Tag: new year

New Year’s Day Sweet Potato-Coconut Soup

New Year’s Day Sweet Potato-Coconut Soup

Inspiration strikes, and an easy, warming Sweet Potato-Coconut Soup (with vegan option) is the result.

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Ring In the New Year with Gluten-Free Booze!

Ring In the New Year with Gluten-Free Booze!

| December 28, 2010 | 2 Comments

It’s almost New Years Eve, and you know what that means — a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn’t mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.

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New Year’s Buckeyes

New Year’s Buckeyes

| December 27, 2010 | 0 Comments

Megan Gordon’s New Year’s tradition: choose your lucky food! This year it’s Buckeyes, the favorite Southern candy made with simple ingredients like peanut butter and chocolate.

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A Sweet Year: Plum Cake for Rosh Hashanah

A Sweet Year: Plum Cake for Rosh Hashanah

| September 6, 2010 | 4 Comments

Make it a sweet year with this easy and delicious plum cake for Rosh Hashanah, the Jewish New Year.

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2010: The Future in a Cup of Coffee

2010: The Future in a Cup of Coffee

| January 1, 2010 | 7 Comments

See these Greek coffee grounds? They just told me my future.

I am sitting here, wired and edgy from two cups of the stuff, trying to let my mind become open to what the residue left behind is trying to tell me.

And I am not entirely sure what to make of it.

Of course, there are a lot of people who might not know what I’m talking about, since I have encountered a hell of a lot of people who don’t even know what Greek coffee is, let alone what Greek coffee can tell a person.

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Lucky Pork

Lucky Pork

| December 28, 2007 | 0 Comments

This is a recipe taken (but is not exactly duplicated) from a cookbook I worked on several years ago called New England by Molly Stevens, which was part of a series called New American Cooking by the folks at Williams-Sonoma. I was the food styling assistant on this book and was initially disappointed that we didn’t photograph this recipe. Given the rather monochromatic nature of this dish, I now understand the wisdom of that decision. What this dish lacks in color, it definitely makes up for in flavor. It’s seriously good.

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