Trends Past Trends Future

 This was an interesting year food wise. There was hot honey and sleepy girl mocktails. Fast foods combat each other with cheaper prices. These were some fo the trends in the year past. What will 2025 bring in?

Hot honey was everywhere, from iced tea to a dip for anything chicken.It's an easy make.Take regular honey, preferably a wildflower kind, add crushed hot pepper flakes and just a tiny splash of apple cider vinegar to cut all that sweetness. You can simmer it on a stovetop or just hear it int he microwave for a few minutes. Add it to everything. it kick;s up a bland buttercream and makes for an exciting rib sauce. As for the sleepy girl mocktail.Use tart cherry juice which facilitates sleep,magnesium and some seltzer.Mix and drink. This is perfect for those sleepiness nights and can help in destressing. Fast food giants like Wendy'd and McDonalds's lowered their prices in competition with each other. This will continue until the summer. Taco Bell joined the nugget competition with their chicken nuggets and covered them with tortilla chips. They're bigger than McDonald's and according to some Tiktokker's tastier.

What's ahead in 2025? it will be a year of sauces.Chipotle's viral vinaigrette will be gracing salads. This is a mix of red wine vinegar ,honey oregano and garlic along with chipotle peppers in adobo sauce. This is the perfect lift for any salad. Ranch dressing will still be number one but there will be variations.There will be pickle flavorings along with chimichurri. Fruits will have new flavors.It all started with cotton candy grapes. Strawberries will surprisingly have more flavors. Your next bite into one may be one filled with pineapple, peach or passion fruit mixed with the juicy berry flavor. These will also be higher in nutrients and vitamins too, given that they'll be grown on more organic soil.Hospitality will also be big in the new year with  friendship oozing out of hotels and restaurants. There will be shorter menus and comfortable menus. Value and deliciousness will be important as more and more places offer workers a more reasonable work/life balance.

It's time to ring out the old trends and ring in the mew. 2025 will be interesting and flavorful. Every bite and sip will be intriguing.

Nibble In The New Year

 New Yea'rs Eve demands party food even if it's a party of one. Think fun appetizers and hors'douevres  for a fun ringing in to the New Year.. You can have a wide variety of bites from a mini charcuterie to saucy dippables .It's up to you to decide.

One fun thing is to create a charcuterie or sea-cuterie board. It doesn';t have to be grand. if there's only three or four  - or even two then think a good salami sliced along with slices of prosciutto and mortadella. Have slices or cubes of cantaloupe for a lovely savory - sweet flavor, along with  rounds of toasted Italian bread, crackers, olives and sun dried tomatoes in oil. I would also  include cubes of mozzarella and Parmesan too for fun snacking. A sea-cuterie can have chilled shrimp with  sauce along with crab cakes  You could include herring - a German tradition of ensuring good luck for the New Year along with anchovy fillets. Rice crackers wouldn't go amiss here. You could also have slices fo brown bread for the herring and Italian or zFrench bread for the anchovies. If you want to add canned salmon along with tuna in olive oil ,do that too.It's your board  so have fun with it.A cheese cuterie board is also fun too. Try different varieties of cheeses from Edam to Gouda. Have the centerpiece baked Brie in puff pastry. With this have apple and pear slices and various breads and jams that will go with the fromages.

Hot bites are always welcomed. Air fryer wings and /or drumsticks are perfect nibbles to ring in 2025. have them just oiled and then salted and peppered. These are the best. crispy and fried  and then dipped into a variety of sauces. Have little ramekins filled with barbecue, lemon  butter, and honey mustard.  Serve with little scoops of macaroni and potato salads. These with the chicken actually make for a filling meal. Mini or English muffin pizzas also make for tasty appetizers. These are so easy to assemble and then bake in whether a toaster oven or an air fryer. if there;s more than two people then set up a  toppings bar. Have olives  ,pepperoni,  sliced mushrooms and anchovies. Another fun idea is a basket of fresh from the oven garlic knots . You can get already made pizza dough or make your own. If you're making your own , the give the dough and hour to an hour and a half to rise. These can be baked in either the oven or air fryer. You can sprinkle a bit of Parmesan in for more flavor.  You could have a plate of olives or artichoke hearts as a nice accompaniment.

I'ts New Year. Ring it in with tasty nibbles. They can be cold or hot, but make sure they're delicious.

Between The Holidays

 These days between Christmas and New Year should be easy. No work. Sleeping in. Cooking should be easy too. Think air fryer and microwave dishes that are simple to make. 

I found this with all Lidl products. I just wanted something simple but tasty. I used their chili starter which is just tomatoes with cumin and chili powder and microwaved it with chickpeas and red kidney beans.

I just added a splash of olive oil and water. It was then microwaving it for five minutes .

I added rice  and it was a great meal, simple without too many frills. To add to it I threw in Lidl's El Taquito's avocado bits.

These are the size of chicken nuggets but there's creamy avocado inside a tasty, fiery crust. This gave the chili some oomph. Yes there was dessert.A gain it was Lidl's Favorina brand of Pandora, the Northern Italian holiday sweetbread. Mine was a mini version.

it was a fun treat afterwards. plain simple, but oh so buttery.

This week is a time for rest and relaxation. Keep the cooking simple. Use the air fryer. use the microwave. It's make for easier meals.

A Kwanzaa Treat Gingerbread

 Kwanzaa is  known for the foods that represent African life and their contribution to the American table. Most are savory main dishes yet there is one dessert that is perfect on the holiday table. A molasses rich gingerbread cake that's perfect for any table.

