Happy Presidents’ Day! Whether you’re enjoying a long weekend or not, there’s always time to honor our past Commanders in Chief, and what easier a way than by cooking up some of their favorite meals? From sea to shining sea, check out some of our previous presidents’ favorite foods.
Given his New England background, John F. Kennedy loved a bowl of Clam Chowder
If you’re not spending the weekend snuggling up to your sweetie, have no fear: have a party! Whether you’re aiming for ladies’ night in or a single and mingle night, there’s no better time than Valentine’s Day to gather with friends and eat like you mean it. These dishes are fun, festive and easy to share at a party. Plus, the Tex-Mex theme reminds us of warmer days amid this arctic winter.
Pass Chilled Avocado Soup Shots to initiate the party mood
Valentine’s Day is the perfect opportunity to get cozy in the kitchen with your sweetheart. With that in mind, we’ve picked out a delicious menu of recipes that feed two—because really, what are you going to do with a whole pot roast or 18 cupcakes? So grab your matching aprons and that bottle of bubbly and get cooking!
Start with a light and fresh Escarole Salad. It comes together in just minutes.
Sometimes it’s hard to decide who to root for—especially if your players didn’t make it all the way to the Superbowl. So why not choose your team based (sorta) on how it tastes? Once you check out these regional dishes from Seahawks and Patriots turf, picking sides may become a whole lot easier.
For the Seattle Seahawks: Smoky Salmon Bake
For the New England Patriots: New and Improved England Clam Chowder
You tell us: Which dish scores a taste bud touchdown? Post in the comments below!
With the Super Bowl right around the corner, it’s time to start thinking about what snacks you’re going to serve at your house or bring to the party. Buffalo chicken wings? Chips and guac? Something far less expected but just as delish? We’ll make it easy for you with a round-up of our favorite game day snacks, guaranteed to satisfy any hungry fan. With food this good, we all win!
Dust off your slow-cooker and greet your guests with the amazing aroma of Barbecue Brisket Sliders.
If you don’t want to go through the hassle making making last-minute reservations for New Years Eve, look no further. We’ve put together a quick and delicious menu that is sure to bring you happiness and health in the new year. No matter how many people you’re cooking for, your guests are sure to love this showstopping menu.
Greet guests with a Gin and Honey Champagne Cocktail
‘Twas the night before Christmas, and stress levels were high.
You needed a quick cocktail; a drink– on the fly!
You’ve wrapped all the presents, boxes and bags,
So now it’s time to settle, sit down and relax.
Just four ingredients?! Nuh-uh, no way.
A true Christmas miracle, just like Santa’s sleigh.
Mix Bailey’s with rum, and a pinch of nutmeg,
To make it a true nog, don’t forget the egg!
So mix up a drink, you’ll need it– trust us
It captures the true Christmas spirit, without all the fuss.
Baileys Spiced Nog
2 ounces Baileys Original Irish Cream
1/2 ounce Captain Morgan Original Spiced Rum
1 pinch nutmeg
Mix Baileys, Captain Morgan and egg. Pour into a sniffer. Garnish with a sprinkle of grated nutmeg.
More Festive Cocktails
This tabletop display sparkles with decorations you can eat: doughnut holes!
How to: poke the bottom portion of an S-shaped ornament hook into a plain doughnut hole; repeat with additional hooks and holes. Melt one package of chocolate chips or mini Candy Melts according to directions, then roll doughnut holes in the melted candy and coat in sanding sugar. Let dry on parchment until hard, about 15 minutes, then thread a Life Savers candy onto the hook to rest flat on top. Hang ornaments on a tabletop tree and, when dinner’s done, let guests help themselves to dessert!
In the January/February issue of Every Day with Rachael Ray, our editor-in-chief Lauren Purcell dishes about all things dinner parties. “I’m deeply fond of theme parties,” she says, “But somehow, my theme-mania never translated to dinner parties. Until now!”
As the Queen of Cocktail Parties (she did write her own cookbook on the subject, in fact), it only makes sense that the first party Lauren wants to throw in the new year is an hors d’Oeuvres party: a small (and seated) group so everyone can be in on the same conversations, plus the festive feel you get from having a bite of this, a taste of that. Check out her three recipe picks below!
