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.
Hi Friends, Nearly every other week, I make a batch of these slow-cooker chickpeas, and I am always astonished by how delicious they taste straight from the pot: perfectly cooked and seasoned, all for about five minutes of effort. In the winter, those chickpeas often become this curry or these taco bowls, and in the summer, I dress them with this cilantro-lime vinaigrette or toss them into this favorite chopped salad. My latest favorite use for them is in this herby tabbouleh-inspired salad,...
Hi Friends, When I read Susan Spungen describe this pan as her βride or dieβ grill accessory in a recent newsletter all about grilling, I ordered it immediately. It worked perfectly for these turkey burgers, which are very wet and prone to sticking/sliding through grill grates: I've since ordered two more for Father's Day gifts along with this bean spoon, which is back in stock, and which I just love. It's thrilling scooping beans out of a pot with an oversized spoon! If you're still looking...
Hi Friends, After dining at Ops in Brooklyn several summers ago, I returned home dreaming about the salad, the sole salad on the menu, an artful arrangement of Little Gems and radicchio drizzled with a roasted red pepper dressing. Ops, I learned, uses a mix of peppers, several vinegars, and herbs in their dressing, and I worried recreating it at home would be a challenge. Much to my surprise, it was not, thanks to the roasted red peppers, which lend so much depth of flavor on their own β both...