With Macademia Graham Cracker Crust
If you have a barbecue or dinner to go to and you want a super easy, no-fail desert that will wow them…try making this Key Lime Pie! The mascarpone cheese and the macacemia nuts are my secret ingredients. Nothing says summer like this pie.
1 1/2 package Graham Crackers 1/2 cup Macademia Nuts 1/3 cup sugar 1/3 cup butter me Read More>
A manicurist can only work so many miracles…the rest is up to you. Here are some must have products that will do the trick for beautiful feet this summer:
Be Natural Callus Remover: If calluses are your issue, then this is a professional grade remover that you can use at home, but make sure you follow the direction as this is acid based and you don’t want to burn your fee Read More>
This is a hot button topic. On the one side is the image of a spoiled child surfing through Amazon for every item he/she can get their greedy hands on to add to the list. On the other side, is a single or out of work parent struggling to make end meet and not wanting to waste a single penny on gifts her child may already have or not be interested in playing with. Questions also arise like are Read More>
Here’s another great cocktail from Saveur. Summertime and as they say it’s more fun in Manhattan where Jim Meehan of PDT bar created this drink as an alternative to the favorite rum and Coke. Here Meehan adds a grapefruit soda for a lighter, summery flavor, but the “bold character of a pot-d Read More>
A few years back up in Napa, my mother bought a jar of Pineapple Mango Habanara. I couldn’t remember where she got it or what the brand name was, but I set about duplicating it and then used it with salmon. The combination is unbelievably good if I do say so myself. Even non-salmon lovers tend to love this recipe because there something about the sweet from the fruit and the heat from th Read More>
Yerba Beuna translates as good herb, and it’s the mint in this spring cocktail that brings to mind those April showers and traipsing through puddles. It’s a delicious and refreshing splash with a twist from the agave nectar and ginger beer.
This drink takes it’s origins from the Mojito as there’s muddling involved, but the base alcohol here is the smoother re Read More>
Maybe it’s because I have incredible wanderlust right now, or maybe it’s because Paris in the springtime is the stuff of songs–Ella Fitzgerald and Frank Sinatra. Looks like the closest I can get right now is a cocktail and a few French movies like “Amelie” or “Manon of the Spring” to go with (a girl can dream, can’t she?) The French 75 is the per Read More>
This time of the year, skin tends to dry out. And if your skin is dry, it might just make you look older than you really are. Youthful skin is plump, smooth and radiant…and you can get that look with a little secret found right in your grocery aisle–coconut oil.
You’ve heard of super foods, well coconut oil is considered a super oil. Many use this go-to product as a de Read More>
My life is full of delusional, magical thinking. And with it comes certain powers that I have to be very, very careful of. Take the mustache. In the realm of liking all things funny, mustaches are high on my list. Some of them are f-ing hysterical–case in point the handlebar. I defy you to look at a guy sporting one and not literally laugh at his face. There’s all kinds of magic go Read More>
For all of you who’ve made a New Year’s resolution to “eat better”, here’s a cocktail recipe that can have you drinking better too. It’s spicy twist of lining the rim with chili-lime powder will have you smacking your lips with this cool as a cucumber martini. I love water with cucumber, so adding a little vodka makes perfect sense to me. Okay, so maybe heal Read More>
I recently had the pleasure of a consultation with Gelson’s Staff Dietitian, Jessica Siegel, MPH, RD. For those of you who are shoppers at Gelson’s you might recognize her recipes in the Deli Counter like her delicious Kale Salad or you may follow her online to see shopping suggestions and healthy recipes Read More>
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.
Ingredients 4 tablespoons unsa Read More>