TIP OF THE DAY: Decorate Snacks With Candy Melts

With Easter coming, you may want to get a bit craftsy. We’re not suggesting that you mold your own chocolate bunnies, make rocher nests of almonds and chocolate filled with your own truffles, or take on homemade Peeps. Rather, just decorate some of your everyday favorite snacks with drizzled candy melts in seasonal colors. It…
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FOOD FUN: Easter Naked Cake With Chocolate Nest

In our first apartment, we began to bake Easter cakes. For years, we had a Nordicware lamb-shape cake mold. We baked a chocolate cake (a black sheep, as it were), frosted it in vanilla and covered it with white flaked coconut. One year, we out grew the lamb, gave the mold away and moved on…
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TIP OF THE DAY: Homemade Biscuits For Breakfast

We love to start the new year with homemade biscuits—a different type each year. This year, it’s ham and gruyère, with fresh chives.   THE HISTORY OF BISCUITS The word biscuit dates to ancient Latin: bis cotus, meaning twice baked. These words form the origin of biscotti: initially a hard food with a long shelf…
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TIP OF THE DAY: Holiday Champagne Alternatives

Whether for Thanksgiving, Christmas or New Year’s Eve, Champagne is a tradition in holiday homes; that is, holiday homes with means. Champagne, by far the most famous sparkling wine in the world, is in the highest demand. But can only be produced on limited acreage, the region of Champagne, in northeast France. The worldwide demand…
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TOP PICK OF THE WEEK: Australian Lamb

While Mom always served great meals, a leg of lamb was a special treat. It was the star of our yearly Easter dinner, served with mint jelly and sides of spring peas and roasted potatoes. When the folks from Aussie Lamb contacted us with the offer to try Australia-raised lamb, they didn’t have to twist…
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