Cinco de Mayo is this Sunday, which means there are countless ways to incorporate a margarita into your brunch menu.
Chef Gale Gand, founding partner and executive pastry chef of TRU restaurant in Chicago, is an accomplished cookbook author with seven titles to her credit, including the recent Gale Gand’s Brunch!
They say the way to stay young is to never stop learning. We say, why not learn about wine?
Some days you need a little extra indulgence to make it out of the house—and on this chilly Monday, a cup of hot cocoa is the perfect incentive.
Big Reds Winter Wine Dinner at Courtright’s Restaurant promises to be a night to make the hearts of California Cabernet lovers skip a beat or two.
Search no further for a wine that wows with a great looking bottle and delivers taste to be enjoyed by friends and family.
This layered cookie bar tastes way better than the campfire s’mores you’re used to having. Graham cracker crumb cookie dough, marshmallow fluff and semi-sweet chocolate chips sandwiched in the middle come out perfectly gooey after baking. Still a little messy to eat, but isn’t that half the fun?
There’s a definite chill in the air this week and while we’re sad to see summer go, we’ve officially welcomed everything pumpkin spice back into our autumn routine. This recipe is quick and relatively easy to make, and, most likely, you have the ingredients needed in your pantry already, which is always a plus in our book. Save your $5 on that pumpkin spice latte and enjoy this filling and warm treat with a fresh cup of tea or coffee.
This is the perfect way to use up all the zucchini from your garden…turn them into a super moist, chocolate fudge cake! The texture is almost brownie-like—with chopped walnuts and a hint of cinnamon. This cake doesn’t even need frosting—just a simple dusting of powdered sugar!
Who says a summer dinner party has to be casual? Dress up your dinner table with some elegant salad servers.