4.4 / 5 Stars | 6 Reviews
by Pam Anderson
“Pita wedges are great for an array of dips and spreads, and can be baked and stored in an airtight container for two days.”
Although it forms the foundation of so many meals, the humble onion rarely gets showcased front and center. The first time I cooked a whole, stuffed onion, I was a bit apprehensive; would it be too pungent, too odiferous, too much? In fact, it was succulent and sweet and made the perfect vessel for stuffing. I instantly imagined serving roasted stuffed onions at Thanksgiving or any cozy fall dinner.
This particular recipe was inspired by one of my favorite dishes, kale sautéed with onions and golden raisins, along with nutty, chewy wild rice.
Beets, carrots and apples are symbiotically paired together to make this fresh and crunchy salad. by Guest on Wednesday, October 23, 2013
One of the best ways to guarantee perfectly cooked beans — ones that emerge creamy and tender instead of crunchy or mushy — is cooking them ever-so gently over low, steady heat. Hmm… low and steady heat, you say? Sounds to me like a job for the slow cooker.
This week I’ve been sharing the fall pumpkin-carving party I hosted with my friend Lydia, an autumnal afternoon of carving pumpkins, sipping cider and sitting down for a romantic outdoor dinner at dusk. Today I’m going to give you a full look at how we transformed the blank slate of Lydia’s backyard into party central, with a casual pumpkin-carving zone and a cozy buffet and dining area.
I’ll also give you all the details how I created a mostly make-ahead menu centered on a healthy Indian-themed sweet potato bar full of fresh yet comforting flavors. And there’s a fun DIY project: an eye-catching (but simple!) table runner made out of butcher paper and neon tape. Ready to dive in?
4.63 / 5 Stars | 63 Reviews
by janiebear925
“Why does this look like a rainbow? Because it has seven layers of gelatin, each in a different flavor and color – cherry and strawberry to lemon and lime.”