Goat Cheese and Leek Croustades
For the croustade cups
36 slices high-quality white sandwich bread
4 tablespoons (1/2 stick) butter, melted
For the filling
1 tablespoon butter
1 cup finely chopped leeks, white and pale green parts (about 2 medium leeks)
8 ounces soft mild goat cheese
3 tablespoons plain yogurt
2 tablespoons chopped parsley
1 1/2 tablespoons finely chopped chives
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup pine nuts
Prepare the cups
Preheat oven to 350°F.
With a 2 1/2-inch round cookie cutter, cut out a round of bread from each slice. Brush one side of each round with the melted butter. Press the bread, butter side down, into the cup of a mini muffin tin. The bread will not reach the top of the cups.
Bake until the top edges are browned, 11 to 13 minutes. Remove the croustades to a wire rack to cool.
Prepare the filling
In a large saucepan, melt the butter over low to medium heat. Add the leeks and sauté, stirring frequently, until softened, 8 to 10 minutes. If the leeks begin to brown, lower the heat.
In a food processor, blend the goat cheese, olive oil, yogurt, chives, parsley, salt, and pepper until smooth. Transfer to a bowl and stir in leeks. Set aside.
Toast the pine nuts in a small pan over medium heat, shaking frequently, until lightly browned, 5 to 7 minutes. Set aside.
Return the croustade cups to the muffin tins and fill each cup with goat cheese mixture. Top with 3 to 4 pine nuts. Bake for about 5 minutes.
Makes 36 croustades.
Shrimp with Spicy Lime Dip
For the shrimp
1 pound medium shrimp
2 garlic cloves, crushed
For the spicy lime dip
1 cup mayonnaise
1/2 cup sour cream
3 scallions, thinly sliced (white and pale green parts)
2 medium garlic cloves, minced
3 small chipotle chiles in adobo, minced to a paste, plus 1/2 teaspoon adobo sauce
1 teaspoon grated lime zest plus 1 tablespoon juice (1 lime)
Prepare the shrimp
Peel the shrimp and devein them, if desired. Put the garlic in a pot of generously salted water and bring water to a boil. Put shrimp in and cook until they’re pink and cooked through, about 3 minutes. (The water may not return to a boil in that time.) Chill in the refrigerator until ready to serve.
Prepare the dip
Prepare the dip: Mix all the ingredients in a small bowl until smooth and creamy. Refrigerate at least 1 hour. Makes 40 to 50 shrimp and 1 1/2 cups of dip
Moroccan Lamb Meatballs with Dill Sauce
For the meatballs
1/3 cup minced onion
1 garlic clove, minced
1 1/2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon dried mint, crumbled
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 pound ground lamb
1 cup fine fresh bread crumbs (about 2 slices white bread, ground in food processor)
1 egg, lightly beaten
2 tablespoons finely chopped dried cranberries
1/4 cup white sesame seeds
For the sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped fresh dill
1/4 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon lemon juice
1 1/2 teaspoons Dijon mustard
ground white pepper to taste
Prepare the sauce
Mix all the ingredients in a bowl.
Prepare the meatballs
Preheat oven to 450°F.
In a small, nonstick skillet, cook the onion and garlic in the olive oil over moderately low heat, stirring, until softened but not browned, 8 to 10 minutes. Scrape the mixture into a big bowl. Stir in the salt, mint, allspice, and cinnamon. Add the lamb, bread crumbs, egg, cranberries, and sesame seeds and combine thoroughly (the easiest way is to use your hands).
Roll the mixture into 1 1/4-inch balls. (Guests will be spearing them with toothpicks, so they should be no bigger than two bites’ worth.) Line up the meatballs on an ungreased baking sheet as you go (they can be close, just not touching). Bake just until no longer pink in the middle, 8 to 10 minutes.
Serve with the dill sauce alongside.
Makes about 32 meatballs and 1 1/4 cups sauce.
For more of Lauren’s recipes, visit her website here.
Tonight is the first night of Chanukah, and to keep your holiday extra sweet and delicious throughout the next eight days, we’ve collected some of our favorite Jewish recipes with a twist. So let bubbe know her workload is lightened this year, grab your biggest frying pan and get to work. There are candles to be lit!
Coffee-Braised Brisket is sweet and smoky, with a caffeinated kick!