TIP OF THE DAY: Try A Servings Planner

If you’re like us, you never know exactly how much food to make, so you make—much too much. In our family, one of the greatest social sins is to run out of food. This year, we’re using this servings planner from Whole Foods Markets. Just enter the number of guests, and the tool will calculate…
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TIP OF THE DAY: Spring Salad Bouquet

We found this spring salad (photo #1) on the social media pages of the New York City outpost of Catch seafood restaurant (a charming spot with a roof deck for alfresco dining). The salad is no longer on the menu, but it looked so festive we had to make it for ourselves. The ingredients: Beets:…
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HAPPY EASTER

The tulips in the garden Are wearing yellow hats; The pussywillows by the brook Have fur like any cats’. The bee is honey hunting; The robin’s chirp is gay; And all the world is singing, “Oh, happy Easter Day!” –Author Unknown       Wishing all celebrants a joyous and delicous Easter.   Photo courtesy…
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RECIPE: Robin’s Egg Cheesecake

For spring, we love a “robin’s egg” cake: a speckled exterior, garnished with some chocolate Easter eggs. Last year we made this Speckled Egg Malted Milk Egg Cake. This year, McCormick sent us a speckled cheesecake recipe, developed by Amanda Rettke of I Am Baker. For step-by-step photos and a video, visit Amanda’s recipe page.…
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RECIPE: Carrot Cupcakes with Cream Cheese Frosting

[1] and [2] Mini carrot cupcakes are a lighter version of dense carrot cake (photos courtesy Kraft). [3] Shred extra carrots and add them to a salad (photo courtesy Stylepresso. [4] Lactose intolerant? Use Green Valley Organics’ lactose-free cream cheese. You can also substitute ghee for butter, at a 1:1 ratio.   Yesterday we made…
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