- Get your kids excited about vegetables with creative food presentations
- 5 iPad cases with great keyboards
- Merry-making holiday cocktails
- Stocking stuffers for health food nuts
- How much do you really know about wrinkles?
- Who is the hottest bachelor of 2010?
- Gaga continues her risque streak on the streets and Stages of Paris
- Desire/acquire: faux fur throw
- Pucker up! The year in movie kisses
- George Clooney's girlfriend Elisabetta gives quite a view in skimpy bikini!
- When to say yes and when to say no at work
- Watch out for 6 holiday tree hazards
- The 5-minute party makeover
- Video: Michelle Williams opens up about missing Heath Ledger
Posts for December 22nd 2010
If you've never heard of Washington-based McKinlay Vineyards, you're not alone: the winery makes less than 3,200 cases of wine each year, and they tend to sell out quickly. That's because quaffers like the moderately-priced Special Selection Pinot Noir embody the essence of an American Pinot Noir: deep, red fruit like cherries and berries, rich wintry spices, and a lot of structure without too much tannin. I'm fantasizing about serving my next bottle with a gamy roast goose. What wines are you serving with your holiday dinner?
Although NBC hasn't had too much luck with culinary air time, this competition — which pits aspiring restaurateurs with different gourmet concepts against each other for the chance to win a new chain backed by Bobby Flay, Curtis Stone, Chipotle's Steve Ells, and Nestle rep Lorena Garcia — looks pretty intriguing.
Which concept will succeed the likes of Taco Bell and KFC: will it be kebab sliders, saucy balls, fried chicken and waffles, or grown-up grilled cheese? To catch the clip and weigh in on the new show, read more.
Even if you aren't making an entirely meat-free meal, there are a number of ways you can still make the night's menu vegetable-driven without missing the animal protein.
To see chef Annie's best bets this yuletide season, keep reading!
- Place the tomatoes, butter, and halved onion in a medium saucepan (3 quarts or larger).
- Bring the sauce to a boil, then lower the heat to a simmer, and cook for 45 minutes, or until the butter droplets separate from the tomato juices. Discard the onions.
- Using an immersion blender, pulse a few times to break up large chunks of tomato. Alternatively, run the sauce through a food mill
, on the coarsest setting. Season to taste if necessary.
Serves 4-6; makes enough sauce to dress 1 pound pasta.
- Condiments/Sauces, Other
If you're an avid hostess like me, a good stuffed mushroom appetizer recipe is a must. Stuffed mushrooms are a classic and crowd-pleasing hors d'oeuvre that can easily be made in advance. While some recipes incorporate pork products like sausage, mushrooms are meaty enough on their own, so I prefer to make them vegetarian-friendly.
My stuffing is a festive red and green mixture of wilted spinach, chopped sun-dried tomatoes, and lots of garlic. Parmesan cheese provides a scrumptious saltiness, while breadcrumbs add a slight but necessary crunch. Since mushrooms release a lot of liquid when cooking, it's important to partially bake them before stuffing; this will ensure that nothing gets too soggy. Ready to learn the method for stuffed mushrooms? Keep reading.
Both the batter and the frosting have Nutella, and chopped toasted hazelnuts add a lovely texture and crunch to the cake. The best thing about this recipe is that the entire cake can be assembled up to three days in advance — you just have to make room for it in the fridge!
Interested in the decadent recipe? Get it, after the jump.