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We’re being inundated with recipes for Thanksgiving leftovers. But today’s tip is good for leftovers year-round. Leftover potatoes—boiled or roasted—make good hash. Leftover meat, poultry or fish added to the dish turns it into a main course instead of a side. Just sauté chopped onion, bell pepper, celery, any other veggies and herbs, and stir…
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How can you resist? Just stop at one! Photo courtesy Baked NYC. The onslaught of holiday eating has begun. But you can have your cake and eat it too, according to a physician and food lover. Says Michael Fenster, MD, F.A.C.C.: “What makes the holiday season so difficult for many people is that it…
Continue reading “TIPS: How To Eat Smart Over the Holidays”
Mulled cider can be a cocktail (add gin or whisky) or mocktail. Photo courtesy Zaya Rum. The expression “cup of good cheer” that comes to us from Merrie Olde England refers to hot mulled cider and wine. Whether or not you have a fireplace, horse and sleigh, invite friends over to share that cup,…
Continue reading “Holiday Hot Toddy Recipes With Scotch, Gin & Rum”
We love any kind of lasagna, but are happy to have this Pumpkin Lasagna recipe in our fall repertoire. The recipe is courtesy caterer and Lenox Home Entertaining Expert Andrea Correale of Elegant Affairs Caterers. You’ll note in the ingredients list that butternut squash is used instead of pumpkin. This is often done in the…
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There are different ways to braid a challah, but we’ve never seen one this clever. To celebrate Chanukah, Hanukkah or however you spell it, Manhattan specialty food purveyor Eli Zabar has created this whimsical challah menorah. It’s not kosher, but it is delicious. Order yours at EliZabar.com. At $45, it may be the costliest bread…
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