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Come Party With Me: Bridal Brunch — Menu
Since her engagement party was such a hit, Ronda's maid of honor asked me to help plan the bridal shower. The event will be an elegant classic brunch.
Guests are invited to help themselves to slices of baked asparagus and yellow pepper frittata.
My Plan for a Simple, Last Minute Brunch
A couple of weeks ago, I hosted a last minute brunch. All of the food was made either the evening before or the morning of the brunch. The easy menu featured something for everyone, with dishes that were both vegetarian and meat friendly.
Need a Quick Lemon Fix? Try Simple Lemon Parfaits
Folks, we've got a lemon problem around here. Last night I was up late looking (make that drooling) at lemon desserts and today, there's talk of of lemon tarts over in The Kitchen Goddess group. I guess it's not so much of a problem as it is a craving.
Mardi Gras Dessert: Frozen Chocolate Bourbon Parfaits
In my opinion parfaits are a totally underrated and overlooked dessert. They can be made hundreds of ways with just as many ingredients, yet when do you ever have one? When and why did they go out of style?
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Red, White, & Blue Parfaits Two Ways — Beginner and Expert
July 4 officially celebrates our country's independence, but this year, make your fiesta as much about food as it is about the fireworks. Regardless of whether you serve hamburgers or hot dogs, coleslaw or creamy potato salad, don't forget to leave some serious room for a red, white, and blue parfait, which is both gratifying on a balmy night and visually stunning.
Impress guests by paying a literal homage to the stars and stripes with a dessert composed of berry gelatin and creamy panna cotta.
Quick No Bake, Somewhat "Healthy" Dessert
On a hot summer night, sometimes I crave a cool, refreshing dessert after a satisfying dinner. A little sweet to top off the savory, but nothing too heavy. Whenever I want a less-guilty dessert that I can enjoy after eating a full meal, I make a fresh fruit parfait.
Yummy Links: From the Barefoot Contessa to Ginger Ale
- Go inside the Barefoot Contessa's downtown Manhattan apartment. — Serious Eats
- The FDA has ruled that high fructose corn syrup is still considered natural. — Slashfood
- Learn how to make the perfect martini.
Come Party With Me: Easter - Menu (Brunch, Part 2)
The words Easter and brunch go hand in hand, and this week I am planning one party and offering you two delicious menus. Everything about this fete should scream springtime, from the yellow and green color scheme, to the Easter egg invitations to the poached egg main dish (you can't have Easter without eggs!). Serve maple-glazed bacon with a sweet treat in the form of coffee cake or a fruity berry parfait.
What Went Wrong? Custard Not Setting
Over the weekend, when I made Martha Stewart's Summer fruit cream pie, something went horribly wrong. As you can tell by the picture, the custard would not set! The recipe seemed simple enough; it's a graham cracker crust filled with cinnamon-berry custard and topped with syrupy peaches.
Come Party With Me: Independence Day — Dessert
While one could easily serve red, white, and blue parfaits at a 4th of July party, I prefer to give guests a more all-American dessert — in the form of a crowd-pleasing cupcake. When I saw these adorably patriotic cupcakes in the current issue of Martha Stewart Living, I knew they would be on the menu at my Independence Day celebration.
The vanilla cake batter is dotted with fresh blueberries before being baked.
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