While it may sit there relatively unused and unloved for most of the year, come Christmas, things really start to heat up for your mantel. Not only does it become the production site of much of your winter warmth, it’s also one of the major focal points of a successful Christmas display. Whether you choose to hang a wreath above it, wrap the whole thing in garland or simply display all of your favorite Christmas ornaments along the shelf, Christmas is your mantel’s time to shine. Another major job which is usually handed to your mantel (if you have one in your home) is hanging your Christmas stockings. This spot, prearranged with Old Saint Nick, is the place where your...
Whether you’re buying for your significant other, mother, sister or any woman in your life for Christmas, the choices can seem endless. With hundreds of products to choose from across beauty, fashion, sport, food or travel, deciding what to get can be a time-consuming task. To simplify your shopping list, we’ve compiled the very best gifts for her, all for under £50, so you can stay within a reasonable budget and not end up in a frenzy with your credit card on Christmas eve. Thunderstorm Cloud Necklace, Tatty Devine, £35 For quirky, statement jewels that few others will have, thus making it truly unique. We love the mix of metals in this thunderstorm cloud style one, which she will be...
I originally came up with this savory skillet pancake as a way to make a dent in the many pounds of zucchini a friend gifted me from her garden, but it is now a perennial favorite. In it, shredded zucchini, the star here, is mixed with just enough egg and flour to bind it into a tender pancake. The batter is poured into a skillet and then is baked, not fried, as zucchini pancakes tend to be, making it more healthful and far less messy than using the stove-top. The trick to making the pancake tender — not soggy — is to salt the shredded zucchini a bit, let it drain for fifteen minutes, and then squeeze as much water...
A medley of fresh fall fruit — pears, grapes and figs — looks splendid on the table and is lovely served as a fruit salad. But roasted together, married with a sweet-tangy glaze, it rises to another level of beauty and lusciousness entirely. The heat of the oven softens and warms the fruit, making it juicier and deepening the flavors, while giving it a true comfort-food allure. It also concentrates and caramelizes the mixture of balsamic vinegar, honey and ginger, used for coating the fruit, ultimately resulting in a glorious glaze that not only adds a layer of exciting flavor, tying the different fruits together, but also gives the dish a beautiful, painterly patina. It is a stunning, satisfying and...
Of all the cooking cultures that have put their own spin on schnitzel, this Israeli-inspired riff might be my favorite. No wonder; it comes from a new cookbook called “Sababa” (Avery), whose Tel Aviv-based author, Adeena Sussman, is a whiz at developing and adapting recipes with a modern sensibility. Like kosher cooks in Israel have done for decades, she pan-fries the pounded-thin cutlets in oil instead of butter, and uses chicken instead of the classic Austrian call for veal. What makes Sussman’s recipe particularly appealing for a crunch fan like me is its seasoned blend of panko and roasted sesame seeds. The coating stays in place, thanks to a brief respite before the chicken hits the pan, and it reaches...
