Wednesday, December 13, 2017
Lighter and tastier than many traditional recipes
Date-and-nut squares (aka bars) are a classic at holiday time. Problem is, many recipes yield dense – and filling – concoctions. This recipe is lighter, but still packs plenty of flavor.
Your guests will appreciate that. Because they’ll certainly want more than one.
So for your next holiday bash, we suggest baking a double batch of these beauties. You’ll have leftovers, but that’s the point. Because these are wonderful for breakfast, too.
Wednesday, December 6, 2017
Elegant black-tie flavor without all the fuss
Holiday parties are beckoning. You’ll need something formal, of course.
The Tuxedo Cocktail is here to help. This martini variant has deep flavor and sophisticated good looks. But you can make it in a snap.
It’s a great drink any time, but we particularly like to sip it before dinner.
Which makes the Tuxedo perfect for your next soirée. Black tie optional.
Wednesday, November 29, 2017
Warm your winter with this tasty, satisfying dish
Need to warm up your winter table? Soup is your friend.
This one has traditional Cajun spices and andouille sausage, so you know it’s full of flavor. Plus it includes protein-rich beans and hearty greens, so it’s a complete meal in a bowl. And if you don’t have all the ingredients on hand, it’s easy to make substitutions (we’ll tell you how).
Time to get your Cajun on. La soupe est servie!
Wednesday, November 15, 2017
So we’re taking off for two weeks
We weren’t planning to take down time on the blog this November, but it turns out we need to. One of us (Kitchen Riffs – a/k/a KR) had a sudden eye problem that required surgery. The prognosis is excellent, but he needs to be a couch potato for a bit. So no goodies coming from our kitchen to you, alas. And we won’t be visiting other blogs for a while.
In the meantime, why not enjoy this 2011 post about Beaujolais Nouveau? Every year on the third Thursday of November – which happens to be tomorrow – the very first Beaujolais of the year is released. This is very fresh wine (the grapes were just picked a few weeks ago) and it doesn’t age well, so it needs to be consumed very soon. But it’s a nice, fresh wine, and we think it pairs particularly well with Thanksgiving dinner. Or sip it all by itself as a predinner treat.
And speaking of Thanksgiving, we hope everyone has a wonderful one! We expect to see you with a new post on the last Wednesday of November.
Wednesday, November 8, 2017
Autumn’s most popular fruits make this a festive dessert
Apples and cranberries are both autumn icons. So why not set them up for a date?
They get along beautifully in this dish: Cranberry ting enlivens apple mellowness. And baking concentrates their flavors, bringing out the best in both.
With Thanksgiving coming up soon, you’ll want to add this dish to the menu. Your guests will gobble it up.
Wednesday, November 1, 2017
Make this autumn warmer with rum for adults, without for kiddies
It’s getting chilly in our part of the world. And the nights are getting longer. Time to warm up with hot apple cider!
This spicy version brings out the best of autumn (and rum helps tame fall’s gloomy chill). But it’s great sans alcohol, too, so the whole family can enjoy.
How about them apples?
Wednesday, October 25, 2017
Carrots, peas, and cauliflower liven up this classic
Think beef stew is boring? Meet Moroccan Beef Tagine.
It has cinnamon, cumin, paprika, cayenne – and they all come out to play. They give this dish savor unlike any other beef braise you’ve had. And we pump ours up even more with frisky veggies.
Prepare to wow your guests.