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Eating In

Simple Steps To A Zero-Waste Kitchen: Make Your Own Reusable Dish Scrubber

We're dishing the dirt on reusable sponges.

How to make your own sponges

If your first reaction was “ew,” I’m right there with you. I’ve taken several steps towards a zero-waste kitchen in my home, but I couldn’t get past the ick factor of kitchen sponges. They're smelly and squishy and full of food bits. And who wants to think about dirty dishes unless you’re actually doing the dishes?

But having a low-waste kitchen is important to me, and I feel uncomfortable about the rate at which we use and discard our dish sponges. I decided it’s time to give this reusable-sponge thing a try.

  • May 4, 2018

Coffee-Rubbed Flank Steak With Porter-Molasses Pan Sauce

Coffee isn’t just for your morning cup, or your favorite ice cream flavor. It can also lend a boost to savory dishes, working especially well with red meat and pork. In the spectrum of tastes, coffee technically falls into the bitter category, but the right application can easily tip the balance to umami. Coffee has hundreds of chemical compounds that work to transform whatever they’re applied to. They impart flavor, act as a tenderizer, and contribute antioxidants.

Apple-Pear Cobbler With Lemon-Cornmeal Biscuits

Amy Traverso from Weekends with Yankee shares the recipe from The Apple Lover's Cookbook, a love letter to classic New England recipes and using apples in the kitchen.

Apple-Pear Cobbler recipe

Amy Traverso, senior food editor at Yankee magazine says, "you know you have a good dessert when, after spending all day in the kitchen developing it, you still choose to eat another serving instead of a proper dinner."

  • April 5, 2018

Upgrade The Table With These Five DIY Party Ideas

It's a celebration, after all!

DIY Party Ideas

I love a good dinner party: a homemade meal, delicious drinks, an intimate setting where you can actually hear what's being said, impressing friends without ever having to leave the house. What could be better? 

Oh, it can totally get better. Your dinner party may last three or four hours, but your crafting party in preparation could last all week! 

  • March 24, 2018

Simple Steps To A Zero-Waste Kitchen: Make Your Own Reusable Produce Bags

Reducing kitchen waste starts at the grocery store.

If your household is like mine, most of the trash waste is generated in the kitchen. By now, my family has figured out a way to shop for the just right amount of food each week so that nothing goes bad before we get around to eating it. But there still seems to be an endless stream of garbage, primarily in the form of food packaging. The more environmentally-conscious I (and the rest of the world) become, the more troubling it is to me how often we take out the trash and recycling, and how short-lived each packaging's use is.

  • March 15, 2018

Celebrate The Academy Awards With Red Carpet-Worthy Cupcake Toppers

On a night when everyone’s dressed to the nines, your cupcakes should be too.

Celebrate the Academy Awards with Red Carpet-Ready Cupcake Toppers

On Sunday, March 4, the cast and crew from the greatest movies of 2017 are lining up on the red carpet for a chance to take home an Academy Award®. I, for one, have no hope of winning any accolades in my local friendly Oscars® pool, so I’m counting on these cupcake toppers (inspired by the Oscars statuette!) to clinch my Academy Award. 

Whether you’re all dressed up to watch the Oscars with friends or watching in your PJ's from the comfort of your couch (I'm not judging!), get your dessert red carpet-ready with these easy-to-make cupcake toppers!

 

  • February 23, 2018

Butternut Squash Soup Is A Favorite On A College Campus. Here's How To Make It.

Tufts University’s dining program consistently ranks among the best producers of college food in the country, featuring local produce, international cuisine and their kitchen staff’s creativity. And they've got a decades-old stalwart that couldn’t be easier to make at home. 

Butternut Bisque with Ginger from Tufts University

College dining hall food has struggled with a dismal reputation for decades, but as competition in the higher education space heats up, college food programs have risen to meet the demand for fresh, local, delicious and healthy food.

