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Baked Brie is a special-occasion favorite, and very easy to make. It goes great with sparkling and still wines and cocktails. In the spirit of the season, this easy recipe from Liren Baker of Kitchen Confidante will have guests fighting for the cheese knife. It’s a good thing this recipe makes two wheels! TIP: If…
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Blood orange season runs now through May, offering the different types of blood orange. Blood oranges are believed to have originated in either China or the Southern Mediterranean. They have been grown in Italy, Spain, and elsewhere since the 18th century, and are now the principal orange grown in Italy. California is the number one…
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[1] A light, moist fruitcake for people who don’t like the dense ones, from King Arthur Flour. [2] No candied citron here, just dried fruits! Use dried cranberries instead of cherries for a seasonal touch (photo courtesy Ocean Spray). In Merrie Olde England, where fruitcake began, they didn’t have cranberries. [3] Sultanas, or golden raisins,…
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Tired of Thanksgiving leftovers? Here’s an idea to make them more interesting, layered salad-style. Make a fun lunch by layering Thanksgiving leftovers in your mason jars. We adapted this recipe from one created by Neens for Kings Hawaiian, our family’s favorite supermarket bread. If you’re out of any of the ingredients, substitute something else or…
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It’s Black Friday. When you get back from fighting the crowds, it’s time for a black cocktail. Trouble is, the well known “black” cocktails, like the Black Russian, actually brown. But there are options, including using the first three ingredients to color any clear spirit (clear liqueurs, gin, tequila, rum, etc.): Black vodka Black food…
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