Jan 01, 2009 -
Every January, we are filled with renewed determination to be more organized, stop smoking, or lose weight. While I make plenty of common New Year's resolutions, since food and cooking are such an important part of my life, I make culinary resolutions as well. Whether it's sharpening my knife skills, learning an unknown kitchen technique, or experimenting with exotic cuisines, I always feel like I have something new to learn.
- 24 Comments
Jan 01, 2009 -
If you woke up this morning feeling a little under the weather, know that you're not alone: All around the world, revelers are rising with a pounding headache, waves of nausea, and, after a night of wearing some serious beer goggles, 20/20 vision that's clear as day. Hangovers may be a universal experience, but each culture boasts its own cures, from simple solutions to seemingly bizarre behaviors. Can you match the cure to the country?
- 11 Comments
Dec 30, 2008 -
Are you faced with the same dilemma every New Year's Eve of what wine to select from the Champagne aisle? We hear you. There are a growing number of bubblies that fall in the range between Cook's and Cristal, and choosing the right one can be tricky.
- 0 Comments
Jan 23, 2009 -
Red and gold are the perfect colors for an elegant Chinese New Year dinner. Use Asian prints and symbols as accents. Start by covering the table in a rich red tablecloth.
- 3 Comments
Dec 26, 2006 -
I love the holidays because there are multiple days of celebration. The day after Christmas you have no reason to feel let down because New Year's Eve is just around the corner. With that said, it's time to get started planning my New Year's Eve Party.
- 1 Comment
Dec 29, 2008 -
Instead of hosting a crazy party on New Year's Eve, invite friends and family over for a decadent lunch on Jan. 1. Begin the soirée in the early afternoon (around 2:30) to allow late-night partygoers plenty of time to recover.
- 4 Comments
Jan 21, 2009 -
Although desserts are not tremendously popular in Asian cuisine, for a Chinese New Year celebration, there are plenty of options. First there's the traditional Nian Gao, a sticky, sweet gelatinous cake. Then there's the modern spring roll: filled with fruit, fried until a golden, and served with a caramel rum dipping sauce.
- 1 Comment