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Celebrating 25 Years: A Delicious Night

Celebrating 25 Years: A Delicious Night

Last night, Chef Chris Hastings and the Hot and Hot Fish Club team prepared a 12-course walkabout men of Southern specialties done "light" to help us celebrate our 25th anniversary. The 2012 James Beard Award-winning chef and his crew served about 200 guests, who also enjoyed signature cocktails from the Hot and Hot mixologists, wines from International Wine, and Back Forty beer.

Eating healthy should still be delicious.

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Among the menu's highlights:- Butternut squash soup with fried sage and lemon oil (Dave Snow of Snow's Bend Farm).- Kieffer pear wrapped in pancetta with J-3 Organics arugula and saba (John Overton of J-3 Organics).- Beet salad with Belle Chevre goat cheese pea tendrils and citrus reduction (Michael Dean of Terra Preta Farms).- Grilled quail with fall vegetables and white barbecue sauce (Dave Snow of Snow's Bend Farm).- Seafood pirlou with Conecuh Sausage (Dominick Ficarino of Alabama Gulf Seafood).- Pappardelle pasta with wild mushrooms (Chris Bennett of Hollow Spring Farm).- White Oak Pasture's chicken with grits and muscadines (Frank McEwen of McEwen & Sons and Jason Powell of Petals From the Past).

- Hot and Hot pork and beans (Nick Pihakis of Jim 'N Nick's Bar-B-Q).- Oyster shooters and tequila baked oysters (Chris Nelson of Bon Secour Fisheries and Alabama Gulf Seafood).- Heirloom cauliflower gratin with roasted chestnuts and parmesan cream (Bill and Fran Goodrich).- Saffron ravioli with ricotta and Swiss chard (Trent Boyd of Harvest Farms and Will Doonan of Heron Hollow).- Gigged flounder with fennel, orange and olive salad (Alabama Gulf Seafood).- Muscadine sorbet (Jason Powell of Petals From the Past).- Saffron rice pudding with Sauternes poached persimmons (Frank McEwen of McEwen & Sons and Jason Powell of Petals From the Past).- Sweet potato fried pies with roasted apple and nutmeg ice cream (Dave Snow of Snow's Bend Farm).

We couldn't have asked for a better—or more delicious—anniversary celebration! A big thank you to Chef Hastings, his crew, and all of the Alabama purveyors who made the menu and the night possible.

See a short video of the event from Back Forty Beer Co. here.


The Florida Holocaust Museum Launches 󈬉 Survivors, 25 Stories… Celebrating 25 Years!” Oral History Series

March 25, 2017 [St. Petersburg, FL] – The Florida Holocaust Museum (The FHM) has recently partnered with Eckerd College to release a 25th Anniversary oral history series titled 󈬉 Survivors, 25 Stories… Celebrating 25 Years!”

Over the next 25 months, the Museum’s oral history series will feature a different Holocaust Survivor on the 25th of every month. Each Survivor brings to the series an individual voice that enlivens our understanding of the Holocaust the war’s effects on individuals, families, and communities dispersed across the world and its reverberations into the present moment.

The first story was released this morning and features The FHM’s founder Walter Loebenberg. An excerpt from the piece is as follows:

Walter walked to the end of the hall, and there he met ten other teenage boys. They were tasked with sweeping the floor as the rest of the Jewish men were evacuated. When the hall was emptied, they swept until the floor was clean. Police officers surrounded the group and ordered them to march from the hall. The youths were marched into the street and past a jeering crowd.

“Mostly women,” Walter said. “They wanted to kill us.”

When they reached the street, the police officers jumped aside.

“We were all young,” Walter said, “and we could run, so I ran home, hours and hours through the night.”

The read Walter’s story in its entirety, please visit: www.thefhm.org/survivor-stories/story1

Upcoming 25th Anniversary Programs

In the coming months, The FHM will present numerous free 25th Anniversary celebratory programs, events, and exhibitions, along with its daily educational and outreach efforts.

