We're at the halfway point of the holiday week: three days past Christmas and three days until New Year's Eve. If you are celebrating at home and haven't planned the menu or the dish you're bringing, it is time to do so! The benefit of delaying until this point is that you now have four weeks of New Year's appetizers from which you can choose.
This week we are finishing the series with a trio of recipes from Todd English. These three appetizers offer a little bit of something for every nibbler: fish, produce, cheese. All of these dishes are
Posts Tagged ‘bread’
Lussekatter – Swedish Christmas Saffron Rolls
by TT on December 22nd, 2011 | Breads, Desserts, Recipes
This Thursday brings the final installation of holiday treat recipes from the WMG team. This recipe is courtesy of the newest member of our team, Jessica. Jessica joined us in November and writes about a variety of topics, including politics, holidays, fitness, gadgets, and outdoor activities.
These saffron buns are a traditional Swedish dish. Jessica explains, "This is a traditional Swedish baked good served during the month of December. It is based on the holiday St. Lucia, on December 13th, but can be found on Christmas tables as well. It is not very sweet, but makes a nice roll to
These saffron buns are a traditional Swedish dish. Jessica explains, "This is a traditional Swedish baked good served during the month of December. It is based on the holiday St. Lucia, on December 13th, but can be found on Christmas tables as well. It is not very sweet, but makes a nice roll to
Pumpkin Loaf
by TT on December 8th, 2011 | Breads, Recipes
Last Thursday I shared my family's recipe for Almond Cookies. As I was considering what family recipe I should share next, I decided it would be more interesting to share recipes from other members of the Wasabi Media family. Today, I am pleased to share a recipe from an Associate Editor, Jane Wangersky.
Jane has been with Wasabi Media Group since early 2009, making her one of the first ten team members. At that time Jane worked as a columnist who specialized in articles on animals, books, travel, and humor. Since then, Jane has been promoted to the role
Jane has been with Wasabi Media Group since early 2009, making her one of the first ten team members. At that time Jane worked as a columnist who specialized in articles on animals, books, travel, and humor. Since then, Jane has been promoted to the role
Blackberry Bruschetta
by TT on August 10th, 2011 | Appetizers, Recipes
We are fortunate to have wild blackberry bushes in our backyard. However, most summers there aren't that many berries on the plants. In fact, there usually are only enough for the kids to pick and eat. Of course, I'm not going to complain about kids thinking that blackberries are a special treat.
This year was different. Between finding a larger crop available, traveling for a week-long family vacation, and having kids who are busier this summer, there was a huge quantity to be picked this past Sunday. So, it was with great delight that I realized not only would there be
This year was different. Between finding a larger crop available, traveling for a week-long family vacation, and having kids who are busier this summer, there was a huge quantity to be picked this past Sunday. So, it was with great delight that I realized not only would there be
Tuscan Kitchen, Salem, NH
by TT on July 29th, 2011 | Chef Interviews
Walking into this restaurant is much like walking into a kitchen. If you visit the lower level, you can watch by windows through which you can see the pasta and bread being made. On the first floor, you are able to see the brick oven in which many of the dishes are baked. With the smell of garlic, tomatoes, and freshly baked bread, it smells like you're right at home.
I was able to speak with Tuscan Kitchen's owner, Joe Faro, and chef/partner, Jim Rogers, to learn more about this amazing restaurant.
TT: With all breads and pastas made fresh,
I was able to speak with Tuscan Kitchen's owner, Joe Faro, and chef/partner, Jim Rogers, to learn more about this amazing restaurant.
TT: With all breads and pastas made fresh,
