Not really into green beer? How about a Basil Gimlet. Sounds good to us. This recipe is adapted from Spoonbar in California. Ingredients: 5 large basil leaves 1 1/2 ounces gin 3/4 ounce fresh lime juice 1/2 ounce simple syrup Preparation: Put 4 basil leaves in cocktail shaker and press gently with wooden spoon. Add gin, lime juice and simple syrup. Fill shaker with ice, shake and strain into a chilled glass. Garnish with last basil leaf. Credit: New York Times
Most everyone loves lemonade, so here is a recipe courtesy spoonforkbacon for a grown-up version of this pink lady. Make a huge batch for your BBQ or picnic and sit back and enjoy. We hope you have a safe and fun holiday weekend!
Victoria Amory, cooking and entertaining expert, has four gourmet cooking sauces available now on hsn.com. Today she shares three unique recipes for her tomato and orange cooking sauce. This month Victoria also launched soups and entrées on hsn.com, so you can simply purchase her ready-made foods and your guests will think you are a gourmet chef (We love this!). Make sure to pick up Palm Beach Entertaining too, a book Victoria co-authored. We bet you’ll love it as much as you love her recipes and foods.
Every Friday in April, celebrated cook and TV personality, Victoria Amory, has been sharing recipes for her new gourmet cooking sauces available on hsn.com. Last week Victoria also introduced soups and other dishes like chicken parmesan. With all these prepared foods now available it’s like having Victoria come to our home and cook for us personally! We love it!
Oh my god, how absolutely beautiful…is what I thought when I saw these photos from photographer Andrea Gentl. If these photos don’t take your breath away this morning, then I think maybe a cup of coffee is in order. This week Andrea posted these photos on her blog Hungry Ghost Food and Travel along with the recipe to make Sakura tea. She explains that Sakura tea (or Salted Cherry Blossom Tea) is often served at weddings in Japan. Andrea graciously allowed me to share some of her post below (so keep scrolling down!) For even a few more … Read more
With Easter this Sunday we thought we’d share a fun recipe today from Donna Hay- her Chocolate Easter Eggcups. Let us know if you make them and send us a picture if you do! Directions:
Susan Spungen is unbelievably talented. Susan is a cook, food stylist, recipe developer, editor and author. I had the pleasure of working with Susan at Martha Stewart Living (Susan was the founding food editor for Martha Stewart Living). I even got a chance to collaborate and cover her brother’s wedding for the magazine at the iconic Rainbow Room- with a dream team of Susan, floral & event designer ,Michael George and cake baker Ron Ben-Israel. After MSLO, we kept in touch and I’d run into Susan here and there in the city and even on a set… like the … Read more
Maple Chocolate Pudding with Bacon Spoon Recipe (courtesy Vosges Haut-Chocolat) This sensuous and sizzlin’ appetizer marries the savory and salty taste of crispy bacon with the sweet, rich taste of maple pudding with a hint of vanilla. These are wonderful hors d’oeuvres for breakfast and dinner, and they’re perfect for entertaining. – Katrina Markoff, Founder, Vosges Haut-Chocolat Prep Time: 10 min | Cook Time: 50 min.
I am loving this site that I found called Daisy’s World (.net). Bacon has become so popular in foods over the past couple years and this is a traditional pairing of flavors. Daisy’s site is clean and clear in design and the photographs are really beautiful that accompany the recipes. She has several bacon recipes… her bacon macaroni looks delicious too! Visit Daisy’s site for all original recipes and content, but I’ve shared the bacon and zucchini tart recipe here to save you time. Let me know if you try it! -Lynn (Note: as usual I’ve selected the names of Read more
My baking sleuth Rachael has done it again.. she found a wonderful banana bread recipe to try. We tested it out yesterday and we loved it! So I thought I’d share it with you this weekend. Happy Baking! – Lynn Here’s the recipe or go directly to Rachael’s recipe source: simplyrecipes.com (Please Note: if you want to sign up for a recipe box you will have to go directly to the simple recipes site, this and the print button you see are only linked through their site)