Regular contributor and chef Tejal Rao wrote about this in Wednesday's new York Times Christmas Day Food section. The recipe comes from cookbook autohr and culinary  historian Jessica B. Harris. Some may know her from the  2021 Netlifx series High On The Hog, , based on her book of the same name. She has been educating Americans about the complexities of Black cuisine for decades. She first published another Kwanzaa recipe collection, A Kwanzaa Keepsake and Cookbook. She felt that she needed to connect meaningfully beyond her family. She read the work of African American activist Maulana Karanga who codified the holidays back in the Sixties.  She filtered it through her work which was equal parts historical guidebook and cookbook. Dr.. Harris made corn and Hopin John , black eyed peas for American and African friends. There was also roasted pork. This November she published a new edition of "A Kwanzaa Keepsake".

The book remains organized around the seven principles of the holiday that she brings in seven themed menus. The third night, Ujima which celebrates collective work and responsibility is full of portable dishes. There are portable dinners , perfect for potluck suppers. There is a spicy baked mac and cheese. broiled chicken thighs that are good hot or cold and a deep dis apple cobbler. There is the gingerbread,a hot water kind, spiked with ginger and cinnamon, served on Nia , the fifth night  and it means purpose. She had made the gingerbread for Betty Shabazz,Malcom X's widow.It uses the old fashioned but reliable method of adding hot water to the batter. Dr. Harris bakes it throughout the season A barely sweetened cream is dolloped on top of it. A cup of dark molasses is added for a richer flavor while cinnamon and ginger round out the spice flavor. There is also brown sugar added for a deeper,earthier taste. The molasses and boiling water are combined together. The dry ingredients are added then melted butter and brown sugar. It takes about thirty-five minutes to bake in a 350 degree Farenheit oven, Molasses and cream and whisked together for the topping.

This gingerbread is perfect for anytime of year but appropriate for Kwanzaa.It celebrates the spices of Africa while combining American baking., It's a good blend , great for any holiday.

Bakeries On The Rise

 One of the best dreams as any home baker can have is owning their own bakery. This is happening for several  whether they've baked at home or in a well known restaurant. There is a golden age of bakeries happening and it's coming with delicious results.

New comer , food journalist Meghan McCarron who has won a James Beard award along with co-producing the web series Queer Table wrote this interesting piece in Christmas Day's New York Times Wednesday Food section.Smaller bakeries are having a Renaissance. More and more former pastry chefs are opening them up in such diverse areas from big cities like Los Angels to smaller ones in Parker,Colorado. Most of these are not in well known areas like New York's Soho. Some like Poulette, are in Parker Colorado, in a strip mall, Others have evolved from pop up kiosks to small brick and mortar places. Unlike eateries , bakeries really don;t require a lot of space. There's no need for a dining area. A few tables inside and out will suffice. There's no need for a big staff, unless the place branches out to other locations.Also being in such diverse areas brings good pastry to those who never would have had access to this. This is the case of Poulette where  vanilla bean spandauers Danish pastry filled with either custard or jam are favorites of the local Little League team.Locals are ordering honored Bretagnes for birthday parties.

Other pastry chefs nationwide are also reaping the benefits.Some like  Elaine Uykimpang Bentz and her partner moved from Chicago to Cincinnati to start a restaurant. SHe didn't want to bake however her pandemic pastries got such a following the only course going forward was opening up a patisserie.This trend has also been beneficial to obsessive home bakers who want to pursue their dreams. Jesus Brazon the owner of Caracas Bakery started at home with his sourdough loaves. It took a few tries before he [perfected the recipe. After baking success he started to share his loaves with family and friends. A friend with a restaurant asked him to bake loaves.He thought he could have a part time business selling just coffee and rolls but figured he might as well devote his whole time to running a bakery, He did have help from his chef father Manuel who taught him to make French style pastries. Now he has three locations. Another baker,Peter Mitchell, co owner of The Sour in South Dakota, He started as a corrections officer and watched enough YouTube to become a baker, Some like Deborah Yee trained in restaurants like French Laundry before starting her business.

Bakeries are enjoying a golden age. People want good croissants wherever they are. It could be a big city or a country town. 

A Very Delicious Christmas

 Hopefully all my readers worldwide had the same delicious Christmas I had ( big thanks to Lidl for the sides and desserts - yum and Shop Rite for the Gardein turkey

The best Christmas gift is a good Christmas meal !!! HOpefully everyone had one, filled with good flavors and love.

Happy Full Christmas

 Happy Christmas to my readers worldwide. May it be full of good food and good friends and family.

An Exotic Holiday

 Christmas doesn't have to have traditional ham or turkey . If you want try something different. It could be a dish reflecting your heritage or from a cuisine you adore.Skip the turkey leg with gravy and explore what's out there.

This cold weather deserves a kick of spice. Asian and Mexican food can provide much needed heat. Indian food is loaded with delicious spices that make any ingredient sing.One dish that makes for a fun party meal is butter chicken or makhani. This is a relatively  easy dish to make., It's firstst creating the marinade and using Kashmiri red chili powder or smoky paprika. Garam masala along with ginger paste is used too. Greek yogurt is added to this and the chicken is marinated in it for twelve hours in the fridge. Tomato puree or tomato paste is mixed with cashews and water. It's then cooking the  butter sauce, redolent with cinnamon cloves and cardamoms.. Garlic paste and green chiles are also added.It's then cooking and straining until the sauce is free of any hard bits. The chicken can be grilled baked or air fried  and then added to the sauce. You could also make chicken Tikka masala, similar in some ways but spicier than the butter chicken. You could also buy a tasty array of samosas, veggie filled puffs at any super market like Lidl for a fun appetizer platter .

