• $150
These hand-turned pepper and spice mills are created by a team of three siblings: Ruth, Peter, and Philip De Jong. I love the classic yet subtly whimsical shapes. These also come in walnut, but I like the mid-century echo in the oak.
In the past, when I hosted a party and served a cheese platter or a cheese course, I stressed out about the right kind of wine to pair with it. Should I go red, which would go better with strongly flavored cheeses, or do I go white to complement tangy goat cheese? Should I offer both?
Then I stumbled on the solution, and it’s become the only wine I now serve with cheese: Champagne. Call it sparkling wine if you must, but I just call it the perfect pairing.
4.58 / 5 Stars | 38 Reviews
by MARY4SEEDS
“A low budget, low fat, easy and delicious salsa. You can add as many or as little veggies to your taste. This can easily be multiplied. Serve with crackers or tortilla chips.”
For the last two weeks we’ve been sharing The Kitchn’s 2014 Holiday Gift Guide, but we’d be remiss if we didn’t offer a guide for the littlest cooks in our midst. If you’ve got a budding chef on your hands or a curious toddler following you around the kitchen, we’ve got 12 food gift ideas to excite, educate, and encourage them!
I have to confess that I’m a shrimp cocktail lover, retro and old school as the appetizer is. It’s so simple and elegant at the same time, and it’s light enough that I don’t feel like I’m spoiling my dinner if I help myself to one more shrimp.
While the classic ketchup-and-prepared-horseradish cocktail sauce will always have a special place in my heart, there are tons of other easy, delicious sauce combinations out there for shrimp cocktail. Here are five of my favorite sauces, and each only has two ingredients!
4.49 / 5 Stars | 34 Reviews
by KPERKINS100
“This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.”
