Standing in line under an umbrella with my daughter waiting for Santa, her nose met mine. People roamed the streets, giving out candy canes and small stuffed animals. No one gave her one. "I want to be shorter, again."
"Miam-miam" is the appreciative exclamation you'll hear in Paris, as a delicious mouthful of food is consumed. To the American ear it even sounds like "yum, yum." Dorie Greenspan brings the art and craft of French cooking to life in her books as she shares recipes culled from 16 years of part-time Paris residency.
The holidays are the perfect time for at-home chefs to shine and display their enviable talents. After all, there's nothing that can impress a crowd quite like a delicious home-cooked feast. But this time of year can also be extremely daunting for those of us who are still trying to figure out the difference between broiling, braising, baking, and browning. Here are some cookbooks that truly start with the basics (how to boil water, anyone?) and include recipes that can make even the most novice cook more confident in the kitchen.
With the holidays around the corner (including Halloween), I have pulled out one of my favorite cookbooks and I am drooling over all of the fantastic fall and winter recipes in Ree Drummond’s book, "The Pioneer Woman Cooks: A Year of Holidays." These step-by-step recipes, complete with pictures for reassuring guidance, might just provide the inspiration you need for your up-and-coming holiday table.
I often hear people talking about that one Thanksgiving guest who is “a vegetarian," and the question surfaces, “What can I serve him?” If you think about it, though, after the roast beast, most of the other dishes are actually vegetarian and vegan, because after all, it is a celebration of the harvest, and of families, and friends coming together. The roast beast is ‘kind of’ extra.
Subscribe