  • March 26- The FHM invites the community to come together in a celebration of family, history, heritage, and delicious recipes at the Museum’s 3rd Annual Pass the Plate: The FHM’s Spring Cook-Off.
  • March 30- New York Times bestselling author Tilar J. Mazzeo will speak as part of The Debbie and Brent Sembler Florida Holocaust Museum lecture series at USFSP.
  • April 13- The FHM’s Genocide and Human Rights Awareness Movement (GHRAM) lecture series brings Rwandan Genocide testimony expert Karen Jungblut to St. Petersburg.

To learn more about The FHM’s upcoming 25th Anniversary events and exhibitions, visit the Museum online at www.TheFHM.org/25th .

The Florida Holocaust Museum is located at 55 5th Street S, St. Petersburg, FL 33701.


While this year's New Year's Eve festivities may look a little different due to the coronavirus pandemic, there are plenty of ways to make the evening feel special for you and your closest family members and friends. Whenever we dream of a celebration, it always involves lots of delicious food. From serving individual desserts such as Martha's Warm Chocolate Pudding Cakes to preparing an easy one-pot dinner with minimal clean-up, like the Baked Chicken Legs with Chickpeas, Olives, and Greens pictured here, we have 31 recipes that are perfect for an intimate and memorable night.

If you want to wow your guests without spending too much time in the kitchen, try our recipe for Chicken-and-Polenta Puttanesca Melts. Chicken cutlets and polenta are seared in a skillet, then nestled in marinara sauce made with pitted olives and capers everything is topped with mozzarella cheese and baked until bubbling and golden brown. While it's absolutely delicious, the best part of this recipe is that it takes only 25 minutes to prepare. Looking for a festive side dish to complete the meal? How about our recipe for Broccolini with Peperoncini? Italian red chile peppers and plenty of garlic gives the mild relative to broccoli a flavorful, spicy finish.

For dessert, go for something spectacularly chocolate-flavored. Everyone will save room for a slice of our Mile-High Triple-Chocolate-Espresso Mousse Pie, which features a delicious cookie crumb crust, double chocolate mousse filling, and luscious espresso cream smoothed over the top. Another, more humble, option is to serve bowls of old-fashioned rice pudding, but with a very modern twist&mdasha sea-salt caramel sauce drizzled over the top.

Ring in the New Year with 31 recipes that are perfect for a small celebration.


100 Easy Food On A Stick Options

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Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

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A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

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Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

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Marcona almonds make a rich, nutty and unconventional romesco sauce for these cast-iron-skillet scallops.

Father&aposs Day is a big day. Dad does so much and has been there since the beginning. While you may never be able to truly thank him for all that he&aposs done, you can definitely make him a full day of delicious meals. Here, 24 recipes that Dad will absolutely love this Father&aposs Day.

This steak is based on a recipe from master French chef Alain Ducasse. Halfway through cooking, the bone-in rib eyes are basted with a mixture of butter, thyme and garlic, so they&aposre crusty outside and richly flavored.


New Year Food Traditions that Could Bring Good Luck

1. Greens

Think about things that are green.

This is why collard greens are considered good luck. I will say I am grateful that there are other recipes out there that bring good luck because my daughters and I will eat greens, but they are not our favorite.

When you add bacon, onions, or mustard greens to a collard green recipe it might be a bit better. This year I am going to try this recipe.

2. Pork and Sauerkraut

This one is interesting and kind of neat. The reason pork is included on the menu as the meat of choice is that chickens and turkeys scratch backward while pigs use their noses to root forward.

Another reason it is used as a way to welcome people with blessings is that back long before you and I were born, having pork was a symbol of wealth.

Maybe pork is not such a good idea for you? Try making or finding a candy that looks like a pig. Rumor has it, that does the same thing.

My family has made sauerkraut for a long time. As a matter of fact, my first memory of New Year’s Eve was my great grandmother making sauerkraut. While this is not entirely bad, I had just come down with a stomach virus and the smell made me sicker than I already was.