Mexico has its' own traditional Christmas dishes that anyone can make. Think  a holiday plate filled with carne asada. This can be made in a slow cooker, allowing you to create other dishes like salad or frying up cinnamon churros for dessert.it requires flank steak that's first sauteed in olive oil before it's transferred to a slow cooker.Onion and garlic are cooked up in the leftover olive oil until the two veggies are crispy. Add a mix of orange and lime juice along with vinegar, soy sauce and seasonings. This is brought to a boil and then added to the meat.It's slow cooked for four hours  until the meat is butter tender.Mole is a chocolate rich sauce with a savory and picky punch. It can be served on any meat for an elegant sauce.it's a powerful marriage of cocoa powder, tomato sauce.Onion, garlic and chili powder give this rich sauce its' kick. It's perfect with beef or chicken  but you could do a  turkey breast mole. Serve with rice or cornmeal to absorb the sauce. Mexico has so many perfect Christmas desserts. Churros is one , fried dough sticks coated with cinnamon sugar and then dipped in a dark chocolate sauce. There are also marranitos , gingerbread cookies baked in the shape of pigs - how cute- and capirotada, Mexican bread pudding . THis last is baked with cinnamon and cloves along with piloncillo - Mexican brown sugar. Cheese is added for a salty - sweet mix.

Christmas is an exciting time. Make non traditional dishes that kick up the level. They can be spicy and savory or spicy and sweet.It's up to you. HAve a good time in creating them

Christmas Your Way

 Many are stating home on Christmas,away from family. It's the joy of having freinds over for good food and fun presents.It's also a chance to get away from traditional dinners. People are serving what they like and not' what's dictated by decades of tradition. eat what you like. It's a feast to celebrate but it's your feast too.

One aspect of celebrating Christmas your way is breaking free of recipes you may not like. For many it's home made pasta with sauce instead of the usual ham or turkey. This is perfect for those who love cacio e pepe or even an Alfredo, with creamy white sauce. Another festive holiday dish is risotto Milanese or any risotto for that matter. This is the perfect celebratory dinner for two or even three. Add a good bottle of wine and enjoy. Keep in mind that you can also make a smaller version of the traditional holiday meal. You can get a turkey breast at any grocery like Acme or Stop and Shop. As for gravy and stuffing go for the best- LIdl. Their cornbread stuffing and turkey gravy are the best, very flavorful and just easy to make. Just have a slice vegetable if you want.. I went with Lidl;s  potato and squash puree. I'm having a small vegan Christmas with Gardein;'s turkey slices which are easy to air fry. Vegans can also have their own holiday away from me at loving relatives. Garden and Tofurkey offer small roasts that can be roasted in around an hour and a half. They come with their own wild rice stuffing and gravy . This is perfect for two and their might even be leftovers.

What about desserts? The good thing about Christmas your way is desserts your way. Don;t make the traditional trifle if you';re not into it. Buy a fancy ice cream loaf - my way of celebrating. Again this is a fancy, lacy looking ice cream log, full of , chocolate bourbon and vanilla. There is no way I could duplicate this dreamy sweet. It's perfect for two and a bit nontraditional  for Christmas sinc it is a cold dessert.. As for cookies again, don;t bake if you have to. All stores have trays of them and you can get a smaller one. If you just fancy fruit, then go for it. Nothing beats a  light dish of different fruit after a heavy meal. Pears and apples are still big right now. have a plate with sliced pieces . You can also do a quick poached pear . Add a sweet red wine to them and maybe a dab of butter.it just takes a few minutes and then they're done. Of course if you want to spend the night gorging on Christmas candy , then do so. Also break open the champagne. Drink your way  too. Pop open a bottle of bubbly or chill in front of a fire with a hot toddy or mulled wine.It's your celebration.

Do Christmas your way if you don;t want to celebrate it with family. eat what you want. Drink what you want. Make it a day to celebrate the Lord in the way you want.

Your Christmas Wishes

 here;s a thoughtful Friday question of the week_ What do you want for Christmas food wise? Most Amricans and Europeans would say that  they'd wish for the price of food to go down.It is expensive. Other may be indulgent and say thye'd like a bottle of champagne and some caviar? Others would simply what a home cooked meal by their moms and grandmothers, enjoying family classics like ginger ale glazed ham or homemade stuffing. 

My wish is that all the planet's inhabitants will be well fed and well nourished. It has been a tough year for many on this Earth, between war and natural disasters. Simple food stuffs like flour and milk are hard to be found. I only hope this holiday season should be bountiful in the sense that everyone ,especially the little ones go to bed , well stuffed and sated. A good meal may not take away what's wrong in the world but it can make a hard time slightly better.

What is your  food wish this Christmas? Let us know🎄🎄🎅

Potato Bars

 Potatoes tend to be the heart of any holiday table, yet they're often ignored for more fancier mains and sides. However you can make them shine at a holiday table.How Set up a potato bar. Yes!~ Baked potatoes can shone just as brightly as any charcuterie or sea-cuterie platter. 

Regular contributor and chef himself, Eric Kim elevates the lowly spud with an article and recipes in yesterday's New York Times Wednesday Food section.Baked potatoess got their due during 1909 when railway dining was truly elegant. Hazen Titus was head of the line  Northern Pacific/s dining car hd learned of a surplus of oversized potatoes. he put them on his menu.They were ordered and put on the menu and became a hit. More than a century later a baked potato is still a big hit. Who doesn't love a split one with a fluffy white flesh along with a huge , melting part of butter.It's also good with other topping like the traditional sour cream, chives cheese and bacon. Chef Kim has spent the last year baking giant spuds, he recommends them to star at at any party.It start s by setting up a bar It appeals to all sorts of cultures. As chef Vishwesh Bhatt wrote in his cookbook "Potaotes are a great equalizer for many cuisines.They can be adopted to many different tastes and cuisines,

What would work in a potato bar? An aglio e olio one appeals to those who love the simple Italian pasta dish. It starts with a baked potato dolloped with a mayo and garlic mixture, Lightly drizzle with  extra virgin olive oil and red pepper if you want some zing. Microplane a cloud of Parmesan over each one for a tasty,flavor. There is also an Indian-ish recipe from Cehf Kim's fellow writer Priya Krishna and her mother . Chiles and chaat masala - a dried powder made from dried mango powder , black salt and dried pomegranate seeds. There's also onions and ginger for more flavor and bite.Green Chiles or Serrano Chiles are used.Mr. Kim celebrates his Korean heritage with his caramelized kimchi potatoes.it stands in for bacon as it;s sauteed with butter. and then browned much in the same way as onions or cabbage is. Sharp cheddar tops it along with a dollop of sour cream and a sprinkling of chives. Sweet potatoes get their due here too They;'re topped with goat cheese whipped ream cheese and hot honey, a mix of regular honey and Chiles.Rosemary and nuts top them off for a different flavor.

