Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
The Best Bread for Crostini + Spinach-Artichoke Dip, Ina's Baked Fontina, Greek Yogurt Ranch & More ππ
Dearest Friends, hello. I know Thanksgiving is the time to express our gratitude but I always find Thanksgiving comes and goes, leaving no time for reflection: no sooner are we packing up leftovers are we on to the next big feast, drafting menus and shopping lists, hoping to somehow get everything done in the few short weeks we have. It's exhausting! But there is so much to be grateful for, and these past few weeks, I've tried to keep a running list:
And dear readers, all of you: year after year, I find myself ever more grateful for your support and encouragement, your thoughtful comments and emails, and your kindness and generosity. Thank you. Iβm wishing you all the best for a safe and healthy New Year. I hope you get to spend NYE with people you love and lots of good nibbles and cheer by your side as you count down to 2025 π I've rounded up all of my favorite New Yearβs Eve recipes from drinks to dips in this post. Find some highlights below:
PS: If you plan on making crostini for NYE, you might want to make a loaf of focaccia sometime between now and then. Festive Appetizers for NYEβSpinach Artichoke Dip (... in a bread bowl πππ) βHomemade Ranch Dip with Greek Yogurt ... a favorite!
βIna Garten's Baked Fontina... a crowd pleaser! βSun-Dried βTomatoβ and Spinach Pestoβ βHow to Make Crostiniβ β3-Ingredient Sugared Cranberries...
... for all of your cheese board needs π
βCrushed Olive Dipβ
βAddictive Cheese Sticksβ
βCreamy Dreamy Homemade Hummus...
... topped with crispy chickpeasβ
β4-Ingredient Balsamic-Roasted Mini Peppersβ
βEndive Boats with Pear, Blue Cheese, and Candied Pepitasβ βThyme-Roasted Grapes with Homemade Ricottaβ βPickled CruditΓ© with Spicy Cashew Dipβ ββRaw Beet Dipβ βSimple Marinated Olivesβ βTangerine Spritzβ 5 Free Resources Available to You
PS: You're loving these Uglies!β |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
... to serve polenta under everything π (And to never leave the house without your fleece-lined leggings!) Friends, it's cold out there. Last Sunday, I made a pot of this simple black bean soup with those slow cooker black beans I mentioned in last week's newsletter, and it was so nice to have on hand for the first half of this week when I couldn't fill my body with enough hot foods and liquids to keep warm. When we finished the soup, I turned to Paula Wolfert's oven-baked polenta. Many of...
Friends, Hello! And Happy New Year π I have been meaning to create this video on how-to-save-your-recipes or such a long time. Nearly every month I get an email from someone asking: "Where are my saved faves?" Apologies to anyone who has found the saving process tricky. I hope the new video is helpful. This week I made two of my favorite recipes β sweet potato taco filling and slow cooker black beans β and found myself eating them together on repeat, often in bowl form like this: I hadn't...
Friends, it's here! The season of cinnamon buns and snow scones, egg bakes and breakfast cake, shortbread and rum balls, ham and mustard sauce, glogg and tangerine spritzes. My ham is currently thawing in the fridge, and early next week, I'll make my grandmother's mustard sauce, the condiment that steals the show every year. On Tuesday, I'll make an almond torte or orange and olive oil cake both of which keep well for days and are loved by all. I've included all of my favorite Christmas Eve,...