Most foodies and wine connoisseurs would agree that chocolate and wine are natural companions. Both are complex, full flavored, some are sweeter than others, some bitter. A general rule for pairing is that the wine should be comparable in sweetness, or boldness, to the chocolate. Today’s post for Red Wine Hot Cocoa is decadent and indulgent. Because sometimes we.just.need.to.indulge.
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The comforting aroma of this soup conjures up childhood memories and connects me to my grandmother. And just like that, I’m 7 years old in her kitchen and there’s a big pot of simmering soup on her stove that she says she has made just for me. I can still smell the warm cotton of her sleeve as she sets down a bowl in front of me.
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This cranberry sauce recipe combines fresh cranberries with orange and vanilla, allowing for modifications in thickness. It can be prepared in advance or last-minute, served at room temperature, and adjusted for consistency as needed.
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Don’t like Brussels sprouts? You’re not alone. I read somewhere that Brussels sprouts are the most disliked vegetable in all of America and Britain.
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Today was a rainy, chilly day – a cozy socks and soup kind of day. Nothing is more comforting than a hot pot of chicken soup piping away on the burner. I stopped at the farm market and picked up potatoes, carrots, leeks and kale. Adding these vegetables to my soup brings home the flavors of the rain-soaked fields and turns them into a soul satisfying harvest soup.