A potato bar? Why not. It'sa different and fun way of enjoying this powerhouse staple Try  them with all the different ingredients.

Good Christmas Recipes

 Christmas should be a time fo feasting but also easy recipes to follow. The New York Times has a slew of them for the big day ,from a main course to sides to even a show stopping dessert. These are perfect because of their relative ease. It's not only enjoying the meal but the cooking too.

Newcomer Clare dDe Boer ,a four times James Beard nominated chef and Food writer contributed these gems to today's New York Times  Wednesday Food section.She does recommend having family and friends getting involved to make preop time easier and simpler. Her appetizers consist of grilled by guests sausages(these aren't mentioned but you can still do them either in your fireplace or set up on an outdoor grill) The main course is sliced orange duck which consists of braising duck legs with a mix of ginger, anise and orange and cooked until they're so tender the meat falls off the bone. The recipe calls for six whole duck legs (which you can get at your butcher's) and they need to be cooked in batches.One of the sides is simple boiled greens.This involves cooking dinosaur or Tuscan kale .It's boiled until it becomes a paste on the fingers and garlic is added to it. Olive oil is drizzled on top of this along with a sprinkling of sea salt

Another great side is the winter salad. This is a mix of radicchio, Castelfranco lettuce or butter lettuce, Belgian endive and watercress. The dressing is what's make these greens sing.Combine olive oil,red wine vinegar and maple syrup with garlic cloves. MMix with the greens and then adjust the taste. Of course the big side is the rice and  squash bombe, A bombe is usually a dome shaped dessert but  it's used as a savory dish here.This is a marriage of honey nut squash and basmati rice.Pita bread is used to line the bombe mold before it's baked.Pine nits and cranberries give ti color and flavor along with cumin and  slivered almonds. Shallots and crushed red peppers add some zing to it as well. It could easily rival Chef de Boer's dessert, a custardy creme brulee. This one has a tang to it thanks to the addition of creme fraiche or sour cream.It's also a rich custard with six (!!) egg yolks. Like any creme brulee it has vanilla seeds and pods.in it.It's then coated in sugar and "torched to a crispy, crunchy top.

Christmas is a time for feating. Let it be an easy feast with simple prep. It makes for a delicious meal that allows for enjoying the day and the food.

Your Holiday Home Bar

 With home parties comes the promise of heady drinks. However the last time most home bartenders checked their liquor cabinets since the last end of summer parties. It's time to check to see what you have and what 's needed.

What you may not need is the hard liquors.Opened brandy can last anywhere from six months to two years and even longer if it's a better brand. The same goes for whiskey. Vodka is one of the alcohols with the highest level of longevity. Once opened it can last anywhere from ten to twenty years.Any flavor of schnapps can last indefinitely. If you do need new bottles here;s the question - do you go with the highly expensive brands or cheaper ones, knowing that it will be gone by the night's end.Most mixologists or bartenders tend to go with a mix of high and low end , while many prefer a mid range selection of spirits.It really depends on your budget. If you'd rather spend it on food , then have a good variety of low end brands with maybe one or two mid range ones. Check out groceries like Lidl and Shop Rite that offer budget based ones.LIdl has an excellent selection and you can always find what you're looking for there.There are also liquor stores that are having sales right now. Check those out to see if you can score a few deals.

Is champagne a must for holiday parties? The bubbly works for New Year's Eve  however it doesn't really fit in to a holiday party.(unless it'sa  double celebration like an engagement or an accomplishment). wine is the best glass here and make sure you have a selection of whites and reds to go with the food you'll be serving. If it's more a chicken, fish and veal menu then have more whites than reds. If the party features beef Wellington and filet mignons, then serve a medium bodied dry red wine with them, Keep in mind that you'll also need sodas and juices Some guests would rather have a spritzer made with wine and seltzer. Flavored seltzers add a kick of flavor and elevate the mixed drinks to another level. Three or four bottles with one plain and three flavored should be part of the home bar. Orange juice should be on hand for those who want screwdrivers and have a bottle or two of cranberry juice for making Cape Codders. Keep in mind that fruit juice and seltzer make for a lovely mocktail for non drinkers too.Fresh lemons, limes and oranges should also be on the ready for garnishing along with green olives and pearl onions for any dry martinis.

Is your home bar fully stocked for your holiday parties? Do inventory and get what you have to. THis makes for a stress free night of fun bartending.

Lidl's Potato Gratin's The Perfect Holiday Side

 What do you serve alongside a holiday turkey or ham> Scalloped potatoes are good bu they can be a pain to make. Ther'es mashed potatoes but they were probably served last month at Thanksgiving., What about something new and elegant? Think LIdl's Due de Couer's au gratin potato rounds.

I saw these during a recent Lidl trip and had to buy them. I loved Lidl's Duc de Couer's vegetable gratin and these had to be as good as those.