The tradition comes from Germany, where my ancestors are from. It is told that they go around the table and wish each other as much wealth and prosperity as there are strands of kraut are in the pan.

Given my story from above, I avoid sauerkraut and opt to replace the cabbage with brussels sprouts.

Here I am giving you a recipe for pork and sauerkraut as well as my favorite brussels sprouts recipe.

3. Grapes

The Mexican culture eats twelve grapes at midnight. Naturally, each grape represents the months of the year. The key here is to count the number. If your seventh grape is a little sour, then your seventh month might be rough.

While I’m not a firm believer of this method, it is still a neat thing. I feel like the Christmas tree made out of cheese and grapes would be a great way to celebrate!

4. Black-Eyed Peas

The story of black-eyed peas becoming a tradition starts with the civil war. There are two stories. The first one is that the union officers took over a raid of the confederates, they took everything to eat except salt pork and the peas that were deemed “animal food”. This animal food was how the confederate army men survived the winter that year.

The second story is that on January 1, 1863, the slaves were celebrating the beginning of the Emancipation Proclamation going into effect. Yet this was all they had to eat.

There are many more stories but these two are my favorite, probably because I am a self-diagnosed southerner (I moved to Tennessee when I was seventeen and have only lived in the north about a year and a half since that date- my diagnosis is justified!).

The other reason is that it just makes sense.

Blair over at The Seasoned Mom gives her Aunt Bee’s recipe. Be sure to check it out!

5. Ring Shaped Foods

I was excited to read about this one because I have been making round breakfasts for New Year’s morning for as long as I can remember.

Two years ago, I made these biscuit donuts which are super easy. Braving it, last year I made them from scratch starting the dough at about nine o’clock so I could do everything with them while my family got crafty, played board games, and ate good snack-y food.

The reason we make round pastries in New Years is to celebrate the year coming full circle. This tradition continues until Ash Wednesday, which starts the beginning of Lent.

To see more about that tradition, check out our post on Mardi Gras and the twelve days of Christmas.

If you chose to do donuts, you could do as the Germans do and add a prank filling, such as mustard. This, unlike everything else on our list, is supposed to bring bad luck.

Although, why would you want to bring someone bad luck?

6. Noodles

Sticking with our carbohydrate loaded section, how about some noodles?

This is an Asian belief that long noodles represent a long life however, there is one catch. I think you’ll like it, at least I know I do…

You have to slurp the noodles and not break them until they are in your mouth.

Naturally, this works better with longer noodles but I like the simpleness of the recipe shown above by Genius Kitchen. Simply substitute the noodles for your favorite long grain version.

7. Fish

Going along with the ‘moving forward’, part of the reason that fish are considered good luck food is that they swim in a forward direction and don’t look back.

Another reason is because they swim in schools, or groups, representing the people around us.

They also have scales that look similar to coins, representing money.

This recipe was chosen in part because it looked and sounded good- with white wine as an ingredient but also because it has tomatoes in it.

I read in one of the articles on Hoppin’ Johns that adding tomatoes brings health for the New Year.

Check out the full recipe over at Baker by Nature.

8. Corn Bread

Just as Greens represents dollars, the gold from cornbread represents coins or extra pocket change. You eat this in order to have extra money throughout the year.

It helps that cornbread goes well with pork and greens!

I grew up on Jiffy cornbread so it was important to me to find a recipe with similar taste. Here is one from the Stacy over at Six Dollar Family. Hope you enjoy.

9. Rice Pudding

In Sweden and Norway, rice pudding is served with one almond inside. Whoever gets the almond is supposed to have good luck for the year. Sometimes they are even given a gift.

This is the first time I have heard this story but you better believe that rice pudding will make its way onto my New Years table because I think it is probably the best pudding out there.

My grandmother made it for me as a breakfast item when I was a kid therefore, I’m fully convinced this could be (and should be) a part of breakfast!

