I love a good coffee table book, but rarely pick one up for myself. There’s something about them that feels so indulgent, which is why they make a really wonderful gift. Here are six, gorgeous picks for a few of the people in your life.
I’m sure your family has a long list of favorite Thanksgiving sides and desserts. At our house, it has always been green bean casserole, mashed potatoes, Brookville corn and pie (apple in my case).
Over the years, I’ve learned that at each of these family gatherings every cook has a signature dish or two. At the in-laws, Angie always brings appetizers, and Jamie makes rolls. Growing up, my aunt made corn and green bean casserole each year. My mom spent 8 hours, slowly layering Jell-O in various rainbow shades, because everyone requested it. And I, the person who loves to cook now, was responsible for the relish tray (black olives and celery sticks with pimento cheese). Consequently, I now have no signature dish.
I’m sure some of you are stuck in this exact spot. All of the side dishes are taken, and you’re left in no man’s land.
Well, fear not. I’ve compiled a list of some of our favorite dishes that would be perfect as a Thanksgiving side. They’re crowd-pleasers, but unusual enough that you should be able to avoid stepping on Great-Aunt Edna’s toes. No one wants that.
We finally had new family photos taken. Megan knocked it out of the park again.
I swear for about a month if anyone asked what we’d been up to lately, I’d respond with “The Royals.” And, we went to only one game. Here are the husband and I enjoying one of the coolest things I’ve ever experienced – and I’m not even much a sports fan. It was that awesome.
Have you ever had romesco sauce? I hadn’t until this week.
It’s one of those things I’ve heard about for several years and always meant to make, but never got around to it. I found this great recipe from one of my favorite food blogs, Simply Recipes and had to try it out. The resulting sauce was smoky with hints of garlic and tang – so good.
Romesco sauce is a game-changer. It elevates basic dishes. Served over baked chicken thighs, with fish or tossed in pasta, it is addictively good. I have a feeling it would also make a killer dip.
Aside from sounding fancy, it’s ridiculously easy to put together. Sauté almonds and torn bread in olive oil. Add garlic. Then, in a food processor, mix together canned crushed tomatoes, smoked paprika, red wine vinegar and roasted red pepper. When it’s smooth and combined, spread it on a sheet pan and bake it for about 10 minutes. Once cooled, the leftovers can be frozen and used another time.