While eating all that ridiculously good food for Thanksgiving, it’s unlikely that you’re thinking about breakfast for the following day. If, however, you have a house full of guests, and you don’t feel like grazing or just making sandwiches, these five recipes utilize leftovers in simple, smart ways.
‘Tis the season of office parties and holiday soirées, where giving a little something to your coworker or your hostess-with-the-mostess friend is a nice way to say, hey, thanks for being great. From a set of glam gold-dipped spoons to smoked sea salt and fancy soap, here are 10 of our favorite finds for when you’re looking for that small but special gift.
Q: I am trying to cook healthier this holiday season, but it is hard for me to eat salads and leafy greens when it’s freezing and all I want to do is curl up with mashed potatoes or a delicious bowl of soup!
What are some recipes that are warming and delicious but still include leafy greens?
If you had told me a week ago that I would cook a batch of fresh green beans for an entire hour and not only would they not be overcooked, but they would be perfectly cooked, I would have given you a quizzical look that said, “really?”
But here we are, and I couldn’t be more pleased to share this recipe with you from my friend Ree Drummond’s new cookbook, The Pioneer Woman Cooks: A Year of Holidays.
If you had told me a week ago that I would cook a batch of fresh green beans for an entire hour and not only would they not be overcooked, but they would be perfectly cooked, I would have given you a quizzical look that said, “really?”
But here we are, and I couldn’t be more pleased to share this recipe with you from my friend Ree Drummond’s new cookbook, The Pioneer Woman Cooks: A Year of Holidays.
If you had told me a week ago that I would cook a batch of fresh green beans for an entire hour and not only would they not be overcooked, but they would be perfectly cooked, I would have given you a quizzical look that said, “really?”
But here we are, and I couldn’t be more pleased to share this recipe with you from my friend Ree Drummond’s new cookbook, The Pioneer Woman Cooks: A Year of Holidays.
If you had told me a week ago that I would cook a batch of fresh green beans for an entire hour and not only would they not be overcooked, but they would be perfectly cooked, I would have given you a quizzical look that said, “really?”
But here we are, and I couldn’t be more pleased to share this recipe with you from my friend Ree Drummond’s new cookbook, The Pioneer Woman Cooks: A Year of Holidays.
If you had told me a week ago that I would cook a batch of fresh green beans for an entire hour and not only would they not be overcooked, but they would be perfectly cooked, I would have given you a quizzical look that said, “really?”
But here we are, and I couldn’t be more pleased to share this recipe with you from my friend Ree Drummond’s new cookbook, The Pioneer Woman Cooks: A Year of Holidays.
If you had told me a week ago that I would cook a batch of fresh green beans for an entire hour and not only would they not be overcooked, but they would be perfectly cooked, I would have given you a quizzical look that said, “really?”
But here we are, and I couldn’t be more pleased to share this recipe with you from my friend Ree Drummond’s new cookbook, The Pioneer Woman Cooks: A Year of Holidays.
If you had told me a week ago that I would cook a batch of fresh green beans for an entire hour and not only would they not be overcooked, but they would be perfectly cooked, I would have given you a quizzical look that said, “really?”
But here we are, and I couldn’t be more pleased to share this recipe with you from my friend Ree Drummond’s new cookbook, The Pioneer Woman Cooks: A Year of Holidays.