To see the full recipe, check out Yummiest Food, just don’t forget to sneak the almond in somewhere when you are finished!

10. Lentils

Lentils are an Italian dish for New Years Day. The significance comes from the fact that, go figure, the lentils look similar to small coins. This symbolizes wealth.

It is often served with a cotechino, which is a big pork sausage which is boiled on low heat for about four hours.

I’m a big fan of lentils and while this may not be found on my plate this New Years Eve like it is there, you will definitely see it in the near future. I plan to share this tradition and recipe with my culinary students when we get back to school!

For a recipe featuring cotechino and lentils, head over to Academia Barilla where you can learn even more about this great dish.

11. Pickled Herring

Although this is normally a part of the twelve suppers in Poland and other similar countries, the Philippines use it as a part of the New Year’s tradition.

This is because Herring is in abundance in this area and the silver colors of the scales are thought to give bounty and prosperity. It is important to note though that this food is not eaten on New Year’s Day but instead, at the stroke of midnight.

To make your own pickled Herring, head over to hunter.angler.gardener.cook.

12. Twelve Meals

Here’s a fun one. Instead of a specific food, how about eating twelve meals?

The meals are eaten on the night that crosses over New Year’s Eve and New Year’s Day.

The theory is that with each meal eaten, they will gain that much strength in the year to come however, they do not eat everything set before them as they are saving food for the ancestors who come to visit on this night.

13. Champagne

Champagne was a drink for people who had money. In the 1800s it became cheap enough that while it was not able to be a table drink, the average consumer could purchase it for a special occasion.

It became a part of the New Years toast for this reason and because it is beautifully presented with all the bubbles inside.

I opted for a mimosa drink to share with you because I believe in eating well all day long on New Years Day (and well into the New Year- life is too short to eat bland, cheap food) which is important and, well, I’m from Texas.

So be sure to check out this Cranberry Orange Mimosa made by Dorothy over at Crazy for Crust.

14. Apple Cinnamon Beignets

I think I want to move to the Netherlands.

While us Americans are typically worried about the traditional New Year’s Resolutions of eating better, being more money savvy, and organized, they are focused on eating sweets to celebrate the out with the old and in with the new.

Some of the sweets they include in the festivities are apple, currant, and raisin donuts, apple beignets, and apple turnovers.

My bet is there is an abundance of apples during this time of year there.

To see an apple beignet recipe, head over to Pop Sugar where Bryon Talbott gives you the inside scoop.

15. Shortbread

The tradition in Scotland is for a dark-haired male to be the first person on a neighbor’s doorstep on New Years Day. Naturally, this is done near midnight.

The key is, though, that this male is to bring with him shortbread, whiskey, and a dark bun in order to have good luck for the year.

They call this the “first footing”.

For a traditional Scottish shortbread, you can head over to The Homesteading Hippy‘s website.

Conclusion

The great thing about all the different traditions is that if you don’t like something, you can probably find something else to take its place.

Likewise, if you’re more into morning brunches, there is something for you. If you’d rather do a dinner, there is something for you too.

I hope this list helps you come up with some fabulous dishes to put on your New Year’s Day table and that you truly have a wonderful, exciting, and prosperous New Year to come!


How To Celebrate Burns Night, According to Scottish Whisky Pros

“If you know anything about Scotland, you’ve no doubt heard of the kilt, Scotch whisky, the bagpipes, and, of course, the infamous haggis,” says Rory Glasgow, the wonderfully named, Edinburgh-born Single Malt Scotch Whisky Ambassador for The GlenDronach, The BenRiach, and Glenglassaugh.

Of course, knowledge of these pillars of Scottish culture does not equate to understanding, particularly in the case of the “infamous haggis.” In 2003, a poll of 1,000 U.S. visitors to Scotland found that 33 percent believed haggis was an animal. Incredibly, 23 percent said they’d come to the country thinking they could catch one.