There's four in a package as as a main meal perfect. THus was a medium time cook in the air fryer. It was about seven minutes at 350 degrees Farenheit and then a second cook at ten minutes at 370 degrees Farenheit. The end result was a crispy crust and a creamy interior.

These were incredibly delicious with a smooth creamy inside , reminiscent of scalloped potatoes.

These are definitely going to be on my Christmas table, drenched in Lidl's turkey gravy. It's a potato dish but not overly so. I could taste the egginess and creaminess of eggs and dairy. The top has a satisfying crunch , not unlike potato chips. These would be perfect on any holiday table, whether with beef, chicken or ham. They're also good as a main meal with a  salad.

Lidl's Duc de Couer ' potato gratin rounds are a tasty addition to any holiday table. They are a blend of crisp and creamy. They elevate spuds to a whole new level.

Easy Dinners

 This is not the time for elaborate mails. we're either too tired from work and end of year reports. There's shopping and exams. The easiest meal to come up is one with the simplest prep.

Tis was my Saturday .I  knew during my  weekly  Lidl trip. I deiced for a meal that is hot and tasty but a snap to put together. I tried Umpossible CHicken nuggets which are so good.

It was twenty nuggets which are air fried for eight minutes at 350 degree Farenheit. It was a perfect cook.

The nuggets needed a side .Lidl has excellent riced cauliflower. I bought their herb and garlic flavor. Another quick meal.

it only cooked in six minutes in the microwave. You could add a bit of butter to it but it's tasty on it's own.

This was the perfect meal. Hot ,tasty and delicious. It was also filling too. You could add a salad if you wanted to make it more satisfying, but together these two are fulfilling enough.

A cooked meal is good right now. Yet it can be a pain to create with everything going on. Create something that can cook in minutes and is satisfying during these crazy times.

Favorite Party Food

 This is the season for all types of parties from Christmas to Hanukkah to Kwanzaa. Then there is the big blow out of New Year'seve. What's your favorite party food and why?Is it pigs in a blanket? Mini quiches?Bruschetta  topped with tangy tomatoes? or is it on the sweet side?A small plate of Christmas cookies? Bourbon balls for a dessert afterwards?

Let us know.I'm partial to bruschetta myself simply because I love the crunch of well toasted Italian or French bread .Te tomatoes mixed with olive oil and herbs is also a big plus.

Fun Snacks For Holiday Parties

It's that time of year when home parties are getting planned. It most centers around drinks yet food is vital to these parties as well. They  provide sustenance and fun  as guests enjoy a variety of punches and cocktails.

Regular contributor Melissa Clark wrote about this holiday essential in yesterday's New York Times Food section. She also contributed some tasty recipes that are perfect for any type of part thrughout the year. These can work on Memorial Day as they can work on New Year's Eve. They walk the line between filling snacks and appetizers. They can also be good before a dinner or add some cheese and olives for a fun snack tray. Another plus is that all three recipes,loaded focaccia, Halloumi stuffed sweet peppers and white bean dip with cumin chile oil in advance. The simplest is the bean dip, a blend of  white bean and a good glug of olive oil. She doesn't add the usual tahini,Olive oil makes it silkier and smoother. As for the beans use cannelini which have a lovely mild taste. You can also use white kidney beans too;.Cumin red, pepper and garlic give it a zingy sharp flavor. You can serve with pita but veggies like carrots broccoli and cauliflower also are good.

The other two dishes are perfect too.Guests will  love Halloumi cheese stuffed sweet pepper. This is a perfect marriage of salty and sweet. Halloumi is a saline cheese ,briny and sharp. The peppers are a perfect foil. These can be put into lettuce cups or on crostino (which is easily made with Italian bread drizzled with oil and then put into the oven for a few minutes).The cheese just has to be cut into sm all pieces that fit into the peppers. R=They;re roasted for twenty four minutes. A really filling and tasty  appetizer is the loaded focaccio. You can also use flatbread or pizza crust too for this.Ricotta or butter is generously spread on the tops. You can drizzle them with olive oil and honey if you want a touch of sweetness. It's then having fun with it. Top it with prosciutto, salami or salami. Add arugula or kale along with sliced cherry tomatoes for a festive look. You can also add olive or go another way and top it with blue cheese and walnuts.Capers and sliced persimmons can also add flavor and color too.

Parties deserve festive food. These recipes are perfect. Try them for a tasty table that your guests will enjoy.

The Best Of Best Of

 It may not be the end of the year just yet but there are the best of the best lists being compiled right now. The New York Times Wednesday Food section has already made a tally of the best eateries along with the most popular recipes. These are a wide array of different flavors and cuisines sure to be only anyone's favorite list.

Regular contributors Pete Wells, Melissa Clark and Priya Krishna weigh in the section's most beloved eateries in the city. There is the not yet reviewed Borgo which features savory fried squash rings and a bronze skinned roasted chicken.those who enjoy good Indian food should head over to Vikas Khanna's. Everyone love a good taqueria. Try    Carnitas Ramirez for warm tortillas filled with meat dripping in their own juices and fresh made salsas. Bungalow for shrimp baclao cones and lamb chops crusted with garlic ginger and mango powder. For Southern and French influences try Eulalie's which features homemade coconut cake and sweetbreads. There is also Soho's Hamburger America tat features Oklahoma style onion burgers that are drippy ,greasy and delicious. Astoria, across the East River, long known for Greek food has a new Middle Eastern place called Levant. They bake the laminated flaky on the inside bread, then stuff it with cheese, sausage and spices. The city still has room for good and classic French restaurants like Le Veau d'Or. It's a second coming for this eatery, once  hangout to Orson Welles and Truman Capote. For real hisotry try Shawnae's House on Staten Island where owner  Shaw-nae  Dixon create amazing mouth waterign soul food and Caribbean dishes. She descends from one of Staten Island's oldest African American families with her ancestor John Jackson purchasing land at the famed Sandy Ground in 1827.

