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.
Friends, hello from Vermont, where green mountains and dogs abound! We arrived at my cousin's house yesterday evening with dinner in tow for 20 people: four baked pastas (assembled but not baked), large-batch Caesar dressing with many bags of Romaine, focaccia, and two almond tortes, which my sister, who does not like to cook or bake, whipped up yesterday morning. We baked the pastas upon arrival, assembled the salad while the pasta baked, and warmed the focaccia while the pasta rested. It...
Friends, good morning. As I type, snow is falling, the third time this week, and while I should not at all be surprised having lived in Upstate New York for a decade now, it's still, well, I don't know: disappointing? What is not disappointing is discovering that my favorite baked steel cut oatmeal can be made eggless (pictured above). As most of you know, I don't avoid eggs, but I often receive questions about replacing them in recipes, historically for allergy reasons but more recently for...
Friends, hello. This hot cross bun recipe has lived on my site for years and as with many of my bread recipes, it has been tweaked numerous times. When I made the buns last year, I remember thinking they were a little too sweet and dense, and while my family still devoured them, I couldn't help but tweak them one last time. In sum: I've reduced the sugar from 1/2 cup to 1/3 cup (gram measurements, of course, are included). I've added the zest of one clementine (or orange) and then,...