For those still wondering, haggis is not an animal. Scotland’s national dish is a sausage-like preparation made of sheep’s “pluck” (heart, liver, and lungs), oatmeal, onion, suet, stock, and spices, all encased in the animal’s stomach. It’s an impossibly delicious preparation — earthy, savory, and spicy — perfect for a nation that experiences between 150 and 250 days of rain per year.

Every Scotch Lover Needs This Shirt

Like turkey on Thanksgiving or hot dogs on July 4, there’s a special occasion for savoring haggis. Known as Burns Night, or Burns Supper, every year on Jan. 25, Scots around the world unite to “address” the haggis while honoring the immortal memory of their most celebrated poet, Robert “Rabbie” Burns. It’s an event so quintessentially Scottish, not even the most vivid, haggis-hunting imagination could have dreamed it up.

“If you find yourself at a traditional celebration, the haggis will most likely be led in by an escort of bagpipers and then laid to rest in front of the guests,” Glasgow explains. “A speaker will then read aloud the ‘Address to a Haggis’ poem, written by Burns to pay homage to this magnificent dish.”

Written in Scottish dialect — “Fair fa’ your honest, sonsie face, Great chieftain o the puddin’-race!” — the poem celebrates all that’s wonderful about Scotland’s most famous dish over eight evocative stanzas.

A few verses in, the speaker pierces the haggis, declaring, “O what a glorious sight,” before pouring a generous splash of Scotch whisky onto the steaming platter of offal. After the address is complete, the speaker invites guests to raise their glasses and toast “the haggis!” before the dish is finally served with a traditional side of boiled-and-mashed turnips and potatoes (“neeps and tatties”).

Traditional Scottish haggis with a side of “neeps and tatties”.

Playing an important, supporting role in the ceremony, whisky’s inclusion is by no means arbitrary. “Burns’ love of Scotch whisky has been documented through the years,” Speyburn distillery manager Bobby Anderson notes in an email to VinePair.

When Burns wasn’t writing about haggis, he explains, the poet eulogized the distillation process in “John Barleycorn” and aired frustrations against the unfair taxation of the spirit in “The Author’s Earnest Cry and Prayer.”

“We honor his love on Burns Night with the most special and limited expressions from the Speyburn range to toast Scotland’s National Bard: Speyburn 18 Years Old,” Anderson writes.

Glasgow, too, opts for a special bottle for the occasion. For him, it’s a “toss up” between The GlenDronach 18 and The BenRiach 21. But selecting which whisky to drink is the least of his worries as a now California resident.

The difficulty with celebrating in the U.S., he says, is not only finding people who know about Burns Night, but searching for a location that’s hosting an event. “I’m lucky that in San Francisco there are some great Scottish clubs and societies that cater to such cravings,” he says. “The St. Andrew’s Society of San Francisco and the Caledonian Club of San Francisco and Oakland always hold great events celebrating the late great poet.”

A bagpiper escorts the haggis into a Burns Night dinner.

But even in cities with Scottish societies, it’s not a given that there will be haggis on the table. Sheep lung, a major ingredient in haggis, was banned in America in 1971. Then, in 1989 following the BSE crisis, all British lamb imports became prohibited.

In 2014, a Scottish petition to lift the decades-long ban proved unsuccessful. “The Americans don’t know what they’re missing,” Scottish Secretary Alistair Carmichael said at the time.

The ban on haggis hasn’t stopped enterprising Scottish expats from making a buck or two out of the event. According to the United States Census Bureau, there are currently over 5 million Americans with Scottish ancestry. To maintain the Burns Night tradition this side of the pond, companies like North Carolina’s Scottish Gourmet produce U.S.D.A.-approved American haggis, substituting ingredients like grated poached beef liver for the illicit sheep lungs.

According to Scottish Gourmet’s co-founder, Anne Robinson, orders for Burns Night account for 90 percent of her company’s January sales. An Akron, Ohio native who’s married to a Scottish chef, Robinson says she cannot believe the demand. “I never would have dreamed that I’d be the queen of haggis,” she says.

