Holiday Rolls Two Ways

By Katie Barreira

As if the holiday season wasn’t daunting enough, it seems that every special occasion revolves around a feast. I mean, it’s festive and communal and I totally get it, but even a seasoned foodie can be overwhelmed by the sheer volume of significant meals that take place in the month of December.

Just as the latke parties are winding down, it’s time to gear up for Christmas Eve, Christmas morning, Christmas dinner, New Year’s Eve, New Year’s day…the chow-fests come fast and furious.

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Family Matters

By Sandy Hu

I’m going to ask Chris to find Special Fork when he comes home for Christmas this year. Chris is a freelance photographer’s assistant in New York City. And Special Fork is his own invention.

If you follow my blog, you know the story. A child of few words, Chris would swap out his dinner fork for the one mismatched fork in the utensil drawer to signify a meal he especially liked. This was a quiet compliment to mom or dad – whoever happened to make the meal that night. In time, he – or we – named the utensil, “Special Fork.” Chris continued to signal his approval via Special Fork through high school, until he went away to college.

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Easy Ideas for Your Holiday Table

By Sandy Hu

I'm decking the halls with fruits this year, turning pears into cheese markers for my cheese board, apples into candles for a festive glow and sugared fruits into a centerpiece for my holiday table.

Try these easy and inexpensive ideas.

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It’s Beginning to Look a Lot Like Christmas

By Marilyn Hunter

Nothing compares to the sights, sounds and smells of Christmas. This season is truly magical… from the moment we carry in the tree to the moment we climb out of bed on Christmas morning.

In our house, the season begins the day after Thanksgiving. I try to recreate that warm, wonderful feeling of going home…the magic, sparkle and spirit of the season that delights and inspires. We set aside a weekend to trim the tree, decorate and bake gingerbread.

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Easy Stuffed Peppers

By Lori Powell

I was shopping yesterday for a food shoot and while in the produce aisle, I could not stop looking at the towering stacks of beautiful bell peppers of all colors. While bell peppers are a bit overused to add color to dishes in a saute, chili, stir-fry and such, I love to stuff them with an assortment of healthy ingredients.

When used whole, peppers are a perfect sweet vessel – yes, a little retro, but great to make for one or two all year round.
My easy take on the stuffing is to use the pre-cooked rice that you can buy now in all varieties in supermarkets from shelf-stable to the frozen organic kind. They are available in brown rice, wild rice mix, jasmine and white, to name a few. I especially like the frozen organic brown and jasmine varieties.

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