- Geeky gifts $25 and under
- Video: Gwyneth Paltrow talks about returning to Glee
- Yum shares their favorite reader photos of the year!
- Taylor Swift's trick for perfect eyeliner
- Great gift ideas for the men in your life
- Beautiful and enticing kid-friendly holiday food
- How to dress on a warm Winter getaway!
- Inspiring holiday mantels you'll love
- Even Kanye West has a Christmas song!
- Memberships, subscriptions, and more: ask for these 8 money-saving gifts
- Fit tip: how to stay healthy at holiday parties
- Holly jolly Santa costumes for your pets
- Warm up with a hearty vegan vegetable soup
- Angelina Jolie stays in black for another Tourist premiere with Brad!
Posts for December 15th 2010
Cru Beaujolais, on the other hand, is a serious wine in its own right. It may have a hard time shaking off its little brother's reputation, but Cru — which comes from one of 10 designated areas in the Beaujolais region — can have legitimate sense of place, complexity, and aging potential.
I've had an obsession with the stuff lately, especially with wines from Morgon. It's the second-largest winemaking village in the region, with volcanic soil that makes wines like this 2009 Raymond Bouland earthy and loamy, but with a ripe, dark fruit bouquet and nice length. Next time you're looking for a complex red under $25, I urge you to ask your local wine shop for a Cru Beaujolais recommendation. Have you had any nice bottles of Beaujolais lately?
- Trend backlash: dining concepts that never did take off.
- Trend backlash: dining concepts that never did take off. — Eater NY
- The FDA's finally tracking antibiotics in meat. — The Atlantic
- Blue Ribbon Sushi's Bromberg brothers take on Vegas. — Fork in the Road
- The fight over the Chairman Bao name continues. — The Feast
- What Jamie Oliver doesn't understand about American eating behavior. — Esquire
- Get to know pig breeds that could be the next pork wave. — NY Mag
- What to drink with that holiday prime rib roast. — Serious Eats
- Food fantasies are the secret to weight loss. — Slashfood
4 shallots, thinly sliced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into (3/4-inch) cubes
2 tablespoons extra-virgin olive oil, divided
Fine sea salt and freshly ground black pepper
4 cups lightly packed (3/4-inch) cubed panettone
3 tablespoons apple cider, preferably spiced
1 tablespoon lemon juice
3 cups lightly packed baby spinach
- Preheat oven to 350°F. Arrange shallots and squash on a large, parchment paper-lined baking sheet, drizzle with 1 tablespoon of the oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well. Roast, tossing occasionally, until just tender, about 40 minutes. Scatter panettone over the top and continue roasting until toasted and golden brown, about 15 minutes more.
- Whisk together remaining 1 tablespoon oil, cider, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add spinach and warm butternut squash, shallots and panettone and toss well. Transfer to a platter or large bowl and serve.
Serves 6 to 8.
Nutritional information per serving: 240 calories (70 from fat), 8g total fat, 3g saturated fat, 30mg cholesterol, 400mg sodium, 40g total carbohydrate (5g dietary fiber, 12g sugar), 4g protein.
- Salads, Bread
Also offer a quick and uncomplicated make-ahead dessert, like the three-layer no-bake bars seen here. The bottom layer is a crumbly mixture of graham crackers, sugar, and cocoa powder. The creamy middle is a combination of vanilla pudding mix, milk, and powdered sugar. The top is a rich glaze of dark chocolate.
Made in a large casserole dish, this dessert is an ideal option for a potluck. Interested in the looking at the recipe? Read more.
This photo from birdsflyinghigh reminds us how delicious a classic and simple combination, like tomato soup and cheesy bread, can be.One of my favorite Winter dishes!