If you’re in the mood to host a holiday party but think you don’t have the time — or the budget — think again. “You don’t need to spend a lot of money to throw a fabulous and memorable event. Keep it simple and special. You and your guests will enjoy it even more,” say Dawn Sandomeno and Elizabeth Mascali, founders of www.partybluprintsblog.com and authors of “Plan to Party” (Yorkshire Publishing 2010). Here are some tips that will help you throw a stylish, low-stress party that will make your guests merry without spending a bundle.
Well worth the 364-day wait, the time-honored bounty of Thanksgiving dinner rouses eager anticipation for weeks in advance of the big day. Whether you’re a seasoned dinner host or an eager first-timer, treat your guests to an unforgettable feast — from the main attraction all the way through to dessert. To help simplify the planning process, McCormick is counting down to Feast Day, sharing inspiring recipes and helpful tips at www.Facebook.com/ McCormickSpice. In a series of themes, the Countdown will guide you through the meal’s most essential elements, from spectacular side dishes, turkey and gravy preparation to the pie.
There’s nothing quite like a bowl of hot, savory soup to warm things up on a chilly day. And while the Rim Country has not had too many soup weather days recently, we all know they are on the way, so make a note of the following recipes and stock up on the ingredients you will be needing.
I’ve always dreamed of having an apple tree in my back yard. You know the old saying, “Be careful what you wish for?” Now that I actually have my own apple tree, I stand in my yard watching the apples piling up around me thinking, “Oh no — What do I do with this mess now?”
special by putting a taco twist on some other family favorites to make an easy, fun meal the whole family will love? Whether it’s the crunch that brings them to the table, the craveable taste of tacos or the ability to make their taco, their way, it’s the one dinner the whole family loves.
A fresh coconut filled to the brim with shrimp, chunks of coconut and a rich, creamy broth had been devoured. A tiny paper umbrella that had topped off this coconut paradise tossed aside by a hurricane of hunger. Drunken noodles would follow, then pad Thai, and something called a pink princess. A culinary dreamscape of rolls — spring, lollipop, and spicy tuna — they were all there.
It’s fright night! Vampire-themed goodies cast a spooky spell on ghoulish guests this Halloween. To charm your gathering long past dawn, entertaining experts from Wilton recommend serving an array of lip-smacking snacks and a sip of “blood red” Strawberry Cooler. These supernatural recipe sensations are sure to summon vampires of all ages to enjoy your devilishly delicious treats ... and maybe a few tricks.
Do you eat enough fruits and vegetables every day? According to the U.S. Department of Agriculture, Americans should fill half their plate with fruits and vegetables. Most people don’t come near that amount. In fact, nearly 90 percent of Americans fall short of the recommended daily servings of vegetables and 80 percent fall short of daily fruit servings. But it’s easier - and more delicious - than you might think to make food choices that can help your whole family live a healthier lifestyle.
“No time” is no longer an excuse for skipping breakfast. Not with this repertoire of easy ideas from Special Fork (www.specialfork.com), a free mobile recipe cookbook where recipes are geared to people with more taste than time. All workweek long, Special Fork bloggers address the cooking needs of busy home cooks.
My grandma made the best preserves I’ve ever tasted — maybe because she made them from the chokecherry, a bitter berry found only in the most northern parts of the U.S. Grandma lived in Minnesota and I haven’t found that berry anywhere else. Just like Grandma’s, the perfect preserve combines taste and texture. Mitzi Paul, from Pine, has judged the canned food entered into the Northern Gila County Fair for years. “I’ve judged the fair since it was in Pine,” said Paul.
About 100 folks enjoyed a farm dinner at Fossil Creek Creamery Sunday night that benefited the Pine Strawberry Fuel Reduction Inc. All local produce, meat and dairy was used to prepare a four-course dinner, plus a reception and appetizers. Participating in preparing this fabulous feast were Chef Akos Szabo, Top of the Rock in Tempe; Chef Gerardo Moceri, Gerardo’s Firewood Cafe in Payson; Chef Tracy Dempsey, pastry chef from Scottsdale; Chef Tammie Coe, owner of Tammie Coe Cakes; and Chef Michael Dahling of SYSCO food service. Vita-Mart provided produce from its 25 local producers.
Rim Country residents and visitors who want a real taste of the historic Rim Country need to get down to the Northern Gila County Historical Society museum between 1:30 p.m. and 3:30 p.m., Saturday, Sept. 10. The NGCHS is hosting a book signing for Jayne Peace Pyle, author of Git A Rope Publishing’s latest release, “Recipes from Anna Mae’s Kitchen.”
How to cut a mango (And what then?)
Mangos are the most widely consumed fruit in the world, yet some consumers shy away from buying a whole mango because they are unsure how to cut it. Don’t let this cutting mystery stop you. It is as easy as 1, 2, 3!
Forget about delivery pizza — make your own fresh and flavorful creations for a fantastic family pizza night sure to bring everyone together at the table. These recipes use ingredients that let you put your own tasty and creative spin on classic favorites — fresh herbs; a blend of rich Italian cheeses; and high-quality, flavorful Johnsonville Italian sausage, available in mild, sweet or hot varieties.
When it’s your turn to call the plays on game day food, you need recipes that are easy to make, easy to eat, and will feed a crowd of hungry fans. These four recipes from celebrity chefs Pat and Gina Neely are a must for your tailgating playbook — full of satisfying flavor that will score big with football fanatics.