Forget about lumps, this is a no fail gravy taught to me by a chef from the Four Seasons Hotel in NYC. He cooked his gravy right in the pan that he had roasted his turkey in, but you can make this in a pot too. The bay leaves and the fresh thyme add a depth of flavor, but it’s the cooking of the roux until it’s toasty that makes this brilliant.
This soup is fantastic. And seriously the hardest thing about it is peeling and cutting the butternut squash–buy that already cubed and you’re almost done. The original recipe called for garam masala spice, but as I didn’t have it on hand, I opted for massaman curry paste. Massaman curry was picked as #1 in CNN’s 50 Best Foods of the World.
The latest trend in chocolate has been to infuse a little heat, so why not do that with a favorite cocktail–the martini? This decadent Holiday drink ups the luxe level with Godiva liqueur and whipped cream. Perfect for any gathering with friends and family this time of year, they’ll get a nice, little kiss on the lips
A mold?! I know. But I have been looking for this recipe for years and finally came across it. I went to a few holiday parties in the neighborhood I grew up in back in the day, and they used to serve this delicious dip. I asked my friend for the recipe, but he always said it was a family secret. Well, the secret is out and I’m sharing.
A lot has changed and improved in the bag-in-a-box (BIB) wine industry since the first box was introduced by an Australian company in 1965. Before the taste was not comparable to bottled wines, but today boxed wines give a certain segment of wine producers a run for the money
So which is it? Well, traditionally, if it’s stuffed inside the bird it’s stuffing and if it’s baked outside it’s dressing. But that also changes as to where you are geographically: in the south it’s dressing no matter where it’s cooked, and in New England it’s stuffing
Throw away your Swiffer Wet Jets, toss out your mops and buckets–here is a product that works brilliantly, saves time and money, and is currently 39% off at Amazon–the Rubbermaid Reveal Mop Spray!
There’s a great website called thekitchn.com and every recipe on it’s pages looks and sounds delicious. This is one that is sure to become a seasonal favorite for all of you butternut squash eaters. Filled with hearty vegetables, it’s perfect for appetizers or paired with a soup for dinner.
Having a Halloween Party and looking for that one special cocktail to serve that both tastes delicious and looks wickedly tempting…look no further. This drink is a classic, but with the twist of black vodka, such as Bladvod.
Okay, a recent study of Oreo Cookies found that in rats they are as addictive as cocaine…of course they activate the pleasure center! They’re delicious! And this Halloween recipe by renown chef Thomas Keller takes them from merely delicious to spectacular. Wahahahaha…make them if you DARE…
Kale is a trending food of late because of it’s enormous health benefits (high in iron, vitamins K/A/C, full of powerful antioxidants and full of omega-3 fatty acids) and delicious taste. Add that to the comfort of potatoes with equally impressive health benefits when not fried (full of iron, vitamins C/B6 and lots of fiber) and you have a hearty and healthy fall dish. Here’s two approaches to the same dish:
This takes a favorite of gals all around, and gives it fall flavor with mulled cider and a splash of fig vodka. Like the traditional Bellini, this drink is made with Italian Prosecco. First created in Venice, the drink was named after an artist from the city, Giovanni Bellini. The sweet, almost honeyed taste of the fig goes great with the sparkling wine and mulled cider.