November 7th, 2010 - Barbara Feiner
Hosting a formal holiday dinner with multiple courses?
Follow these place-setting rules from the pros:
- Always work from the outside in. The fork on the extreme outside is the one used for the first course. The same applies to glassware and cutlery.
Read More:How to Set a Formal Holiday Table
September 14th, 2010 - Barbara Feiner
If you’re like me, you pay close attention to reports of foodborne illnesses, including salmonella, listeria and E. coli outbreaks. You also check your refrigerator and pantry for recalled foods.
But according to a recent survey, American consumers continue to make basic food-safety errors at home. We’re doing either too much or too little, say researchers from Ann Arbor, MI-based NSF International, a nonprofit public health and safety organization.
“Food safety is everyone’s responsibility, and consumers need to put added attention around food-safety practices in the home,” says NSF home safety expert Cheryl Luptowski. “Learning, understanding and changing food-safety behavior through simple everyday practices will make a substantial difference in reducing the incidence of foodborne illness in America.”
Are you guilty of the following behaviors?
Read More:American Consumers Practice Inconsistent Food-Safety Behaviors
May 4th, 2010 - Barbara Feiner
Whether you’re celebrating Mother’s Day with a home-cooked brunch or taking Mom to her favorite restaurant, start the celebration with this trendy cocktail.
Cilantro, ginger and lime add an exotically flavorful flair. Prep time is only 5 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
Write a special toast for Mom, and you’re good to go!
Cilantro Lime Fizz
Makes 2 servings
1/4 cup fresh lime juice
2 ounces gin
1 tablespoon fresh cilantro leaves (without stems)
1/4 teaspoon pure almond extract (not imitation extract)
1 cup ginger beer
Fresh cilantro sprigs
- Mix lime juice, gin, cilantro leaves and almond extract in a cocktail shaker with a muddler or wooden spoon, until cilantro is crushed.
- Add 2 cups ice cubes; shake until well mixed and chilled.
- To serve, strain over ice cubes in highball glasses. Fill glasses with ginger beer.
- Garnish with cilantro sprigs.
Recipe and photo courtesy of McCormick
Read More:Cilantro Lime Fizz
January 30th, 2010 - Barbara Feiner
Whether you’re snacking during a football game or relaxing in the company of friends, bring a touch of the Mediterranean to the occasion with today’s nibble-ready recipe.
Prep time is 15 minutes, and all of the ingredients should be available at your local natural and organic food store.
Serve with an aromatic Pinot Grigio, fruity Chardonnay or richly flavored Cabernet Sauvignon.
Note: You may also top a salad with these spicy olives.
Spicy Marinated Olives
Makes 1 dozen appetizers (about 2 cups olives)
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar or champagne vinegar
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon crushed red hot pepper flakes
1 bay leaf (optional)
2 cloves garlic, minced
2 cups drained black olives (or the olive assortment of your choice)
- Toast coriander and cumin seeds in small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.
- In jar with tight-fitting lid, combine seeds and remaining ingredients, except olives. Cover; shake well.
- Add olives; cover and shake well to coat olives with marinade.
- Refrigerate at least 2 hours or up to 1 month before serving. Serve at room temperature with wooden picks as appetizers or add to tossed green salad.
More Olive Recipes from Our Blog
- Green Olive Salsa
- Green Olive Cheddar Dip
- Olive-Stuffed Goat Cheese Bites
- Grilled Flatbread with Olive, Orange and Fennel Relish
- Marinated Olives
- Greek Pasta Salad
- Spanish Olive Drizzle
Recipe and photo courtesy of Lindsay Olives
Read More:Spicy Marinated Olives
August 22nd, 2009 - Barbara Feiner
Outdoor entertaining, whether you’re hosting a summer cookout or a fall brunch, should focus on celebrating good times with family and friends—not worrying about what to serve.
You can prepare cold appetizers, salads and side dishes in advance. They’re an easy way to add flavor without turning up the oven’s heat.
Here are some outdoor entertaining tips to make guests happy and your life easier:
- Go Organic. Use fresh, seasonal, organic ingredients. Your guests will appreciate big flavors that won’t weigh them down.
- Gather Round. Set up a chips-and-salsa bar. It’s a great way for guests to mix and mingle. Try yesterday’s recipe for Black Bean and Corn Scoops, an alternative to traditional salsa. Guests will also enjoy Tomatillo Salsa, Granny Smith Guacamole, Charred Red Onion Salsa and Fiery Fruit Salsa.
- Bowl Them Over. Add a festive touch with brightly colored serving bowls and plates.
- Made in the Shade. Some guests are sensitive to heat and sunlight. Make sure an indoor room is available for cooling off. If you have a large gathering, consider renting a tent or setting up chairs and tables under a shady tree.
- Keep It Cool. Chill empty plates and glasses before giving them to your guests. This will help keep foods and beverages cold.
Tips courtesy of Tostitos
Read More:5 Outdoor Entertaining Tips