Gabi is a journalist, entrepreneaur, and blogger who seeks to awaken the world to the simple power of entertaining at home: fun and fundamental, but not a big fuss. More...
You may not have noticed, but my brussels sprout slaw photo last week shares an eerie resemblance with Bon Appetit's. Coincidence? Paranormal activity? Plagiarism? Nope. Pure skill....
Sweet onion relish is one of my favorite, uber-versitile prepared foods. A dash of onion relish dresses up dishes as disparate as mac'n'cheese and fois gras.
I never...
Thanksgiving cranberries are too often served from a can, with barely recognizable berries, still jiggling around on your plate in the same shape as the can, ridged...
More details soon, but here is the menu for Thanksgiving Test Kitchen #2 tonight.
Appetizers:
Butternut squash latkes with sage and pinenut yogurt sauce
Spicy Cauliflower Latker with za'atar aioli
For my first foray into Thanksgiving cooking, visions of roasted fruits and vegetables, potato hash, stuffing, and bread pudding filled my head. When I started to plot...
"I think this is the first time I have ever enjoyed eating a brussels sprout," exclaimed one of my pickiest friends incredulously. That was when I knew...
“It’s so easy to make good food. Why don’t we cook more often?”
- from a “non”-cook after eating his own delicious egg curry
One the best ways to find great food is to make it yourself. It doesn’t have to be time-consuming or expensive, nor does it require a hefty investment in cooking classes. And when you share it with friends, everybody wins.
All you need is the initiative to get started and a few insider tips.