Easter is rapidly approaching, which can only mean one thing… it’s Peeps season! The first order of business when receiving a box of Peeps is to eat the entire box in one sitting. The second order of business is to order more Peeps and then get creative. For every box we consumed, we decided to create one unique Peeps creation that celebrates the season….
A pretty flower arrangement can brighten a room, dress-up a dinner party, and of course, make your mom smile. We asked our flower expert, Saralyn Revello, for her go-to spring flower combinations and expert advice on floral arrangements for Mother’s Day.
Here are her picks:
Why They Work: One word, monochromatic! Flowers within the same color family with different textures really work well together. Monochromatics brighten up a room without looking mismatched….
There’s no better spring dessert than strawberry shortcake. The fluffy, yet crunchy, biscuits that melt in your mouth, the luscious berries that ooze juice, the… okay we’ll stop now. …
I love to make fish soups and like with most things I cook, I try to let the ingredients dictate what I will be cooking. Recently, our fish department had some gorgeous red snapper so I went for it. I decided to combine my love for spice and Lebanese and Arabic cuisine to make up a fish soup.
Though this cuisine usually uses yogurt, I decide to use crème fraiche since yogurt is tricky and can easily curdle. Crème fraiche provides the tang and acid of the yogurt, with none of the complexity of dealing with the delicate cooking.
The beautiful thing about soup in general is that it is all about love- truly you can judge a good cook by their ability to make a soup (and a salad but that’s a different post!). Take the same care with soup as you would with anything you are cooking (ingredients, seasoning, doneness, viscosity, depth, etc.). Soups are generally NOT a quick thing to cook (be suspicious of soup recipes that equate quick with good), but the payout is generous, and usually worth at least two meals, depending on how many people you are feeding.
This recipe should feed about 6-8….
Are you getting together with family and friends for Easter or Passover? If so, we’ve put together some fun recipes to enjoy before or after your Easter egg hunt (decorated deviled eggs) or at the Seder table (tuna boats).
For Easter, how about decorating eggs – on the inside? With our “Mild Mannered Deviled Eggs” recipe below, you and the kids can have fun making bunnies, funny faces, and more. If you don’t mind colored egg whites, you can even use up your excess Easter eggs.
Keep this activity child-safe by having the adults do the knife work while the kids can have fun piping the yolk mixture into the egg halves, applying the decorations, and using floss or thread to ‘cut’ the egg in half. …
When you’re a cheese wiz — like our cheese and specialty foods buyer, Ken Blanchette — late spring and early summer mean a delicious seasonal flavor shift for many fresh cheeses.
But you don’t have to be an expert to get excited about fresh spring cheeses!
Read on to learn about Ken’s early-summer cheese favorites (both local treats and imports), score two affordable wines for perfect spring-cheese pairings and learn a little more about why eating seasonal cheese is so exciting….
And it’s an exciting time to love veggies, because the spring season’s bounty is here. Delicate, first of the season, limited-availability vegetables have finally arrived, just as my palate is ready to come out of hibernation, too.
While there are a number of exciting spring vegetables to explore, three of my favorites that have me daydreaming about getting into the kitchen are wild fiddlehead ferns, baby purple artichokes and wild ramps….
Derby Day is a time for big bets, bigger hats and tasty cocktails. Fashion is high and the expectation of a derby-themed cocktail is higher.
Here is a duo that should cover your bases for a party scenario that often encompasses an array of taste preferences.
First, we tip our hat to a perennial all-star: The Mint Julep is the quintessence of Derby Day imbibing with a permanent place in America’s liquid history. …
Well friends, if recent weather is any indication, it seems that it’s starting to feel a lot like Spring (finally)! And if winter’s lingering melancholy weather kept you out of the parks and out of the gym (and who could blame you), then welcome to a new day!
The sunshine and kinder temperatures are perfect for jogging, rekindling a relationship with a hula hoop or jump rope or simply skipping across a field.
Along with a balanced diet, regular exercise is essential for maintaining a healthy weight, strong muscles, joints, and bones and for lowering your risk of the big three chronic diseases in America: heart disease, cancer and stroke. (Plus, it just feels good!)…
I can still remember my first taste of raw fennel.
I had yet to reach the age of happily consuming vegetables (and broccoli only served to amuse me with its tree-like appearance), but here was a crunchy vegetable that looked a little like celery and… TASTED A LOT LIKE CANDY! One crisp, licorice-scented bite and I was hooked.
Once I started cooking on regular basis, my childhood appreciation of fennel’s sweet flavor developed into a deep, abiding love.
It might seem silly to declare my devotion to foeniculum vulgare, but I find fennel to be such an engaging ingredient. This singular vegetable develops a variety of characteristics based on different preparations, and it brings its distinct flavor to whatever I’m preparing.
Since fennel offers a hint of spring before most of the real spring vegetables arrive, now’s a great time to experiment with a few tasty ideas… both raw and cooked. …