Thanks to American haggis producers (Scottish Gourmet is among a handful), Scottish societies, and Scottish-owned restaurants that put on dedicated Burns Nights, expats and those with Scottish heritage can celebrate this and every Jan. 25 in (almost) exactly the same manner as those in Scotland.

“If you don’t find yourself heading out this year to celebrate Robert Burns, there’s nothing to stop you trying this fun event at home,” Glasgow says. “There are some great recipes online for haggis equally as delicious, and much easier to make, is vegetarian haggis.”

Other aspects of the evening, however, are non-negotiable. “Don’t forget to end the night with a great and special dram in honor of Burns,” Glasgow says.


Dinner ideas

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King Cake: La Rosca de Reyes

Serves 12 to 16
Prep time 24 hours
Cook time 40 minutes
Total time 24 hours, 40 minutes
Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Bread, Breakfast, Dessert, Side Dish, Snack
Misc Child Friendly, Freezable, Gourmet, Serve Cold, Serve Hot
Occasion Casual Party, Christmas, Formal Party
Region Spanish
By author Karen S Burns-Booth

A Cake Worthy of its own Celebration

It seems that when it comes to birthdays and cakes, most of us grown ups are like little kids too. So this year, I planned my husbands’ cake with a little help from my three young boys.

The night before, as I tucked them in bed, we talked about making an irresistible I-want-to-jump-into-that-cake kind of cake. It had to be something that could WOW him away and could also feel yummy and soft when they dipped his face in it (yep! that was their plan).

This talk led me, once again, to tell the boys stories about cakes from my childhood. Most of those cakes came from Sanborns’, a chain of stores that sells almost anything you can imagine: books, DVD’s, make-up, electronics, luggage, candies, the best ever chocolate covered raisins, marshmallows and toys. It also has great coffee-shop style restaurants with some of my favorite molletes and enchiladas. Not to forget its perfumeries and pharmacies. It is a serious knock out one-stop-shop. But most importantly, it was, and may still be, one of the most popular places to get a birthday cake.

One of the cakes that left me with a permanent impression went something like this: A couple layers of fluffy and moist vanilla cake, a foamy and soft meringue filling paired with old fashioned strawberry jam and pecans, the same soft meringue layered all over the top, some more pecans and whatever decorations you fancied.

That cake, by itself, made a party happen. It was a creation worthy of its own celebration.

The next morning, we rolled up our sleeves, and jumped in the kitchen ready to make it. The great thing, is that it turned out to be easy and fun for the boys.

First, you make a quick batter in the mixer with butter, sugar, egg yolks, flour, baking powder and a bit of milk. Pour this cake batter, and spread it, over 2 buttered ring form pans layered with a parchment paper base.

Layer that soft meringue on top of the 2 pans that already have the uncooked cake batter. It is hard, really hard, not to eat that meringue as you are pouring it onto the pan.

Spread the meringue in whichever shape you want.

Chop some pecans and sprinkle them on top of the meringue layer.

Now, both pans, into the oven they go! Bake for 25 minutes at 375 degrees.

At this point, the cake is cooked yet moist and the meringue has developed a chewy top, and thick and soft interior.

Add strawberry jam, either homemade or store bought, on top of one of the cakes. You can also add diced strawberries or any kind of berries.


Beware: All of these layers make a perfect combination once in your mouth and most people will ask for more than one helping. Though we celebrated my husband’s birthday last week, the cake was so good, that it is worthy of its own celebration.So we are making it again today.

NOTE: We based our take on a recipe from Carmen Titita, one of the leading ladies of the Mexican culinary scene, who herself adapted a recipe from Rosita Murillo from Veracruz, where this cake is just as popular as in Sanborns’. It seems absolutely fascinating to consider how recipes travel from families, to friends, to different countries and receive twists and spins along the way as they move through generations. This is our adapted version.


Watch the video: IAF - Celebrating 25 Years (October 2021).