Of course home chefs can make food just as good as any of the above eateries thanks to the list of the twenty-five best recipes.Another regular contributor Margaux Laskey compiles some of the best recipes that can be made for the holidays and beyond. One perfect for now is  Ali Slagle's roasted cauliflower and garlic soup.It only has three ingredients, the two mentioned and olive oil. This is an easy cook that also has water to smooth it out.Another soup os Carolyn Gelen 's bright and punchy tomato and lentil soup that has heavy cream and butter as its' base.Lentil's tomatoes and shallots are added for color. Another easy dish that would be perfect for right now is Yasmin Fahr's chicken meatballs with greens. This is a change up from the usual beef and pork variety and they work with the bite size pieces of Swiss chard. Ali Slagle also contributes another dish in her lemon garlic linguine, a light variation of pasta with tomato sauce..This is also a versatile dish that can be stretched with mushrooms or shrimp.Yes , there are sweets from Samantha Seneviratne's microwave chocolate pudding cake to  Yossy Arefne;s chocolate doughnut muffins.     

Eat in or eat out. These are the best of the best to try. Go to a restaurant. Cook or bake at home. All the food here is delicious and worth having.

     

The Best Gift Homemade Food Baskets

 What do you gift foodies and gourmands for the holiday season? Try a homemade food basket. These are not only fun to give but fun to make. Even better is that they can be tailored to the person's likes.

The first thing to do is figure out how many you;re going to make and what each recipient's tastes are.ONce these are established then head to your local dollar or craft sote and pick up wicker baskets. Buy ribbon to wrap around the baskets and if you want buy some fake holly and berries or put a candy cane or two in front for a more restive look. As for wrapping the entire basket, consider buying holiday Saran wrap that comes in red and green tints.(if you can;t find itat your local grocery store, Amazon has the rolls for fifteen dollars). Now it's time to think about what to put in. Pizza lovers would probably like a bag of bread flour, olive oil , pizza sauce and a pizza cutter. You can add a pack of pepperoni along with a tin of olives or even anchovies. Include a shaker jar of red pepper flakes and Parmesan cheese if they like their pizzas extra cheesy. pasta lovers would appreciate a similar basket, but with different kinds of pasta to try a long with a couple of jars of different flavored sauces. Include a pasta measurer and pasta tongs (again Amazon and Target sell these). Add a jar of Parmesan too along with bottles of thyme and oregano for flavoring. A garlic press would be a great addition too.

Barbecuers would love a basket filled with different hot sauces . Get then in varying degrees of heat so the griller can experiment. A pack of homemade or purchased dry rubs would be appreciated. A good dry rub recipe has a blend of brown sugar, mustard powder, ground pepper and onion powder. You can put this in  a mason jar and tied a festive bow around it.Add barbecue mitt too which can be bought at either Home Depot or Sur la Table. Ice cream fanatics would love a basket filled of  extras to make the perfect cone or sundae. Include a package of waffle cone bowls and cones along with both hot fudge and salted caramel syrups. Wet walnuts and a container of maraschino cherries complete it along with a variety of colored sprinkled. Add a bottle of hard magic shell sauce for those perfect Dairy Queen dipped cones.You can  also put in a set of sundae spoons and metal straws for those who loved ice cream sodas. Bakers would love a basket full of different flours along with dry yeast, cinnamon and other spices like nutmeg and cardamon,Add festive cookie cutters along with powdered sugar, food coloring gels and different decorations like dragees and sprinkles. Target has cute Christmas tree spatulas that would go well in this kind of basket.

Creating a holiday food basket is fun. It could be for the barbecuer or the baker in your life. It could be a treat for a pasta and pizza lover or an ice cream fan. Whatever you make will be most appreciated by any food lover.

LIdl Spring Rolls Dinner ,Snack Hors Douevres

 Holiday season means two things - quick meals that are satisfying and tasty and party food that's also satisfying and tasty. If you're looking for them, look for something can can be those two along with a hot snack. LIdl has just the answer in their Preferred Selection Spring Rolls. This is a quick air fryer crisp up that's done in minutes.

I couldn't;t resist getting them after a friend raved about their flavor. These are hand made and they have that look that you could have filled and rolled them in your kitchen.

There are twenty-four in  package so it makes for a substantial dinner for two and enough for a small party. 

They're an easy set up/ I used Lidl's olive oil spray to coat them a

nd the inside of the air fryer basket. it was a quick fry up. It just takes four minutes at 400 degrees Farenheit , with a break to flip after two minutes.

The package comes with it's own packet of sweet chili dipping sauce which works well with the filling of jicama, guava and spring onion. The wrappers have the perfect crunch after frying

I love both the spring roll and the sauce. The blend of the potato tasting jicama with the guava and spring onion was perfect. I may make these again on Christmas Eve along with other Lidl appetizers for a fancy but light supper.I also want to make them again on either New Year's Even or New Year's Day. They're the perfect party food  because of their small size and the fact they cook up so quickly. Two to three batches can be made in almost under fifteen minutes.

If you're looking for a good dinner, snack or hors d'ouevre then look no further than Lidl's hand rolled spring rolls. These are done in just minutes, perfect for parties and meals. Try them this holiday season.