  • February 20, 2018

Three Easy DIY Projects To Glam Up Your Dinner Table This Valentine's Day

Add some spice (and a personal touch!) to your dinner table this Valentine's Day.

3 Easy DIY Projects for Valentine's Day

These days, you'd be hard pressed to find me out on the town looking fancy on Valentine's Day. And when the holiday falls on a Wednesday? Yeah, not happening.

Don’t get me wrong—I’m a BIG Valentine’s Day fan. I’m quick to dismiss any suggestion of a greeting-card conspiracy in the face of an opportunity to hit life’s pause button and show the people that I love how much I love loving them. And as a card-carrying crafting addict, it’s a perfect excuse to make it look like Pinterest threw up all over my dinner table. 

  • February 9, 2018

Bubbly Cocktail Recipes For Your New Year's Party

Looking forward to toasting in the New Year, but cocktails are more your scene? Don't worry, we've got you covered.

Bubbly Cocktail Recipes

There may be only a few days left before the end of the year, but there’s one heck of a party between now and then. When it comes to sipping and celebrating, bubbles can’t be beat. Nothing screams party more than the popping of a cork and the glasses of effervescent fun that follow.  

There are plenty of ways to bring bubbles and booze together in combinations that are easy to make, and even easier to sip. Here are some of our favorites.

 

  • December 27, 2017

Classic Appetizers For Your Next Holiday Party

The hosts of generations past knew how to throw a party. Bring back these retro hits for your holiday gathering.

Classic Appetizers for your Holiday Party

Devils on horseback

Also known as bacon-wrapped dates, Devils on horseback are dead simple and incredibly delicious - far more than the sum of their parts. And they sure know how to scratch the itch for salty, sweet, nutty, crisp and chewy all at once.

Makes 20

Ingredients:

  • December 7, 2017

Six Ways To Repurpose Thanksgiving Leftovers (That Aren’t A Sandwich)

Even with a mountain of containers and an army of guests to off-load leftovers onto, most hosts will still end up with extras for days. And while the Thanksgiving sandwich is a thing of beauty, it can start to feel stale after day three. Here are some fresh ways to mix and match your holiday bounty into meals you’ll be thankful for.

Thanksgiving leftovers

Quiche (pictured above)

Got an extra pie crust you didn’t use when you found out Aunt Myrtle was bringing three pumpkin pies? Quiche is the ultimate receptacle for all of the bits of turkey, awkward amounts of vegetables and herbs, extra eggs and cream and the cheese left on the board from cocktail hour.

The fillings in this recipe are merely suggestions. Feel free to throw in anything you desire, as long as you leave a bit of room for the custard. Serve warm, cold or room temperature with a small salad for a delightful lunch.

  • November 27, 2017

Stuffed Pumpkins For The Thanksgiving Win

Looking for something new — but also easy to make — to add to the holiday table? This is your recipe.

Stuffed pumpkins for Thanksgiving

Each Thanksgiving my family descends on my aunt’s home in Canton. Between sixty and seventy of us spend the day chatting, drinking my uncle’s killer spiked eggnog, and eating the entire day away.

My Italian heritage means there is course after course of amazing food. It also means everyone contributes something to the table. I bring a pumpkin.

  • November 16, 2017

There's Booze In These Soups (And We're Not Mad About It)

As the weather turns colder and the days get short, this is the perfect time to add a little kick to those bowls.

boozy soups

The foliage is gorgeous. The nights are crisp. Halloween and Thanksgiving come around. With the exception of tons of raking and bagging leaves, autumn is pretty awesome.

High up on my list of reasons for the season is the food we can enjoy now the heat of summer is behind us. Don’t get me wrong, I adore picnicking and barbecuing (which I do year-round anyway), and dining al fresco is still my favorite way to go.  I’m just saying autumn is a great time for recipes that otherwise might be too intense for hot days and nights.

  • October 19, 2017

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