July 17, 2013
A super fast no-bake cookie recipe with chocolate, peppermint and whopper candies. by Guest on Wednesday, July 17, 2013
A fun, light ‘cookie’ flavored with your choice of peppermint or mocha. by Guest on Wednesday, July 17, 2013
A twist on the traditional taco. These tortillas are filled, rolled, fried, then topped with sour cream and guacamole. by Guest on Wednesday, July 17, 2013
The heavenly combo of chai and browned butter all in a baked donut. by Guest on Wednesday, July 17, 2013
5 / 5 Stars | 2 Reviews
by InTheKitchen
“This pretty “cake” is actually stacked fresh watermelon and strawberries, decorated with fun cut-out shapes made of sliced fruit. Use cantaloupe, pineapple, or other fresh fruits and berries to make colorful layers of fruit. Kids and adults will love this cake.”
Like this Small Cool Kitchens 2013 contest entry? Favorite it below! 