It's The Cookie Issue

 Nothing says Chhristmas like homemade cookies. It's the season for dough and decorations. The New York Times knows this and out out a fantastic cookie insert in tomorrow's Sunday papers. There are seven recipes sure to be the crowd pleasure of any dessert table or cookie swap

This issue is a keeper .The front cover features  Melissa' Clark's peppermint shortcakes with an icing that's a riff on the classic New York black and white cookie. This one is definitely on my will bake list It's basic shortbread recipe with peppermint extract added. The icing is also peppermint. I can;t help thinking that these would be good with a dark chocolate ganache icing so it gives a Junior MInt or York Peppermint Patty vibe.Another must bake isthe ginger cheesecake cookie, Imagine a gingersnap filled with cheesecake. This is Samantha'Senerevrtine's recipe that has  home bakers  freezing the filling and then wrapping the dough around a hard ball of it,For a spicy and bright flavor bake  Eric' Kim's  lemon- turmeric crinkle cookie. It a different take on a the classic holiday crinkle cookie.

 

A fun snap to make is the rum buttered almond. cookies by new comer Vaugh Vreeland.Imagine Italian pignoli cookies with almonds instead of pine nuts and a shot of rum added to the dough.Melted rum butter is then brushed on the cookies before they're popped into the  oven. Buche de Noel is a holiday classic and famed baker Claire Saffrritz give us it s in the form of cookies.These are rolled chocolate cookies with a cocoa butter cream frosting and a coating not unlike  rough bark. This is made with cocoa nibs Demamara sugar and salt. Another take on shortbread is  Su Li's matcha and  black sesame shortbread with the finished product having  a lovely green tint/ Sohla El-Wally whips up everyone;s favorite Rocky Road using cookie butter, chocolate chips and a host of candies  like spice drops and nuts such as pecans., This is a no bake one and only has to set in the fridge for one hour.

Whatever you make from  this issue will surely be the hit of any holiday dessert table or cookie swap. They are fun to make and fun to eat. Try a recipe or two for delightful and flavorful bites.

Your Favorite Holiday Flavor

 We all have our favorite flavors for the holiday. They could be the crispy oily earthiness of lakes,or the minty flavor of candy cane hot chocolate. These are what make the holidays, Christmas Hanukkah and Kwanzaa special. The foods that we love and the rich aromas and flavors that grace  our senses

The question of the week is what's your favorite holiday  flavor? Mine is the rich butteriness of pan 'd.oro. the sweet Italian yeast bread. There's nothing like waking up to a breakfast of a drenched in confectioner's sugar slice  with a hot cup of tea. Talk about holiday heaven. Let us know what your favorite one is, whether it be a savory ham with mustard or spicy gingerbread.

Main Course Mushrooms

 Mushrooms  have always had to be the second in command.It was always the roasts that stood out as  the buttons and portobello were relegated to sides and appetizers.Not anymore. There are dishes that are making them stand out.

Regular contributor and cookbook author Floence Fabricant wrote about these earthy gems in yesterday's New York Times Wednesday Food section.For too long fungi have not been highlighted.Now thanks to more and more vegetarians and vegans,they re the shining stars of the culinary world.  In fact East Village restaurant Third Kingdom has a menu of nothing but mushroom dishes.Owner Ravi DeRossi has said the response has been overpowering and not just for vegans.Omnivores are leaning towards mushroom dishes too.He compares mushrooms to steak because they have the same earthy minerality and and beefiness filet mignon and T-bones have. This makes for a substantial chew along with being rich in protein along with being rich in selenium that creates antioxidants Vitamin D which boosts immune function and potassium which helps maintain and regulate blood pressure.MUshrooms are also versatile to cook whether in the home or at a restaurant.  They can be simply air fried like steaks or turned into a patty with ground beef at the meat seller 50 Cut.Owner Pat LaFrieda takes oyster , trumpet shiitake and lion;s mane and bends them in with chopped round to mimic the taste and texture of an all beef hamburger

Mushroom dishes abound throughout New York city and state eateries as well. Brasserie Fouquet offers a mushroom pot pie.Crisp fried mushrooms are in demand at Saratoga Springs.Even a seafood heavy state like Rhode Island is embracing the fungi craze.They offer a portobello Milanese , done the same way as veal Milanese.The mushrooms are first marinaded then dipped in egg and breaded. Ms Fabricant includes their recipe along with a mushroom au poivre from Cafe Chelsea in Manhattan.Both are perfect for vegan Christmas dinners.Keep in mind that raw mushrooms can be toxic. Don't try making  any salads with them.They can be deadly.Always cook them first.Besides they don't taste good raw. That extra frying or sauteing improves the flavor, especially if they're done in a mix of garlic and butter. Keep in mind that most mushrooms come in airtight containers They need to breathe. It's important to quickly transfer them to a net bag so air can hit the,, NEVER out any mushroom in the vegetable draw. They cannot be frozen either. The best bet is dehydrating them for a longer life. Mushrooms need to be thoroughly cleaned. Wash away any bits of dirt thats; found and trim the stems. Lay them to  dry on a paper towel before cooking.

Mushrooms are now the star of the table.Try them in the same manner as steaks.Theyre a tasty alternative to meat - good for you and thoroughly delicious.New York Times Wednnesday Food 

Trad Wife Cooking

 It may seem that America's home chefs may want to return to traditional cooking. They are turning to a relatively new phenomenon,  trad or traditional wives. These women bring cooking back to simpler times when everything was home made not jarred or prepackaged.

Regular contributor Julia Moskin wrote about one in particular in today's Wednesdays New York Times Food section.Hannah Neeleman is taking TikTok viewers and America by storm with her eerie take on being a good wife.The Kamas Utah mother of eight is showing how to do everything women did a century ago.She not only makes the herded noodles for her beef stroganoff she also slaughters the cattle for the beef.Yet in some ways she's more the indulged wife married to the son of Jet Blue Founder David Neeleman.She could just be,another privileged influencer who performance work masks the real involved work. Yet she is serious about being a farmer as well. She shepherds her sheep, as well as taking care of pigs and cows on her farm. There are plans for a creamery since she already makes her own yogurt and her protein powder is the number one best seller on Tiktok.If anything, she claims she' s following in the Mormon wife tradition of cooking, baking and being a good wife and mother. This appeals to many who follow her.

