What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
While you might be done with the Christmas party circuit, it isn’t quite over yet. Whether you are hosting a New Year’s Eve party of your own or attending as a guest, I have the perfect party appetizer–Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts.
This is officially my new favorite coffee/breakfast/snack/anytime cake. It has a comforting heft to it. It will remind you of apple picking and old fashioned donut shops. The cake on its own is wonderful, but the crumb topping makes it swoon-worthy. You will eat every last crumb. Promise.
Who doesn’t love a seasonal sangria. The way I see it, it’s just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful.
Besides demystifying tamale making the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles. Post includes recipe for Alicia’s Mango Tamales.
These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.
At Christmastime in Hungary, THE holiday dessert that’s made in every household is Beigli, a rolled pastry, filled with either poppy seed or walnut filling. Here is a vegan version that’s tastes just as delicious as it’s non-vegan counterpart!