Toothsome bucatini in vibrant marinara. Clams and mussels in garlicky broth. Red sauce, white sauce. Brodo! A nice glass of vino and, of course, some dreamy focaccia to scoop up whatever's left. Oh, and some boozy tiramisu and crunchy cannoli, too. When it comes to comfort food, it's exceptionally hard to top Italian cuisine, whether it's rooted in Old World tradition or East Coast diaspora.
Illustoria is a print magazine for creative kids and their grownups. The magazine celebrates visual storytelling, makers, and DIY culture through stories, art, comics, interviews, crafts, and activities. This high-quality triannual publication is geared toward readers ages 6-12 and the young at heart. Illustoria is the official publication of the International Alliance of Youth Writing Centers, publishing writing and art by young people alongside accomplished professionals.
The taste of a fresh, juicy strawberry is incomparable. When these delicious berries aren't in season, you might think you're out of luck, but thanks to the technology of freeze-drying, you can still enjoy your favorite tastes and glean much of the same nutrients in a crunchy and more compact format. You should always keep freeze-dried fruit in your pantry for snacking, cooking, baking, and more. And crushed freeze-dried strawberries are a perfect complement to elevate a number of different desserts.
When it comes to throwing parties, the world falls into two quite distinct camps: those who love to do so, and those who would rather do almost anything else. Getting organised early is key, and finding a few delicious recipes to start the proceedings will amuse your guests while you try to keep the show on the road. Fennel, lemon and smoked paprika almonds Photograph: Yuki Sugiura/The Guardian
The holiday season brings plenty of reasons to gather in San Jose, and one standout option awaits at Signia by Hilton San Jose. The hotel's Fountain Restaurant hosts a special Christmas Day buffet on December 25, offering a relaxed way for families and friends to savor the day. This experience focuses on high-quality dishes that highlight seasonal flavors, all without the usual kitchen duties at home.
The American South is dotted with cities celebrated for their food specialties, from New Orleans to Charleston, Nashville, and Miami, and their stellar reputation attracts domestic and international visitors alike. Artisan coffee shops, lively dive bars, and soul food and seafood restaurants abound there, but so do top-tier bakeries that offer bliss in every bite. There are so many scrumptious baked staples to try in the South, such as pies, cobblers, hummingbird cakes, king cakes, beignets, biscuits,
Cooking a new recipe for Thanksgiving is a risk. An uncle might complain. An aunt might forbid it. The recipe could take longer than expected. Chaos ensues. Straying from tradition can also feel emotionally loaded. But it's worth it to try something new, especially if you're a first-time host looking for your own version of Thanksgiving. Here are our Food staff's tried-and-true Thanksgiving keepers. With these recipes, you're in good hands.
Trader Joe's cookie game is strong, so it's always tempting to try new varieties. However, one product that we go back to time and time again is TJ's All Butter Shortbread Sandwich Cookies with a Raspberry Filling. It starts with two rich and buttery shortbread cookies. While some shortbread cookies - especially store-bought ones - can be on the crumbly end of the spectrum, that's not what you get here. They're hard, yes, but they have some give to them,
For the generation that grew up in the '90s, it can feel like it was worlds apart from how we live in the present. Steeped in nostalgia and a general sense of optimism about the world, it was the decade that holds good, or perhaps romanticized, memories of a time gone by. Along with the music, the style, and the retro technology that marked the '90s, the food also played a huge role in so many of our memories.
2. A 24-pack of macarons because is a Girl Dinner *really* complete without *INHALES* chocolate, vanilla, caramel, hazelnut, espresso, pistachio, raspberry, and cassis-flavored sugary goodness to top it all off? I think not.
The fall dessert menu includes a caramel upside-down cake, the best banana pudding ever made (my words), a plant-based mocha cookies & cream cake, cookie butter brownie bars, a pumpkin swirl crunch mini Bundt, a coconut pineapple cake slice, chocolate Boston cream pie, and the otherworldly guava chiffon cake that was the calling card of H&P's San Jose business a few years back.
Executive chef and partner Craig Koketsu is behind the wheel, steering a menu that fuses regional Mexican flavors with playful detours through California and Texas. Dishes aren't shy on spectacle: Lobster al pastor arrives slicked with achiote-chili butter and pineapple pico de gallo, while the long-bone short rib quesabirria dares you to build your own tacos with blue corn tortillas and dunk them into consommé poured tableside.
Potatoes are one of the vegetables you should be adding to your baked goods. This is because when unseasoned, they have a pretty neutral profile, so they won't add actual flavor or steal the spotlight from chocolate, cinnamon, or whatever your dessert is. But they will greatly elevate texture. They hold onto moisture, so in a cake or bread, they ensure a moist, never-dry consistency.
Cheryl's Cookies is making celebrations a little sweeter this year with 10% off any online purchase. Use code 10COOKIE at Cheryl's website to redeem the deal. From cookie gift tins to gourmet boxes, it's the perfect excuse to stock up.