Yet this former Juillard trained dancer, whose farm Balkerina reflects her past is serious about her role.she does care what her children, five girls and three boys eat .Her recipes are included and there are the unusual herb laced noodles redolent with parsley  basil and dill.They go with the Stroganoff, which is a marriage of beef tips and mushrooms along with full fat Greek or Icelandic yogurt Flour is added for thickening and Dijon mustard and Worcestershire sauce bring in more flavor.This IA a hearty dinner for anyone , especially during the cold weather.A TikTok video of hers that is worth watching is her recipe for scratch apple cider doughnuts. SHe goes through a lot of work, including cooking the apples down to a slurry and adding them to the dough. From there it's rolling it out and shaping into rings which are then fried in hot oil. After they've cooled a bit she dredges them in a mix of cinnamon sugar. it is Labor intensive however nothing beats the taste of homemade doughnuts.

Will trad wife cooking be a trend.Probably.As long as Hannah Needeman is there to turn out scratch recipes

Warm Sips

 This is the time of year for a good warm sip of something soothing. it could be a cup of soup or a cup of hot cocoa. We all need something warm to keep us toasty from our heads to our toes. These could be had anytime, from breakfast to late night.

A cold morning deserves a hot drink. Thanks to Dunkin Donuts , Starbucks and Panera anyone can have a good strong cup of espresso to start the day. However it's a cup of foamy cappuccino that 's  also a lift. Morning sips deserve simplicity. Save all the candy bits and whipped cream for later in the day. A good cup of Earl Grey also is the perfect heater for a frosty December morning. You could always make it at home and pour it into a Stanley Thermos Cup. This cup are perfect for hot homemade drinks.Fiil your travel mug or thermos with any of Celestial Seasonings. They now have a Black Enrgy Black Tea that will wake you up, helping you power through a busy morning. They also offer a Green Energy Green tea along with a Fast Lane Caffeinated Tea. These are also perfect for those weekend mornings when you have a lot of to do , from house cleaning to holiday shopping.The same thing can be said for coffee. Try some of the stronger brews like Cafe Bustelo or Chock Full O Nuts Uptown Express. Another good hot sip is Lidl's Bellarom brand.It's tasty with or without  a creamer.

As for a hot sip during lunch time. nothing can beat ramen, whether you;re at home or at work. Nowadays there are so many different flavors from spicy shrimp to chicken. Maruchan has the most flavors.They have everything from creamy chicken to lime chili shrimp. Surprisingly enough  you can make homemade ramen.  It's an egg noodle recipe and any broth can be used. Add fresh veggies bits  like chopped carrots and cabbage.Add a teaspoon of frozen peas and corn to make it more authentic Fresh ginger can zing it up. One of the best warm sips is hot chocolate. Yes there are so many different kinds , from Swiss Miss with its' packets full of marshmallows to Lidl's  Holiday Peppermint and Hazelnut varieties.Then there are the in house brands, from Acme, Shop Rite and Stop & Shop. These in house brands are just as good as the national ones. Instant hot cocoa packs are great for a quick hot sip, especially after dinner when you want something sweet and warming but not too heavy. Add a puff of Reddi-Whip and you can settle in with a good drink and a good book to read.

Hot sips are wonderful during these frosty days.Savory or sweet , they are perfect for warding off winter chills. Have a cup today and enjoy the heat seeping through  you.

Are You Cookie Ready

 Yes it's that time of year when home bakers get nervous.It's cookie baking season  and that can cause more than a few shivers. Are you ready? Don't worry if you're not. Just take a deep breath and make a list.

The first list should be the list of cookies you want to bake. if' you;re super busy then think about logs or pull apart frozen cookie dough. Both Pilsbury and Lidl have these and these are the easiest to bake No fuss , no muss  -and no mess to clean up.The first has everything from sugar  to  peanut butter flavors while Lidl offers pull apart cookout]ie dough sheets in chocolate chip. Another quick bake is the Betty Crocker cookie mixes which come in such beloved flavors as snickerdoodle and double chocolate chunk . Of course some home bakers  want to make scratch  dough. Then make lists of what flours you'll need,.The all purpose kind is not only perfect for creating cookies but also for making rolls and loaves. If you're making as something as elaborate as macarons, then you'll need to write down almond flour. You may need gluten free too if there are family and friends with celiac disease. Also check your cabinets to see if you cocoa powder or bitter chocolate for both cookies and icing. Look over your  flavoring and icings. You may want  to add another bottle of almond or vanilla extract. Parchment paper is a must as well. This prevents cookies from sticking.

Another list you may want to make is tradition and new. Of course family will clamor for their favorites that have been around for years. These are usually peanut butter cookies chocolate chips and sugar cookies. There may be spritz cookies on the list. Some cookies look good like macarons and Lindzer tarts or cookies but these can be elaborate. Make a tester batch first one , to acclimate yourself with the steps and two to test out on the family. Family, especially kids may wrinkle their noses at the macarons and their too almond-y taste and the Lindzer cookies with their jam filled middles. For the last if they don;t like the jam but adore the cookie, then fill them with chocolate ganache. Icing is also an important factor. Kids usually love to do this. The question is do you make your own cookie icing or rely on food coloring gels for color. Cookie icing is a mix if confectioner;s sugar, water, a bit of corn syrup and vanilla extract. A touch of salt is added to bring out the flavor. Keep the colors simple, Use just red and green along with keeping a bowl of uncolored which will be a snowy white. Have little bottles of nonpareils and sprinkles handy as well.

Yes , it's cookie season. It's going to be labor intensive but also it's going to be fun. Breathe ,relax and create a list of what's going to be baked and what you'll need.